No-Bake Butterfinger Cheesecake Recipe

Black Section Separator

No-bake, creamy, butterfinger-filled Oreo crust Butterfinger Cheesecake is fantasies come true! So simple, with few materials and time—you can't go wrong!  


For the crust: – 36 Oreo cookie – 6 tablespoons unsalted butter melted For the filling: – 24 ounces cream cheese softened – 1 cup creamy peanut butter – 1 cup powdered sugar – 8 ounces whipped topping – 4 ounces Butterfinger candy bar chopped Topping: – 4 ounces Butterfinger candy bar chopped – Dark chocolate syrup or chocolate syrup of your choice – Caramel syrup


Pulse the Oreo cookies in a mixer or food processor until they are small pieces. Mix in the melting butter until everything is well mixed. 

Step 1

Grease the sides of a 10-inch springform pan and line it with parchment paper.   

Step 2

Press down hard on the pan with a flat measuring cup or glass to make an even crust with the Oreo crumbs. Cool in the fridge while you make the filling.  

Step 3

This will help it get hard. Put the melted cream cheese, peanut butter, and sugar in a large bowl. Until smooth, mix with an electric hand mixer or stand mixer.  

Step 4

Use a wooden spatula to mix the whipped topping in after adding it. After that, add the chopped Butterfingers and mix them in again. 

Step 5

Place the cheesecake filling on top of the chocolate cookie crust and spread it out so that it's uniform. Put in the fridge for 4 to 6 hours, or better yet, overnight, until firm.  

Step 6

Cover the whole thing with chocolate and caramel syrup and top it with the rest of the Butterfinger topping. Take it out of the pan, slice it, and serve. 

Step 7


-Calories: 712kcal -Carbohydrates: 62g -Protein: 12g -Fat: 49g -Saturated Fat: 23g -Polyunsaturated Fat: 6g -Monounsaturated Fat: 16g -Trans Fat: 0.3g -Cholesterol: 73mg -Sodium: 468mg -Potassium: 343mg -Fiber: 2g -Sugar: 42g -Vitamin A: 951IU -Calcium: 95mg -Iron: 5mg

Also See

Homemade Easy Focaccia Recipe