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Butterfinger Caramel Cheesecake Bars drizzled with caramel and topped with whipped cream
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Butterfinger Caramel Cheesecake Bars

These decadent cheesecake bars combine creamy cheesecake with crunchy Butterfinger candy, topped with a luscious caramel drizzle.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings
Calories: 320kcal

Equipment

  • Mixing Bowl
  • 8x8-inch Pan

Ingredients

Ingredients

  • 1.5 cups Graham cracker crumbs
  • 6 tablespoons Unsalted butter, melted
  • 0.5 cup Granulated sugar
  • 8 oz Cream cheese, softened
  • 0.5 cup Caramel sauce (plus extra for drizzling)
  • 0.5 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy whipping cream, whipped to stiff peaks
  • 4 bars Butterfinger candy bars, crushed
  • Whipped cream (optional, for garnish)

Instructions

  • In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
  • Press into a greased 8x8-inch pan to form the crust. Chill in the refrigerator for 15 minutes.
  • In another bowl, beat softened cream cheese until smooth. Mix in caramel sauce, powdered sugar, and vanilla extract until creamy.
  • Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
  • Spread the cheesecake filling evenly over the crust. Sprinkle with crushed Butterfinger and drizzle with caramel sauce.
  • Refrigerate for at least 4 hours (or overnight) until set.
  • Slice into bars and top with whipped cream before serving, if desired.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. Use softened cream cheese for a smoother filling. You can also substitute Butterfinger with other favorite candy bars, and chocolate cookie crumbs for a richer crust flavor.

Nutrition

Calories: 320kcal | Fat: 22g