Butterfinger caramel cheesecake bars have everything you want in a no-bake dessert: a buttery graham cracker crust, a fluffy caramel cheesecake filling, and a crunchy topping of crushed Butterfinger candy. There is no oven and no water bath, just about 20 minutes of hands-on work and a few hours in the refrigerator.
If you like the flavor combination but want a full-size dessert, try our Butterfinger cheesecake. These bars are the easier, make-ahead version that slices neatly for a crowd.
Why These Butterfinger Caramel Cheesecake Bars Work
- No oven required: the filling sets in the refrigerator, so there are no cracks, no water bath, and no hot kitchen.
- Light but sliceable: folding whipped cream into the cream cheese makes the filling fluffy, and it firms up once chilled so the bars cut cleanly.
- Great texture contrast: crisp graham crust, smooth caramel filling, and crunchy peanut-buttery candy on top.
- Made ahead by design: the bars need several hours to set anyway, so they are ready when guests arrive.
Ingredients for Butterfinger Caramel Cheesecake Bars
For the Crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
For the Filling
- 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
For the Topping
- 4 full-size (1.9-ounce) Butterfinger candy bars, crushed
- Extra caramel sauce, for drizzling
- Whipped cream, for garnish (optional)
How to Make Butterfinger Caramel Cheesecake Bars
Step 1: Line the Pan and Make the Crust
Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides to use as handles later. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the crumbs look like damp sand. Press the mixture firmly into the bottom of the pan.
Step 2: Chill the Crust
Refrigerate the crust for 15 minutes while you make the filling, so it firms up and holds together when sliced.
Step 3: Beat the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese until completely smooth with no lumps. Add the caramel sauce, powdered sugar, and vanilla, and beat until smooth and creamy.
Step 4: Whip the Cream
In a separate bowl, beat the cold heavy cream until stiff peaks form. The peaks should hold their shape when you lift the beaters.
Step 5: Fold and Spread
Gently fold the whipped cream into the cream cheese mixture in two additions, stirring only until no streaks remain. Spread the filling evenly over the chilled crust.
Step 6: Add the Topping
Sprinkle the crushed Butterfinger over the top and drizzle with extra caramel sauce.
Step 7: Chill Until Firm and Slice
Cover and refrigerate for at least 6 hours, or overnight, until the filling is firm. Lift the bars out of the pan using the parchment handles and slice with a sharp knife, wiping the blade clean between cuts. Garnish with whipped cream if you like.
Tips for the Best No-Bake Cheesecake Bars
- Use full-fat cream cheese at room temperature. Cold cream cheese leaves lumps, and low-fat versions do not set as firmly. Cube it and let it sit for 20 to 30 minutes before mixing.
- Whip the cream to stiff peaks. Soft, loose cream makes a filling that stays too soft to slice. Fold it in gently so you keep the air.
- Do not skip the chill time. Six hours is the minimum for clean slices, and overnight is even better.
- Slice with a warm, clean knife. Run the blade under hot water, dry it, and wipe it between cuts for neat edges.
- Keep the candy crunchy. Butterfinger softens as it sits on the moist filling. For the crunchiest topping, add half before chilling and the rest just before serving.
- Do not leave the bars out too long. With cream cheese and whipped cream, these are perishable. The USDA advises refrigerating perishable foods within 2 hours, or within 1 hour if the temperature is above 90°F, such as at an outdoor party.
How to Serve Butterfinger Caramel Cheesecake Bars
Serve the bars cold, straight from the refrigerator, with a dollop of whipped cream and an extra drizzle of caramel. They are rich, so small squares go a long way. For a classic to serve alongside, try our New York cheesecake.
How to Store and Freeze the Bars
Store the bars in an airtight container in the refrigerator for 3 to 4 days. To freeze, chill and slice the bars first, then freeze them before adding the candy topping, wrapped well, for up to 2 months. Thaw overnight in the refrigerator and add fresh crushed Butterfinger before serving.
Recipe Variations
- Chocolate crust: swap the graham crackers for crushed chocolate sandwich cookies and reduce the butter to 4 tablespoons, since the cookie filling helps bind the crust.
- Peanut butter twist: drizzle a little melted peanut butter over the caramel before serving.
- Different candy: use chopped peanut butter cups or a chocolate-caramel candy bar instead of Butterfinger.
- Shortcut filling: replace the whipped heavy cream with one 8-ounce container of thawed whipped topping and fold it in.
Frequently Asked Questions
Do I need to bake these cheesecake bars?
No. The crust is chilled and the filling sets in the refrigerator, so the oven stays off.
Why is my cheesecake filling too soft?
The usual causes are not enough chill time, cream that was not whipped to stiff peaks, or low-fat cream cheese. Make sure you use 16 ounces of full-fat cream cheese and chill for at least 6 hours.
How many Butterfinger bars do I need?
Four full-size (1.9-ounce) bars, crushed, give a generous topping. Add a bit more if you love the crunch.
Can I make these bars ahead of time?
Yes. They are best made the day before, since they need several hours to set. Add the candy topping close to serving time for the best crunch.
Can I freeze Butterfinger caramel cheesecake bars?
Yes. Freeze them without the candy topping for up to 2 months, thaw them in the refrigerator overnight, and add fresh candy before serving.
Butterfinger Caramel Cheesecake Bars
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs About 10 full graham cracker sheets.
- 6 tablespoons unsalted butter, melted
- 0.5 cup granulated sugar
Filling Ingredients
- 16 oz full-fat cream cheese, softened Two blocks, at room temperature. Do not use low-fat.
- 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 Use cold cream.
- 4 bars Butterfinger candy, crushed Full-size (1.9-ounce) bars. For the crunchiest topping, add half right before serving.
- Whipped cream (optional) For garnish.
Instructions
Make the crust
- Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides for lifting.
- Mix the graham cracker crumbs, melted butter, and granulated sugar until the crumbs look like damp sand. Press firmly into the bottom of the pan.
- Refrigerate the crust for 15 minutes while you make the filling.
Make the filling
- Beat the softened cream cheese until completely smooth. Add the caramel sauce, powdered sugar, and vanilla and beat until smooth and creamy.
- In a separate bowl, beat the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions, until no streaks remain.
Assemble and chill
- Spread the filling evenly over the chilled crust.
- Sprinkle with the crushed Butterfinger and drizzle with extra caramel sauce.
- Cover and refrigerate for at least 6 hours, or overnight, until firm.
- Lift the bars out using the parchment, slice with a sharp knife wiped clean between cuts, and garnish with whipped cream if desired.
