Butterfinger Caramel Cheesecake Bars
No-bake cheesecake bars with a buttery graham crust, creamy caramel filling, and crunchy Butterfinger topping.
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 8x8-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.
Notes
Use full-fat cream cheese at room temperature and whip the cream to stiff peaks so the filling sets firmly. Chill at least 6 hours for clean slices. Store in the refrigerator for 3 to 4 days. Freeze without the candy topping for up to 2 months. Perishable dairy desserts should be refrigerated within 2 hours of serving. Nutrition information is automatically calculated and should be considered an estimate.