Introduction

Indulge in these rich and creamy Butterfinger Caramel Cheesecake Bars, combining a buttery graham cracker crust with a smooth cheesecake filling studded with crunchy Butterfinger pieces. Topped with luscious caramel and optional chocolate drizzle, these bars make a perfect treat for any occasion.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter, melted
16 oz (454 g) full-fat cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars, divided
½ cup (160 g) caramel sauce, plus more for drizzling
½ cup (85 g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each. Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger pieces.
Step 4: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Remove and cool completely at room temperature.
Step 5: Once cooled, spread caramel sauce evenly over the cheesecake. Sprinkle remaining chopped Butterfinger pieces on top, gently pressing to adhere. Drizzle with melted semi-sweet chocolate if desired.
Step 6: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

Use full-fat cream cheese and yogurt for the creamiest texture.
Swap Butterfinger with your favorite crunchy candy bars for different flavors.
For easier cutting, chill the bars well and warm the knife slightly before slicing.
Drizzle with dark chocolate or add a sprinkle of sea salt over the caramel for contrast.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly before serving if you prefer a softer texture, or enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are perfect for making ahead. Refrigerate overnight to allow them to set fully, making slicing and serving easier.

What can I substitute for Butterfinger candy bars?

You can use other crunchy candy bars like Heath, Twix, or even chopped chocolate-covered toffee for a similar texture and flavor twist.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

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4.9 from 150 reviews

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cream cheese filling studded with crunchy Butterfinger candy bars. Topped with luscious caramel sauce and additional Butterfinger pieces, these decadent bars are finished with an optional drizzle of melted semi-sweet chocolate. Perfect for satisfying your sweet tooth with a delightful mix of creamy, crunchy, and gooey textures.

Author: zara
Prep Time: 15 minutes
Cook Time: 48 minutes
Total Time: 4 hours 63 minutes (including chilling)
Yield: 16 bars 1x
Category: Dessert, Bars
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter, melted

Filling

16 oz (454 g) full-fat cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars

Topping

½ cup (160 g) caramel sauce, plus more for drizzling
1 cup (150 g) chopped Butterfinger candy bars
½ cup (85 g) semi-sweet chocolate chips, melted (optional)

Instructions

Preheat: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides to facilitate easy removal of the bars.
Prepare Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture has the consistency of wet sand. Press this crust mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes to set, then remove from the oven and allow to cool slightly.
Make Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing on low speed just until combined after each egg. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is silky and smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
Assemble & Bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes or until the edges are set but the center remains slightly jiggly. Remove from the oven and allow the cheesecake layer to cool completely at room temperature.
Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel sauce and gently press them in so they adhere well. If desired, drizzle the top with melted semi-sweet chocolate for an extra touch of richness.
Chill & Serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the entire cheesecake slab from the pan. Slice into 16 squares, wiping the knife clean between each cut to ensure neat edges. Serve chilled and enjoy!

Notes

Ensure the cream cheese is properly softened to avoid lumps in the cheesecake batter.
Press the crust firmly to avoid it crumbling after baking.
The cheesecake is done when the edges appear set and the center slightly jiggles when gently shaken.
Chilling overnight is best for firm bars and to allow flavors to meld beautifully.
For a dairy-free alternative, substitute cream cheese and yogurt with suitable vegan options, but texture and flavor may vary.
Use parchment paper with overhang to make bar removal easy and mess-free.
Wipe your knife between cuts for clean, attractive slices.

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, easy cheesecake bars, dessert bars, Butterfinger dessert