Introduction

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling studded with crunchy Butterfinger pieces. Topped with luscious caramel and extra candy bars, they make an irresistible treat perfect for any occasion.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoons (85g) butter, melted
16 oz (454g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
1 teaspoon (5ml) vanilla extract
2 tablespoons (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars
½ cup (160g) caramel sauce, plus more for drizzling
1 cup (150g) chopped Butterfinger candy bars (for topping)
½ cup (85g) 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 sugar. Stir in the 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 sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined after each addition.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes or until edges are set and the center is slightly jiggly. Remove and cool completely at room temperature.
Step 6: Spread caramel sauce evenly over the cooled cheesecake. Sprinkle with the remaining chopped Butterfinger bars and gently press to adhere. Drizzle with melted chocolate if desired.
Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the 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 and best flavor.
For a nutty twist, sprinkle chopped peanuts on top along with the Butterfinger pieces.
If you don’t have Butterfinger bars, crushed peanut butter cups can be a delicious substitute.
To make cutting easier, warm the knife under hot water and dry between slices.
Drizzling with melted semi-sweet chocolate adds a lovely contrast but is optional.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving. Reheat slightly at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or yogurt?

While low-fat versions can be used, full-fat cream cheese and yogurt provide a richer, creamier texture that works best for cheesecake bars.

Do I have to pre-bake the crust?

Yes, pre-baking the crust helps it set firmly and prevents it from becoming soggy under the cheesecake layer.

Butterfinger Caramel Cheesecake Bars Recipe

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4.5 from 128 reviews

Indulge in rich and creamy Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, a smooth cream cheese filling studded with Butterfinger candy pieces, and topped with luscious caramel sauce and extra Butterfinger bits. A decadent dessert perfect for candy and cheesecake lovers alike.

Author: zara
Prep Time: 20 minutes
Cook Time: 48 minutes
Total Time: 5 hours 8 minutes
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

Cheesecake 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 the oven: Preheat your 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 help lift out the bars easily after baking.
Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes to set the crust, then remove from the oven and let it cool slightly.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese together with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each to avoid overbeating. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Gently fold in 1 cup of chopped Butterfinger bars to distribute them evenly in the batter.
Assemble and bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface with a spatula. Bake for 35 to 40 minutes at 325°F (163°C), or until the edges are firm and set while the center remains slightly jiggly. Remove from oven and allow the cheesecake 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 and gently press to adhere. If you want extra richness, drizzle melted semi-sweet chocolate over the top.
Chill and serve: Refrigerate the bars for at least 4 hours or preferably overnight to allow them to fully set. Use the parchment paper overhang to carefully lift the cheesecake from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges. Serve chilled for best texture and flavor.

Notes

Using full-fat cream cheese and Greek yogurt ensures the cheesecake is rich and creamy.
Do not overmix the batter after adding eggs to prevent cracks in the cheesecake.
Be sure to cool the cheesecake completely before adding caramel and toppings to avoid melting the candies.
For easier slicing, warm the knife under hot water and dry before each cut.
The melted chocolate drizzle is optional but adds a lovely visual and flavor contrast.
Store leftover bars refrigerated in an airtight container for up to 5 days.

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