Butterfinger No Bake Cheesecake Recipes

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NO-BAKE BUTTERFINGER™ CHEESECAKE



No-Bake Butterfinger™ Cheesecake image

This is not your grandma's cheesecake, unless your grandma really likes Butterfinger™ candy bars, and in that case, you better save her a slice. We made it easy on ourselves and bought graham cracker pie crusts, so we could focus on the filling, which just so happens to include three whole candy bars. Best of all, this recipe makes two cheesecakes so you can have one now and give the other to your grandma.

Provided by TBSP Kitchens

Categories     Dessert

Time 1h

Yield 2

Number Of Ingredients 7

8 ounces cream cheese, room temperature
12 ounces whipped topping, thawed
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 whole Butterfinger candy bars, crushed
2 graham cracker pie crusts

Steps:

  • Place cream cheese in a large bowl, then smash with a fork to make it easier to mix with the other ingredients. Combine powdered sugar, vanilla extract, and almond extract with the cream cheese.
  • Next, add the whipped topping and mix well. Then, add 2 of the crushed Butterfinger bars, and mix until the candy is evenly distributed throughout the filling.
  • Put half your filling in each pie shell, and smooth evenly to all edges of the crust. Sprinkle half of the remaining candy bar on top of each pie. Place in fridge for 1 hour, then serve. You can also drizzle caramel or chocolate on top if you like.

Nutrition Facts : ServingSize 14 Serving

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

2 cups chocolate wafer crumbs (about 35 wafers)
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
5 large eggs, lightly beaten
3 Butterfinger candy bars (2.1 ounces each), frozen and chopped
TOPPING:
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
2 tablespoons butterscotch ice cream topping

Steps:

  • In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.

BUTTERFINGER® NO-BAKE CHEESECAKE



Butterfinger® No-Bake Cheesecake image

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Provided by Miami Nell

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h27m

Yield 8

Number Of Ingredients 8

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
  • Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
  • Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
  • Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
  • Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

Provided by Food Network

Categories     dessert

Time 9h20m

Yield 1 cake

Number Of Ingredients 6

1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)

Steps:

  • Preheat oven to 300 degrees F.
  • Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY



Mini Butterfinger Cheesecakes Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping

Provided by Butterfinger

Categories     Bakery Goods

Time 30m

Yield 42 mini cheesecakes

Number Of Ingredients 8

16 chocolate sandwich cookies
½ stick unsalted butter, melted
2 packages cream cheese, softened
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Butterfinger® Bits
whipped topping, for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
  • Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
  • In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
  • Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
  • Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
  • Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

I found this one on razzledazzlerecipes.com my nephew asked me to make him a Butterfinger cheesecake for his 18th birthday and I was surprised to find no posted recipes here on zaar. Anyway this is what I turned up. Hope he likes it. Caution cheesecakes need about 8-10 hours to refrigeration so it's best to make the day before.

Provided by PeytonandKaylansMama

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/8 cup golden brown sugar
3 (8 ounce) packages cream cheese, softened to room temperature
2 tablespoons vanilla
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1 3/4 cups crushed butterfinger candy bars (divided)
5 ounces semisweet chocolate
5 ounces heavy cream (or a bit less)

Steps:

  • Preheat oven to 350°F
  • Butter 9 inch springform pan. Blend crumbs, brown sugar, butter and vanilla until moist. Press into bottom and 2 inches up sides of pan.
  • For Filling, beat cream cheese, sugar, and 2 Tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs 1 at a time beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour or until golden on top, cracked on edges and set a little in center. Transfer to cooling rack. Cool completely.
  • Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream until it begins to boil. Pour cream over chocolate let sit 1 minute and stir until smooth.
  • Take 1/3 chocolate mix and put in Ziploc bag. Set aside. Put remaining chocolate in fridge for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining Butterfingers over glaze. Finally drizzle remaining chocolate from bag over the top. Refrigerate over night.

Nutrition Facts : Calories 614.6, Fat 46.8, SaturatedFat 28.3, Cholesterol 173.6, Sodium 264.8, Carbohydrate 43.2, Fiber 2.4, Sugar 32.1, Protein 10.3

BUTTERFINGER® NO-BAKE CHEESECAKE



Butterfinger® No-Bake Cheesecake image

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Provided by Miami Nell

Categories     Cheesecake

Time 4h27m

Yield 8

Number Of Ingredients 8

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
  • Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
  • Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
  • Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
  • Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g

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