No Bake Butterfinger Cheesecake Recipes

NO-BAKE BUTTERFINGER™ CHEESECAKE

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.

BUTTERFINGER CHEESECAKE

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.

BUTTERFINGER CHEESECAKE

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.

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY

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!