Reese’s Butterfinger Cheesecake Bars

Cheesecake bars have become a beloved dessert for many, offering the indulgent flavors of traditional cheesecake in a more convenient and shareable form. Their appealing texture, rich flavor, and ease of preparation make them a staple at gatherings, parties, and family celebrations. Among the myriad of flavors and twists on this classic dessert, Reese’s Butterfinger Cheesecake Bars stand out as a truly unique offering. Combining the creamy, velvety texture of cheesecake with the crunchy goodness of Butterfinger candy bars, and drizzled with rich chocolate, these bars promise a delightful treat for dessert lovers.

Reese’s Butterfinger Cheesecake Bars

Satisfy your sweet cravings with these Reese’s Butterfinger Cheesecake Bars! Combining creamy cheesecake with crunchy Butterfinger and drizzled in rich chocolate, these bars are perfect for any occasion. They're easy to make, shareable, and irresistibly delicious! Ideal for parties or a cozy night in, these dessert bars will be the star of any dessert table. Try the recipe now and indulge your taste buds! #CheesecakeBars #DessertRecipes #BakingJoy #SweetTreats #Butterfinger #Reeses

Print Recipe Pin Recipe

Ingredients Method

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/2 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup creamy peanut butter

1 cup crushed Butterfinger bars (about 3-4 bars)

For the topping:

1 cup semi-sweet chocolate chips

2 tbsp unsalted butter

1 cup crushed Butterfinger bars (for garnish)

Method

Preheat the oven: Preheat your oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper, leaving a little overhang for easy removal later.

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, unsweetened cocoa powder, granulated sugar, and melted unsalted butter until combined. Press the mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for 10 minutes, then remove from the oven and let cool slightly.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the granulated sugar and continue mixing until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract and creamy peanut butter until fully incorporated.

Add the Butterfinger: Gently fold in the crushed Butterfinger bars into the cheesecake mixture until evenly distributed.

Bake the cheesecake: Pour the cheesecake filling over the crust in the baking pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly but firm. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until completely chilled and set.

Prepare the chocolate topping: In a small saucepan, melt the semi-sweet chocolate chips and butter over low heat, stirring until smooth and glossy. Once cooled, spread the chocolate ganache evenly over the chilled cheesecake bars.

Garnish: Sprinkle the remaining crushed Butterfinger bars on top of the chocolate layer for a delightful crunch.

Cut and serve: Once the topping is set, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and serve chilled. Enjoy!

Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12 bars