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butterfinger cheesecake

Butterfinger Cheesecake

5 from 1 vote
No-bake creamy cheesecake loaded with crushed Butterfinger candy bars on an Oreo crust, topped with chocolate ganache. Showstopping dessert ready in 20 minutes active time plus chilling.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 Oreo cookies, crushed About 2.5 cups crumbs
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar
  • 16 ounces cream cheese, softened Room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1.5 cups heavy whipping cream
  • 6 Butterfinger candy bars, crushed Regular size bars
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream For ganache
  • 2 Butterfinger bars, crushed For topping

Equipment

  • 1 9-inch springform pan Essential for easy removal
  • 1 Food processor For crushing Oreos
  • 1 Electric mixer Stand or hand mixer
  • 2 Mixing bowls Large bowls
  • 1 Offset spatula For spreading
  • 1 Whisk For ganache
  • 1 Measuring cups and spoons For ingredients

Method
 

  1. Crush Oreos in food processor until fine crumbs form. Mix with melted butter and sugar until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan using bottom of measuring cup to pack down evenly.
  2. Beat cream cheese with electric mixer until smooth and fluffy, 2-3 minutes. Add powdered sugar, vanilla, and salt, beating until combined. Whip heavy cream to stiff peaks in separate bowl, then fold into cream cheese mixture along with crushed Butterfinger bars until just combined.
  3. Pour filling over crust, spread evenly with spatula and smooth top. Cover tightly with plastic wrap and refrigerate 4-6 hours or overnight until completely set and firm to the touch.
  4. Heat heavy cream until just bubbling, about 1 minute. Pour over chocolate chips in bowl. Let sit 2 minutes undisturbed, then whisk until smooth and glossy. Cool 5-10 minutes until slightly thickened but still pourable.
  5. Pour ganache over chilled cheesecake, spread to edges with offset spatula. Immediately sprinkle crushed Butterfinger over ganache before it sets. Refrigerate 30 minutes to set ganache. Run knife around edge and release springform. Slice with hot knife wiped clean between cuts.
    topping butterfinger cheesecake with chocolate ganache

Nutrition

Serving: 140gCalories: 485kcalCarbohydrates: 48gProtein: 7gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 320mgPotassium: 220mgFiber: 1gSugar: 40gVitamin A: 15IUCalcium: 90mgIron: 1.5mg

Notes

Chill the cheesecake for at least 4-6 hours or overnight until completely firm for clean slicing. Don't rush the chilling time or the slices will fall apart. Use a hot knife wiped clean between cuts for the cleanest slices. The cheesecake can be made 1-2 days ahead and kept refrigerated.

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