Go Back
–+ servings
Peanut Butter Cup Butterfinger Cheesecake Bars topped with chocolate and peanuts

Peanut Butter Cup Butterfinger Cheesecake Bars

Deliciously nostalgic cheesecake bars featuring creamy peanut butter and crushed Butterfinger bars on a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups 1 and ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup sugar
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened
  • 0.5 cups ½ cup peanut butter
  • 0.75 cups ¾ cup sugar
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup crushed Butterfinger bars (about 2-3 bars)
For the topping
  • 1 cup 1 cup whipped cream
  • Extra crushed Butterfinger bars for garnish
  • Mini peanut butter cups for decoration

Method
 

Preparation of the crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the graham cracker crumbs with melted butter and sugar until it resembles wet sand.
  3. Press this mixture into the bottom of a lined 9x9-inch baking dish, making sure it’s firmly packed.
  4. Bake for about 10 minutes and then set aside to cool.
Making the cheesecake filling
  1. In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
  2. Gradually add sugar, mixing until well combined.
  3. Add the eggs, one at a time, blending thoroughly after each addition.
  4. Stir in the vanilla extract and gently fold in the crushed Butterfinger bars.
Baking the cheesecake
  1. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
  2. Bake in the preheated oven for 25-30 minutes. The edges should look set, while the center can still have a slight jiggle.
  3. Let it cool completely at room temperature before placing it in the fridge for at least two hours.
Topping the cheesecake
  1. Whip up some cream for the topping.
  2. Spread the whipped cream on top of the chilled cheesecake bars.
  3. Finish with extra crushed Butterfinger bars and mini peanut butter cups.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 15g

Notes

Feel free to adapt this recipe to fit your preferences! Consider alternatives for cookies in the crust or using vegan substitutes for a plant-based version.

Tried this recipe?

Let us know how it was!