Introduction

These Butterfinger Caramel Cheesecake Bars combine a rich, creamy cheesecake with crunchy Butterfinger candy and luscious caramel sauce. Perfectly sweet and satisfying, they make an indulgent dessert that’s easy to slice and share. If you love a mix of textures and flavors, these bars are sure to become a favorite.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoons (85g) butter, melted
16 oz (454g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
½ cup (120g) full-fat plain Greek yogurt (or full-fat sour cream)
1 teaspoon (5ml) vanilla extract
2 tablespoons (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars
½ cup (160g) caramel sauce (plus more for drizzling)
1 cup (150g) chopped Butterfinger candy bars
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and cool completely at room temperature.
Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel, gently pressing them in to adhere. Drizzle with melted semi-sweet chocolate if desired.
Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment paper to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For a tangier flavor, substitute the Greek yogurt with full-fat sour cream.
Use store-bought caramel sauce to save time, or make your own for extra richness.
Add chopped nuts like pecans or walnuts for extra crunch.
Try using peanut butter cups instead of Butterfinger bars for a different candy twist.
If not using melted chocolate drizzle, sprinkle a pinch of sea salt on top to balance the sweetness.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, freeze the bars in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat individual portions slightly in the microwave if desired, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or yogurt for this recipe?

For the best texture and flavor, full-fat cream cheese and yogurt or sour cream are recommended. Low-fat versions may result in a less creamy cheesecake with a different consistency.

Can I make these bars ahead of time?

Yes, these bars can be prepared a day in advance. Refrigerate overnight to allow them to set fully, which also enhances the flavors and makes slicing easier.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

Delight your taste buds with these rich and creamy Butterfinger Caramel Cheesecake Bars, featuring a buttery graham cracker crust, a luscious cream cheese filling studded with crunchy Butterfinger pieces, a decadent caramel topping, and optional drizzled chocolate. Perfectly balanced layers create an irresistible dessert bar to satisfy any sweet craving.

Author: Zane
Prep Time: 15 minutes
Cook Time: 48 minutes
Total Time: 5 hours 3 minutes (including chilling)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsps (85g) butter, melted

Cheesecake Filling

16 oz (454g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars

Topping

½ cup (160g) caramel sauce, plus more for drizzling
1 cup (150g) chopped Butterfinger candy bars
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Preheat the oven. Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides to make removing the bars easier later.
Prepare the crust. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Add the melted butter and stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let it cool slightly.
Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition to prevent overmixing. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until completely smooth. Fold in 1 cup of chopped Butterfinger candy bars gently to incorporate.
Assemble and bake. Pour the cheesecake batter evenly over the baked crust and smooth the surface. Bake for 35 to 40 minutes until the edges are set and the center still has a slight jiggle. Remove from oven and allow to cool completely at room temperature.
Add the topping. Once cooled, evenly spread the caramel sauce over the cheesecake layer. Sprinkle the remaining 1 cup chopped Butterfinger candy bars on top, gently pressing them into the caramel to adhere. Optionally, drizzle melted semi-sweet chocolate over the bars for an indulgent finish.
Set and serve. Refrigerate the bars for at least 4 hours or overnight to fully set. Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares, wiping your knife between cuts for clean edges before serving.

Notes

Use full-fat cream cheese and Greek yogurt or sour cream for the best creamy texture.
Press the crust firmly to ensure it holds together during baking and serving.
Do not overmix the cheesecake batter to keep the texture smooth and prevent cracking.
The cheesecake is done when the edges are firm but the center slightly jiggles—avoid overbaking.
Letting the bars chill overnight enhances the flavor and makes slicing easier.
For easier cutting, warm the knife slightly or dip it in hot water before slicing.
The optional chocolate drizzle adds a beautiful and tasty finishing touch but can be skipped if desired.

Keywords: Butterfinger, cheesecake bars, caramel, dessert bars, baked cheesecake, candy bars dessert