Introduction

Indulge in these rich Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling, and plenty of crunchy Butterfinger candy pieces. A luscious caramel topping and optional chocolate drizzle make these bars a decadent treat for any occasion.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsps (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 tsp (5ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars, divided
½ cup (160g) caramel sauce, plus more for drizzling
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 firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add 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 oven and cool completely at room temperature.
Step 6: Once cooled, spread caramel sauce evenly over the cheesecake layer. Sprinkle remaining Butterfinger candy bars on top and gently press them in to adhere.
Step 7: If desired, drizzle melted semi-sweet chocolate over the bars.
Step 8: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift from the pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

Use full-fat cream cheese and Greek yogurt or sour cream for the creamiest texture.
For an extra chocolatey touch, add chocolate chips to the batter or use chocolate ganache instead of caramel.
Press the crust firmly for a solid base that won’t crumble when slicing.
Try using different candy bars for a fun twist on the original flavor.

Storage

Store cheesecake bars covered in the refrigerator for up to 4 days. They can also be frozen in an airtight container for up to 1 month. Allow frozen bars to thaw in the refrigerator overnight before serving. Reheat slightly at room temperature or enjoy chilled for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of candy instead of Butterfinger?

Yes, you can substitute with any crunchy candy bars like Heath, Twix, or Snickers to customize the flavor.

Do I need to use parchment paper to line the pan?

While not absolutely required, lining with parchment paper makes it much easier to lift the bars from the pan cleanly and slice them neatly.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

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4.9 from 150 reviews

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust, a creamy cheesecake filling studded with chopped Butterfinger candy bars, topped with rich caramel sauce, more Butterfinger pieces, and an optional drizzle of melted semi-sweet chocolate. Perfectly balanced between smooth, sweet, and crunchy, these bars are an indulgent treat for dessert lovers.

Author: Lila
Prep Time: 20 minutes
Cook Time: 48 minutes
Total Time: 4 hours 68 minutes (including chilling time)
Yield: 16 bars 1x
Category: Desserts, Bars
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 (5 ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars

Toppings

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 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 opposite sides to make it easier to lift the bars out later.
Prepare Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing on low speed just until combined after each egg to avoid overmixing. Next, mix in the Greek yogurt (or sour cream), vanilla extract, and flour until everything is uniformly smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
Assemble and Bake: Pour the cheesecake batter evenly over the slightly cooled crust and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, until the edges are set and the center still jiggles slightly when lightly shaken. Remove from the oven and cool completely at room temperature.
Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake surface. Sprinkle the remaining 1 cup of chopped Butterfinger bars on top, pressing them gently so they stick to the caramel. If using, drizzle the melted semi-sweet chocolate over the bars for an extra touch of decadence.
Chill and Serve: Refrigerate the assembled bars for at least 4 hours or preferably overnight to fully set. Use the parchment paper overhang to lift the bars out of the pan and slice into 16 squares. Wipe the knife clean between cuts to ensure neat edges and serve chilled.

Notes

Use full-fat cream cheese and yogurt or sour cream for the creamiest texture.
If you don’t have Butterfinger candy bars, you can substitute with any similar crunchy peanut butter candy bar.
For cleaner slices, chill the bars overnight and use a sharp knife warmed slightly under hot water, then wiped dry.
The melted chocolate drizzle is optional but adds lovely richness and a finished look.
These bars should be stored in the refrigerator and consumed within 4-5 days for freshness.

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