Best 4 Butterfinger No Bake Cheesecake Recipes
Indulge your sweet cravings with the delectable Butterfinger No-Bake Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This no-bake cheesecake features a creamy, rich filling crafted from cream cheese, sugar, sour cream, and whipped cream, all nestled atop a decadent Butterfinger cookie crumb crust. The filling is generously dotted with chopped Butterfinger candy bars, adding a delightful crunch and a burst of peanut butter and chocolate flavor with every bite. This no-bake cheesecake is not only a feast for the palate but also a visual masterpiece, adorned with additional Butterfinger pieces and drizzled with luscious chocolate ganache. It's the perfect dessert to satisfy your sweet tooth and impress your guests at any gathering. The article provides a detailed recipe for this Butterfinger No-Bake Cheesecake, along with three bonus recipes for other no-bake cheesecakes: a classic No-Bake Cheesecake, a refreshing Lemon No-Bake Cheesecake, and a decadent Nutella No-Bake Cheesecake. With step-by-step instructions and helpful tips, these recipes cater to bakers of all skill levels, ensuring that everyone can enjoy the delightful experience of creating and savoring these no-bake cheesecake delights.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE BUTTERFINGER™ CHEESECAKE
This is not your grandma's cheesecake, unless your grandma really likes Butterfinger™ candy bars, and in that case, you better save her a slice. We made it easy on ourselves and bought graham cracker pie crusts, so we could focus on the filling, which just so happens to include three whole candy bars. Best of all, this recipe makes two cheesecakes so you can have one now and give the other to your grandma.
Provided by TBSP Kitchens
Categories Dessert
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Place cream cheese in a large bowl, then smash with a fork to make it easier to mix with the other ingredients. Combine powdered sugar, vanilla extract, and almond extract with the cream cheese.
- Next, add the whipped topping and mix well. Then, add 2 of the crushed Butterfinger bars, and mix until the candy is evenly distributed throughout the filling.
- Put half your filling in each pie shell, and smooth evenly to all edges of the crust. Sprinkle half of the remaining candy bar on top of each pie. Place in fridge for 1 hour, then serve. You can also drizzle caramel or chocolate on top if you like.
Nutrition Facts : ServingSize 14 Serving
MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping
Provided by Butterfinger
Categories Bakery Goods
Time 30m
Yield 42 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
PHILADELPHIA-OREO NO-BAKE CHEESECAKE
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 16
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g
BUTTERFINGER CHEESECAKE
I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.
Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.
Tips:
- Make sure the cream cheese and butter are softened to room temperature before beginning. This will help them mix together smoothly and avoid lumps.
- Use a springform pan for easy removal of the cheesecake. Line the bottom of the pan with parchment paper to prevent sticking.
- Chill the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
- Top the cheesecake with your favorite toppings, such as whipped cream, chocolate chips, or chopped nuts.
- Store the cheesecake in the refrigerator for up to 3 days.
Conclusion:
This Butterfinger no-bake cheesecake is a rich and decadent dessert that is perfect for any occasion. It is easy to make and can be customized with your favorite toppings. The combination of peanut butter and chocolate is sure to please everyone. Whether you are a fan of Butterfingers or just love a good cheesecake, this recipe is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
