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Butterfinger Cheesecake Bars on Brownie Crust

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Three favorite treats all come together into one sweet, delicious dessert recipe. These Butterfinger Cheesecake Bars on Brownie Crust have a thick Butterfinger brownie crust, a creamy cheesecake center, and more candy on top for extra crunch.

2 Butterfinger Cheesecake Bars stacked on top of each other on a white plate over a wood board with a blurred cloth napkin and fork in the background

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Butterfinger Cheesecake Bars on Brownie Crust are a decadent treat made from a combination of 3 classic desserts – brownies, cheesecake, and Butterfinger candy.

The base of this recipe is a classic chocolate brownie topped with a really simple no-bake cheesecake that is made with just 4 ingredients.

To ensure that the Butterfinger flavor comes through in every bite, there are crushed pieces of candy in both the brownie mix and on top of the cheesecake.

Why This Recipe Works

It’s a surprisingly simple recipe to make. You can even use a boxed brownie mix, if you prefer.

This is a great make-ahead recipe as it does have to be refrigerated for a few hours before serving.

It’s great for parties and celebrations. Both kids and adults love it!

How to Make Butterfinger Cheesecake Bars

Prep!

Set the cream cheese out about an hour before you begin to allow it to come to room temperature.

Line a 9×13-inch baking pan with aluminum foil so that the edges extend over the side of the pan. You will be using these edges to remove the bars later so you need to leave enough to grab on to.

Create!

Place the Butterfinger bars in a zip top plastic bag and seal.

Using a rolling pin, roll over the bag of candy, and/or lightly tap it with the rolling pin, until its broken up into small pieces. You should have about 1 cup of crushed candy.

Brownie mix with crushed Butterfinger bars on top and an orange spatula over a white backdrop

Prepare the brownie mix according to the recipe or directions on the box. Mix in 1/2 cup of the crushed Butterfinger.

Baked brownies in a rectangular foil-lined pan

Spread the brownie mix evenly into the prepared pan.

Bake for 20-25 minutes, depending on the brownie mix you use, or until the brownies are fully cooked through and set.

Cream cheese and whipped topping mixture in a glass bowl over a white background

In an electric mixer bowl, beat the cream cheese, sugar, and vanilla extract until well blended. Stir in the whipped topping. The batter will be thick.

Cheesecake layer on top of baked brownies in a rectangular pan

Divide the cheesecake mixture evenly over the brownies and smooth the top.

Butterfinger candy on top of cheesecake in a rectangular pan

Sprinkle on the remaining 1/2 cup of crushed Butterfinger and gently press into the cheesecake.

Refrigerator for about 3 hours, or until the cheesecake is set and somewhat firm.

Present!

Close up of a Butterfinger Cheesecake Bar on a white plate with a second one in the background with a fork and napkin

To serve, remove the bars from the pan by lifting up the sides of the parchment paper or foil.

Place on a cutting board and cut into 12 bars.

Tips and Techniques for the Best Butterfinger Cheesecake Brownie Bars

  • Line your baking pan with parchment paper or aluminum foil so that the edges extend over the side of the pan. This will make it so much easier for you to remove the bars from the pan before cutting them.
  • Set the cream cheese out about an hour before you begin to allow it to come to room temperature.
  • Store leftovers, tightly covered in the refrigerator. Use within 5-7 days.

FAQ’s

  • Can you freeze cheesecake bars? Yes. Cut the bars, then place on a baking sheet in the freezer. Once frozen, wrap each one tightly in foil or plastic wrap. Use within 3 months for the best results.

More No-Bake Cheesecake Dessert Recipes to Try

Close up of a No-bake Lemon Cheesecake Cup on a white serving tray

No-bake cheesecake is the perfect dessert all year long. In this recipe for No-Bake Lemon Cheesecake Cups, puff pastry cups are filled with a no-bake lemon cheesecake and topped with blueberry sauce.

You may also like this recipe for No-Bake Raspberry Cheesecake or these Keto Cheesecake Bites.

Love this Butterfinger Cheesecake Bars on Browne Crust recipe? Follow me on Pinterest, Instagram, and Facebook for more!

Close up of a Butterfinger Cheesecake Bar on a white plate with a second one in the background with a fork and napkin
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Butterfinger Cheesecake Bars on Brownie Crust

Three favorite treats all come together into one sweet, delicious recipe. These Butterfinger Cheesecake Bars on Brownie Crust have a thick Butterfinger brownie crust, a creamy cheesecake center, and more candy on top for extra crunch.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Refrigerate 3 hours
Total Time 3 hours 35 minutes
Servings 12 bars
Calories 647kcal
Author Lauren Vavala

Ingredients

Brownies

  • 1 package brownie mix * I used Duncan Hines Dark Chocolate Fudge 18.2 ounce package
  • 1 large egg * may vary depending on brownie mix you use
  • 1/3 cup vegetable oil * may vary depending on brownie mix you use
  • 1/3 cup water * may vary depending on brownie mix you use
  • 8 fun size Butterfinger Bars * crushed, divided

No Bake Cheesecake

Instructions

Brownies

  • Preheat oven to 325°F.
  • Prepare brownie batter as directed on package (note: the ingredients needed to prepare the brownies may vary from those listed in the ingredients depending on the brand or recipe that you use).
  • Mix in 1/2 cup of the crushed Butterfinger bars.
  • Spread the batter into an aluminum foil lined 9x13-inch baking pan.
  • Bake 20-25 minutes or until the brownies are set and cooked through.

No Bake Cheesecake

  • In an electric mixer bowl, beat the cream cheese, sugar, and vanilla extract until well blended. Stir in whipped topping. The batter will be thick.
  • Divide the cheesecake batter evenly over the brownies and smooth the top with a spatula.
  • Sprinkle on the remaining 1/2 cup of crushed Butterfinger candy and gently press the pieces into the cheesecake layer.
  • Refrigerate for 3 hours, or until firm.
  • Once set, remove from the pan by lifting up the foil and placing it on a cutting board. Cut into 12 bars.

Notes

This recipe is currently being retested with brownie mix and should be updated sometime in early 2020.

Tips and Techniques for the Best Butterfinger Cheesecake Brownie Bars

  • Line your baking pan with parchment paper or aluminum foil so that the edges extend over the side of the pan. This will make it so much easier for you to remove the bars from the pan before cutting them.
  • Set the cream cheese out about an hour before you begin to allow it to come to room temperature.
  • Store leftovers, tightly covered in the refrigerator. Use within 5-7 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 647kcal | Carbohydrates: 60g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 101mg | Sodium: 421mg | Potassium: 162mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1055IU | Calcium: 95mg | Iron: 2mg

This recipe was originally published on September 8, 2016. It was updated with new images, an updated recipe with more thorough instructions, tips, techniques, and FAQ’s in January 2020.

Comments

  6. Patti Kander says

    Does this really take four- 8 oz of cream cheese bars? Just checking want to make this and it looks yummy.

    Reply

    • Lauren says

      Hi Patti! It really does take 4 bars! You will see no bake cheesecake bars varying A LOT between 1-4 bars. This cheesecake is a bit denser and you will taste more of the cream cheese vs the sugar. But don’t worry, there is plenty of sugar in the crust and topping ha! Hope they turn out great for you!

      Reply

  8. Fatima says

    I’ve been craving brownies for the longest time. I have yet to make a pan. I’ll definitely be looking into this box from Nestle. They have them at our local supermarket, too!

    Reply

    • ourlittleeverything says

      They are all over right now! The Butterfinger was really good! I have the chocolate morsels one but haven’t made it yet!

      Reply

  13. Terryn Winfield says

    I can’t believe how good these look! I’ll have to see if they have a gluten free mix and let my kids help in the kitchen 🙂

    Reply

  16. Colleen C says

    Holy sweetness! I haven’t used a boxed mix in years but this Butterfinger Cheesecake looks AMAZING! I’m not allowed sweets anymore since starting chemotherapy but this would be at the top of my must-do list if I was able to! Definitely sharing!

    Reply

    • ourlittleeverything says

      I don’t use box mixes often either (except cupcakes occasionally bc for some reason everyone raves about how my cupcakes always turn out so good even though all I do is follow the directions lol). Good luck with your treatments – hopefully you’re feeling better soon adn definitely get the ok to enjoy some sweets again <3

      Reply

  22. Kyleigh says

    Looks so great! Will have to try these for the next get-together! Great pics too! We love anything Butterfinger around my house, butterfinger pie is one of my husband’s faves. Its only a graham cracker crust, 1 stick of cream cheese softened, and a container of cool whip, and 4-5 butterfingers folded into that after you mix it. SOOO easy and yummy!

    Reply

  31. Dicia says

    OMG!! These looks so amazing and yummy! I’m totally going to have to make these this weekend.

    Dicia ~ Itsmymommylifenow.com

    Reply

  36. Lexi @That Fit Fam says

    This looks soo good! and it’s such a funny coincidence that im running across this post because I literally just unlocked this rebate from Ibotta like 20 minutes ago! lol it must be a sign!

    Reply

    • ourlittleeverything says

      Too funny! I used Ibotta AND there was a $1.00 off coupon on the fronts of all the packages at the store – double savings!!

      Reply

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