This Butterfinger No-Bake Cheesecake is positively heavenly. I took a velvety bite and said, “Oh!” I mean, I was hoping it would be good but I wasn’t expecting this dessert to blow my mind like it did!
The crispy texture of butterfinger is absolutely divine paired with the cool creaminess of this no-bake cheesecake. I used one bag of fun-sized butterfingers for this recipe and reserved about a fourth of them for the topping.
My no-bake cheesecake filling, if you haven’t tried it yet, is so dreamy! The only trick is to make sure your cream cheese is truly at room temperature. Cold cream cheese will not blend smoothly; don’t even try. Pull your cream cheese out of the fridge at least one hour before you want to make this. (And you really want to let this dessert chill for four hours before serving, so plan accordingly.)
This is really such an easy dessert to make and tastes incredibly fancy. Why have I not been baking with butterfinger?! Someone remind me to make butterfinger ice cream next!
Be sure to pin/bookmark this recipe for when you have leftover Halloween candy. Yum!
Butterfinger No-Bake Cheesecake
For the crust:
24 Oreo cookies (filling included)
1/4 cup (4 Tbsp) unsalted butter, melted
For the filling:
1 cup heavy whipping cream
2 8-oz blocks cream cheese (full-fat), softened
1/4 cup sour cream
1 cup powdered sugar, divided
1 Tbsp vanilla extract
1/8 tsp salt
10 oz bag fun-sized butterfingers, chopped
- To make the crust: Grease a 9-inch springform pan with Crisco. Set aside.
- Pulverize Oreo cookies until fine. Mix with melted butter until mixture is the texture of wet sand. Press the mixture firmly on the bottom and up the sides of prepared spring form pan. Freeze for ten minutes while making the filling.
- To make the filling: Beat heavy whipping cream with a handheld mixer until stiff peaks form. Beat in 1/4 cup powdered sugar.
- In a separate bowl, beat softened cream cheese until smooth. Beat in sour cream, remaining 3/4 cup powdered sugar, and vanilla extract. Gently fold in whipped cream until uniform in color, then fold in chopped butterfinger, reserving about 1/2 cup for the topping.
- Spread mixture on top of prepared crust. Cover and refrigerate for at least four hours or overnight before slicing. Top with remaining chopped butterfinger.
Watch me make it: