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Butterfinger Nutter Butter Cheesecake Bars Recipe

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★★★★★

5 from 95 reviews

Indulge in these rich and creamy Butterfinger Nutter Butter Cheesecake Bars, featuring a buttery Nutter Butter cookie crust, smooth cream cheese filling studded with crunchy Butterfinger pieces, and a luscious semi-sweet chocolate topping. Perfect for dessert lovers craving a delightful blend of textures and flavors in every bite.

Ingredients

Scale

Crust

  • 16 whole Nutter Butter cookies
  • 1/4 cup butter, melted

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 tablespoon all purpose flour
  • 6 fun size Butterfinger chocolate bars, finely chopped

Chocolate Topping

  • 3/4 cup semi sweet chocolate chips
  • 3 tablespoons butter

Instructions

  1. Prepare Crust: Preheat your oven to 325°F (163°C). Line a 9×9 inch square baking dish with foil or parchment paper, and lightly grease with non-stick cooking spray if using foil. Place the Nutter Butter cookies into a food processor and pulse until they reach a graham cracker crumb consistency. Pour in the melted butter and pulse a few times to combine. Press this mixture firmly and evenly into the bottom of the prepared dish. Set aside.
  2. Make Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add in the egg, vanilla extract, and flour, stirring until fully incorporated. Fold in the finely chopped Butterfinger bars carefully, ensuring they are evenly distributed throughout the filling. Pour the cheesecake mixture over the Nutter Butter crust, spreading evenly.
  3. Bake Cheesecake: Place the baking dish in the preheated oven and bake for 18 to 22 minutes, or until the cheesecake filling is set but still slightly jiggly in the center. Remove from the oven and allow it to cool completely to room temperature. After cooling, refrigerate the cheesecake for several hours or until thoroughly chilled.
  4. Prepare Chocolate Topping: In a microwave-safe bowl, combine the semi sweet chocolate chips and butter. Microwave using the ‘melt chocolate’ function or at 50% power in 20-30 second intervals, stirring between each, until the mixture is smooth and completely melted. Be careful to not overheat to avoid burning.
  5. Apply Topping & Chill: Evenly spread the melted chocolate over the chilled cheesecake bars. Return the baking dish to the refrigerator for 5 to 10 minutes, or until the chocolate topping is firm and set.
  6. Serve: Use the edges of the foil or parchment paper to lift the entire block of cheesecake bars out of the pan. Place on a cutting board and cut into bars of your desired size. Serve chilled and enjoy!

Notes

  • Use softened cream cheese for a smoother cheesecake filling.
  • If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin.
  • Ensure the cheesecake is fully chilled before adding the chocolate topping to prevent melting.
  • You can substitute semi sweet chocolate chips with milk or dark chocolate according to preference.
  • Store the cheesecake bars in the refrigerator in an airtight container for up to 5 days.

Keywords: Butterfinger, Nutter Butter, Cheesecake Bars, Chocolate, Dessert, No-Bake Crust, Cream Cheese, Easy Dessert

Find it online: https://recipeswithmia.com/butterfinger-nutter-butter-cheesecake-bars-recipe/