Irresistible Butterfinger Caramel Cheesecake Bars

These Butterfinger caramel cheesecake bars are a dreamy, decadent dessert that hits every craving I have—creamy, crunchy, gooey, and sweet. With a buttery graham cracker crust, rich cheesecake filling, swirls of caramel, and crushed Butterfinger candy on top, these bars are pure dessert heaven. Every bite delivers that perfect mix of smooth, crunchy, and melt-in-your-mouth indulgence.

Why I Love This Recipe

I love these bars because they’re a guaranteed crowd-pleaser and shockingly easy to make. I get the creaminess of cheesecake, the sweetness of caramel, and that unmistakable Butterfinger crunch all in one bite. They’re ideal for parties, bake sales, or when I want a show-stopping treat that doesn’t require a springform pan or water bath. Plus, they’re even better after chilling overnight—so I can make them ahead and just slice and serve when ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Melted butter

• Granulated sugar

For the cheesecake layer:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

For the topping:

• Caramel sauce (store-bought or homemade)

• Crushed Butterfinger bars (I usually use the fun-size ones)

Directions

1. I preheat my oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper for easy removal.

2. For the crust, I mix the graham cracker crumbs, melted butter, and sugar until it looks like wet sand, then press it firmly into the bottom of the pan. I bake it for 8–10 minutes and let it cool slightly.

3. In a large bowl, I beat the cream cheese and sugar until smooth. Then I add the eggs one at a time, followed by the vanilla, mixing just until everything’s combined.

4. I pour the cheesecake batter over the crust and spread it evenly.

5. I drizzle caramel sauce over the top and swirl it gently with a knife or skewer.

6. I bake the bars for about 30–35 minutes, until the center is just set.

7. Once it’s out of the oven, I let it cool completely before sprinkling crushed Butterfingers over the top. Then it goes into the fridge to chill for at least 4 hours—or overnight for the best texture.

8. I slice it into bars just before serving and drizzle with a little extra caramel if I’m feeling fancy.

Servings and Timing

This recipe makes about 16 to 20 bars, depending on how I slice them. It takes me around 20 minutes to prep, 30–35 minutes to bake, and a few hours to chill—so I usually plan ahead and make it the day before.

Variations

When I want to switch things up, I use a chocolate cookie crust instead of graham crackers for a richer base. I’ve also added a layer of peanut butter under the cheesecake for even more Butterfinger flavor. If I’m out of caramel sauce, I use dulce de leche or even a peanut butter drizzle. And for the holidays, I sometimes add chopped pretzels or toffee bits to the topping for extra crunch.

Storage/Reheating

These bars keep really well in the fridge for up to 5 days. I store them in an airtight container and layer parchment between them if I’m stacking. They also freeze beautifully—I wrap individual bars in plastic and freeze them for up to 2 months. When I want one, I just thaw it in the fridge overnight.

FAQs

Can I make these without Butterfinger candy?

Yes! I’ve swapped in crushed toffee, peanut butter cups, or even chopped Snickers. The base recipe is super versatile.

Do I need a water bath for this cheesecake?

Nope! These bars bake beautifully without one, thanks to the shallow layer. No cracks, no fuss.

Can I use a different crust?

Absolutely. I’ve made them with chocolate wafer crumbs, Oreo crust, or even a shortbread base. It all works.

Are they super sweet?

They are rich and sweet, but the cheesecake layer balances it out. I cut smaller squares when I want to serve bite-sized portions.

Can I use homemade caramel sauce?

Yes, and I have! It adds a lovely buttery depth to the bars. Just make sure it’s not too runny, so it swirls well and doesn’t soak the crust.

Conclusion

These Butterfinger caramel cheesecake bars are my favorite kind of dessert—rich, creamy, crunchy, and over-the-top in the best way. They’re easy to make, impressive to serve, and totally addictive. Whether I’m bringing them to a party or saving them all for myself, these bars always steal the show.

Irresistible Butterfinger Caramel Cheesecake Bars

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• Author: Linda
• Prep Time: 20 minutes
• Total Time: ~5 hours
• Yield: 16–20 bars
• Category: Dessert, Cheesecake Bars, No-Fuss Baking
• Method: Baking, No Water Bath
• Cuisine: American
• Diet: Vegetarian

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Description

These Butterfinger Caramel Cheesecake Bars are a rich and decadent dessert loaded with flavor and texture. A buttery graham cracker crust is layered with creamy cheesecake filling, swirled caramel, and crushed Butterfinger candy for that iconic crunchy-sweet finish. Perfect for potlucks, parties, or anytime you want a dessert that’s indulgent, impressive, and no-fail easy!

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Ingredients

• For the Crust:
• 2 cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup granulated sugar
• For the Cheesecake Layer:
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the Topping:
• ½ cup caramel sauce (store-bought or homemade)
• 1 cup crushed Butterfinger bars (about 8 fun-size bars)

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Instructions

1. Preheat oven to 325°F (160°C). Line a 9×13-inch pan with parchment paper for easy removal.

2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press evenly into the pan. Bake for 8–10 minutes, then cool slightly.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.

4. Pour cheesecake batter over crust and smooth the top.

5. Drizzle caramel sauce and gently swirl with a knife.

6. Bake for 30–35 minutes, until center is just set.

7. Cool completely, then top with crushed Butterfinger bars.

8. Chill in the fridge for at least 4 hours or overnight before slicing and serving.

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Notes

• Use a chocolate crust for extra richness.
• Add a peanut butter layer under the cheesecake for a nutty twist.
• Swap Butterfingers for toffee, peanut butter cups, or chopped Snickers.
• Chill overnight for the best texture and clean slices.
• Drizzle with extra caramel before serving for a stunning finish.