Butterfinger Nutter Butter Cheesecake Bars

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Let me tell you, these Butterfinger Nutter Butter Cheesecake Bars are what dreams are made of. Glorious. Sweet. Addictive. A Nutter Butter base, cheesecake filling and chocolate topping work in perfect harmony to make these a fabulous treat! For a brownie cheesecake twist, my Cheesecake Brownies are a must try!

Butterfinger Nutter Butter Cheesecake Bar Basics

I’ve combined the most beloved treats in my house and turned them into a trifecta of dessert perfection. Nutter Butters, butterfingers, and cheesecake. All right here, baby.

Here is everything you’re going to need to make this amazing treat:

• Nutter Butter Cookies + Butter – these two create the crust for these bars. If you can’t find Nutter Butters try to find another peanut butter-based sandwich cookie.
• Semi-Sweet Chocolate Chips + Butter – these two create the chocolate topping. The butter ensures that the chocolate doesn’t crack while cooling.

For the Cheesecake Filling

• Cream Cheese – this is the main star of the cheesecake filling. Tangy and creamy!
• Sugar – to sweeten.
• Vanilla – to flavor.
• Egg – for structure and richness.
• Flour – for structure and texture.
• Butterfinger Chocolate Bar – this is crushed up and added into the cheesecake filling. If you can’t find a butterfingers bar replace it with your fave chocolate candy bar.

How to Make Butterfinger Nutter Butter Cheesecake Bars

Start by grinding up the Nutter Butter cookies and then stir in melted butter. Press that into the bottom of your baking dish. Then, whip the 6 ingredients for the cheesecake filling together and pour that on top. Bake that puppy until it’s set and chill it in the fridge. Once it’s cool, top it with chocolate and cut it into bars. Easy peasy. For full recipe details on how to make Butterfinger Nutter Butter Cheesecake Bars, see the recipe card down below 🙂

Preheat + Prep

Preheat oven. Line a 9×9 square dish with foil or parchment and set it aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}

Make the Crust

Grind Nutter Butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into the prepared dish and set aside.

Make the Cheesecake Filling

In a large bowl, whip cream cheese, and sugar together until smooth. Stir in egg, vanilla, and flour. Finely chop butterfingers and fold into the cheesecake mixture.

Bake + Chill

Pour cheesecake filling over the top of the crust. Bake until the cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

*I wasn’t quite sure what the butterfingers were going to do. Would they stay crunchy? Would they get soggy? Well, here’s where the magic happens: the butterfingers practically turn into little pockets of caramel. Sweet, butterfingery caramel.

Top with Melted Chocolate + Chill

Pour chocolate chips and butter into a small bowl and microwave, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely.

Spread melted chocolate over top of the bars evenly and place back into the refrigerator to harden the chocolate.

Note: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Cut + Serve

Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Can I Double This Recipe?

Yes! You absolutely can double this recipe! Instead of using a 9×9 baking dish, use a 9×13 sized dish. The baking time might increase a little bit too so make sure you check on the cheesecake filling.

Storing These Bars

Because the middle is basically cheesecake, you’re going to have to store these bars in the fridge! Cover in an airtight container and refrigerate for up to a week.

Freezing Instructions

These bars can also be frozen for up to 3 months! Be sure to wrap them well in plastic wrap and then store in a freezer safe Ziploc bag.

More Chocolate + Peanut Butter Recipes to Try!

• Butterfinger Brownies
• Nutter Butter S’mores
• Butterfinger Pie
• Chocolate Peanut Butter Icebox Cake
• Rolo Stuffed Butterfinger Truffles

If you’ve never baked butterfinger into a cheesecake, now would be the perfect excuse! The peanut butter nutterbutter base and the chocolate top seen to work in perfect harmony with everything the filling has to offer. All in all a fabulous *and I mean fabulous* treat. You’re gonna want to make this one. The printable recipe card is below.

Happy Snacking! 🙂

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Butterfinger Nutter Butter Cheesecake Bars

The nutter butter base and chocolate top work in perfect harmony to make these Butterfinger Nutter Butter Cheesecake Bars a fabulous treat!

servings 36 small squares

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the crust-

• ▢ 16 whole nutter butter cookies
• ▢ 1/4 cup butter melted

for the 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

for the topping-

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

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Line a 9×9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.} Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.
• In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.
• Pour chocolate chips and butter into a small bowl and microwave using the 'melt chocolate' function, stirring every 20-30 seconds. If your chocolate is almost melted, don't put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn't have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.}
• Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Notes

If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 162IU | Calcium: 11mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: butterfinger nutter butter cheesecake bars