Butterfinger No-Bake Cheesecake

Crushed Butterfinger pieces are folded into a creamy filling and poured over a chocolate cookie crust in this no-bake cheesecake recipe.

• Preparation Time: 20 mins
• Cooking Time: 7 mins
• Total Time: 27 mins
• Calories: 529 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 11 ounces cream cheese, softened
• 1 cup chocolate wafers (such as Oreo®), filling discarded
• 0.33333334326744 cup lemon juice
• 0.25 cup melted butter, or more to taste
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterf
• 0.5 cup crushed chocolate-covered crispy peanut butter candy (such as Butterfing

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.

Step 3

Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.

Step 4

Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.

Step 5

Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.

Step 6

Refrigerate cheesecake until set, at least 4 hours but preferably overnight.