Decadent Reese’s Butterfinger Cheesecake Bars

Reese’s Butterfinger Cheesecake Bars – The Ultimate Dessert for Peanut Butter Lovers

In just 45 minutes of prep, you can create a dessert that tastes like a candy bar met a cheesecake. These Reese’s Butterfinger Cheesecake Bars combine a buttery chocolate crust, a creamy peanut butter cheesecake filling, and crunchy Butterfinger pieces for a dessert that satisfies every sweet tooth. The contrast between the smooth, tangy cheesecake and the crispy, crunchy candy topping is what makes these bars unforgettable.

I first made these for a game day gathering, and they disappeared before the first quarter ended. There is something about the combination of peanut butter and chocolate that brings people together every single time.

Why You’ll Love This Recipe

• No water bath needed – this cheesecake bar recipe is foolproof and bakes evenly every time
• Loaded with texture – creamy cheesecake, crunchy Butterfinger pieces, and a crisp Oreo crust
• Great for feeding a crowd – easy to slice into bars and serve at parties or potlucks
• Simple ingredients – everything is easy to find at any grocery store
• Nostalgic flavor – tastes like the candy bars you loved as a kid but elevated into a rich dessert

Ingredients

• 1 ½ cups Oreo cookie crumbs (about 15–18 Oreos, crushed)
• 5 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup creamy peanut butter
• ½ cup sour cream, room temperature
• 1 cup chopped Reese’s Peanut Butter Cups
• 1 cup chopped Butterfinger candy bars
• ¼ cup chocolate chips, melted for drizzling (optional)

Instructions

• Preheat your oven to 325°F and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
• Mix the Oreo crumbs and melted butter together until fully combined, then press firmly into the bottom of the pan.
• Bake the crust for 8 minutes, then remove from the oven and let it cool slightly while you make the filling.
• In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2 minutes.
• Add the eggs one at a time, beating on low after each addition until just combined.
• Mix in the vanilla extract, peanut butter, and sour cream until smooth, scraping down the bowl as needed.
• Fold in the chopped Reese’s Peanut Butter Cups and half of the chopped Butterfinger pieces.
• Pour the cheesecake filling over the crust and spread it evenly with a spatula.
• Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly when shaken gently.
• Turn off the oven and leave the cheesecake inside with the door cracked open for 10 minutes to cool gradually.
• Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Once fully chilled, sprinkle the remaining Butterfinger pieces on top and drizzle with melted chocolate if desired.
• Slice into 16 bars using a sharp knife, wiping the blade clean between cuts for neat edges.

Pro Tips

• Use full-fat cream cheese and sour cream for the richest texture – low fat versions can make the filling runny and prevent it from setting properly.
• Make sure your eggs and cream cheese are at room temperature before mixing, or the batter will end up lumpy and uneven.
• Do not overmix the filling once the eggs are added, because too much air creates cracks on the surface as the bars bake.
• Chill the cheesecake bars for at least 4 hours before slicing, or they will fall apart and not hold their shape.
• For cleaner slices, dip your knife in hot water and wipe it dry between each cut through the bars.

Variations

• Use a graham cracker crust instead of Oreo crumbs for a sweeter, less chocolatey base that lets the peanut butter shine.
• Swap the Butterfinger pieces with chopped Heath bars or Skor bars for a toffee crunch variation.
• Add a layer of melted chocolate or hot fudge between the crust and cheesecake filling for an extra chocolate boost.
• Top with whipped cream and a drizzle of caramel sauce before serving for a more decadent finish.

Frequently Asked Questions

• Can I make these cheesecake bars ahead of time? Yes, they actually taste better the next day. Prepare them up to two days ahead and keep them covered in the refrigerator until ready to serve.
• How should I store leftovers? Store any leftover bars in an airtight container in the refrigerator for up to five days, or freeze them for up to three months.
• Can I freeze these bars? Absolutely. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
• Why did my cheesecake filling crack? Cracks usually happen from overmixing after adding eggs, overbaking, or sudden temperature changes. Always bake at a low temperature and cool gradually.
• Can I use natural peanut butter? Natural peanut butter works, but it can make the filling slightly grainier and less stable. Use processed peanut butter for the best creamy texture.
• What size pan works best for this recipe? A 9×9-inch square pan is ideal. You can also use an 8×8-inch pan, but the bars will be thicker and may need an extra 5–8 minutes of baking time.

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.