Decadent Reese’s Butterfinger Cheesecake Bars

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

In just 30 minutes of active prep, you can create the creamiest, most decadent dessert bars that combine everyone’s favorite peanut butter candies into one unforgettable treat. These Reese’s Butterfinger Cheesecake Bars deliver a buttery cookie crust, a silky cheesecake layer studded with chopped peanut butter cups and crunchy Butterfinger pieces, all topped with a glossy chocolate drizzle. I first made these for a game-day party in Nashville, and they disappeared before the first quarter ended. They are ridiculously simple to put together but look like you spent hours.

If you love the combination of creamy cheesecake and crunchy, peanut-buttery candy, this is the dessert you have been waiting for.

Why You’ll Love This Recipe

• No water bath required – this cheesecake bakes low and slow without the fuss.
• Loaded with two iconic candies – Reese’s cups and Butterfinger pieces in every bite.
• Perfect for feeding a crowd – makes a full 9×13 pan of rich, sliceable bars.
• Easy to make ahead – they chill overnight and taste even better the next day.
• That nostalgic candy-bar flavor wrapped in a creamy, luxurious cheesecake feels like pure comfort.

Ingredients

• 2 cups crushed Oreo cookies (about 24 cookies, cream filling included)
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 1 cup chopped Reese’s peanut butter cups
• 1 cup chopped Butterfinger bars
• 1/2 cup semi-sweet chocolate chips, melted, for drizzling
• Extra chopped candy for topping

Instructions

• Preheat your oven to 325°F. Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides.
• Combine the crushed Oreos and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the prepared dish.
• Bake the crust for 10 minutes, then set aside to 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. Mix in the vanilla and sour cream until just combined.
• Fold in the chopped Reese’s cups and Butterfinger pieces gently with a spatula.
• Pour the cheesecake filling over the crust and spread evenly.
• Bake for 35 to 40 minutes, or until the center is almost set but still slightly jiggly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes to prevent cracking.
• Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
• Once fully chilled, drizzle the melted chocolate over the top and sprinkle with extra chopped candy. Slice into bars and serve.

Pro Tips

• Use room temperature cream cheese and eggs to avoid a lumpy batter and ensure a silky smooth texture.
• Do not overmix the filling after adding the eggs – too much air creates cracks during baking.
• The center should jiggle slightly like firm Jell-O when you pull the pan out. It will continue to set as it cools.
• Chill the bars for a full 8 hours if possible. They slice cleaner and the flavors meld beautifully.
• For a cleaner drizzle, melt the chocolate chips with a teaspoon of coconut oil and use a piping bag or a zip-top bag with the corner snipped off.

Variations

• Swap the Oreo crust for a graham cracker or chocolate wafer crust for a different base texture.
• Use white chocolate chips for the drizzle and add chopped salted peanuts on top for extra crunch.
• Make it a triple candy bar by folding in chopped Snickers or Twix along with the Reese’s and Butterfinger.
• Add a layer of hot fudge or caramel sauce on top of the crust before pouring in the cheesecake batter for a gooey surprise.

Frequently Asked Questions

• Can I use reduced-fat cream cheese? You can, but the texture will be slightly less creamy and the bars may crack more easily.
• How do I store leftover cheesecake bars? Keep them covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
• Can I make these in a different pan size? For an 8×8 pan, halve the ingredients and reduce the baking time to about 30 minutes.
• Why did my cheesecake crack? Cracks usually happen from overbaking or sudden temperature changes. Cooling in the oven with the door cracked prevents this.
• Can I use crunchy peanut butter instead of candy? You can add 1/2 cup of crunchy peanut butter, but the candy pieces give the signature texture and sweetness.
• Do I need to grease the parchment paper? No, the butter in the crust and the parchment overhang are enough to remove the bars cleanly.

More Recipes You’ll Love

• Irresistible Hot Fudge Cheesecake
• Butterfinger Bundt Cake with Chocolate Drizzle
• Best Hot Fudge Sundae Brownie Cheesecake
• Butterfinger Caramel Crunch Cookies

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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.