Imagine sinking your teeth into a silky cheesecake that carries the unmistakable crunch of Butterfinger and the salty‑sweet punch of Reese’s Peanut Butter Cups—all in one bite. These Reese’s Butterfinger Cheesecake Bars deliver that dream in a single, easy‑to‑make dessert that feels like a celebration.
What makes this bar truly special is the marriage of two beloved candy icons with a classic New York‑style cheesecake base. The buttery crust, the creamy filling, and the caramelized butter‑toasted peanuts create layers of texture that keep you reaching for more.
This treat is perfect for anyone with a sweet tooth—kids, teens, and adults alike. Serve it at birthday parties, holiday gatherings, or simply as an indulgent after‑dinner surprise.
The process is straightforward: blend a crumbly crust, whisk a smooth filling, fold in chopped candy, bake until set, then chill until firm. A quick drizzle of chocolate finishes the bar with a glossy, professional look.
Why You'll Love This Recipe
Irresistible Flavor Fusion: The salty peanut butter, crunchy toffee, and creamy cheesecake create a balanced taste that satisfies every craving.
Easy to Assemble: With just a few steps and minimal equipment, even novice bakers can produce a dessert that looks bakery‑level.
Make‑Ahead Friendly: Once baked and chilled, the bars keep well, allowing you to prepare them days ahead of any event.
Customizable Presentation: Cut into bite‑size squares for parties or larger slices for a family dessert—flexibility for any occasion.
Ingredients
For these bars I rely on a handful of pantry staples and two candy heroes. The crust combines crushed graham crackers with melted butter for a buttery foundation. The filling features cream cheese, sugar, and a splash of vanilla, providing a smooth canvas that holds the chopped Reese’s cups and Butterfinger pieces. Finally, a glossy chocolate drizzle adds a finishing touch that ties the flavors together.
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup heavy cream
Candy Mix‑Ins & Topping
- ½ cup Reese’s Peanut Butter Cups, chopped
- ½ cup Butterfinger candy bars, chopped
- ¼ cup semi‑sweet chocolate chips
- 1 tbsp unsalted butter (for topping)
The graham cracker crust supplies a sweet, buttery crunch that contrasts beautifully with the velvety cheesecake. Cream cheese provides richness, while the eggs and heavy cream give the filling a light, airy texture. Chopped Reese’s and Butterfinger inject bursts of salty‑sweet and caramelized peanut butter flavor, and the chocolate drizzle adds a glossy finish that makes each bar look as indulgent as it tastes.
Step-by-Step Instructions
Preparing the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl combine graham cracker crumbs, ¼ cup granulated sugar, and the melted ⅓ cup butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×13‑inch baking pan, creating an even layer. The butter helps the crust set and adds a buttery flavor that complements the filling.
Mixing the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add ¾ cup sugar and continue beating until light and fluffy. Add the eggs one at a time, mixing just until incorporated—over‑mixing can cause cracks. Stir in vanilla extract and ½ cup heavy cream until the batter is silky. This step ensures a uniform texture without air pockets.
Incorporating the Candy
- Fold in the candy. Gently fold the chopped Reese’s Peanut Butter Cups and Butterfinger pieces into the cheesecake batter. The pieces should be evenly distributed, creating pockets of candy throughout each bite.
- Pour over crust. Carefully spread the batter over the prepared crust, smoothing the top with a spatula. The batter should sit level; any excess will settle during baking.
- Bake the cheesecake. Place the pan on the middle rack and bake for 25‑30 minutes, or until the edges are set and the center still has a slight wobble. This gentle bake prevents over‑cooking and keeps the center creamy.
- Cool and chill. Remove from the oven and let cool on a wire rack for 15 minutes. Then run a thin knife around the edges to loosen, and refrigerate for at least 4 hours, preferably overnight, to allow the bars to firm up.
Finishing with Chocolate Drizzle
Melt the semi‑sweet chocolate chips with 1 tbsp butter in a microwave‑safe bowl, heating in 20‑second bursts and stirring until smooth. Once the cheesecake is fully chilled, drizzle the glossy chocolate over the surface using a spoon or a small piping bag. Let the chocolate set for a few minutes before slicing into 12 bars.
Tips & Tricks
Perfecting the Recipe
Room‑Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature; this prevents lumps and yields a smoother batter.
Don’t Over‑Mix: Once the eggs are added, mix just until combined to avoid incorporating excess air, which can cause cracks.
Water Bath Optional: If you’re prone to cracks, bake the cheesecake in a shallow water bath to provide gentle, even heat.
Flavor Enhancements
Add a pinch of sea salt to the filling for a subtle contrast, or swirl in 2 tbsp of caramel sauce before chilling for extra gooey pockets. A dash of espresso powder intensifies the chocolate drizzle without adding bitterness.
Common Mistakes to Avoid
Avoid cutting the bars while the cheesecake is still warm; it will crumble and lose its clean edges. Also, don’t skip the chilling step—without proper firming, the bars will be too soft to slice neatly.
Pro Tips
Use a Springform Pan: If you have one, it makes removal easier and preserves the bar’s shape.
Chill the Pan: Placing the pan in the freezer for 10 minutes before adding the crust helps it set faster, preventing sogginess.
Store in the Freezer: For longer keeping, wrap individual bars in parchment before freezing; they thaw beautifully at room temperature.
Finish with a Sprinkle: Lightly dust the top with crushed peanuts or toasted coconut for added texture and visual appeal.
Variations
Ingredient Swaps
Swap the graham cracker crust for a chocolate cookie base for a richer flavor. Replace Reese’s cups with chocolate‑covered pretzel bites for a salty crunch, or use Nutella‑filled hazelnut chocolates instead of Butterfinger for a different nutty profile.
Dietary Adjustments
For a gluten‑free version, use gluten‑free graham crackers or almond flour for the crust. Substitute the dairy cream cheese with a plant‑based alternative and use coconut oil in place of butter to make the bars vegan‑friendly. Keto lovers can replace sugar with erythritol and use almond flour for the crust.
Serving Suggestions
Serve the bars with a dollop of whipped cream or a drizzle of salted caramel for extra decadence. Pair them with a cold glass of milk, espresso, or a sparkling raspberry mocktail to balance the sweetness.
Storage Info
Leftover Storage
Allow the bars to cool completely, then slice and place them in an airtight container. Refrigerate for up to 5 days. For longer keeping, wrap each bar individually in parchment and store in a freezer‑safe bag; they maintain quality for up to 3 months.
Reheating Instructions
Reheat individual bars in a 300°F (150°C) oven for 8‑10 minutes, covered with foil to prevent drying. If using a microwave, heat on medium power for 20‑30 seconds, then let sit for a minute; add a splash of milk or cream to revive the creamy texture.
Frequently Asked Questions
This Reese’s Butterfinger Cheesecake Bar recipe blends two candy classics with a silky cheesecake, delivering a dessert that’s both nostalgic and sophisticated. You’ve learned the essential steps, storage methods, and creative twists that keep the bars fresh and exciting. Feel free to experiment with crusts, toppings, or dietary swaps—making it truly your own. Slice, serve, and savor every indulgent bite!
