Dessert

Butterfinger Caramel Cheesecake Bars Recipe

ByLily Cross February 28, 2026February 28, 2026

Introduction

These Butterfinger Caramel Cheesecake Bars combine a creamy cheesecake filling with crunchy candy pieces and a rich caramel topping. Perfectly layered on a crisp graham cracker crust, they make a delightful treat for any occasion.

Two square pieces of a dessert stacked on a wooden board against a white marbled texture. The bottom layer is a crumbly light brown crust, the middle layer is a thick creamy white cheesecake, and the top layer is covered in a glossy dark chocolate coating with chunks of peanut candy. Rich golden caramel sauce drips down the sides of both pieces, adding a shiny texture. The top piece has a bite taken out, showing the soft creamy interior and the caramel dripping clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsps (85g) butter, melted
16 oz (454g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
½ cup (120g) full-fat plain Greek yogurt (or full-fat sour cream)
1 tsp (5ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars, divided
½ cup (160g) caramel sauce, plus more for drizzling
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove and cool completely at room temperature.
Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere.
Step 7: If desired, drizzle with melted semi-sweet chocolate to add an extra touch of decadence.
Step 8: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For a tangier flavor, substitute sour cream for Greek yogurt.
Press the crust firmly to avoid crumbling when cutting the bars.
Use your favorite chocolate candy bars instead of Butterfinger for a different twist.
Drizzle with extra caramel sauce just before serving for added richness.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. To reheat, allow them to come to room temperature or enjoy chilled.

How to Serve

The image shows two layered dessert squares stacked on a wooden board over a white marbled surface. Each square has a thick, crumbly brown base, a thick creamy white cheesecake layer in the middle, and a dark, glossy chocolate layer on top. Chunks of peanut butter candy are scattered over the chocolate layer, and golden caramel sauce is dripping down the sides of the dessert, pooling at the bottom. The top square has a bite taken out of it, revealing the layers clearly, with the caramel dripping down from the bite. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or yogurt in this recipe?

For best texture and flavor, full-fat cream cheese and Greek yogurt or sour cream are recommended. Low-fat versions may result in a less creamy texture.

How do I prevent cracks on the cheesecake surface?

Baking at a lower temperature and avoiding overmixing the batter helps prevent cracks. Also, allow the cheesecake to cool gradually at room temperature before refrigerating.