Butterfinger Cheesecake Bars are exactly what they sound like: creamy cheesecake tucked over a buttery crumb crust, scattered with crunchy Butterfinger bits that keep things interesting. There’s no wild twist here, no over-the-top promise. Just a solid, crowd-friendly dessert that feels right at home on a potluck table or a Friday-night couch. If you like a little peanut-buttery crunch in your cheesecake, these bars are a good time.

The base is simple, the filling is smooth, and the finish has that familiar Butterfinger snap. I like them chilled and cut into small squares, the kind you can eat with your fingers. One bite, a pause, then another. It’s that kind of treat.

Ingredients for this Butterfinger Cheesecake Bars

For an 8-inch square pan (about 12 bars):

Crust

1 1/2 cups graham cracker crumbs (about 12 full sheets)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of fine salt

Cheesecake filling

16 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1/3 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
1 to 1 1/4 cups chopped Butterfinger candy bars (about 6 to 7 ounces), divided

Optional finishing touches

2 ounces semisweet chocolate, melted, for drizzling
Flaky sea salt, a pinch, for contrast

Instructions

Before you start: Line an 8-inch square metal baking pan with parchment so the paper overhangs on two sides. This makes the bars easy to lift out. Preheat the oven to 325°F (163°C).

Make the crust. Stir the graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs look like damp sand. If you squeeze a handful, it should clump. If it falls apart, add another teaspoon of melted butter.
Press and bake the crust. Tip the crumbs into your prepared pan and press firmly into an even layer. I use the flat bottom of a measuring cup to get the edges neat. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
Beat the cream cheese. In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until perfectly smooth, about 1 to 2 minutes. Scrape the bowl. Don’t rush this part; smooth cream cheese equals smooth bars.
Add sugar, then eggs. Beat in the granulated sugar until combined. Add the eggs one at a time, mixing on low just until each is incorporated. Scrape the bowl again.
Finish the filling. Mix in the sour cream, vanilla, and salt on low until silky. Fold in 3/4 cup of the chopped Butterfingers. Keep the rest for the top.
Assemble. Pour the filling over the warm crust and smooth the top. Sprinkle the remaining Butterfinger pieces evenly. Some will sink a little. That’s fine.
Bake. Bake at 325°F for 30 to 36 minutes, until the edges look set and the center wobbles slightly when you nudge the pan. You’re looking for a gentle jiggle, not sloshy.
Cool gradually. Turn off the oven, crack the door, and let the bars sit inside for 10 minutes. Then remove to a rack to cool to room temperature, about 1 hour. This small pause helps prevent cracks.
Chill. Cover and refrigerate for at least 3 hours, preferably overnight. The texture settles and the flavors mellow. It’s worth the wait.
Finish and slice. If you like, drizzle with melted chocolate and add a tiny pinch of flaky salt. Lift the slab out using the parchment and cut into 12 bars with a sharp knife wiped clean between cuts. Small squares are rich and satisfying.

Cook and Prep Times

Prep time: 20 minutes
Par-bake crust: 10 minutes
Bake time: 30 to 36 minutes
Cool at room temp: 1 hour
Chill in fridge: 3 hours (overnight recommended)
Total time: About 5 to 6 hours including cooling and chilling
Yield: About 12 bars

Nutritional information

Nutrition will vary based on brands and how generously you sprinkle the candy, but here’s a reasonable estimate per bar when sliced into 12:

Calories: ~390
Total fat: ~25 g
Saturated fat: ~13 g
Carbohydrates: ~36 g
Fiber: ~1 g
Sugars: ~27 g
Protein: ~6 g
Sodium: ~220 mg

Contains: milk, eggs, wheat, peanuts. If you’re baking for a crowd, flag the peanut content clearly. People appreciate the heads-up.

Frequently asked questions

Can I use a different crust?

Oreo crumbs make a great chocolatey base. Use 2 cups Oreo crumbs (filling included) with 4 tablespoons melted butter. Biscoff cookies also work if you like warm spice notes. Use 1 3/4 cups crumbs with 5 tablespoons butter. Same method: press, par-bake 8 to 10 minutes, then proceed.

How do I avoid cracks in cheesecake bars?

A few small habits help. Start with room-temperature ingredients so the batter mixes without lumps. Mix on low once you add eggs to avoid whipping in extra air. Don’t overbake; the center should still have a gentle wobble. Finally, cool gradually. I like the 10-minute sit in the turned-off oven, then a slow cool on the counter before chilling.

Can I make these ahead or freeze them?

These bars are very make-ahead friendly. They keep well, covered, in the fridge for up to 4 days. For longer storage, freeze the cut bars on a sheet until firm, then wrap individually and stash in a freezer bag for up to 2 months. Thaw in the fridge overnight. If you plan to drizzle chocolate, add it after thawing so it stays shiny.

One last thought. If you’ve ever tucked a Butterfinger into a lunchbox and later found it just slightly chilled and extra crunchy, that’s the vibe here. Cool, creamy, a little messy, very satisfying. Nothing fancy. Just good.