Butterfinger® No-Bake Cheesecake

Published on July 10, 2019

Total Time:

4 hrs 27 mins

Yield:

1 8-inch cheesecake

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Crust:

• 1 cup chocolate wafers (such as Oreo®), filling discarded

• ¼ cup melted butter, or more to taste

Filling:

• 11 ounces cream cheese, softened

• 1 (14 ounce) can sweetened condensed milk

• ⅓ cup lemon juice

• 2 teaspoons vanilla extract

• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®) 12 cup crumbled chocolate-covered crispy peanut butter candy (Butterfinger®, for example)

1. Preheat oven to 325 degrees F (165 degrees C).

2. Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.

3. Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.

4. Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.

5. Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.

6. Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

I Made It

Nutrition Facts (per serving)

529Calories31g Fat58g Carbs9g Protein

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Nutrition FactsServings Per Recipe8Calories529% Daily Value *Total Fat31g39%Saturated Fat18g90%Cholesterol75mg25%Sodium359mg16%Total Carbohydrate58g21%Dietary Fiber1g4%Total Sugars43gProtein9gVitamin C6mg30%Calcium187mg14%Iron1mg7%Potassium330mg7%

None

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