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Homemade Butterfinger Nutter Butter Cheesecake Bars photo

Butterfinger Nutter Butter Cheesecake Bars

These Butterfinger Nutter Butter Cheesecake Bars are a dreamy blend of creamy cheesecake and crunchy cookie topped with chocolate!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 16 whole Nutter Butter cookies
  • 1/4 cup butter melted
For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 tablespoon all-purpose flour
For the Topping:
  • 6 fun size Butterfinger chocolate bars chopped
  • 3/4 cup semi-sweet chocolate chips
  • 3 tablespoons butter

Equipment

  • 9x9 inch baking dish
  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Oven

Method
 

Cooking Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, crush the Nutter Butter cookies until fine crumbs. Mix in melted butter and press into the bottom of a greased 9x9 inch baking dish.
  3. In another bowl, beat softened cream cheese until smooth. Mix in sugar, vanilla extract, and egg. Sprinkle flour and blend until smooth.
  4. Fold in the chopped Butterfinger chocolate bars into the cheesecake filling.
  5. Pour the cheesecake filling over the crust and spread evenly. Bake for about 25-30 minutes, or until edges are set with a slight jiggle in the center. Let cool to room temperature.
  6. Melt semi-sweet chocolate chips and butter in a small saucepan over low heat until smooth. Pour over cooled cheesecake bars and spread evenly.
  7. Refrigerate for at least 2 hours to set. Cut into squares and serve.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze wrapped tightly for up to 3 months.
  • Try gluten-free cookies for a gluten-free version.