Reeses Butterfinger Cheesecake Bars
Let’s be honest, sometimes choosing a favorite candy is impossible. It feels like a betrayal to pick just one.
One day you’re team Reese’s, all about that creamy peanut butter and chocolate combo. The next, you’re craving the crispy, crunchy, stick-to-your-teeth satisfaction of a Butterfinger.
I found myself in this exact situation, staring into my pantry, wondering why I had to choose. So, I decided not to. I decided to create the most outrageously delicious dessert that brings these two candy titans together.
The result? These Reese’s Butterfinger Cheesecake Bars. They have a rich chocolate cookie crust, a velvety smooth peanut butter cheesecake filling, and are loaded with chunks of both candies. This isn’t just a dessert; it’s a peace treaty for your sweet tooth.
What You’ll Need
Gathering your ingredients first makes the whole process feel like a breeze. Here’s the lineup.
For the Chocolate Cookie Crust:
- 30 Oreo cookies (or similar chocolate sandwich cookies), whole
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Cheesecake Filling:
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Topping & Mix-Ins:
- 1 cup chopped Reese’s Peanut Butter Cups
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate chips, for melting (optional drizzle)
- 1 tablespoon coconut oil (optional, for the drizzle)
Pro Tips
I’ve made these bars more times than I can count. Here are a few secrets I’ve learned along the way that guarantee success.
- Room Temperature is a Rule, Not a Suggestion. Seriously. If your cream cheese and eggs are cold, your filling will be lumpy. Set them on the counter for at least an hour before you start. This is the number one key to a silky-smooth cheesecake.
- Don’t Overmix After Adding Eggs. Once you add the eggs, mix on low speed just until they are combined. Overmixing beats too much air into the batter, which causes the cheesecake to puff up in the oven and then crack as it cools.
- The Parchment Paper Sling. Line your pan with parchment paper, leaving some overhang on two sides. This creates “handles” that let you lift the entire slab of cheesecake bars out of the pan effortlessly. No more mangled first slices.
- Patience During Chilling. The hardest part of this recipe is waiting. But you must let the bars chill completely, for at least 6 hours, but preferably overnight. This allows the cheesecake to set firmly, so you get clean, beautiful cuts.
Tools for the Job
You don’t need a professional kitchen, just a few basics.
- 9×13 inch baking pan
- Food processor or a large plastic bag and a rolling pin
- Electric mixer (stand or hand mixer)
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
Substitutions and Variations
Feel free to get creative! This recipe is a great starting point.
- Crust Swap: Not an Oreo fan? A graham cracker crust works beautifully. Use about 2 cups of graham cracker crumbs. Nutter Butters would also make an incredible crust.
- Candy Chaos: Don’t stop at Reese’s and Butterfingers. Chopped Snickers, Heath bars, or even M&M’s would be amazing in here.
- Nut-Free Version: If allergies are a concern, you can use a nut-free spread like SunButter in place of peanut butter and swap the candy for nut-free options.
- Swirl it Up: Before baking, drop spoonfuls of melted chocolate or caramel sauce on top of the filling and use a knife to gently swirl it in for a pretty design.
| Task | Estimated Time |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 40-45 minutes |
| Chill Time | 6+ hours |
| Total Time | ~7 hours, 5 minutes |
How to Make Reese’s Butterfinger Cheesecake Bars
Let’s break this down into simple steps. You’ve got this.
Part 1: The Crust
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang on the sides to use as handles later.
Step 2: Crush the Oreo cookies into fine crumbs using a food processor. If you don’t have one, place them in a zip-top bag and smash them with a rolling pin. It’s great for stress relief.
Step 3: In a small bowl, mix the cookie crumbs with the melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
Part 2: The Filling and Assembly
Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and has no lumps. Scrape down the sides of the bowl.
Step 5: Add the granulated sugar and creamy peanut butter. Beat again until well combined and smooth.
Step 6: Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Remember the pro tip: don’t overmix! Stir in the vanilla extract and heavy cream.
Step 7: Gently fold in about 3/4 cup of the chopped Reese’s and 3/4 cup of the chopped Butterfingers. Save the rest for the top.
Step 8: Pour the cheesecake filling over your pre-baked crust and spread it into an even layer.
Part 3: Baking and Chilling
Step 9: Bake for 40-45 minutes. The edges should be set, but the center will still have a slight jiggle to it. That’s perfect. Don’t overbake.
Step 10: Turn off the oven and let the cheesecake cool in the oven with the door cracked open for one hour. This gradual cooling helps prevent cracks.
Step 11: Remove the pan from the oven and let it cool completely on a wire rack. Once at room temperature, sprinkle the remaining chopped candy over the top.
Step 12: Cover the pan with plastic wrap and transfer it to the refrigerator. Chill for at least 6 hours, or ideally, overnight.
Step 13: (Optional) Just before serving, melt the chocolate chips and coconut oil together in the microwave in 30-second bursts. Drizzle the melted chocolate over the bars. Use the parchment handles to lift the cheesecake from the pan and cut it into squares.
| For a… | Ingredient Swap |
|---|---|
| Gluten-Free Version | Use gluten-free chocolate sandwich cookies. |
| Lower-Sugar Version | Use a sugar substitute like erythritol and sugar-free candy. |
Make-Ahead, Storage, and Other Tips
These bars are a perfect party dessert because you can do all the work ahead of time.
Make-Ahead: The entire recipe can be made up to 2 days in advance. Just keep the bars covered in the fridge until you’re ready to serve. The flavor actually gets better as it sits!
Leftovers and Storage: Store any leftover bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
Freezing: These freeze wonderfully. Cut them into individual bars and place them on a baking sheet in the freezer until firm. Then, wrap each bar in plastic wrap and store them in a freezer bag for up to 3 months. Thaw in the fridge for a few hours before enjoying.
Frequently Asked Questions
Here are some common questions that might pop up.
Q1. Why did my cheesecake crack?
Ans: This is usually from over-mixing the batter after adding the eggs, or from baking it for too long. A slight jiggle in the center is what you’re looking for when it comes out of the oven.
Q2. Can I use a different size pan?
Ans: Yes, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch pan will create much thicker bars and will likely need 10-15 minutes longer in the oven. Keep an eye on it.
Q3. My filling seems lumpy, what did I do wrong?
Ans: Your cream cheese was likely too cold. It needs to be very soft to beat into a smooth consistency. Let it sit out on the counter longer next time!
Q4. Do I have to do the slow cooling in the oven?
Ans: You don’t *have* to, but it’s highly recommended. Drastic temperature changes can shock the cheesecake and cause it to crack down the middle. The slow cool is your best insurance policy.
Wrapping Up
There you have it—a dessert that refuses to make you choose. It’s rich, decadent, and the perfect combination of creamy, crunchy, chocolatey, and peanut-buttery goodness.
Every time I bring these to a gathering, the pan is empty in minutes. It’s a certified crowd-pleaser that looks impressive but is secretly simple to pull off.
I hope you give this recipe a try. When you do, come back and leave a comment below. I’d love to hear how they turned out for you!
