No Bake Butterfinger Cheesecake

My Hubby loves butterfingers, so I like to try to find fun ways to use butterfingers in desserts.  Since I love cheesecake, I thought a No Bake Butterfinger Cheesecake was a perfect dessert for us to try!

The creamy and crunchy layers in this No Bake Butterfinger Cheesecake will have you going back for more. It is a decadent and easy dessert to make for the holidays.

AaronAuthorAaronDifficultyIntermediate

Yields1 Serving
Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

Crust
 21 Oreo cookies
 2 tbsp sugar
 11 tbsp unsalted butter, melted
Filling
 2 8-ounce packages cream cheese, room temperature
 1 14-ounce can (1 1/4 cups) sweetened condensed milk
 1 16 ounce container Cool Whip, thawed & divided
 1 tsp vanilla extract
 ¼ cup fresh lemon juice
 ¾ cup peanut butter
 1 cup crushed Butterfinger bars
 12 Butterfinger bites

1

Put oreos in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. You can also use a food processor, if available.

2

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

3

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

4

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Remove 2 cups of batter and set aside.

5

Add the peanut butter to the remaining mixture and beat again. Pour the filling into the crust; smooth the top with a rubber spatula.

6

Fold 2 cups of Cool Whip into the reserved cream cheese mixture gently. Spoon on top of the peanut butter layer and smooth. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

7

Use a piping bag and icing tip 1M to pipe Cool Whip swirls around the edge of the pie. Top each swirl with a Butterfinger bite.

8

Cover the middle of the pie with the crushed Butterfinger bars right before serving.

Ingredients

Crust
 21 Oreo cookies
 2 tbsp sugar
 11 tbsp unsalted butter, melted
Filling
 2 8-ounce packages cream cheese, room temperature
 1 14-ounce can (1 1/4 cups) sweetened condensed milk
 1 16 ounce container Cool Whip, thawed & divided
 1 tsp vanilla extract
 ¼ cup fresh lemon juice
 ¾ cup peanut butter
 1 cup crushed Butterfinger bars
 12 Butterfinger bites

Directions

1

Put oreos in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. You can also use a food processor, if available.

2

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

3

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

4

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Remove 2 cups of batter and set aside.

5

Add the peanut butter to the remaining mixture and beat again. Pour the filling into the crust; smooth the top with a rubber spatula.

6

Fold 2 cups of Cool Whip into the reserved cream cheese mixture gently. Spoon on top of the peanut butter layer and smooth. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

7

Use a piping bag and icing tip 1M to pipe Cool Whip swirls around the edge of the pie. Top each swirl with a Butterfinger bite.

8

Cover the middle of the pie with the crushed Butterfinger bars right before serving.

No Bake Butterfinger Cheesecake

Tips:

Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you’re in a hurry to get the cake in the fridge.

This cake is a great make-ahead dessert because it freezes well. I can make it even a week in advance if I have tight schedule, then thaw it in the fridge the night before I want to serve it. Add the topping the same day you serve the cake to avoid it getting soggy.

Skip the crust: use cheesecake filling in a parfait and invent a whole new “layer cake.” Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

Cheesecake can be left in the fridge for up to 2-3 days. Serve cold.

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