Butterfinger Caramel Cheesecake Bars

Craving something that’s sweet, creamy, a little crunchy, and totally irresistible? These Butterfinger Caramel Cheesecake Bars are exactly what you need to satisfy that dessert craving in the most indulgent way.

They’re layered with a buttery graham cracker crust, rich and velvety cheesecake, gooey caramel swirls, and generous chunks of Butterfinger candy bars. Every bite feels like a little celebration—perfect for when you want to treat yourself or impress a crowd.

What makes this recipe extra special is how easy it is to put together with everyday ingredients and no fancy tools. It’s ideal for holidays, potlucks, or those times you just want a little something sweet in the fridge. Make them ahead, chill them well, and slice into chewy, creamy bars of bliss whenever the craving hits!

Why You’ll Love This Recipe

It’s the perfect combination of creamy, crunchy, and chewy in one bite. The caramel adds a rich, buttery layer that complements the tangy cream cheese beautifully.

Chopped Butterfinger pieces bring in that satisfying candy crunch. And best of all, it’s a crowd-pleaser that feels fancy without being fussy.

Butterfinger Caramel Cheesecake Bars Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Servings: 16 bars
Equipment Needed: 9×13 inch baking dish, parchment paper, mixing bowls, hand mixer, spatula

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup caramel sauce, divided
• 5 fun-size Butterfinger candy bars, chopped

Instructions:

1. Preheat Your Oven:

Set your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, letting a bit hang over the edges to help you lift the bars out later.

2. Make the Crust:

In a medium bowl, stir together the graham cracker crumbs, 1/4 cup of sugar, and the melted butter until the texture feels like wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan.
Pop it in the oven and bake for 8–10 minutes, just until it turns lightly golden. Let it cool slightly while you prepare the filling.

3. Prepare the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy—no lumps! Add in the vanilla extract. Crack in the eggs one at a time, mixing well after each one until everything is silky smooth.

4. Layer It Up:

Pour half of the cheesecake mixture over the cooled crust and smooth it out. Drizzle with 1/2 cup of caramel sauce, then sprinkle 3 chopped Butterfinger bars over the top. Add the rest of the cheesecake mixture and smooth the top with a spatula.

5. Bake and Cool:

Bake for 30–35 minutes. The edges should look set, but the center can still jiggle slightly when you give the pan a gentle shake. Let it cool on a wire rack until it reaches room temperature.

6. Add Final Touches:

Once the bars have cooled completely, drizzle the remaining caramel over the top and sprinkle with the last 2 chopped Butterfinger bars. Cover and refrigerate for at least 2 hours (overnight is even better!) before slicing into squares.

Pro Tips:

To get clean slices, dip your knife in hot water and wipe it clean between cuts.

For an extra-crunchy base, toast the graham crumbs in a dry pan for a minute or two before mixing.

If your caramel is too thick to drizzle, microwave it for 10-15 seconds to loosen it up.

Variations to Try

Swap out the Butterfinger for chopped Snickers or Reese’s for a fun twist. Add a layer of chocolate ganache on top for a richer finish. You can also try a chocolate cookie crust if graham crackers aren’t your favorite.

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