Epic Butterfinger Cheesecake recipe

Epic Butterfinger Cheesecake recipe

This Epic Butterfinger Cheesecake Recipe is Delicious and requires No Baking. It tastes just like a crunchy butterfinger candy bar! Peanut Butter Captain Crunch cereal creates the best butterfinger flavored cake.

Additionally peanut butter captain crunch cereal blends up perfectly into a “flour” in a food processor. It’s easy, delicious, and gluten free. This epic dessert is so simple and fun for your kids and family

Ingredients for this candy bar themed cake recipe are so simple. For the crust all you need is 1 cup chocolate chips for baking, 1 cup peanut butter, and 1 cup powdered sugar. You can replace the powdered sugar with stevia for baking for lower sugar. 

For the butterfinger candy bar cheesecake batter all you need is 1 14 oz box peanut butter captain crunch, 1 cup peanut butter, and 1 cup of cream cheese. Also 2 cups powdered sugar and 1 tbsp butter extract.

For the chocolate whipped cream topping the ingredients include 1 cup cream cheese, 2 tbsp cocoa powder, and 1 cup powdered sugar. The delicious butterfinger cake recipe Instructions are simple as well.

This delicious candy bar themed cake is so easy to make

Epic Butterfinger Cream Cake recipe

Make the chocolate crust for the butterfinger cheesecake recipe first. Start In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total. 

Then add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part.

Then add I cup powdered sugar to the chocolate crust mixture and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part.

Next use parchment paper to line your cake pan for easiest removal later. I neglected to do this in the recipe video and it caused some cake removal issues. Then pour butterfinger cheesecake recipe crust into the pan and smooth into a flat crust.

Then store the chocolate crust in the refrigerator while making the cake. For The butterfinger candy bar Cake Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside

Scoop 1 cup of  cream cheese into a large mixing bowl. Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy

Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined. Combine captain crunch “flour” and fold into butterfinger cheesecake batter with a large spoon.

Then beat entire butterfinger cheesecake mixture with electric mixer until thoroughly combined. Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top.

Top butterfinger cake with chocolate whipped cream and Cake is ready to serve

Print

Epic Butterfinger Cream Cake recipe

This is the best butterfinger cake ever!
Course Dessert
Cuisine American
Keyword best desserts, butterfinger, cake, candy bar, chocolate, family recipes, gluten free
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 9 Slices
Calories 620kcal
Cost $8

Equipment

  • hand held electric mixer
  • food processor

Ingredients

For The Crust

  • 1 cup chocolate chips for baking
  • 1 cup peanut butter
  • 1 cup powdered sugar

For The Cake Filling

  • 1 14 oz box of peanut butter captain crunch cereal
  • 1 cup cream cheese
  • 1 cup peanut butter
  • 2 cups powdered sugar
  • 1 tbsp butter extract

For The Chocolate Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tbsp cocoa powder
  • 1 cup powder sugar

Instructions

For The Chocolate Crust

  • In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total. 
  • Add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)
  • Add I cup powdered sugar to the crust mixture and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)
  • Use parchment paper to line your cake pan for easiest removal later 
  • Pour butterfinger crust into the pan and smooth into a flat crust
  • Store crust in the refrigerator while making the cake 

For The Cake Filling

  • Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside
  • Scoop 1 cup cream cheese into a large mixing bowl 
  • Add 2 cups powdered sugar to cream cheese and beat with electric mixer until thoroughly combined and fluffy
  • Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined 
  • Combine captain crunch “flour” and fold into batter with a large spoon
  • Then beat entire butterfinger cake mixture with electric mixer until thoroughly combined 
  • Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top 
  • Store in the refrigerator while making the chocolate whipped cream

For The Chocolate Whipped Cream Topping

  • In another mixing bowl scoop in the cream cheese 
  • Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy 
  • Top cake with whipped cream and serve!

Video

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