Butterfinger Caramel Cheesecake Bars

Butterfinger caramel cheesecake bars layer a buttery graham cracker crust with creamy cheesecake, caramel, and crunchy Butterfinger throughout. They’re rich, surprisingly balanced, and meant to be shared with everyone.

Butterfinger Caramel Cheesecake Bars, All the Way In

I’ve never been someone who does gestures halfway, and I don’t think I came with a middle setting. If I decide something matters, I live in it fully. I’ve been called extra before, which always makes me laugh. I rationalize it more as devotion expressed through effort. If I care, it shows up in form.

When my boys were little, Valentine’s Day was one of those forms. I was never going to buy the boxed cards with the perforated edges and the cartoon licensing deal. Instead, we sat together at the table and made things, for as long as they’d let me.

One year it was tiny red plastic beach shovels, the kind meant for sandboxes, each one tied to a bag of very curated candy with “I Dig You” written on the shovel part in white marker. Another year it was miniature cereal boxes, each with a little spoon tied on with string and notes that read “Spoonful of Love”, “Love You a Whole Bowl”, “You’re Cereal-sly Awesome“. Stupid, silly stuff that makes you laugh when you’re six.

Those Valentines weren’t about Pinterest or me out doing anyone. They came from a very simple instinct: if love exists, it has to show up as something you can hold. In this case it was a shovel, spoon, or a note written by hand. I’ve never wanted to outsource my ways of showing up. I want them to materialize.

And the detail that matters most to me is this:

I did it as long as they would let me.

There’s a definite window when kids still want that kind of attention, and let you show up creatively in their lives. I wasn’t holding on to it. I understood that childhood gives you a finite number of chances to say: I see you. I enjoy you. I’m here. I took every one of those opportunities I could until the door closed naturally.

I gave the same energy to their schools. For Valentine’s Day, I’d make these Butterfinger caramel cheesecake bars for the teachers lounge. Lots of them. It became its own tradition. For the teachers I knew well, wine also got slipped into bags and passed discreetly. Different form, same language.

These bars are layered, rich, purposefully sweet, and made to be shared. A graham cracker crust, creamy cheesecake, caramel, chopped Butterfingers pressed in like confetti. They’re not subtle in any way. They’re what happens when affection goes looking for somewhere to arrive.

And honestly, they still feel like Valentine’s Day to me.

Why I Love This Recipe

• These bars have everything I want in a dessert bar. Creamy cheesecake center, crunch from the candy, and a base that holds it all together when you take a bite.
• Butterfingers come with memory attached.
• No one says, “what is this?” They just grab for them because they have that irresistible look.
• Believe it or not, the balance is right. Sweet, salty, creamy, crunchy. Nothing overwhelms, and no single layer carries the whole thing.
• It scales easily. A 9×9 for a small group, a 9×13 when you know you’ll need more. Same result, no rethinking required.
• There are rarely leftovers, which is always my real test.

Ingredients

• Graham cracker crumbs – There is nothing fragile about a base with graham crackers. It holds everything up so the interesting parts can do what they want.
• Granulated sugar (crust + filling) – Sweet enough to make it dessert, not so much it turns cloying.
• Butter, melted – Turns crumbs into something that stays together. Butter also makes the kitchen smell like it means business.
• Cream cheese – The smooth center of any cheesecake dessert.
• Eggs – Once they’re in, you’re committed, which honestly feels right for this recipe.
• Greek yogurt or sour cream – Adds tang and softness. Make sure it’s full-fat.
• Vanilla extract – Warmth.
• All-purpose flour – Just enough to keep everything together.
• Butterfinger candy bars – Crunchy, salty, and not elegant. Chop them roughly. Perfection ruins the vibe.
• Caramel sauce – This is where things go from “dessert” into “people talk about this later.” Use one you really like.
• Semi-sweet chocolate (optional drizzle) – Optional, yes. But this is what makes people take another bar.

How To Make Butterfinger Caramel Cheesecake Bars

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (the crust)
  Preheat the oven to 325°F and line a 9×9-inch pan with parchment, leaving some overhang so you can lift the bars out later. (You can scale this recipe by adding 50 percent more ingredients and using a 9×13 pan.) Mix the graham cracker crumbs and sugar. Stir in the melted butter until it looks like damp sand, then press it firmly into the pan. I use the bottom of a measuring cup to compact it evenly. Bake for 8 minutes and set aside to cool.
• Step Two (the filling)
  Beat the softened cream cheese and sugar until completely smooth. This is where patience matters. Add the eggs one at a time on low speed, just until combined. Stir in the Greek yogurt (or sour cream), vanilla, and flour until the batter looks cohesive, then gently fold in the chopped Butterfingers so the crunch stays intact.
• Step Three (bake just shy of done)
  Pour the filling over the crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center still has a slight jiggle. Let the pan cool completely at room temperature before moving on.
• Step Four (caramel + crunch)
  Spread the caramel evenly over the cooled cheesecake. Sprinkle the remaining chopped Butterfingers over the top and press them in lightly so they stick. If you’re using melted chocolate, drizzle it on now. It’s optional, but it does push things further.
• Step Five (chill and slice)
  Refrigerate the bars for at least 4 hours, or overnight for the best cuts. Lift them out using the parchment, slice with a sharp knife, and wipe the blade between cuts. Add extra caramel if you want them to look finished.

Recipe Tips

• Let the cream cheese fully soften before you start, otherwise you will be dealing with lumps.
• Mix the eggs in gently and stop as soon as they’re incorporated. Overworked cheesecake cracks, and these bars are not meant to look disciplined.
• That slight jiggle in the center when it comes out of the oven is correct.
• Chop the Butterfingers instead of crushing them. You want distinct bites of crunch, not candy dust disappearing into the filling like it never mattered.
• Cool the bars completely before adding the caramel. Warm cheesecake will melt the topping into the surface, and while that sounds fine in theory, you want the layers to stand out.
• Chill longer than you think you need to. Four hours is the minimum, overnight is ideal. These cut best when they’ve had time to set.
• Wipe the knife between cuts. It’s the difference between clean squares and bars that look like they’ve been through a school lunchroom.
• If you’re making these for a group, cut them smaller than you think. They’re rich, and people always come back for seconds anyway.

Storage

• Let the bars cool completely before covering them. Trapping heat is how the texture goes sideways.
• Once chilled, store the bars in an airtight container in the refrigerator for up to 5 days. They get better after the first night, when everything has had time to set together.
• If you’re stacking them, use parchment between layers. Butterfinger crumbs migrate, caramel sticks, and no one wants to pry bars apart like they’re undoing a bad Valentine craft project.
• These bars travel well once cold.
• Freezing works, but only if you wrap them tightly and thaw them slowly in the fridge. Think of it like letting cheesecake come back to room temperature emotionally before asking it to do anything.
• Serve chilled or let them sit out for 10–15 minutes before cutting if you want slightly softer edges.

FAQs

• Can I make these Butterfinger Caramel Cheesecake Bars ahead of time?
  These are better once they’ve had a night to chill. Day-after bars slice and taste better.
• Do I have to use Greek yogurt?
  No, sour cream works just as well. Greek yogurt has a noticeable tangier edge, sour cream is classic cheesecake. The key is making sure both are full-fat.
• Can I skip the caramel layer?
  You can, but I never would. That layer is doing a lot. Without it, the bars are good. With it, people ask for the recipe.
• Can I use a different candy bar?
  Technically yes, but Butterfinger has a very specific texture and crunch. Other candy bars melt or disappear, while Butterfingers stay in the game.
• Why does the center still jiggle when I pull it out of the oven?
  That’s what you want. Cheesecake finishes setting as it cools. If it’s fully firm in the oven, it’ll be dense later.
• How do I get perfect-looking slices without wrecking the topping?
  Chill the bars thoroughly, use a sharp knife, and wipe it between cuts. This is not the moment to hurry or improvise.
• Can I double the recipe for a crowd?
  Yes. Use a 9×13 pan and add 50% more of everything. Bake time may stretch slightly, but the method stays the same. I do it all the time.
• Are these very sweet?
  They’re dessert bars with Butterfingers and caramel, so yes. But the cheesecake layer balances it out so it doesn’t feel too crazy.
• Do kids like these?
  Yes, and adults like them too. Teachers definitely like them. You can draw your own conclusions.

From My Kitchen Notes

• There’s a difference between liking a holiday and understanding it as an excuse to make something tangible. I prefer the second version.
• Gestures do not need to be big to be thorough. They need to be complete.
• I like that these bars tolerate and deliver the chaos of the Butterfinger candy bars, which are always a shattering mess on their own.
• If you’re going to do something, you might as well do it fully. Cheesecake. Candy bars. Caramel. Chocolate. Half-measures have never been very interesting to me.
• I like holidays that involve crafty things, and a kitchen counter that looks briefly out of control. Valentine’s Day was especially good for that.
• When my boys were little, it meant construction-paper disasters, glue sticks that never fully closed again, and projects that started reasonable and then escalated quickly. One idea turned into a cascade of twenty-four. That was just how it went. My brain still works like that.
• The shovel Valentines came from standing in Target too long and thinking what would actually make a six-year-old happy. Same with the cereal boxes and the tiny spoons tied on with ribbon. The notes and scale mattered. The fact that they were all slightly silly totally mattered.
• There’s something satisfying about watching a pan come back empty. No explanation, no follow-up, just evidence.
• Boxed Valentines never stood a chance with me. They felt like quitting before I even started. If I was already committed to hand-writing names twenty-four times, I was going all the way in.
• I’ve realized I’ve never had a sense of “too much,” just momentum. Once I start something, I finish it.
• You make the thing, hand it off, and clean up the mess later. I’m still doing that.
• I don’t think I ever learned how to love casually. If something was important, I showed up with scissors, tape, a plan, and enough extras for everyone in the room. That isn’t a strategy. It’s just me.
• Eventually, the kids grow up. The windows of time close and the table gets cleared. And what’s left is a this very soft truth: I didn’t imagine devotion, I practiced it. Over and over. Long before anyone was watching.

More Candy Bar Desserts

• Peppermint Patty Brownies – fudgy chocolate, cool peppermint.
• Snickers Ice Cream Cake – frozen layers, peanuts, caramel.
• Toffee Tiramisu – mascarpone, espresso, toffee crunch.
• Rolo No-Bake Cheesecake – Oreo crust, dulce de leche.
• Chocolate Freakshakes – milkshakes loaded with candy.

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Print Recipe

5 from 4 votes

Butterfinger Caramel Cheesecake Bars

Butterfinger Caramel Cheesecake Bars with a buttery graham cracker crust, creamy baked cheesecake filling, caramel sauce, and chopped Butterfinger candy bars. Rich, balanced, and perfect for holidays, parties, or make-ahead dessert trays.

Prep Time25 minutes mins

Cook Time40 minutes mins

Chilling4 hours hrs

Total Time5 hours hrs 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Apple Caramel Cheesecake Bars, baked cheesecake bars, Butterfinger caramel cheesecake bars, Butterfinger cheesecake bars, candy bar cheesecake, citrus dessert bars

Servings: 16 bars

Calories: 308kcal

Author: Cathy Pollak

Equipment

• baking dish 9x9 (23x23 cm) For thick bars. Line with parchment paper with an overhang.
• mixing bowls Separate bowl for crust and filling.
• hand mixer or stand mixer. For smooth cheesecake batter.
• rubber spatula For folding in candy.

Ingredients

Crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tbsps (85 g) butter melted

Cheesecake Filling:

• 16 oz (454 g) full-fat cream cheese softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• ½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
• 1 tsp (5 ml) vanilla extract
• 2 tbsps (16 g) all-purpose flour
• 1 cup (150 g) chopped Butterfinger candy bars

Topping:

• ½ cup (160 g) caramel sauce plus more for drizzling
• 1 cup (150 g) chopped Butterfinger candy bars
• ½ cup (85 g) semi-sweet chocolate chips melted (optional)

Instructions

• Preheat the oven to 325°F (163°C). Line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
• In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
  1½ cups (150g) graham cracker crumbs, ¼ cup (50 g) granulated sugar, 6 tbsps (85 g) butter
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
  16 oz (454 g) full-fat cream cheese, ½ cup (100 g) granulated sugar, 2 large eggs, ½ cup (120 g) full-fat plain Greek yogurt, 1 tsp (5 ml) vanilla extract, 2 tbsps (16 g) all-purpose flour, 1 cup (150 g) chopped Butterfinger candy bars
• Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
• Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere. If desired, drizzle with melted semi-sweet chocolate (easy to do in the microwave on a low setting).
  ½ cup (160 g) caramel sauce, 1 cup (150 g) chopped Butterfinger candy bars, ½ cup (85 g) semi-sweet chocolate chips
• Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

• Make sure cream cheese is fully softened for a smooth filling.
• Do not overmix after adding eggs to prevent cracking.
• Bars cut cleanest when thoroughly chilled.
• For a 9x13-inch (33x23 cm) pan, increase ingredients by 50% and extend bake time slightly.
• Store refrigerated in an airtight container up to 5 days.

 

 

If you’re making these Butterfinger caramel cheesecake bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Butterfinger Caramel Cheesecake Bars

Amount Per Serving (85 g)

Calories 308 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 67mg22%

Sodium 184mg8%

Potassium 135mg4%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 23g26%

Protein 5g10%

Vitamin A 581IU12%

Calcium 81mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Butterfinger Caramel Cheesecake Bars? I’d love to hear how they turned out — leave a comment below and let me know.

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