Recipe information
Ingredients for - Butterfinger No-Bake Cheesecake
1. Chocolate wafers (such as Oreo®), filling discarded - 1 cup
2. Chocolate-covered crispy peanut butter candy (such as Butterfinger®) - 2 (2.1 ounce) bars
3. Melted butter, or more to taste - ¼ cup
8. Crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®) - ½ cup
How to cook deliciously - Butterfinger No-Bake Cheesecake
1. Stage
Preheat oven to 325 degrees F (165 degrees C).
2. Stage
Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
3. Stage
Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
4. Stage
Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
5. Stage
Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
6. Stage
Refrigerate cheesecake until set, at least 4 hours but preferably overnight.
