Name: Butterfinger No-Bake Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chocolate wafers (such as Oreo®), filling discarded - 1 cup; Chocolate-covered crispy peanut butter candy (such as Butterfinger®) - 2 (2.1 ounce) bars; Melted butter, or more to taste - ¼ cup; Cream cheese, softened - 11 ounces; Sweetened condensed milk - 1 (14 ounce) can; Lemon juice - ⅓ cup; Vanilla extract - 2 teaspoons; Crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®) - ½ cup

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

4. Cream cheese, softened 11 ounces

5. Sweetened condensed milk 1 (14 ounce) can

6. Lemon juice ⅓ cup

7. Vanilla extract 2 teaspoons

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.