BUTTERFINGER® NO-BAKE CHEESECAKE

Butterfinger® No-Bake Cheesecake image

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Provided by Miami Nell

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 4h27m

Yield 8

Number Of Ingredients 8

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Ingredients

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
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.
Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
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.
Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g