no bake butterfinger cheesecake
All the decadence, none of the oven.
Ingredients
Oreo crust
- 3 cups peanut butter Oreos
- 1 stick butter, melted
butterfinger cheesecake filling
- 1 cup heavy whipping cream
- 16 oz plain cream cheese, very soft
- 1 1/4 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 cup Butterfinger candies, crushed
chocolate ganache
- 3/4 cup dark chocolate chips or chunks
- 1/2 cup heavy whipping cream
- 1/2 cup Butterfinger candies, crushed
peanut butter frosting
- 4 tbsp butter, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar 1
- 1/2 tsp vanilla extract
- 2-4 tbsp heavy cream
Instructions
- Grease the bottom and the sides of an 8 or 9 inch springform pan. Both sizes are fine - the 8 inch will be a bit taller. Cut a circle out of parchment paper to fit the bottom of your pan. Press gently to adhere.
- In a food processor, pulse the Oreos and melted butter into a very fine crumb. Scrape down the sides of the processor bowl with a spatula as needed. Dump the crumbs into the prepared pan and press across the bottom and up the sides, in as even a layer as possible. The crumbs should climb around 1 1/2-2 inches up the sides, depending on the size of your pan. To adhere further, press the crumbs in place with the bottom of a jar or glass. Place thep an in the fridge.
- In a bowl, beat the heavy cream until stiff peaks form, about 4-5 minutes. The cream should stand up on its own without being too stiffly aerated. Gently scoop to a separate bowl.
- Beat together the cream cheese, peanut butter, and powdered sugar until creamy and combined. Working 1/2 cup at a time, add the whipped cream into the cream cheese mixture and gently fold with a spatula. When the last of the whipped cream is incorporated and no streaks remain in the batter, fold in the chopped Butterfingers.
- Scoop the batter into the prepared springform pan, spreading evenly with a spatula. Cover and chill in the fridge for at least 6 hours, but preferably overnight.
- When the cheesecake is set, make the ganache. Melt the chocolate chips in a microwave for 1 minute. Stir until completely smooth. You may need an additional 20-30 seconds of heating time to fully melt the chips. Whisk in the heavy cream until a silky texture.
- Spread the ganache over the chilled cheesecake, covering the top entirely. Sprinkle with the remaining chopped Butterfingers. Chill an extra 15-20 minutes to reset.
- In a bowl, whip the butter, peanut butter, and vanilla extract until combined, then add the powdered sugar and 2 tablespoons of heavy cream. Beat until fluffy, adding 1-2 more tablespoons of heavy cream as needed to achieve a smooth texture.
- Pipe swirls of the peanut butter frosting around the perimeter of the cheesecake. ENJOY!
Notes
*Thaw from frozen: If you freeze the assembled cheesecake or leftover slices, thaw in the fridge 8-12 hours, or overnight.