Easy Reese’s Butterfinger Cheesecake Bars with Ganache

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If you are torn between the ultra-creamy rich peanut butter of Reese’s Peanut Butter Cups and the crunchy, flaky peanut butter honeycomb of Butterfingers, these Reese’s Butterfinger Cheesecake Bars deliver the absolute best of both worlds. Built on a buttery graham cracker foundation, this baked cheesecake center is packed with real candy bar chunks and finished with a thick blanket of silky chocolate ganache.
Because they are baked in a square pan and sliced into clean bars, they offer all the decadent luxury of a full-sized baked cheesecake with a fraction of the prep effort. They are the ultimate crowd-pleasing dessert for game days, holiday dessert tables, or potlucks where candy lovers gather.
Reese's Butterfinger Cheesecake Bars
Reese’s Butterfinger Cheesecake Bars

Table of Contents

Why This Candy Bar Hybrid Works

  • The Ultimate Candy Synergy: Combining smooth, melt-in-your-mouth Reese’s cups with crunchy, crisp Butterfinger pieces creates a thrilling texture contrast inside the velvety cheesecake.
  • No-Hassle Square Pan Baking: Baking inside an 8×8-inch pan eliminates the need for complex springform pans or water baths while yielding up to 16 rich portion-controlled squares.
  • Silky Ganache Seal: Pouring a smooth, dark cream-and-chocolate ganache over the baked layer seals in moisture and elevates the presentation to bakery-quality standards.

Master Ingredients List

1. The Buttery Graham Cracker Crust

  • 1.5 cups Graham Cracker Crumbs: Finely crushed into uniform granules.
  • 0.25 cup Sugar: Sweetens and structuralizes the shell.
  • 0.33 cup Melted Butter: Binds the crust tight.

2. The Creamy Candy Cheesecake Filling

  • 2 cups Cream Cheese (softened): Room temperature for lump-free beating.
  • 0.5 cup Sugar: Balances the tangy dairy.
  • 1 teaspoon Vanilla Extract: Adds warm aromatic depth.
  • 2 Large Eggs: Kept at room temperature for smooth emulsion.
  • 0.5 cup Chopped Reese’s Peanut Butter Cups: Chopped into bite-sized chunks.
  • 0.5 cup Chopped Butterfinger Bars: Coarsely chopped for maximum crunch.

3. The Silky Chocolate Ganache Topping

  • 1 cup Heavy Cream: Heated to scald.
  • 1.5 cups Semi-Sweet Chocolate Chips: High quality for a glossy melt.

Step-by-Step Baking and Chilling Guide

Quick Recipe Overview

Metric Details
Prep Time 20 minutes
Bake Time 50 minutes total
Chilling Time 4 hours (minimum)
Yield 9-16 Rich Dessert Bars
1.Press and Pre-Bake the Crust :10 mins.

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving extra overhang for easy lifting. Combine 1.5 cups graham cracker crumbs, 0.25 cup sugar, and 0.33 cup melted butter in a bowl until well combined. Press the mixture firmly across the bottom of the pan and bake at 350°F for 10 minutes. Remove and set aside to cool.
2.Beat the Candy Cheesecake Filling :10 mins.

In a large mixing bowl, beat 2 cups of softened cream cheese, 0.5 cup sugar, and 1 teaspoon vanilla extract on low speed until smooth and silky. Add 2 eggs one at a time, beating just until blended (do not over-mix). Fold in the 0.5 cup chopped Reese’s peanut butter cups and 0.5 cup chopped Butterfinger bars using a rubber spatula. Pour the filling over the cooled crust.
3.Bake and Cool :40 mins.

Bake at 350°F (175°C) for 40 minutes, or until the edges are set and the center slightly jiggles. Remove the pan from the oven and allow it to cool completely to room temperature on a wire cooling rack.
4.Whip the Silky Ganache :10 mins.

Heat 1 cup of heavy cream in a saucepan until it just begins to simmer, then pour it over 1.5 cups of semi-sweet chocolate chips in a heatproof bowl. Let sit undisturbed for 5 minutes, then whisk continuously until glossy, thick, and smooth.
5.Glaze, Chill, and Slice :240 mins.

Pour the warm ganache spread evenly over the cooled cheesecake base. Transfer the pan to the refrigerator and chill for at least 4 hours (or overnight) until completely set. Lift the block out using the parchment handles, cut into sharp squares, and serve!

Pro Tips for Clean Slices and Flawless Ganache 💡

  1. Keep Mixer on Low Speed: When beating eggs into cream cheese, keep your mixer on the lowest speed setting. Whipping in excess air will cause the cheesecake layer to puff up, collapse, and crack across the top as it cools.
  2. Don’t Overheat the Cream: When preparing the ganache, bring the heavy cream only to a gentle simmer—do not let it boil vigorously! Scalding hot cream can burn the cocoa fats in the chocolate chips, causing the ganache glaze to split, turn greasy, or separate.
  3. The Clean Hot Knife Secret: To cut through the dark chocolate ganache and candy bar layer without smearing the white cheesecake base, dip a long chef’s knife in boiling water. Wipe the blade completely dry with a clean towel, make one swift cut straight down through the chilled slab, and pull the blade out. Wipe and repeat the hot water dip for every cut!

Storage and Make-Ahead Secrets

  • In the Refrigerator: Store leftovers inside an airtight container or cover the baking pan tightly with foil in the fridge for up to 5 days.
  • Can I Freeze Them? Yes! Once fully set, slice the block into individual bars. Freeze them uncovered on a baking sheet until rock hard, then wrap each bar individually in plastic wrap followed by aluminum foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Nutritional Information (Per Bar Based on 12 Bars)

  • Calories: 410 kcal
  • Carbohydrates: 42g (Sugar: 32g)
  • Fat: 26g (Saturated Fat: 14g)
  • Protein: 6g
  • Sodium: 210mg
Print
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Reese’s Butterfinger Cheesecake Bars

  • Author: ruth-martha
  • Total Time: 270 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious cheesecake bars combining the rich flavors of Reese’s and Butterfinger, perfect for any dessert table.

Ingredients

Scale
  • 1.5 cups Graham Cracker Crumbs
  • 0.25 cup Sugar
  • 0.33 cup Melted Butter
  • 2 cups Cream Cheese (softened)
  • 0.5 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Large Eggs
  • 0.5 cup Chopped Reese’s Peanut Butter Cups
  • 0.5 cup Chopped Butterfinger Bars
  • 1 cup Heavy Cream
  • 1.5 cups Semi-Sweet Chocolate Chips

Instructions

  1. Press and Pre-Bake the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan. Combine the graham cracker crumbs, sugar, and melted butter, then press into the pan and bake for 10 minutes.
  2. Beat the Candy Cheesecake Filling: In a bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, then fold in chopped Reese’s and Butterfinger.
  3. Pour the filling over the cooled crust and bake at 350°F for 40 minutes, then cool completely.
  4. Heat the heavy cream until it simmers, pour it over the chocolate chips, and whisk until smooth for the ganache.
  5. Pour the ganache over the cooled cheesecake and chill for at least 4 hours before slicing.

Notes

For best results, keep mixer speed low when mixing the filling to avoid a puffed cheesecake. Use a hot knife for cleaner slices.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 410
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 26g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: cheesecake, dessert bars, Reese's, Butterfinger, sweet treats

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