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Butterfinger Cheesecake

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  • 1 no-bake cheesecake mix
  • 1/3 cup margarine, melted
  • 3 tablespoons granulated sugar
  • 3 (2.16 ounce) Butterfingers, finely crushed
  • 1 1/2 cup cold milk
  • 1 (9-inch) Graham cracker pie crust


  1. Reserve 1/4 cup finely crushed Butterfingers for garnish. Divide remaining mixture in half.
  2. Combine Graham cracker crumbs, sugar, 1/2 of finely crushed Butterfinger mixture and margarine. Using fork, press mixture against sides and bottom of 8-or 9-inch pie plate.
  3. Pour milk into small mixing bowl. Add cheesecake mix contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer.
  4. Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour.
  5. Garnish with reserved 1/4 cup finely crushed Butterfinger bars.
  6. Refrigerate, covered.