Butterfinger No-Bake Cheesecake –

This Butterfinger No-Bake Cheesecake is positively heavenly. I took a velvety chunk and mentioned, “Oh!” I imply, I hoped it will be good however I wasn’t anticipating this dessert to blow my thoughts prefer it did! 

The crispy texture of butterfinger is completely divine paired with the cool creaminess of this no-bake cheesecake. I used one bag of fun-sized butterfingers for this recipe and reserved a few fourth of them for the topping. 

My no-bake cheesecake filling, if you happen to haven’t tried it but, is so dreamy! The one trick is to ensure your cream cheese is actually at room temperature. Chilly cream cheese is not going to mix easily; don’t even strive. Pull your cream cheese out of the fridge at the least one hour earlier than you wish to make this. (And you actually wish to let this dessert chill for 4 hours earlier than serving, so plan accordingly.)

That is actually such a straightforward dessert to make and tastes extremely fancy. Why have I not been baking with butterfinger?! Somebody remind me to make butterfinger ice cream subsequent!

Butterfinger No-Bake Cheesecake
For the crust:
24 Oreo cookies (filling included)
1/4 cup (4 Tbsp) unsalted butter, melted
 
For the filling:
1 cup heavy whipping cream
2 8-oz blocks cream cheese (full-fat), softened
1/4 cup bitter cream
1 cup powdered sugar, divided
1 Tbsp vanilla extract
1/8 tsp salt
10 oz bag fun-sized butterfingers, chopped

1. To make the crust: Grease a 9-inch springform pan with Crisco. Put aside.
2. Pulverize Oreo cookies till positive. Combine with melted butter till combination is the feel of moist sand. Press the combination firmly on the underside and up the edges of ready spring type pan. Freeze for ten minutes whereas making the filling.
3. To make the filling: Beat heavy whipping cream with a handheld mixer till stiff peaks type. Beat in 1/4 cup powdered sugar.
4. In a separate bowl, beat softened cream cheese till easy. Beat in bitter cream, remaining 3/4 cup powdered sugar, and vanilla extract. Gently fold in whipped cream till uniform in colour, then fold in chopped butterfinger, reserving about 1/2 cup for the topping.
5. Unfold combination on high of ready crust. Cowl and refrigerate for at the least 4 hours or in a single day earlier than slicing. Prime with remaining chopped butterfinger.