Epic No-Bake Butterfinger™ Cheesecake Pie
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Sweet and salty meet in this Epic No-Bake Butterfinger™ Cheesecake Pie recipe. With chunks of Butterfinger and a salty graham cracker crust. This is the perfect dessert.
Epic No-Bake Butterfinger™ Cheesecake Pie
Remember this Graham Cracker Crust that I shared? This pie is the reason I made that crust.
It just doesn’t get any better than a fluffy pie made with cream cheese, whipped cream, and crushed Butterfinger candy bars! It’s luscious and decadent without a lot of fuss to make.
This pie makes a great potluck dessert and is always the first to be eaten!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 8 ounces cream cheese at room temperature
- 7 ounces marshmallow fluff
- 8 ounces Cool Whip nondairy whipped topping
- 10 fun-size Butterfinger candy bars crushed
- 1 9-inch graham cracker crust
Tips and more
- You can use low-fat or fat-free
cream cheese and whipped topping in this recipe. - This pie is also great in a chocolate graham cracker or Oreo pie crust. (Click title for recipe)
- Or you can purchase chocolate graham cracker crusts and Oreo pie crusts.
- This pie can also be served chilled or frozen. Refrigerate it for 3 to 4 hours, then serve. To serve frozen, freeze pie for 3 to 4 hours, then serve. It’s great either way.
- You can serve it as is or with a drizzle of chocolate syrup and whipped cream.
More recipes you’ll love
- No-Bake Butterfinger™ Cheesecake Tarts
- 10 MINUTE CHICKEN CAESAR SALAD
- Butterfinger Dip with Chocolate-Covered Potato Chip
- Cake Mix Butterfinger Pound Cake with Chocolate Ganache
- Loaded Butterfinger Chocolate Chip Toffee Cookies
You may also like these recipes (click photo for recipe)
For the perfect ending to a delightful dinner, indulge in a slice of this decadent No-Bake Butterfinger™ Cheesecake Pie. With its creamy texture, crunchy Butterfinger™, and irresistible flavors, this dessert is sure to captivate your taste buds and leave you craving more. Whether you’re hosting a special occasion or simply treating yourself to a sweet delight, this cheesecake pie is a delicious choice that will impress your guests and satisfy your dessert cravings. So why wait? Whip up this easy no-bake recipe and savor every bite of this heavenly treat!
Epic No-Bake Butterfinger™ Cheesecake Pie
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 8 ounces cream cheese at room temperature
- 7 ounces marshmallow cream
- 8 ounces Cool Whip
- 10 fun-size Butterfinger candy bars crushed
- 1 9-inch graham cracker pie crust
Instructions
- Make Graham Cracker Crust. You can use a store-bought one, as well.
- Place softened cream cheese and marshmallow fluff in a large bowl. Beat on medium speed with an electric mixer until combined and creamy.
- Fold in Cool Whip and Butterfinger candy bars reserving 2 tablespoons.
- Pour mixture into crust. Sprinkle reserved 2 tablespoons of Butterfingers on top. Refrigerate 4 hours or overnight. Slice and serve.
- This pie can also be served frozen. To serve frozen, freeze pie for 3 to 4 hours then serve. You can serve it as is or with a drizzle of chocolate syrup and whipped cream.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I love this recipe!! I have been making this as my sons requested birthday “pie” for about 8 years now!! Absolutely delicious and soooo easy to make!! 🙂 I’ve not tried it with the marshmallow cream, we will have to try this version!!
there is enough filling to get the bigger premade pie crust.
Thanks for the recipe! I love no bake pies. Just a head’s up, the picture for “No-Bake Butterfinger Cheesecake Tart” links back to this page, the pie, not the tarts.
Thank you, Bevin
hmmm………..you seem to have deleted my comment from a couple of days ago so I’ll ask again:
I am asking where does the “salty” come in? I see no salt at all in the recipe.
It wasn’t deleted, comments hold in moderation until I can get to them. Otherwise, I miss a lot of them. I add salt to the homemade graham cracker crust, it balances well with such a sweet dessert.
This looks good but I’m confused…………where does “salty” happen?
omg jb get over it
Tlc that’s what I was gonna say lol. But jb not only is there salt added to the crust as she states. But Butterfinger has a hint of salt as well. Guess theres a karen in every crowd tho 💁