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.
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!
Epic No-Bake Butterfinger™ Cheesecake Pie
- 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 pie 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.
You may also like these recipes (click photo for recipe)
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- Cake Mix Butterfinger Pound Cake
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- No-Bake Butterfinger™ Cheesecake Tart
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- Butterfinger Dip with Chocolate Covered Potato Chips
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Epic No-Bake Butterfinger™ Cheesecake Pie
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Save To Your Recipe BoxIngredients
- 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
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.
Notes
Nutrition
Theresa Smith says
there is enough filling to get the bigger premade pie crust.
Bevin says
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.
Paula says
Thank you, Bevin
jb says
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.
Paula says
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.
jb says
This looks good but I’m confused…………where does “salty” happen?
tlc says
omg jb get over it
Sheena says
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 💁