Gluten-Free No-Bake Butterfinger Cheesecake
This creamy no-bake cheesecake combines smooth cream cheese filling with crunchy Butterfinger candy pieces for the perfect sweet and salty dessert. The almond extract adds a subtle nutty depth that complements the peanut butter crunch of the candy bars. Ready in just over an hour with minimal prep work, this crowd-pleasing dessert is perfect for potlucks, summer gatherings, or when you want an impressive dessert without turning on the oven. The recipe makes two full pies, ideal for feeding a crowd or having extras to share.
Ingredients
Instructions
- 1
Place cream cheese in a large bowl and smash with a fork to soften
- 2
Combine powdered sugar, vanilla extract, and almond extract with the cream cheese
- 3
Add the whipped topping and mix well
- 4
Add 2 of the crushed Butterfinger bars and mix until candy is evenly distributed throughout the filling
- 5
Put half the filling in each pie shell and smooth evenly to all edges of the crust
- 6
Sprinkle half of the remaining candy bar on top of each pie
- 7
Place in refrigerator for 1 hour
- 8
Serve with optional caramel or chocolate drizzle if desired
Tips
Let cream cheese come to room temperature for easier mixing and smoother texture
Crush candy bars in sealed plastic bags with rolling pin for even pieces
Chill longer than 1 hour for firmer slices that hold their shape better
Good to Know
Refrigerate covered up to 3 days
Can be made 1 day ahead, cover and refrigerate
Serve chilled, let sit 5 minutes before slicing for easier cutting
Common Mistakes
Use room temperature cream cheese to avoid lumpy filling
Don't overmix after adding candy to prevent breaking up pieces too much
Substitutions
Dairy-Free Swaps
similar texture
General Alternatives
chocolate flavor
FAQ
Can I use homemade whipped cream instead?
Yes, use 1.5 cups freshly whipped heavy cream, but the texture will be slightly less stable than with commercial whipped topping.
What if I don't have almond extract?
You can omit it or substitute with additional vanilla extract, though you'll lose some of the nutty depth that complements the Butterfinger flavor.
How long will this keep in the refrigerator?
The cheesecake will stay fresh for up to 3 days when covered and refrigerated, though it's best served within 2 days for optimal texture.