Layers of light and creamy Oreo cheesecake and Butterfinger cheesecake nestled in a sweet and dark chocolatey cookie crust!
Happy National Cheesecake Day, y’all!
If there was any single day that was most suitable for engorging yourself in endless slices of cheesecake, today would be THAT day. Who cares if it’s a Monday?? And who cares if you have to work?? You bring that cheesecake to your cubicle/desk/office, and you inhale that cheesecake in celebration of the fact that this magical dessert exists in our universe. Similar to how we celebrate veterans on Veteran’s Day, mothers on Mother’s Day, or Turkeys on Thanksgiving, it’s important that we celebrate cheesecake on Cheesecake Day. It only makes sense, right?
So in order to give this heavenly indulgence the attention it so rightly deserves, I decided to whip up this No-Bake Butterfinger Oreo Cheesecake!
Because I’m the master of indecisiveness, instead of choosing just one, I combined both of my loves–Butterfinger and Oreo. They’re basically the best couple to ever “walk” this planet. Speaking of, since Oreo is constantly creating new flavors pretty much every week nowadays, why don’t they create a Butterfinger Oreo?? GUYS, could you imagine those chocolate Oreo wafers filled with Butterfinger-flavored creme?? GET ON IT, OREO! Of course, I said the very same thing about Red Velvet literally days before Oreo unveiled their Red Velvet Oreos, so maybe it’s just on the horizon.
Fingers crossed!
Here in Oregon, we’ve been experiencing an unusually warm July with not much cool relief in sight. Thus, the reason why I made this a no-bake cheesecake. If you’re a true badass Oregonian, you don’t have that frilly luxury of air-conditioning in your home, so turning on the oven is really the last thing you want to do during these 100ºF days.
Aside from their ease and lighter creaminess, the wonderful thing about no-bake cheesecakes is that you don’t have to worry about those pesky water baths, the constant wiggling and jiggling for doneness, or dealing with the inevitable cheesecake crack after baking. In fact, this cheesecake couldn’t be any easier to throw together.
The crust is just your simple, yet delectably delicious Oreo cookie crust. Crush up a few (actually a lot) of those yummy Oreos, toss it with some butter, and press it into the bottom of a springform pan.
As for the filling, it might seem a little deceiving since there are two different layers of cheesecake. You’re actually only making one filling, then dividing it in half to create separate flavors. Super simple!
First combine your cream cheese, sugar, and a little vanilla, fold in some freshly whipped cream, divide the filling in half, then stir some chopped Oreos into one half, and chopped Butterfingers in the other half. Pour one filling half into the crust, followed by the other, spread it smooth, then pop it in the refrigerator until it’s firm enough to slice. This cheesecake literally comes together in minutes, yet you probably wouldn’t guess it by how ambrosial each and every bite is.
To dress this not-so-little dude up a bit, just before serving, I piped some stars of whipped cream around the border, and crowned each star with a baby Oreo or Butterfinger half. Because when you have the opportunity to add MORE candy or cookies, you HAVE to take it!
After slicing into the cheesecake and revealing the beautiful layers, I was immediately infatuated with the luscious pieces of Butterfinger melting into the delicious layers. The moisture from the filling softens both the Oreos and the chopped Butterfingers, giving you the most satisfying blend of flavors and textures. It’s like the cheesecake has been injected with little bits of peanut butter all throughout.
Oreo and Butterfinger are truly THE perfect pair. You really can’t go wrong when you combine Oreos with any kind of candy bar, but when you combine it with the peanutty, crunchy and addictive butteriness of the amazing Butterfinger bar, you’ve got the most heavenly explosion of flavors going on in your mouth.
No-Bake Butterfinger Oreo Cheesecake
Ingredients
Crust:
- 3 cups Oreo crumbs
- 5 Tablespoons butter melted
Filling:
- 1 ½ cup heavy cream
- 12 ounces cream cheese
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped Oreos
- 4 ounces Butterfingers chopped (about 6 fun-size bars)
Instructions
Make the Crust:
- Pour crumbs into a medium bowl along with the melted butter and stir until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch spring-form pan. Refrigerate while you work on the filling.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Replace the whisk attachment with the paddle attachment. Place cream cheese and sugar in the mixing bowl, and beat on high until lightened and creamy. Stir in the vanilla. Add 1/3 of the whipped cream into the bowl and beat on high until smooth. Remove bowl from the mixer and fold in the remaining whipped cream.
To Assemble:
- Place half of the filling in a separate bowl. Fold the chopped Oreos evenly into one half of the filling. Pour Oreo filling on top of crust and spread evenly. Fold chopped Butterfingers into the remaining half of the filling, then pour on top of the Oreo filling layer, spreading evenly. Refrigerate for at least 4 hours, or overnight.
- Just before serving, pipe extra whipped cream on the cheesecake and decorate with more Oreos or Butterfingers, if desired.