No-Bake Butterfinger Cheesecake Pie with Peanut Butter

No-bake Butterfinger cheesecake pie is a creamy, crunchy dessert with a buttery graham crust, peanut butter cheesecake filling, and plenty of chopped Butterfinger candy. It has the nostalgic flavor of a candy bar but the cool, spoon-soft texture of a chilled cream pie. Make it at least 6 hours ahead so the filling slices neatly when dessert time arrives.

This pie is especially useful when the oven is busy or you want a make-ahead dessert for a gathering. The filling mixes in one bowl, the candy adds crunch without extra baking, and a quick chocolate drizzle makes the finished pie look bakery-worthy.

Why you'll love this no-bake Butterfinger cheesecake pie

• No oven needed: The refrigerator does all the setting, making this an easy warm-weather or holiday dessert.
• Candy-bar flavor: Peanut butter, chocolate, and crisp toffee pieces echo a classic Butterfinger.
• Make-ahead friendly: Chill it overnight and add the toppings shortly before serving.
• Simple ingredient list: A prepared crust and whipped topping keep the recipe approachable.
• Great texture: The smooth filling contrasts with crunchy candy pieces and a crisp crust.

If you enjoy nostalgic chilled desserts, try our Butterfinger banana pudding cups. For another candy-inspired cheesecake, our no-bake Twix cheesecake brings caramel and chocolate into the same easy format.

What ingredients do you need?

• 1 prepared 9-inch graham cracker crust
• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 tablespoon fresh lemon juice
• 1 1/2 cups whipped topping, thawed, divided
• 5 fun-size Butterfinger bars, chopped, divided
• 1/4 cup semisweet chocolate chips
• 1 teaspoon coconut oil or shortening
• Optional: whipped cream and crushed peanuts, for serving

Use full-fat cream cheese for the firmest filling and make sure it is softened before mixing. Creamy peanut butter blends most easily, while natural peanut butter can separate and make the filling looser. If using natural peanut butter, stir it thoroughly before measuring.

This dessert contains peanuts, dairy, wheat, and possibly soy. Check candy and packaged-crust labels carefully, especially when serving children or guests with allergies. The FDA food-allergy guide explains how to identify major allergens and reduce cross-contact.

How do you make the pie step by step?

1. Prepare the crust. Set the graham cracker crust on a flat tray so it is easy to move into the refrigerator. If the crust is very crumbly, chill it for 15 minutes before filling.
2. Make the cheesecake base. Beat the softened cream cheese and peanut butter on medium speed for 2 minutes, scraping the bowl once. Add the powdered sugar, vanilla, salt, and lemon juice, then beat until smooth.
3. Fold in whipped topping. Add 1 cup of whipped topping and fold gently until the mixture is light and evenly blended. Avoid vigorous stirring, which can make the filling dense.
4. Add the candy. Fold in 3/4 cup of the chopped Butterfinger pieces, reserving the rest for the top.
5. Fill the crust. Spoon the mixture into the graham crust. Smooth the top with an offset spatula or the back of a spoon.
6. Chill. Cover the pie without letting the wrap touch the surface. Refrigerate for at least 6 hours, preferably overnight.
7. Make the drizzle. Melt the chocolate chips and coconut oil in 20-second microwave bursts, stirring after each one. Stop when almost smooth and stir until fully melted.
8. Decorate. Spread or pipe the remaining whipped topping around the edge. Drizzle with chocolate and scatter the reserved Butterfinger pieces over the top.
9. Slice and serve. Dip a sharp knife in hot water, wipe it dry, and cut the chilled pie into wedges. Repeat between slices.

Keep the candy pieces reasonably small so each wedge cuts cleanly. Large chunks are fun on top, but pieces inside the filling should be about 1/4 inch so they do not create gaps or make the pie difficult to slice.

How do you make the filling set firmly?

Start with softened cream cheese, measure the peanut butter accurately, and give the pie the full chill time. A few hours may make the edges look firm while the center is still soft. Overnight chilling produces the most reliable texture.

Keep the whipped topping cold until you need it and fold it in gently. If the finished filling seems loose, spread it into the crust and chill it rather than adding extra powdered sugar, which can make the pie overly sweet and heavy.

Tips and variations

• Use a chocolate crust: Swap the graham crust for a prepared chocolate cookie crust.
• Add caramel: Drizzle chilled caramel sauce over the top with the chocolate.
• Make mini pies: Divide the filling among six small tart shells or eight mini graham crusts and chill for 3 to 4 hours.
• Use a peanut-free spread: A smooth sunflower seed spread can work, though the flavor will be different.
• Add banana: Place thin banana slices over the crust before adding the filling.
• Make it extra crunchy: Fold 1/4 cup roasted chopped peanuts into the filling with the candy.

For another Butterfinger dessert, try our Butterfinger caramel crunch bars. If you want a simple chocolate layer dessert without candy, our no-bake chocolate delight is an easy alternative.

Can you make this pie ahead?

Yes. Assemble the pie up to 24 hours ahead and keep it covered in the refrigerator. Add the whipped topping, chocolate drizzle, and candy garnish shortly before serving so they stay fresh and crisp.

You can also freeze the un-topped pie for up to 1 month. Wrap it tightly, thaw it overnight in the refrigerator, and decorate it once fully softened. Do not thaw it on the counter because the filling can warm unevenly.

How should you store leftovers?

Cover leftover pie and refrigerate it for up to 4 days. Keep it cold until serving, and use a clean dry knife for each slice. The candy inside will soften slightly over time, but the peanut butter filling will remain creamy.

This pie is not meant to be reheated. If you prefer a softer texture, let an individual slice stand at room temperature for 5 to 10 minutes before eating.

Frequently asked questions

How long does no-bake Butterfinger cheesecake pie need to chill?

It needs at least 6 hours in the refrigerator, though chilling overnight gives the cleanest slices. Mini pies usually set in about 3 to 4 hours.

Can I use homemade whipped cream?

Yes, but stabilize it with a little powdered sugar so the filling holds its shape. Whipped topping is more predictable for a make-ahead pie because it stays firm longer.

Why is my peanut butter cheesecake pie runny?

The cream cheese may have been too warm, the peanut butter may have been oily, or the pie may not have chilled long enough. Refrigerate overnight before troubleshooting, and use full-fat cream cheese next time.

Can I use a chocolate cookie crust?

Absolutely. Chocolate cookies pair well with the peanut butter and candy. Use a prepared 9-inch crust or press about 2 cups of crumbs mixed with melted butter into a pie plate.

Can I make the pie without Butterfinger candy?

Yes. Substitute another crisp peanut-butter candy bar or use chopped roasted peanuts and chocolate chips. Keep the total mix-in amount close to 3/4 cup for the best filling texture.

Conclusion

This no-bake Butterfinger cheesecake pie is creamy, crunchy, and packed with peanut-butter candy flavor without turning on the oven. Give it a full overnight chill, add the toppings at the last minute, and slice it cold for the neatest result. It is a simple make-ahead dessert that brings a little candy-shop fun to any table.