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Vegan Butterfinger Cheesecake with slices taken out.
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The BEST Vegan Butterfinger Cheesecake

Every bite of this Vegan Butterfinger Cheesecake is DELICIOUS! Made with vegan cream cheese and a peanut butter filling with sweet bits of butterfinger throughout, this recipe is melt-in-your-mouth goodness. Add a graham cracker crust that's heavenly and a crunchy butterfinger topping, and this easy vegan cheesecake recipe is what dreams are made of!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 Slices
Calories 489kcal
Author Christine McMichael

Ingredients

Homemade Vegan Butterfinger

  • 1 1/2 cups corn flake cereal crushed
  • 1/4 cup maple syrup
  • 2 Tablespoons molasses
  • 1/4 cup + 2 Tablespoons creamy peanut butter
  • 4 ounces vegan chocolate chips or chopped chocolate bar

Gluten-Free Crust

  • 9 ounces gluten-free graham crackers or cookies crushed into crumbs
  • 1/3 cup vegan butter melted

Cheesecake Filling

  • 1 8 ounce package vegan cream cheese
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 8 ounce container vegan whipped topping thawed
  • 2 cups Homemade Vegan Butterfinger chopped

Instructions

Make The Butterfinger

  • Crush the corn flake cereal with your hands or pulse a couple of times in a food processor. The crushed cereal should be in pieces, not powdered.
  • Add the maple syrup and molasses to a pot over medium-high heat.
  • Boil the mixture for 2 minutes, then turn the heat off and add the peanut butter.
  • Mix until well combined.
  • Add the flake cereal and mix until incorporated.
  • Pour the mixture into a loaf pan lined with parchment paper.
  • Press the butterfinger mixture down pretty firmly until it’s packed.
  • Chill in the refrigerator for at least 30 minutes.
  • Slice into smaller pieces, then add to a food processor and lightly pulse or crush by hand and set aside in a small bowl.
  • Chop the vegan chocolate chips or chocolate bar into smaller pieces, then mix into the small bowl of crushed butterfinger.

Bake The Crust

  • Preheat the oven to 350 degrees F.
  • In a food processor, grind the cookies or graham crackers into a crumb texture.
  • Combine the cookie or graham cracker crumbs with the melted butter in a bowl.
  • Press the crust mixture into a 9-inch pie pan and bake for 8-10 minutes (or until the edges begin to brown).
  • Let cool.

Mix The Cheesecake Filling

  • Using an electric mixer, beat the vegan cream cheese and peanut butter until smooth.
  • Mix in the vanilla.
  • Beat in the powdered sugar until smooth.
  • Fold in 1 1/2 cups of the crushed butterfinger mixture.
  • Fold in the whipped topping.
  • Spread the cheesecake filling into the crust.
  • Sprinkle the remaining crushed butterfinger mixture on top.
  • Refrigerate for at least 4 hours.
  • Serve and enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 64g | Protein: 7g | Fat: 27g