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Butterfinger Cheesecake

By August 10, 2015June 30th, 2023Uncategorized

Butterfinger Cheesecake


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Butterfinger Cheesecake

 Micah’s Birthday

I asked my son Micah what kind of cake he wanted for his birthday and he said cheesecake! A boy after my own heart!

Since I am always creating new recipes, it is rare we have the same dessert. It is always a new cheesecake. So I was thinking… since the Butterfinger recipe is such a hit with readers, I must make this into a cheesecake!

Butterfinger Cheesecake

We always do a beach party which made keeping the cheesecake cool on a 90 degree day tricky especially since we went to the Como Zoo in the morning for rides but it was totally worth it!

The cheesecake was a total hit with not only the kids at Micah’s birthday party but also the adults!

I hope you enjoy this special recipe as much as we did!

Butterfinger Cheesecake

Butterfinger Cheesecake

Maria Emmerich
Prep Time 25 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
Servings 18 servings


  • For the crust:
  • ounces unsweetened baking chocolate chopped
  • tablespoons unsalted butter or coconut oil
  • 1/3 cup powdered natural sweetener
  • 1 teaspoon stevia glycerite
  • 1 large egg beaten
  • 1 teaspoon butterscotch extract
  • ¼ teaspoon Redmond Real salt
  • For the filling:
  • 32 ounces cream cheese softened
  • 3/4 cup powdered natural sweetener
  • 1 teaspoon stevia glycerite
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon butterscotch extract
  • 3 large eggs
  • ¼ teaspoon Redmond Real salt
  • 6 TBS butter or coconut oil
  • 4 TBS unsweetened cocoa powder
  • 4 TBS Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract
  • teaspoon Redmond Real salt
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon stevia glycerite or Swerve confectioners to desired sweetness
  • 1 batch of Butterfinger Bars


  • Preheat oven to 350°F. Mix the “crust” ingredients and then press into bottom of spring-form pan.
  • Mix cream cheese, natural sweetener, almond milk, extract n with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Pour over crust. I use a water bath to create a more even baking process. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan.
  • Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water.
  • Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
  • CHOCOLATE COATING: Make the chocolate coating by melting coconut oil over low heat. Stir in chocolate, natural sweeteners, extracts and salt until completely melted.
  • Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring. Remove the ring and pour chocolate coating over the cheesecake.
  • Whip the cream (or place into whipped cream canister) and sweeten to desired sweetness. Top with 1 tablespoon dollops of whipped cream along the edge of the cheesecake. I used my handy-dandy Whipped Cream Canister.
  • Top each dollop of whipped cream with a 1/2 inch square piece of butterfinger.
  • Refrigerate overnight. We cut the cheesecake into 18 pieces, which was so satisfying!


Traditional Butterfinger Cheesecake =
"Healthified" Butterfinger Cheesecake = 385 calories, 39.2g fat, 7.6g protein, 3.9g carbs, 1.4g fiber
90% fat, 7% protein, 3% carbs

Butterfinger Cheesecake

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Just looking at the pictures make me drool…;)

  • Lisa Lilly says:

    This recipe looks amazing! I’ve been meaning to try the butterfinger recipe and this application looks stunning! I viewed your whipped cream canister and I was wondering– Does it actually whip the cream and dispense it, or do you whip it and place it in the canister to dispense it? That would make a huge difference on whether it would be worth it for me to buy it.

    • Maria Emmerich says:

      You place the heavy cream in the container, charge it with a CO2 cartridge and give it a couple shakes. Comes out perfectly whipped cream. My boys love it! 🙂

  • Tina says:

    When do you pour the chocolate mixture over the cheesecake? You say it in both steps 5 and 6, so I want to make sure before I attempt this DELICIOUS looking cake 🙂

  • ChrisWynter says:

    Tina, it’s step 6, after the cheescake has cooled and it’s free of the spring-form pan ring. 🙂

  • Pam says:

    You, Maria, are simply amazing! This looks amazing!!! Can’t wait to make it.

  • Jolena Foster says:

    Oooooooooo, this sounds so delicious. I will have to try this one of these days!

  • Kay Belt says:

    Question: I am so excited to find this recipe. My husband’s birthday is this Wednesday and his usual cake is red velvet, but our whole family has cut out sugars and gluten, so my question is, is there a difference between the Swerve confectioners and the powdered natural sweetener? Also, what brand of stevia do you use? I have used some in the past and the ones I did use caused my stomach to hurt a bit the next day, not sure if that was any correlation to it or not. Thank you!

  • Kristin says:

    Maria, I made the butterfingers last night, and I substituted the butterscotch extract with a louann butterscotch oil. The mixture completely separated in the oven, and then didn’t “crisp” as it cooled. I was so disappointed, but will get the correct ingredients next time and try again! Butterfingers are my absolute weekness, and they look so delicious!!!!

  • Kristin says:

    Weakness, not weekness

  • Chocolate Rose says:

    Just checking – is the crust really just basically chocolate, butter, egg and sweetener? No almond flour or anything like that?

  • Amy says:

    Do you have any dairy free cheesecake recipies?

  • Donna says:

    Maria…I bought a Cooler Mate Insert at a fair this year…it would keep your cheesecake perfectly cold! I can keep mine in my vehicle for three days without needing to re freeze my cooler mate…keeps everything perfectly cold! Well worth the price tag. They were designed by a man near where I live in upstate NY and he is trying to sell enough to get on shark tank. You can check it out at http://www.coolermateinsert.com I loved mine so much I bought one for Father’s Day for my dad who travels a lot!

  • Donna says:

    What size springform pan should be used?

  • Ann says:

    Maria….. you ARE AMAZING ! i would love to make this…. and if i EVER get to my weight goal i will !
    thanks so much…. you are an inspiration !

  • Kristin says:

    Maria, you said we should stay away from nuts if we are trying to lose weight- what about butters made from seeds such as sunflower or sesame?

  • Wendy B says:

    Beautiful cheesecake! What size of springform pan did you use? 🙂

  • theresa says:

    OMG!!! Made this for my daughters birthday, it was the bomb! I made 3/4 of a recipe and it fit in a tall 4″ springform and 5 cuocakes. Leftovers are my down fall! I just used stevia glycerite and it came out amazing, I was worried about the crust but I just put it in the frig till it was firm. I want to try your ganache cake next. Thank you!

  • Connie says:

    Is it possible to use Swerve regular sugar for powdered if it is processed in a blender? (I don’t have powdered but have lots of granulated.)

  • Jeanie Galat says:

    Is there supposed to be any almond flour or coconut flour in the “crust?” It doesn’t seem firm enough to “press into the bottom of the pan” otherwise.

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