Crispy Butterfinger Cheesecake

Crispy Butterfinger Cheesecake

Butterfinger Cheesecake


For the base:

  • 2 cups of rice cereals
  • 172 cup of dark chocolate
  • 2 tbsp of butter


  • 1 cup of cream cheese
  • 2 cups of cream
  • 6 tbsp of sugar
  • 4 gelatine sheets
  • 3 Twix candy bar
  • 2 chopped and frozen twix bars
  • ½ cup of caramel sauce



Step 1

Melt the chocolate and butter in a small bowl and mix in the cereals. Spred the mix on the bottom of the cake tin and refrigerate for two hours.

Step 2

Meanwhile, whip the cold heavy cream adding the sugar slowly. Mix in the cream cheese and add the gelatine, previously soaked and melted. Do all this while mixing constantly.

Step 3

Add the twix frozen bits to the filling and mix gently.

Step 4

Add the mix to the cake tin and refrigerate for another two hours.

Step 5

Cover with the caramel sauce and  remaining chopped twix.

Mixing Bowl Splash Guard

Tired of splashing drops all over while mixing? This cover will cover you up! Cover the bowl, mix, and focus on cooking instead of cleaning. 

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