Crisp-ety Crunch-ety Butterfingers Cheesecake!

my famous vegan cheesecake just teamed up with one of my favorite candy bars from my past life!

But since Butterfingers are not vegan we have to make our own!

that’s no problemo with just three ingredients to make the butterfingers crunch layer

Fudge Brownie for the bottom layer

Creamy New York Style Vegan Cheesecake
topped with peanut butter butterfingers crunch!

Not sponsored by any product or company below

Notes for Success

Kadayif Crunch to make the butterfingers crunch topping was inspired from my recent Dubai Cheesecake. If you do not have kadayif or do not want to buy it you can replace it with corn flakes cereal instead!

Tofutti Cream Cheese is the only brand I will use for my BAKED recipes . I’ve not had success with any other brand in BAKED recipes the ones I have tried break down into an oily mess when baked.
Check out my Homemade Recipe for COPY CAT TOFUTTI CREAM CHEESE HERE!

Adding crushed peanut butter cookies to the batter is optional but I am really glad I did! You can of course make your own although buying a vegan brand makes this project much easier!

Replacing cornstarch with a cook type Clear Jel has been my preference lately however the two ingredients are interchangeable

Be sure your plant milk in unsweetened or I find the sugar ratio gets off balance and slightly too sweet! Otherwise take out about two tablespoons of sugar from the recipe for those who have sweetened plant milk

Lactic acid is the secret weapon for making vegan cheesecakes tastes authentic! If you do not have it or do not want to buy it simply replace the amount listed below with apple cider vinegar

Make it gluten free by using your favorite gluten free brownie recipe and adding one more tablespoon of cornstarch or clear jel in place of the entire amount of flour listed

Butterfingers Cheesecake

Be sure to read the Notes for Success section above the recipe!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Chill Time 4

Total Time 5 30

Servings

Ingredients

For the Brownie Bottom

½ Recipe Fudge Brownies

For the Cheesecake

16 ounces Vegan Cream Cheese 454g
¼ cup Creamy Peanut Butter 65g
1 cup Plant Milk 237ml
1 cup Sugar 190g
5 Tbs Clear Jel *cook type or Cornstarch 40gg
2 Tbs Vegan Butter 28g
1 teaspoon Vegan Lactic Acid
2 teaspoon Vanilla Extract 10ml
4 Tbs All Purpose Flour 30g
1½ cups Crushed Peanut Butter Cookies

For the Buttefingers Crunch Layer

2 cups Kadayif or Corn Flakes
¾ cup Creamy Peanut Butter 195gg
2 Tbs Vegan Butter 30g
¼ cup Confectioners Sugar 30g

For the Icing

¼ Recipe Ganache
2 Tbs Creamy Peanut Butter

Instructions

Grease & parchment line an 8" x 3 cake pan & preheat the oven to 350℉
Prepare the HALF brownie recipe according to the instructions on that post then spread the batter into the bottom of the prepared pan
Bake for approximately 15-20 minutes slightly Underdone is OK because we will be baking it again with the cheesecake batter on top! Better to err on the side of less done than overdone!
Cool the brownie base while you prepare the cheesecake batter by combining all the ingredients for the cheesecake *except the chopped peanut butter cookies in a large mixing bowl with a hand whisk or with an electric mixer to smooth
Fold in the crushed cookies then pour all the batter into the pan with the brownie bottom
Bake in a 335℉ oven in a water bath for approximately 45-60 minutes or when the center is jiggly like jello but not liquid. *see notes for homemade Tofutti
Turn off the oven & allow the cheesecake to cool inside the oven with the door cracked open for 45 minutes then cool the rest of the way on the counter, then refrigerate for at least 4 hours or overnight before unmolding
Prepare the ganache icing according to the recipe on that post set aside at room temperature until needed
Make the Butterfingers Crunch Topping by melting the vegan butter in a large saute pan. Add the kadayif or lightly crushed corn flakes to toast & coat with butter
Transfer to a large mixing bowl & add the slightly melted peanut butter & confectioners sugar mix well
Once the cheesecake is completely cold & set *preferably overnight unmold onto your serving platter & top with the butterfingers crunch
Spread the ganache over the crunch topping & drizzle with melted peanut butter

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Cheesecake must be kept refrigerated & will stay fresh for up to 10 days. I do not freeze vegan cheesecake as the texture changes too severely & also gets soggy upon thawing

Tried this recipe?Let us know how it was!