Me: Hey Babyface, what kind of cake do you want for your birthday?
Babyface: I dunno, whatever you want to make.
Me: But it’s your birthday.
Babyface: Okay. Uh. Well, what do you want to make? Whatever that is. That’s the kind of cake I want.
Me: *unimpressed look*
Babyface: Okay. Uh. A cake. Maybe some kind of cheesecake. With Skor pieces in it. And chocolate swirls. Wait no. Butterfinger. And chocolate. Yeah. That. Butterfinger cheesecake!
Me: Now we’re talkin’!
I have to say, I assumed this cheesecake would be good. I mean, you really can’t go wrong with Butterfingers, peanut butter and cheesecake. But HOLY COW, this may have been the most delicious dessert I’ve ever made. I served this sucker after a plateful of slow cooker BBQ ribs and a couple of bottles of Blue Moon and Babyface was one very, very happy birthday boy. And truthfully, I was one very, very happy Cass, too. It was goooooood.
I know it says “no bake” in the title up there, but I totally lied to you. It isn’t really “no bake.” It’s more like “barely-baked”. There are no water baths or worrying about the filling splitting. But you do have to plop the Butterfinger/pretzel crust into the oven for a few minutes to heat up all the chocolate that holds it together. But after that the oven can be turned off. See, pretty much almost kinda no bake. I just didn’t want to you think you were going to be making some fussy regular cheesecake (mostly because I’m too afraid to try that myself).
Feel free to “dress” this sucker up however you like. I chose to drizzle on a chocolate ganache and put a nice big pile of crushed up Butterfingers in the middle. I love that the crunchy, sugary middle of the candy bars make the top of the cheesecake sparkle in the light. Very festive.
I was so excited to dig into this cake that I totally forgot to do the whole candle/sing thing. Whoops. But I think Babyface forgave me the second he took a bite of his piece.
What kind of cake would you ask for your birthday?