Photo: Toa Heftiba
No-Bake Butterfinger and Pretzel Cheesecake
13 ingredients
20 min + 7 min
(1-9 inch cheesecake)
openrecipes
I chose to reserve some of the crust mixture to stir into the filling to add a little bit of crunch and texture. If you prefer a silky smooth filling, just use all the crust mix for the actual crust
Estimated Nutrition (whole recipe, rough)
640
Calories
17g
Protein
50g
Fat
36g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 mini Butterfingers
- 3 ounces pretzel twists (about 1/2 cup)
- 2 tablespoons melted butter
- 1/4 cup cold water
- 1 packet unflavored gelatin
- 1-1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1/3 cup peanut butter
- 1/3 cup granulated sugar
- Pinch of salt
- 1/2 cup of Butterfinger and pretzel mixture
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes