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High Protein Butterfinger Cheesecake - A Lighter Take on a Candy Bar Favorite

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 1/4 cup peanut butter powder (like PB2)
  • 2 tablespoons light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1–2 tablespoons milk, as needed to moisten
  • Pinch of salt
  • Filling 16 ounces light cream cheese, room temperature
  • 1 1/2 cups nonfat or 2% plain Greek yogurt
  • 3 large eggs, room temperature
  • 1/2 cup granulated sweetener of choice (sugar or a baking-friendly zero-calorie blend)
  • 2/3 cup vanilla whey or casein protein powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch or vanilla pudding mix (for stability)
  • 1/2 cup finely chopped Butterfinger candy bars (about 2 fun-size bars)
  • Topping 1/2 cup plain Greek yogurt
  • 1–2 tablespoons powdered sugar or sweetener
  • 1/2 teaspoon vanilla extract
  • 1/2–3/4 cup chopped Butterfinger for garnish
  • Optional drizzle: 2 tablespoons melted peanut butter or sugar-free chocolate syrup
  • Tools 9-inch springform pan (or 8-inch for a taller cheesecake)
  • Mixing bowls and hand mixer (or stand mixer)
  • Rubber spatula
  • Foil-lined baking sheet (to catch any drips)

Method
 

  1. Prep the pan. Lightly grease a 9-inch springform pan. Line the bottom with parchment if you have it. Preheat the oven to 325°F (165°C). Place the pan on a foil-lined baking sheet.
  2. Make the crust. In a bowl, mix graham crumbs, peanut butter powder, brown sugar, and salt. Stir in melted butter. Add milk 1 tablespoon at a time until the mixture holds together when pressed.
  3. Press and pre-bake. Firmly press the crust into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes until fragrant. Cool for 5 minutes while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat light cream cheese on medium speed until smooth and lump-free, about 1–2 minutes. Scrape the bowl.
  5. Add yogurt and sweetener. Mix in Greek yogurt, granulated sweetener, vanilla, and salt. Beat just until combined.
  6. Incorporate protein and starch. Sprinkle in the protein powder and cornstarch. Mix on low until smooth. Avoid overbeating to keep air bubbles minimal.
  7. Add eggs. Beat in eggs one at a time on low speed, just until incorporated. Scrape the bowl once more.
  8. Fold in Butterfinger. Gently fold in 1/2 cup finely chopped Butterfinger. Reserve larger chunks for topping.
  9. Fill and smooth. Pour the batter over the crust and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  10. Bake. Bake at 325°F for 40–50 minutes. The edges should be set, and the center should jiggle slightly like Jell-O. If it browns too fast, tent loosely with foil.
  11. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Move to the counter and cool to room temperature, about 1 hour.
  12. Chill. Cover and refrigerate for at least 4–6 hours, preferably overnight. This firms up the protein-based filling for clean slices.
  13. Make the topping. Stir Greek yogurt with powdered sweetener and vanilla until smooth. Spread a thin layer over the chilled cheesecake.
  14. Garnish and serve. Sprinkle with chopped Butterfinger and drizzle melted peanut butter or chocolate syrup if you like. Slice with a warm, clean knife for neat edges.