This Butterfinger cheeseball recipe is so much fun to eat and make. Also, with the texture of the crumbled Butterfinger exterior, it looks really cool too. So, don’t blame me if everyone wants to take a picture of your food before they eat it!
This is not a healthy recipe by any stretch of the imagination. It consist mostly of sugar and fat. The two worst things that you can eat in abundance. But, this is not an everyday eat, this is one of those things that you have on occasion…Once in a blue moon.
With only 3 ingredients; cream cheese, Butterfingers, and powdered sugar, it comes together very quickly. You will need to get some graham crackers or other kind of basic cookie like chocolate and vanilla wafers for dipping.
Even though this recipe is quick, it isn’t the kind of recipe that you should wait until the last minute to make. While active “cooking time” (if this recipe can even be considered cooking) is about as low as it gets. You will need to wait for the cream cheese to harden a bit before you can add the crumbled Butterfinger coating. A few hours might suffice but overnight is ideal.
Let’s see, this recipe is easy and minus the time it needs to harden, it is quick as well. Okay, so what’s the most difficult part of this recipe? I think that your biggest challenge will be to not eat all of the little Butterfinger crumbles as you coat the cream cheese ball. Well, that was my biggest challenge. Sarah had to keep scolding me and giving me the evil eye as I ate the little Butterfinger crumbles. But can you blame me? Butterfingers are my favorite candy bar.
Actually, there is one thing that you need to pay attention to. If you want your Butterfinger Cheeseball to display well, you will need to be careful with how you separate the graham crackers. When you just try to break them apart along the perforations, the result is often jagged and not uniform. Instead, we used a serrated knife and kind of sawed along the perforations. Making the cut a little deeper allows the graham crackers to be easily broken apart uniformly. Alternatively, you could use vanilla and chocolate wafer cookies (the ones used for banana pudding).
Putting the recipe together…
First you want to take the softened cream cheese and put it in a bowl.
Add the crumbled Butterfinger bits and powdered sugar and mix.
Take another bowl and line it with some plastic wrap. Then place the cream cheese mixture inside of the plastic wrap lined bowl. Form it into a ball.
Place the plastic wrap cheeseball inside of the bowl and place it in the fridge for at least a few hours. Overnight is best.
Once the cheeseball has hardened enough, remove it from the fridge. While still wrapped in the plastic wrap, form it into a ball once again.
Partially unwrap the cheesball and place it in the center of a beautiful plate.
Coat with Butterfinger crumbles by taking some into your hand and patting them onto the cheeseball. Do this until the ball is completely covered excluding the bottom. Do not try to coat the bottom, you want the cheeseball to stick to the plate.
Place the graham crackers around the cheeseball alternating between original and chocolate.
Your Butterfinger Cheeseball is now picture ready!
Butterfinger Cream Cheese Ball
- 2 - 8 Ounces Cheese Cream Softened
- ½ Cup Powdered Sugar
- 9 Mini Butterfingers Chopped
- 1 Sleeve Honey Graham Crackers
- 1 Sleeve Chocolate Graham Crackers
- Add the softened cream cheese to a medium bowl. Add the powdered sugar and mix until it’s completely combined. Set aside.
- Chop all of the mini butterfingers and put them in a small bowl. Set aside.
- Add about ½ cup of the chopped butterfingers to the cream cheese mixture. Stir until combined.
- Take a small bowl and cover it with plastic wrap. Add the cream cheese mixture to the bowl. Wrap the plastic around it and form into a ball shape and put it back into the small bowl. Then put it in the refrigerator overnight. (See note)
- When you are ready to serve take the cream cheese out of the fridge. Unwrap the plastic and place the cheese ball on your serving dish.
- Take the chopped butterfingers and pour some in your hand. Pat the cheese ball with your hand filled with candy. Go all the way around the cheese ball until it’s completely covered with the chopped butterfingers. (See note)
- Break up the graham crackers into sticks and enjoy!
- I found that the cream cheese mixture was too soft to finish the recipe so I decided to leave it in the fridge overnight. I thought of putting the cream cheese mixture in the freezer but I didn’t want it to completely freeze.
- By not covering the bottom of the cheese ball it will help keep it from sliding on your serving dish.
- Don’t coat the cheese ball with the chopped candies until you are ready to serve. If you do it too early the candies will start to bleed and cause the cheese ball to be wet.
- Store any left overs in an airtight container for about 3 days.
- Use a serrated knife to saw along the perforations of the graham crackers for a clean break.
- If you want to make the cream cheese mixture sweeter, you can add 1 teaspoon and mix. Keep adding 1 teaspoon at a time until you reach your desired level of sweetness.