Creamy Butterbeer Cheesecake: A Decadent Twist on a Classic Treat

When I first tasted butterbeer, it was like stepping into a storybook—sweet, creamy, and with just the right amount of butterscotch magic.

This cheesecake brings all those nostalgic flavors into one luxurious, crowd-pleasing dessert. Much like a strawberry cheesecake or a no-bake Snickers cheesecake, it’s all about combining bold, familiar flavors with an indulgent twist.

Layers of velvety cream cheese, swirled with caramel and toffee, rest on a buttery graham cracker crust, all crowned with a cloud of whipped topping and a drizzle of butterscotch sauce.

It’s rich, indulgent, and oh-so-satisfying—perfect for any gathering where you want to wow your guests. The secret? A splash of cream soda in the batter gives it that signature butterbeer flavor while keeping the texture light and dreamy.

This recipe has surged in popularity recently, thanks to the wave of nostalgia for all things magical and cozy. One bite, and you’ll see why butterbeer-inspired treats have captured so many hearts.

So grab your wand—or whisk—and let’s create something enchanting!

What’s So Great About This Cheesecake?

• The creamy, melt-in-your-mouth texture is pure indulgence.
• The butterbeer-inspired flavors blend caramel, butterscotch, and vanilla for a nostalgic twist.
• It’s a showstopper for any party or themed celebration—kids and adults alike can’t resist!
• You can prep it ahead, making it stress-free for entertaining.
• It’s surprisingly easy to customize, from the crust to the toppings.

Creamy Butterbeer Cheesecake Recipe

This Creamy Butterbeer Cheesecake captures the magic of Butterbeer with a rich, velvety filling infused with butterscotch and a hint of cream soda. Topped with whipped cream and a sweet drizzle of caramel, it’s the perfect dessert for fans of the beloved drink.

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Prep Time 1 hour hr

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Equipment

• 9-inch springform pan
• Medium saucepan
• Large mixing bowl
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Roasting pan (for water bath)
• Large pot for boiling water

Ingredients

  

• Butterscotch Sauce
• 1/8 tsp cream of tartar
• 1/2 tsp water
• 1/2 cup salted butter 113 grams
• 1 cup dark brown sugar packed 220 grams
• 1 cup heavy cream 236 mL
• 1 and 1/2 tsp vanilla extract
• pinch of flaky sea salt

For the Crust:

• 3 cups graham cracker crumbs 276 grams
• 1/2 cup salted butter melted 113 grams
• For the Cream Soda Syrup:
• two 16 ounce bottles of cream soda

For the Cheesecake Batter

• 32 ounces full fat cream cheese softened at room temperature 906 grams
• 1 and 1/2 cups light brown sugar packed 330 grams
• 4 large eggs at room temperature
• 3/4 cup full fat sour cream at room temperature 180 grams
• 2 tsp vanilla extract
• 1/2 cup butterscotch sauce 153 grams
• 1/2 cup cream soda reduction from above
• 1 tbsp butter extract
• 1/8 tsp salt

For the Whipped Cream

• 2 tsp cold water optional for piping the cream
• 1/2 tspq plain powdered gelatin optional for piping the cream
• 1/2 cup heavy whipping cream 118 mL
• 3 tbsp powdered sugar
• 2 tsp vanilla extract
• For Decorating:

For Decorating:

• remaining butterscotch sauce

Instructions

 

• Make the Salted Butterscotch Sauce: Melt butter in a saucepan, then add brown sugar, cream of tartar mixture, and heavy cream. Boil for 5 minutes without stirring, then remove from heat and stir in vanilla and sea salt. Cool in a jar.
  
• Reduce the Cream Soda: Boil cream soda in a saucepan until reduced to 1/2 cup, about 25-32 minutes. Set aside to cool.
• Make the Crust: Preheat oven to 350°F. Mix crust ingredients, press into a 9-inch springform pan, and bake for 10 minutes. Set aside.
  
• Prepare Water Bath: Fill a large pot with water and bring it to a boil. Prepare a roasting pan for the water bath.
  
• Bake the Cheesecake: Bake for 1 hour 45 minutes to 2 hours. It should wobble slightly in the center and have a temperature of 170-176°F.
  
• Cool in the Oven: Turn off the oven and let the cheesecake cool for 1 hour with the door cracked.
• Cool at Room Temperature: Remove from oven, cool completely at room temperature, cover, and refrigerate for at least 6 hours or overnight.
  
• Make the Whipped Cream: Dissolve powdered gelatin in water, then mix with whipped cream ingredients and beat until thick.
  
• Pipe Whipped Cream: Pipe whipped cream onto the chilled cheesecake.
• Serve & Store: Serve with extra butterscotch sauce and whipped cream. Store leftovers in an airtight container in the fridge for 3-4 days.
  

Nutrition Info:

Tips for the Perfect Creamy Butterbeer Cheesecake

1. Room Temperature Ingredients Are Key: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This prevents lumps in the batter and creates a silky-smooth texture.
2. Don’t Skip the Cream Soda Reduction: Reducing the cream soda intensifies its flavor, which is crucial for achieving the signature butterbeer taste. Be patient—this step adds depth to the cheesecake.
3. Prevent Cracks with a Water Bath: The water bath helps keep the cheesecake moist and prevents cracking. Use heavy-duty foil to wrap the springform pan and ensure no water seeps into the crust.
4. Bake Low and Slow: Cheesecake requires gentle heat for the perfect texture. Keep an eye on the temperature—it’s done when the center jiggles slightly, and a thermometer reads 170-176°F.
5. Cool Gradually: Rapid cooling can cause cracks. Let the cheesecake cool in the oven with the door cracked for an hour before transferring it to the counter.
6. Get Creative with Decorations: Pipe whipped cream with a star tip for a professional look, and drizzle the remaining butterscotch sauce generously for an irresistible finish.