This Butterbeer cheesecake is a rich, creamy no-bake cheesecake inspired by the iconic drink from the Wizarding World. It’s layered with a butterscotch-brown sugar cream cheese filling, a buttery graham cracker crust, and finished with a warm butterscotch drizzle. Harry Potter fans and cheesecake fans alike go completely wild for it.
Table of Contents
What Is Butterbeer?
Butterbeer is the beloved fictional drink from the Harry Potter series — a sweet, warm, butterscotch-and-cream beverage served at the Three Broomsticks in Hogsmeade. In the real-world Wizarding World theme parks, it’s served cold (like a butterscotch cream soda) or frozen (like a butterscotch slushie), both topped with a thick, sweet cream.
This cheesecake captures that same flavor profile — deep butterscotch, brown sugar warmth, and a creamy richness that feels magical even without a wand.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 15 full crackers)
- ½ cup unsalted butter, melted
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
Butterbeer Cheesecake Filling
- 24 oz (3 packages) cream cheese, room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons butterscotch extract (or 1 tsp vanilla + 1 tsp butter extract)
- ½ cup butterscotch chips, melted and cooled slightly
- 1 teaspoon vanilla extract
Butterscotch Topping
- 1 cup butterscotch chips
- ⅓ cup heavy cream
- Pinch of sea salt
How to Make Butterbeer Cheesecake
Step 1: Make the Crust
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until just set. Let cool while you make the filling.
Step 2: Make the Filling
Beat cream cheese on medium speed until completely smooth and fluffy, about 3 minutes. Add brown sugar and granulated sugar; beat another 2 minutes. Add eggs one at a time, mixing on low just until each is incorporated — don’t overbeat once the eggs are in.
Add sour cream, heavy cream, butterscotch extract, vanilla, and melted butterscotch chips. Mix on low until just combined and smooth. Pour filling over the cooled crust.
Step 3: Water Bath Bake
Wrap the bottom of the springform pan tightly in two layers of aluminum foil. Place in a large roasting pan and fill with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 60–70 minutes — the cheesecake should be mostly set with a slight wobble in the center (about a 2-inch diameter jiggle).
Turn off the oven, crack the door open 1 inch, and let the cheesecake cool in the oven for 1 hour. Then transfer to the fridge and chill for at least 4 hours, ideally overnight.
Step 4: Make the Butterscotch Topping
Heat heavy cream in a small saucepan until just simmering. Pour over butterscotch chips in a bowl and let sit for 1 minute, then stir until smooth. Add a pinch of sea salt. Let cool to a pourable but thick consistency (about 10 minutes at room temperature, or pop in the fridge for 5 minutes).
Step 5: Finish and Serve
Remove cheesecake from the springform pan. Pour butterscotch topping over the top, letting it drip naturally down the sides. Serve as-is, or top with a dollop of whipped cream and a sprinkle of gold luster dust for full Wizarding World drama.
Tips for Best Results
- Room temperature cream cheese is non-negotiable — cold cream cheese never beats completely smooth and you’ll end up with lumps.
- Don’t skip the water bath — it prevents cracks and keeps the texture creamy rather than dense.
- Low and slow mixing after eggs — overbeating incorporates too much air, which causes cracking.
- Overnight chill — the flavor of the butterscotch deepens significantly after a full night in the fridge.
Storage
Store covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before serving.
FAQ
What does Butterbeer taste like?
Butterbeer tastes like butterscotch and cream — warm, sweet, and lightly caramel-like. Some versions have a faint vanilla or toffee note. There’s no actual beer flavor; the “butter” and “beer” refer to the original literary recipe from J.K. Rowling’s books, which described it as slightly alcoholic, though the theme park version is completely alcohol-free.
Can I make this a no-bake cheesecake?
Yes! For a no-bake version: beat cream cheese until smooth, mix in powdered sugar (instead of regular sugar), fold in 1 cup whipped heavy cream, butterscotch extract, and melted/cooled butterscotch chips. Spread over the crust and chill 6+ hours or overnight. No eggs, no baking. The texture will be lighter and mousse-like rather than dense and creamy.
Where can I find butterscotch extract?
Most major grocery stores carry butterscotch extract in the baking aisle (McCormick makes one). You can also find it on Amazon. If you can’t find it, combine 1 teaspoon vanilla extract with 1 teaspoon butter extract — it gets close.
More cheesecake inspiration: try our Butterscotch Cheesecake or our Cookie in a Mug for a quick single-serve dessert fix.
