These creamy Butterfinger Mini Cheesecakes are full of rich peanut butter flavor, chocolate, and cream cheese. Like little cheesecake bites of heaven!
Yes, it’s another peanut butter recipe, but can we really have too many of them? I think not! This is another delicious little cheesecake that was inspired by my last trip to Cheesecake Factory with my family last week. We all got a different slice of cheesecake and sampled each one savoring each and every bite. With all of their candy bar cheesecakes showcased so nicely for all to see, I couldn’t help but make one of my own. So here you have it, little bites of heaven!
Take a peek and make some for yourself! If I haven’t sold you on the mini cheesecake pan from William Sonoma yet, go get one so you can make these! Absolutely worth the $30, I use it all the time. Enjoy.
1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
2 Tablespoons butter
1/8 teaspoon salt
8 oz softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
2 Fun Size Butterfinger, crushed
1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.
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Butterfinger Mini Cheesecakes
Ingredients
For the Crust
- 1 cup vanilla wafers finely crushed
- 2 tbsp granulated sugar
- 2 tbsp butter
- 1/8 tsp salt
For the Peanut Butter Cheesecake
- 8 oz. cream cheese softened
- 1/4 cup creamy peanut butter
- 1/2 cup sugar
- 1 egg
- 2 tbsp heavy cream
- 1/8 tsp salt
- 4 Butterfinger candy bars (Fun-sized), crushed
For the Topping
- 1 cup semisweet chocolate chips
- 2-3 tbsp heavy cream
- 2 Butterfinger candy bars (Fun-sized), crushed
Instructions
- Preheat oven to 350 degrees F.
- Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press.
- Bake for 10 minutes and remove from oven. Reduce heat to 300 degrees F.
- In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger.
- Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
- Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.
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What is the Yield on the Peanut Butter-Finger Mini Cheesecakes? They are my next project.
But I must know the quantity if in mini pans, or regular cupcake pan.
Please reply asap. Thank you.
Do you think these could be made in mini cupcake pans with cupcake liners for easy pullout and then remove the liners before serving?
How much do you fill the cheesecake pans?
How many mini cheesecakes does this recipe make? I need to make 150 for an event and would like to know how many times I need to times it by. Thanks.
I bookmarked this forever ago and will finally get around to making them this week. I think they need an Oreo crust, so I’ll be changing that up, and I’m going to make them in normal-size muffin tins (my mini tins are the super tiny size), and I’ll freeze them individually for future consumption. My husband doesn’t like cheesecake (gasp, I know) and sometimes I just really want it, but I never make it because it goes to waste. This is a PERFECT solution!
Do you need to use foils or papers if you are using a muffin tin or can you back the crust and then the cheesecake in the “bare” muffin tin?
Made these tonight for some friends and oh my….you know you hit the jackpot when the guests roll their eyes, groan and do a little hand tremor while eating. My mini pans are in our storage unit so I was forced to make larger versions and just kept an eye on the “doneness.” Oh darn, I had to eat a larger version of this…poor me 🙂 Thank you for continuing to impress my stomach!!
peanut butters are very tasty, the only problem is that i have some very bad peanut allergy `-:
Help! These look amazing. I want to make them today (SUnday) for Wednesday…how long do they keep? Thanks for this great recipe!
I just made these tonight, I too was hoping to find a “yield” listed so I knew how many pans I needed. I ended up with 24, and that is using mini-muffin pans. My pans are dark and I think I should have only baked the crust about 8 minutes instead of 10. I don’t think they will taste burned, but they have a darker look than yours. Other than that, yummy!
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peanute butter with strawberry jelly is my favorite sandwhich spread. it taste so yummy:*;
i have also an allergy on peanute butter but i can eat a little of it.:~
i’d love to munch those very big cheesecakes, they are really tasty and sweet,`.