Peanut Butter-Finger Mini Cheesecakes

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.



Peanut Butter-Finger Mini Cheesecakes

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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Have a great week, I’ll catch you soon with a tempting soup that won’t keep you in the kitchen all day. Stay tuned!

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87 Responses
  1. Cristine

    My husband loves butterfingers and these mini’s look fantastic! Definately bookmarking this one for when he comes home!

  2. carol

    Oh my……those look like heaven on a plate! Let’s see…I could think of these as “portion control”? Yep…..now to control myself to only eat ONE…
    They look so good…and would you believe I got a mini cheesecake pan at a yard sale for $2.00? Looks like I’m just gonna have to give these a whirl!

  3. Katherine Aucoin

    You are an evil woman Jenny! ๐Ÿ˜‰

    These are complete and utter decadence. I think making them mini makes one feel less guily because they are small a cute.

  4. Dawn

    oh my goodness! you’re killing me with these! no, one can never have enough of pb recipes to flirt with.
    nicely done!

  5. Elra

    These are delicious looking cheesecakes. I also like the fact that you made it in small sizes.
    Cheers,
    elra

  6. Stephanie

    Oh drool! Those look so delectable! I love the combination of peanut butter and chocolate, add in cheesecake and that’s a surefire winner!

  7. Valerie

    I have a mini cheesecake pan and they make the cutest desserts. I can’t wait to try this one. It looks soooo good!

  8. Debbie

    Oh wow do those look fantastic! I love Butterfingers also. Great combo. I want to give these a try soon!

  9. Bob

    Mercy. Those look phenomenal! I love Butterfingers and cheesecake is my favorite. Those would probably just kill me, but what a way to go!

  10. Bunny

    i don’t know how you come up with these fantastic recipes Jenny but boy am I glad you do!!! These are awesome!!!

  11. Erin @ Sprouted In the Kitchen

    Jenny, you are so good. I haven’t been here in a while but have been feeling a dearth of posts in the food blogs I regularly follow, so here I am! And glad I am, too. Though I probably won’t get the W-S pan (goodness, I have gadgets and gizmos a-plenty), how excellent do those cheesecakes look for parties…of one or more?

    Also, great site redesign. I aspire to do the same one day!

  12. Aggie

    Wow, these are brilliant!! Jenny, they are calling my name! I love pb and love cheesecake…I have to get that pan! So cute!

  13. Girl Japan

    Gosh, this is so divine, I love that you linked to the mini cheesecake pan!!! Woohoo!!! You are making me hungry…….

  14. Nick

    We cannot have too many peanut butter recipes, I fully agree. In fact, I don’t think I’ve seen enough yet! You haven’t quite convinced me to buy a mini cheesecake pan but you have convinced me to make these in a muffin tin!

    These actually aren’t all that unhealthy. No sugar needed in the cheesecake filling? I suppose those Butterfingers are quite sweet enough.

  15. Gwen

    Oh this one is definitely calling my name! I’ll have to talk my husband into buying me the mini cheesecake pan. Thanks for sharing your amazing talent!

  16. Carrian

    The older I get I am finally starting to like cheesecake. I’ll have to try this recipe. Looks delicious!

  17. DaytrippingMom

    How have I lived without your blog?? It’s awesome!! I’m so glad yo are following on my blog. I’m going to shoot you a quick email. Thanks for visiting my page and adding it. I’m so linking up your blog. I’m seriously in love. This recipe looks out of this world. I’m glad Jessica sent you my way.

    Aracely

  18. Sarah21063

    Made these today and didn’t have butterfingers on hand, so i used a couple reese’s cups and kit kats bars that i did have and they turned out SOOOO good. I used a mini muffin pan, which worked well. How is a mini cheesecake pan different from a mini muffin pan?

  19. Kathy - Panini Happy

    I think the folks at the Cheesecake Factory just may come knocking on your door to put this on their menu – wow!

  20. Comfort Joy Designs

    This looks so yummy! I am bookmarking this. Now, I just need someone to mail me the Butter Fingers. I have not seen any here in Brisbane since I moved here two years ago. Must put an S.O.S. out to my friends and family back home in the States.

  21. Gourmet Mama

    Oh my goodness. I seriously have to stop Stumbling cooking sites when I`m on a diet.

    These look heavenly. Can we divide the recipe down to make just four? That way I won`t be tempted to eat an entire batch in one sitting . . .

  22. Qan'arishia al-Jizzbahatha

    Oh wow, these things are fabulous! Easy to make and taste great! My family and I can’t stop eating them! In fact, I ate so many that I got diarrhea and clogged the toilet! My poop was colored like peanut butter and smelled like it too! Anyway, love the blog, keep up the great recipes! My kids can’t wait for me to make the next batch!

  23. Ingrid

    Oh, YUM! Those look scrumptious! I have two of those pans that I got from Chefs.com on sale for $10 dollars though they are only six counts. I’ve only used them once, now I have another reason to break ’em out! Thx,for the recipe!
    ~ingrid

  24. Rachel

    oh my goodness. this recipe combines three of my biggest dessert weaknesses – peanut butter, butter fingers, and cheesecake. it sounds too good to be true! ..so i’ll just have to go out and make them. you know, to see for myself. (:

  25. Cheryl

    This looks awesome and exactly what I need for a teacher luncheon. I’m assuming this recipe makes 12 (one pan’s worth)?

  26. Jan @ Pantry Connection

    Oh yummy! These look so good. And, I absolutely love your site design.

    Jan ~ Founder, PantryConnection.com

  27. Jo Neddo

    Hi Jenny,

    Found your lovely website and thrilled to find new recipes to try. I will be baking the Peanut Butterfinger mini cheesecakes for an event on May 20th.

    Can you tell me how many of the mini cheesecakes this recipe will bake up? I purchased two mini cheesecake pans that will make a total of 24 desserts. I wasn’t sure if I should double this recipe.

    Thanks!
    Jo

  28. Jeanna

    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!

  29. Stephanie

    Help! These look amazing. I want to make them today (SUnday) for Wednesday…how long do they keep? Thanks for this great recipe!

  30. Dani Fisher

    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 ๐Ÿ™‚ Thank you for continuing to impress my stomach!!

  31. Maggie

    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?

  32. Janelle

    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!

  33. Mindee

    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.

  34. Judy

    Do you think these could be made in mini cupcake pans with cupcake liners for easy pullout and then remove the liners before serving?

  35. 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.

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