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.
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
i love the taste of peanut butter but i have peanut allergy so i cant eat it-*’
i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.;~,
i just leave munching and eating cheesecakes, they are tasty and yummy~`,
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
Very nice! I’m drooling as we speak.
Oh yummy! These look so good. And, I absolutely love your site design.
Jan ~ Founder, PantryConnection.com
This looks awesome and exactly what I need for a teacher luncheon. I’m assuming this recipe makes 12 (one pan’s worth)?
These look wonderful! There are only two of us here, can you freeze them??
Oh Jenny, you know, whenever I see anything mini, I go crazy! These look awesome!
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. (:
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
Yummy! Looks very nice!
Of course we can never have too many pb recipes. Here’s another winner!
Those look delicious!
wow jenny these cute little cheesecakes look great! i may have to invest in that pan from WS!
Those look so good!
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!
These look fantastic!!
Whoa, those look awesome! Gonna have to check out the W.S. pans.
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 . . .
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.
I think the folks at the Cheesecake Factory just may come knocking on your door to put this on their menu – wow!
all i can say is mmmmmmmmmmmmm
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?
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
The older I get I am finally starting to like cheesecake. I’ll have to try this recipe. Looks delicious!
The peanut butter cheesecake at CF is my absolute favorite! I can’t wait to make these!
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!
Oh my! All that and butterfingers too? My son will think I am “Mom of the Year”.
Those look awesome. They remind me of a peanut butter bar I made a while back. I love the taste of choc and pb together!
http://katskitchen.wordpress.com/2008/08/17/peanut-butter-chocolate-bars/.
OMG these look soo good. I must try!
wow! those so delicious!!
I love any mini dessert – and this is a perfect flavor combination!
Can you please overnight your last three food post items to your hungry pregnant sister??!!!
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.
scrumptious!