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. Maryam Kaur

    i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.;~,

  2. 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

  3. Jan @ Pantry Connection

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

    Jan ~ Founder, PantryConnection.com

  4. Cheryl

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

  5. 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. (:

  6. 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

  7. Tasty Trends

    wow jenny these cute little cheesecakes look great! i may have to invest in that pan from WS!

  8. 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!

  9. 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 . . .

  10. 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.

  11. 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!

  12. 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?

  13. 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

  14. Carrian

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

  15. madebymel

    The peanut butter cheesecake at CF is my absolute favorite! I can’t wait to make these!

  16. 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!

  17. 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.

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