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Mini Butterfinger Cheesecakes

Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Servings: 12 -18 mini cheesecakes
Author: Cyndi

Ingredients

  • Crust:
  • 1 cup graham cracker crumbs about 1 sleeve
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon
  • 4 tablespoon butter melted
  • Cheesecake:
  • 2 packages cream cheese softened
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • 4 Butterfinger Fun-Size candies
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 3 tablespoons powered sugar
  • garnish: crumbled Butterfinger Fun-Size candies and Butterfinger Peanut Butter Cup Minis

Instructions

  • Preheat oven to 350 degrees F. Lightly spray cheesecake tray with non-stick cooking spray or line 18 muffins slots with cupcake liners; set aside.
  • In a food processor pulse crackers into fine crumbs. Add to a medium bowl. Add in sugar and cinnamon, mix throughly. Add melted butter and mix until crumbs resemble fine sand mixture.
  • Add a heaping tablespoon to mini cheesecake trays or lined muffin trays. Press mixture down with the back of the tablespoon. Bake 5 minutes; set aside until ready to use.
  • Lower your oven temperature to 325 degrees F.
  • Place Butterfingers Fun-Size in the food processor and pulse until the candies are small chunks. You don't want them to big or the cheesecake won't hold together.
  • Using a stand mixer, add the cream cheese and mix until smooth. Ladle sides as you go along. With the mixer on a slow speed, add the sugar and the eggs one at a time, making sure each egg is incorporated. Lastly add the vanilla extract and ladle in the crushed Butterfingers.
  • Spoon cream cheese mixture onto the graham cracker crust and bake 15-18 minutes, or until set.
  • Let mini cheesecakes cool completely on a wire rack, then add them to the refrigerator. Keep them in the fridge for a minimum of 4 hours or overnight.This will let them set up nicely.
  • Once set, remove them from the cheesecake tray or muffin tray. Remove the wrappers also.
  • Pipe the whipped cream on top of each cheesecake and garnish.
  • Serve and enjoy!

Notes

** Make sure to keep these cheesecakes refrigerated when not eating. They will keep in an air tight container for 3 days.**