Butterfinger Mousse Cheesecakes

It’s that time of year when football becomes very popular.  Your fans will go wild when you serve them Butterfinger Mousse Cheesecakes after a winning touchdown.
Butterfinger Mousse Cheesecake - a vanilla and peanut butter cheesecake filled with lots of Butterfinger candy www.insidebrucrewlife.com

Teams are practicing and playing each other now.
Tossing the ole pigskin around…
haha that makes me sound like I know what I’m talking about, right?
Ok, maybe not so much.

I have to be honest here.
I really have no interest in football.  I mean it’s ok.
But when my hubby turns on the game, I have to have something else I can work on.
Flowers for my shop (The Trendy Owl) or cookbooks to read through.
Sometimes I get up and go make goodies…he doesn’t even notice that I’m gone most times.

Now just because I’m not into the game doesn’t mean I don’t support it…
I like to make food for those days.
Yup, football food…that’s something I can get behind 100%.

Mini cheesecakes are always a winning treat on game days.
Small, bite sized and full of lots of candy.
Just the way I like them.

Butterfinger Mousse Cheesecake - a vanilla and peanut butter cheesecake filled with lots of Butterfinger candy www.insidebrucrewlife.com

See, I told you they were full of candy.
A whole bag of chopped up Butterfinger is going into these.

Butterfinger
Have you used chocolate graham crackers before?
This is the first time I used them in a recipe and it will definitely not be the last.
I loved the flavor and the crunch that they added to the crust!
Butterfinger Cheesecakes collage
Fill each liner with a generous scoop of the chocolatey graham goodness
and then press down.  I had these little condiment cups that worked perfectly.
Go ahead and scoop the candy cheesecake in, but only fill the cups about 2/3 full.
We don’t want these to be very big because we need room to top them with some mousse later.
Butterfinger Mousse Cheesecakes 12

Just so you know, the cheesecakes will fall slightly when you take them out of the oven.
That’s totally ok.
Remember: it gives us more room for the fluffy peanut butter mousse and more candy!

More candy is always better in my books.

Butterfinger Mousse Cheesecake - a vanilla and peanut butter cheesecake filled with lots of Butterfinger candy www.insidebrucrewlife.com

Ok, and the best thing about these cheesecakes…
they double as medicine when you have a cold and just aren’t feeling the best.
Not that I would know that or anything:-)

(I found the referee liners and football coasters at Michaels)

 

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Butterfinger Mousse Cheesecakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 24 cheesecakes

Butterfinger Mousse Cheesecakes

Butterfinger candies give a great flavor to vanilla cheesecake and peanut butter mousse.

Ingredients

For the Crust
1 1/2 cup chocolate graham cracker crumbs
2 Tablespoons sugar
6 Tablespoons butter, melted
For the Cheesecake
2 packages cream cheese (8 oz. each)
1/2 cup sugar
2 eggs
2 Tablespoons sour cream
1 Tablespoon vanilla extract
3/4 cup white chocolate chips
1 teaspoon shortening
1 cup crushed Butterfinger candies
For the Mousse
1 package cream cheese (8 oz.)
1 container Cool Whip (8 oz.)
1/2 cup peanut butter chips
1 teaspoon shortening
3/4 cup crushed Butterfinger candies

Instructions

  1. Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into 24 cupcake liners and press down. Set aside.
  2. In a large mixing bowl, beat 2 packages cream cheese and sugar until fluffy. Add the eggs, sour cream, and vanilla and beat again. In a small microwave safe bowl, place the white chips and shortening. Heat for 30 seconds and stir. Continue until the chips are melted and smooth. Add to the cream cheese mixture and beat again. Stir in 1 cup crushed Butterfinger candies by hand.
  3. Fill each muffin liner 2/3 full. Bake at 350* for 20-22 minutes. Remove from the oven and let cool 15 minutes in the pan before removing them to a wire rack. Cool completely.
  4. Beat 1 package cream cheese until creamy. In a microwave safe bowl, heat the peanut butter chips and shortening for 30 seconds. Stir and repeat for 15 seconds if necessary. Add to the cream cheese and beat until incorporated. Fold in the Cool Whip until it is mixed completely. Spoon a tablespoon on top of each cheesecake and spread out. Top with the extra 3/4 cup crushed Butterfinger candy. Keep refrigerated. Makes 24 cheesecakes.
http://insidebrucrewlife.com/2012/09/butterfinger-mousse-cheesecakes/

Comments

  1. says

    Okay, these are totally the best meds EVER! Seriously, they could cure whatever ails ya, and for me, that means squelching my intense Butterfinger craving all the time. I love the stuff! And topping mini Butterfinger cheesecakes with mousse? How awesome is that!?

  2. says

    I came over to tell you that I made your 100Grand Rice Krispie Treats and they were incredible. But I find this? Holy heck! Now I want to make these too. Delicious!!!

  3. says

    Hee! I’ve had those same liners and coasters in my baking pantry for weeks, trying to figure out how to best put them to use–I think I’ve just figured it out! Cheesecake with Butterfingers?!? You are totally speaking my language! I hope you start feeling better soon–surely these little yummies will help get you on the mend!

  4. says

    My problem would be that I’d eat all the Butterfingers before they had a chance to cover these little beauties! Oh my gosh, this is a spectacular dessert! Yeah, who needs football when you have Butterfinger Mousse to eat!

  5. says

    These are AMAZING !!
    I love white chocolate with cream cheese.
    I should know better by now and try to avoid seeing your delicious sweets in the middle of the night…:)

  6. says

    Wow! Seriously?? Do I have to have football on while baking these? We’re really not football people in this household. I really hope it’s not a requirement. They look too good not to try!

  7. says

    Jocelyn, hope you’re feeling better. I noticed you made like 24 of theses scrumptious babies, did you save me one? I do feel a little cold coming on (cough, cough.) Send me some “medicine.” Honestly, these would make anyone get over whatever is ailing them. Pinned!

    • says

      I wish I could tell you that I didn’t eat all the ones in my fridge trying to make my cold feel better!!! They did help while I was in the middle of eating them…just don’t tell my jeans how many I really ate:-)

  8. says

    Wow!,… Drool!! I would LOVE if you would share this at my Crazy Cute Party happening right now! I’ve got a totally awesome giveaway that you could win just for linking up! Come on over! ;D

    Between U & Me

    Oh! And I’m your newest follower!

  9. says

    It is dangerous over at my house already – I have been baking like crazy…I was afraid to pop over and see these …but I think I will make them this weekend to share with others (so I do not eat them all)

  10. says

    The recipe doesn’t specify what size pan. Mini muffin or cupcake pan. I’ve found this recipe other places and it yields 12. I’m guessing your recipe is for mini.

  11. says

    Hi Jocelyn! I just wanted to thank you for this recipe. There were no chocolate graham crackers at the store I went to, so I bought chocolate animal crackers instead. These worked perfectly as a substitute! I was able to use the leftover cheesecake batter, mousse and butterfingers to make another small cheesecake today. I wanted to make something with butterfingers for my Dad yesterday. These were a hit at our Father’s Day family gathering. Thanks again!

  12. helenita says

    Seems good…but i was diasapointed , cannot make them , we don’t have peanut butter nor pbchips or butterfinger candy…don’t even know what they look like…..have been going to the usa for more than 25 years t visit family but never saw those….Maybe i can try to susbstitute for something brazilian…..
    That’s the problem with some recipes…the ingredients are so very specific or local…..but the cupcakes seem great !!!!

  13. angela says

    These look delish! Just wondering….when making the cheesecake, as well as the mousse, should the cream cheese be at room temp? Or mixed cold? Also, I’m’ assuming the cool whip is supposed to be thawed, correct?

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