Inside BruCrew Life

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Butterfinger Mousse Cheesecakes

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These sweet little Butterfinger Mousse Cheesecakes are loaded with candy bar goodness. Make a batch of these easy cheesecake desserts for parties and watch them disappear.

Fall is right around the corner. I can almost feel it, even though it is still hot and humid here in Florida. The kids are back in school, and sports teams have started practicing for the upcoming fall season.

I have to be honest with you. I’m not really into football.  When my hubby turns the tv on to watch a game, I have to have something else I can work on. Flowers for my shop or cookbooks to read through.

Sometimes I get up and go bake M&M Blonde Brownies because baking is just more fun. He doesn’t even notice that I’m gone most times. Mostly because he falls asleep to the game. LOL!

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 because I am a huge fan of football food. Just hand me a bowl of this Easy Buffalo Chicken Dip and some Stuffed Crust Pepperoni Pizza Bites, and I’m a happy camper.

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

Butterfinger Mousse Cheesecakes - layers of candy loaded cheesecake, mousse, and more candy bars. Try this easy recipe for parties!

See, I told you these little cheesecakes were full of candy.
A whole bag of candy bars was chopped up and is going into these little mini Butterfinger cheesecakes.
Butterfinger

Chocolate Graham Cracker Crust

Have you used chocolate graham crackers before?

A mixture of graham cracker crumbs, sugar, and butter adds a great flavor and crunch to this easy crust.

Butterfinger Cheesecakes collage

Butterfinger Mousse Cheesecakes

Fill each liner with a generous scoop of the chocolatey graham goodness and press it down firmly.  I had these little condiment cups that worked perfectly, but a tart shaper works great too.

How to keep a cheesecake from cracking: Place a pan of water on the very bottom rack of the oven as it preheats. This creates a steamy atmosphere in the oven as the cheesecakes bake which will keep them nice and creamy and crack free.

Go ahead and spoon the cheesecake batter onto the crusts and bake them for about 20-22 minutes.

Just so you know, the Butterfinger cheesecake cupcakes 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 Cheesecakes 12

Butterfinger Mousse Cheesecakes - these sweet little cheesecakes are loaded with candy bars and topped with more candy! Try this easy recipe for parties and events!

More Cheesecake recipes you may enjoy:

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Butterfinger Mousse Cheesecake recipe and video:

 

Yield: 24 cheesecakes

Butterfinger Mousse Cheesecakes

Butterfinger Mousse Cheesecakes
These sweet little Butterfinger Mousse Cheesecakes are loaded with candy bar goodness. Make a batch of these little cheesecakes for parties and watch them disappear.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

For the Crust

  • 1 1/2 cup chocolate graham cracker crumbs
  • 2 Tablespoons sugar
  • 6 Tablespoons butter, melted

For the Cheesecake

  • 2 - 8 ounces each cream cheese, softened
  • 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 - 8 ounce package cream cheese, softened
  • 1 - 8 ounce container Cool Whip, thawed
  • 1/2 cup peanut butter chips
  • 1 teaspoon shortening
  • 3/4 cup crushed Butterfinger candies

Instructions

  1. Preheat the oven to 350 degrees. Place a large baking sheet on the very bottom rack and fill it with water. Line 2 muffin tins with cupcake liners.
  2. Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into the prepared liners and press down. Set aside.
  3. In a large mixing bowl, beat 2 packages cream cheese and sugar until fluffy. Add the sour cream and vanilla and beat again.
  4. 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.
  5. Add the eggs one at a time and beat just until mixed in.
  6. Stir in 1 cup crushed Butterfinger candies by hand.
  7. Fill each muffin liner 2/3 full. Bake for 20-22 minutes. Remove from the oven and let cool 10 minutes in the pan before removing them to a wire rack.
  8. Let cool one hour, then refrigerate until completely chilled.
  9. Beat the remaining package of cream cheese until creamy.
  10. 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.
  11. Fold in the Cool Whip until it is mixed completely.
  12. Spoon or pipe the mousse on top of each cheesecake. Top with the extra 3/4 cup crushed Butterfinger candy. Keep refrigerated. Makes 24 cheesecakes.
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cheesecake
 Butterfinger Mousse Cheesecakes - these vanilla and peanut butter cheesecakes are filled with Butterfinger candy bars inside and on top! Make this recipe and watch them disappear!!!

*This Butterfinger Mousse Cheesecakes post and recipe was originally published on September 5, 2012. The post has been updated and republished August 2018.

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Comments

  2. 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!?

    Reply

  3. 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!!!

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  14. 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…:)

    Reply

  17. 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!

    Reply

  21. 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!

    Reply

    • 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:-)

      Reply

  32. 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!

    Reply

  34. 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)

    Reply

  38. 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.

    Reply

  39. 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!

    Reply

  41. 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 !!!!

    Reply

  42. 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?

    Reply

    • Yes, you could make it in a 9×13 pan. The baking time will probably be a little different, but not much I don’t think. I would try 25-30 minutes, cool, then top with the mousse and candy. Let me know how it works!

      Reply

  44. I’m wondering if you can make a large cheesecake in a springform pan vs the mini cheesecakes and if so would you use a water bath?

    Reply

    • I haven’t made this particular recipe in a larger pan, but I’m sure it could be done. I just can’t give you an exact baking time for it. I also never do a water bath. I put a large sheet pan on the bottom rack of my oven and fill that with water while the oven is heating up. This creates a steam effect in the oven that keeps the cheesecakes so creamy!

      Reply

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