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.
A whole bag of candy bars was chopped up and is going into these little mini Butterfinger cheesecakes.
Chocolate Graham Cracker Crust
A mixture of graham cracker crumbs, sugar, and butter adds a great flavor and crunch to this easy crust.
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.
More Cheesecake recipes you may enjoy:
- Chocolate Cheesecake Pie Bites – mini pies filled with chocolate cheesecake and topped with whipped topping and cherries are the perfect snack size
- Pumpkin Spice Latte Cheesecake Bites – mini pumpkin cheesecakes with a coffee whipped cream will have you going back for more
- Caramel Milky Way Cheesecake Bars – layers of cookie and cheesecake loaded with candy bars and caramel drizzles never last long
- Mini Twix Caramel Cheesecakes from Oh, Sweet Basil – these little treats are loaded with caramel and candy bars
- Raspberry Cheesecake Bars from The Food Charlatan – shortbread crust and swirls of raspberry filling makes these creamy bars so good
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Butterfinger Mousse Cheesecake recipe and video:
Butterfinger Mousse Cheesecakes
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
- 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.
- Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into the prepared liners and press down. Set aside.
- In a large mixing bowl, beat 2 packages cream cheese and sugar until fluffy. Add the 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.
- Add the eggs one at a time and beat just until mixed in.
- Stir in 1 cup crushed Butterfinger candies by hand.
- 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.
- Let cool one hour, then refrigerate until completely chilled.
- Beat the remaining package of 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 or pipe the mousse on top of each cheesecake. Top with the extra 3/4 cup crushed Butterfinger candy. Keep refrigerated. Makes 24 cheesecakes.
*This Butterfinger Mousse Cheesecakes post and recipe was originally published on September 5, 2012. The post has been updated and republished August 2018.
TEE says
CAN I JUST LEAVE OUT THE BUTTERFINGER CANDIES IN THE ENTIRE RECIPE? OR IT WONT BE GOOD?
Jocelyn Brubaker says
You could leave out the Butterfingers and it would still bake up fine. It will be a white chocolate cheesecake with a peanut butter mousse then.
Karen 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.
Jocelyn Brubaker says
You could use either pan, but for this particular recipe I used a cupcake size pan. I hope you enjoy it!
Christina Riviere 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!
Jocelyn Brubaker says
I am so glad you were able to find a substitute. Thanks for letting me know that the recipe was a hit 🙂
Maggie Unzueta @ Mama Maggie's Kitchen says
One of my favorite candy bars: butterfingers. I always remember that old Simpsons commercial with Homer strangling Bart. I’m dating myself. Ha! Thanks for the recipe.
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 !!!!
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?
Jocelyn Brubaker says
Yes, the cream cheese should be softened for the cheesecake and mousse, and yes, thawed Cool Whip is much easier to mix in 🙂 I hope you enjoy them!!!
angela says
Great! Thank you! I can’t wait to try these! 🙂
Joan says
Can this be made in a 9 X 13 pan?
Jocelyn Brubaker says
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!
Paige says
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?
Jocelyn says
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!