Mini Butterfinger Cheesecakes are an easy treat to make using a cupcake pan. Each one is topped with a creamy peanut butter mousse and candy bar pieces. They are the perfect dessert for any occasion.
It's no secret that we love to make cheesecake around here. Sometimes there is just not enough time to make a full sized cheesecake. That's when I pull out the cupcake pan and make mini cheesecakes.
Some of our favorites lately have been these mini peanut butter cheesecakes, these mini turtle cheesecake, and now these butterfinger cheesecake bites.
I mean what's not to love about a mini cheesecake loaded with lots of candy bars. Am I right?
Why You Will Love This Recipe
Sometimes you want a dessert that is easy to make and doesn't take much time. Most cheesecake recipes are complicated and can be time consuming to make.
These mini Butterfinger cheesecakes are the perfect solution. The batter is easy to make, and they can be made in a cupcake pan. Plus, who doesn't love peanut butter and chocolate?
Each one is topped with a creamy peanut butter mousse and lots of candy bar pieces, so they will definitely impress your guests.
What You Need
Here are the basic ingredients that you will need to make this Butterfinger cheesecake recipe.
For the Crust
- Chocolate Graham Crackers - Gives the cheesecakes a sweet chocolate and graham flavor. You can also use an Oreo crust, if you prefer that instead.
- Sugar - Melts and helps to hold the crumbs together as they bake.
- Butter - Holds the crumbs together in the cupcake liners.
For the Cheesecakes
- Cream Cheese - Set out 2 blocks of full fat cream cheese ahead of time.
- Granulated Sugar - Sweetens the filling and helps to smooth out the cream cheese as you are mixing it.
- Eggs - Holds the ingredients together and adds moisture to the batter.
- Sour Cream - Adds a slight tang to the cheesecake batter.
- White Chocolate Chips - Sweetens the filling and gives it a nice creamy white chocolate flavor.
- Butterfinger Candy Bars - You can crush whole or mini Butterfinger bars into small pieces, or you can buy a bag of the Butterfinger bits if you can find them in the baking aisle.
For the Mousse
- Cream Cheese - You will need one block of full fat cream cheese.
- Peanut Butter Chips - Melt these in the microwave before mixing into the mousse. It gives it a sweet peanut butter flavor.
- Cool Whip - Adds a fluffy and light texture to the peanut butter mousse. You can also use a double batch of this homemade whip, if you prefer that instead.
- Butterfinger Candy Bars - More candy bar pieces on top really makes these cheesecake bites stand out.
How to Make Butterfinger Cheesecake
These Butterfinger mousse cheesecakes can be made in just 40 minutes using a standard cupcake pan.
Make the crust. Use a food processor to crush the graham crackers into fine crumbs. Stir the sugar and melted butter into the crumbs. Fill each liner with a generous scoop of the chocolatey graham goodness and press it down firmly. A tart shaper works great for this.
Mix together the cheesecake filling. Beat the cream cheese and sugar in a large bowl until creamy. Mix in the melted white chocolate, sour cream, and vanilla. Add the eggs one at a time and beat just until mixed in. Gently stir in the chopped Butterfingers.
Bake and cool the mini cheesecakes. Spoon the cheesecake batter onto the crust and bake for 20-22 minutes. Remove and let cool. The centers may fall slightly as they cool.
Make the peanut butter mousse. Beat the cream cheese until creamy. Melt the peanut butter chips in the microwave and mix that into the cream cheese. Fold a container of Cool Whip and more candy bar pieces into the mixture to create a light fluffy mousse.
Decorate and serve. Pipe or spoon the mousse onto the chilled cheesecakes and top with more candy bars.
Storage
Keep the finished cheesecakes in an air tight container in the refrigerator for 3-4 days.
Recipe Tips
- Set the cream cheese out ahead of time. Room temperature cream cheese is much easier to mix into a creamy batter.
- Use a food processor to crush the graham crackers into fine crumbs. If you do not have one, crush the crackers in a ziplock bag using a rolling pin.
- Use cupcake liners for quick clean up. This also makes these easier to share at parties.
- Keep the cheesecakes from cracking. by place a pan of water on the very bottom rack of the oven as it preheats. This creates a steamy atmosphere in the oven which helps the cheesecake bake creamy and moist.
- Let the cheesecakes cool completely before adding the peanut butter mousse.
More Simple Cheesecake Recipes
- Chocolate Cheesecake Bites
- Pumpkin Cheesecake Bites
- Milky Way Cookie Bars
- Pecan Cheesecake Pie
- Raspberry Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
- Banana Pudding Cheesecake
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Recipe
Butterfinger Mousse Cheesecakes
Mini Butterfinger Cheesecakes are an easy treat to make using a cupcake pan. Each one is topped with a creamy peanut butter mousse and candy bar pieces. It's the perfect dessert for any occasion.
Ingredients
For the Crust
- 1 ½ cup chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecakes
- 2 - 8 ounces packaged cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- ¾ 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
- ½ cup peanut butter chips
- 1 teaspoon shortening
- ¾ 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.
- Gently stir in 1 cup crushed Butterfinger candies by hand.
- Fill each muffin liner ⅔ 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 the cheesecakes cool one hour, then refrigerate 2-3 hours or 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.
- Gently fold in the container of Cool Whip until it is mixed completely.
- Spoon or pipe the mousse on top of each cheesecake. Top with the extra ¾ cup crushed Butterfinger candy. Keep refrigerated.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 356Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 223mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kathryn Ferguson Griffin
OH, MY! These look soooo good. Thank you for sharing. Visiting from Hubby Made Me. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/09/make-it-pretty-monday-week-13.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse
Crystal
I need these in my life..like RIGHT now! Thanks for yet another recipe I'm going to have to make. 🙂
Jo and Sue
Holy heck. Those. Look. Awesome. Can't wait to try these! Thank you for sharing the recipe. 🙂
Jocelyn
You definitely should try these...let me know how they turn out:-)
Pint Sized Baker
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!
Deb@CookingOnTheFrontBurner
I like the looks of these!! Thanks for sharing! Deb
Melissa @ A Dozen Years Later
These look amazing and I will be make them next week!! Thanks for sharing such a great recipe!!
Winnie
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...:)
Jocelyn
White chocolate is pretty amazing with cream cheese. And yes, seeing sweets late at night is never a good thing:-)
Lisa
Hey Jocelyn you just scored big time with this touchdown treat! (gawd i hope i didn't make you more ill with the silly pun-hehe)
Tanya-Lemonsforlulu.com
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!
Jocelyn
I would suggest buying 2 bags before you make these then:-) I agree, who needs football when we have great treats!!!
Ashley @ Kitchen Meets Girl
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!
Jocelyn
They are the cutest liners! Cheesecake and butterfingers is totally my language too...glad we are speaking the same thing:-)
Something Swanky
1) Ca-UTE liners!!!! 2) I've been dying for this recipe ever since you instagrammed. Thanks 🙂
Dorothy @ Crazy for Crust
Yup, I agree - I think you should bake more during football. These are awesome. I tend to catch way up on my reading during football season!
Micha
When I saw these on Instagram I was hoping a recipe would be coming soon. Butterfingers are one of my favorite candies and pairing them with cheesecake and mousse sounds amazing.
Micha @ Cookin' Mimi
BeanBugCrafts
Just found your blog from Pinterest, and oh my goodness! These and so many others look so yummy! Thanks for sharing!
Carol, The Answer Is Chocolate
Oh you are killing me here! WANT NOW.
keri @ shaken together
Holy cow ... Butterfingers are my favorite candy! And I am also on "football food" duty at our house ... you better believe these will make an appearance!
Averie @ Averie Cooks
I love BFs and I what perfect layers you made - little cupcakes, lots of layers - you have very steady hands b/c they're perfect!
Jocelyn
Thank goodness for paper liners that definitely help with getting the layers just right:-)
Erin
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!!!
Hayley @ The Domestic Rebel
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!?
Aimee
OMG these were so amazing! We fought over the leftovers! Alyssa wanted to know when it's on your blog so we can make some!! whoohooo!!
Antonette Campanelli
Hi the mouse part of the ending of the butterfinger cheesecake cups I add the peanut chips with my cream cheese then I put cool whip but my mouse is not turning white like the picture. It looks just like peanut butter color and is that normal?
Jocelyn
Did you add the entire container of Cool Whip? It should have lightened up the mousse, just like you see in the photos. As long as it tastes good, it really is ok.