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.
Maggie Unzueta @ Mama Maggie's Kitchen
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.
Christina Riviere
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
I am so glad you were able to find a substitute. Thanks for letting me know that the recipe was a hit 🙂
Karen
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
You could use either pan, but for this particular recipe I used a cupcake size pan. I hope you enjoy it!
TEE
CAN I JUST LEAVE OUT THE BUTTERFINGER CANDIES IN THE ENTIRE RECIPE? OR IT WONT BE GOOD?
Jocelyn Brubaker
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.
Laura and Valerie
Can't go wrong with cheesecake! These look divine! I'm pinning from our pinterest party at online blogcon!
Jocelyn Brubaker
You can never go wrong with cheesecake!!! Thank you so much for the pin!!!
Trish
Oh yes! These look A.M.A.Z.I.N.G! Pinning now!
Holly Lefevre
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)
MissCandiquik
you are good.
Courtney
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!
The Mandatory Mooch
These look so amazing!! I will be FEATURING them this week. Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Michelle's Tasty Creations
Jocelyn,
These look so scrumptious! I can’t wait to try the recipe. Thanks so much for linking up last week to Creative Thursday. Can’t wait to see what you have for this week’s party! Have a great week.
Michelle
Linda Bouf
Thanks for the recipe! Sounds great!!
Lindsay
Hi! This looks absolutely delicious! I found you at the Six Sisters' Link party and would love for you to share them at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html . See you at the party!
Carrie Burrill
You don't even know how badly I want these!!!! Butterfinger anything has be on my knees!
Ang
Oh. My. Gosh. These look amazing and I'm pinning them now!
Thanks for linking up with Marvelous Mondays!
stlavonlady
Oh my word these look amazing. Must...Pin...now!! I love trying new recipes and this one looks pretty easy and so delicious!!
Thanks so much!! Julie from Stlavonlady – Scatterbrained In St. Louis
Yvonne @ StoneGable
These looks so decedent and so very delicious! I'm going to a tailgate later this month and I'll be the most popular girl there... I'm taking these fabulous cheesecakes!!!
I would love you to join me for ON THE MENU MONDAY, my weekly linky foodie/recipe/menu party. I hope you will come over with your great sweet treat and share it with us!
http://www.stonegableblog.com/2012/09/on-menu-monday-week-of-september-10-2012.html#more
Jocelyn
You will definitely be the most popular one there...until they run out in the first 5 minutes:-) Maybe bake a double batch just in case!!!
Julie
Pinned it! I am inviting you to come and share this in my Show Your Stuff blog hop:
http://juliejewels1.blogspot.com/2012/09/show-your-stuff-40-baked-cheesy-potatoes.html
Cindy B.
Looks so goooooood! I'm pinning!
Joan Hayes
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!
Jocelyn
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:-)