Mini Butterfinger Cheesecakes

Mini Butterfinger Cheesecakes ~ Small in size, big in flavor, this no-bake cheesecake is flecked with gold and is likely to produce to euphoric food high. Okay, I lie. It’s flecked with a sweet and salty combination of crushed Butterfingers and pretzels throughout the peanut butter cheesecake portion and is bottomed-out with a crust made of the same crushed combo.

Peanut Butter Cheesecake

Butterfinger No-bake Cheesecake

Remember when I was on a run of these no-bake cheesecakes a year ago?  I didn’t but I was reminded of that when one of my friends asked me to make these for her party. Then I remembered, “Oh, yeah, that was when I actually had a few minutes to spare.” Nowadays I’m stealing time from one task to use on an even more past due task . Needless to say, things in my personal life aren’t always met with the same timeliness as my professional life.

So while these may not produce a euphoric high, they will tempt your taste buds towards having seconds.

Anyhow, this request brought me back to my love for all things mini and decorated.

A few notes:

  • To make this recipe as mini cheesecakes I used this pan by Chicago Metallic. If you don’t have one, you can use a regular 8 inch cheesecake pan or use cupcake liners to keep with individual servings.
  • This can be fully assembled 1 day in advance. Keep covered for freshness.
  • Make sure to chill and set the cheesecake before pouring the warm chocolate glaze on top.

Butterfinger No-bake Cheesecake

Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

  • ¼ cup cream cheese, softened
  • 2 tablespoons peanut butter
  • 5 tablespoons powdered sugar
  • 2-3 tablespoons whole milk

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

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68 Responses to “Mini Butterfinger Cheesecakes”

  1. #
    1
    Annie — September 20, 2011 @ 8:50 pm

    Oh man, that sounds amazing!

    Reply

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    sara — September 20, 2011 @ 8:51 pm

    Gorgeous! These cheesecakes look soooooooooo delicious…I’m kinda obsessed with butterfingers, and this dessert looks amazing!

    Reply

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    Janelle — September 20, 2011 @ 9:02 pm

    I’ve been a long time reader and I’m so glad to see these again! I made the Butterscotch ones after you posted them. They didn’t turn out as as pretty as yours, but they tasted great and were a huge hit.

    Reply

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    Miriam @ Overtime Cook — September 20, 2011 @ 9:09 pm

    Those are (without exaggeration) the most beautiful things I’ve ever seen. I almost never bake dairy, but I’m bookmarking this for the next time I do.

    Reply

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    Ann P. — September 20, 2011 @ 9:17 pm

    GORGEOUS! these are really impressive :) I think I could make these in a regular cupcake pan, and line each well with parchment paper, so i could lift out the cheesecakes after they set… do you think that would work?

    Reply

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    Shawnda — September 20, 2011 @ 9:38 pm

    Your desserts always look great but I think you’ve outdone yourself with these!

    Reply

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    Jennifer (Delicieux) — September 20, 2011 @ 10:41 pm

    These look fantastic Naomi. I love the chocolate glaze oozing down the side. So delicious!!!

    Reply

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    My Little Expat Kitchen — September 20, 2011 @ 10:45 pm

    Oh, I love these! They are so cute!

    Reply

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    Rachel @ Baked by Rachel — September 20, 2011 @ 11:15 pm

    I always feel like no bake cheesecakes are cheating so I’ve avoided them BUT if you make them then it must be okay!! :) Hubs would love this version and I’ve been eyeing one of those mini pans for so long. I’ve just got to bite the bullet and get one already.

    Reply

  10. #
    10
    Maris (In Good Taste) — September 20, 2011 @ 11:20 pm

    These are so precious and must taste amazing!

    Reply

  11. #
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    Lisa @ Tarte du Jour — September 20, 2011 @ 11:28 pm

    What beautiful little gems these cheesecakes are! Fabulous, fabulous!

    Reply

  12. #
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    Tarat — September 21, 2011 @ 12:04 am

    These are adorable. I must make these, soon. . .very soon.

    Reply

  13. #
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    Sylvie @ Gourmande in the Kitchen — September 21, 2011 @ 12:39 am

    Those drips of chocolate are insanely tempting.

    Reply

  14. #
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    Kathy - Panini Happy — September 21, 2011 @ 12:44 am

    SO cute, Naomi! Butterfingers are definitely one of my favorites. :-)

    Reply

  15. #
    15
    marla — September 21, 2011 @ 1:15 am

    Naomi, these little cheesecakes are so fun!! Just pinned ;)

    Reply

  16. #
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    Luciana — September 21, 2011 @ 1:18 am

    Lovely cheesecakes!

    Reply

  17. #
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    Pam — September 21, 2011 @ 2:28 am

    So lovely, I can’t wait to try this for the holidays.

    Reply

  18. #
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    Diane {Created by Diane} — September 21, 2011 @ 3:21 am

    These are adorable, I love mini desserts and these are tops :)

    Reply

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    Rita D — September 21, 2011 @ 11:46 am

    These look amazing.

    I really wanted to check out the pan you used, but for some reason the link didn’t work for me :(

    Reply

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    Christine — September 21, 2011 @ 12:40 pm

    I love how the chocolate sauce overflows to just the right part of the cheesecakes… they look so tempting!

    Reply

  21. #
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    Marta — September 21, 2011 @ 1:06 pm

    Wooow….amazing!I love your blog and your recipies, I want to try them, but sometimes is difficult toget the details of recipies because of language, in any case I promise I will try and let you see the result if you want to see it.

    Reply

  22. #
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    Rocio — September 21, 2011 @ 1:28 pm

    These cheesecakes look so lovely ^^ i love your recipes :)
    Rocio

    Reply

  23. #
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    Maria — September 21, 2011 @ 6:09 pm

    I think I could eat a dozen of these:)

    Reply

  24. #
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    Jo — September 21, 2011 @ 7:56 pm

    The mini cakes look great! unfortunately I can’t bake at this very minute, otherwise I would have! Oh well, will wait till Friday!

    Reply

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    Brenda @ a farmgirl's dabbles — September 21, 2011 @ 7:56 pm

    These are beautiful – I would LOVE to sink my fork into one!!

    Reply

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    Dee D. — September 21, 2011 @ 8:51 pm

    Those looks so cute and delicious! Love the size especially.

    Reply

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    Krista {Budget Gourmet Mom} — September 21, 2011 @ 10:07 pm

    Now this is my kinda cheesecake! Okay, any kind of cheesecake is my kinda cheesecake but these looks especially delicious!

    Reply

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    Laura @ A Healthy Jalapeño — September 21, 2011 @ 10:22 pm

    Oh wow, I am only slightly drooling. Cheesecake AND Butterfinger. I am in love. This looks excellent and I love it. All your desserts looks so perfectly cut and beautiful too, is there a tool you use for that?
    Laura @ A Healthy Jalapeño

    Reply

  29. #
    29
    Natalie — September 21, 2011 @ 11:21 pm

    perfect little cheesecakes!

    Reply

  30. #
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    Natalie @ Cooking for My Kids — September 21, 2011 @ 11:30 pm

    I love mini desserts! I always tell people that something small cannot be too bad for you. Right?! I cannot wait to try these!

    Reply

  31. #
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    Kim - Liv Life — September 22, 2011 @ 12:45 am

    Butterfinger in the crust??? OMG!! This is absolutely an amazing combo. Your creations are like no other! Saw the photo on Foodgawker and just had to say how wonderful these guys look!

    Reply

  32. #
    32
    Heidi /foodiecrush — September 22, 2011 @ 4:23 am

    Butterfinger-licious. I think this might put my husband in a sugar coma. And he’ll love every minute of it.

    Reply

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    Vicki V — September 22, 2011 @ 11:17 am

    These are petite and sweet! Love!

    Reply

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    Eren Mckay — September 22, 2011 @ 10:00 pm

    Wow – those cheesecakes look heavenly. I think I’ll get together with a friend and try this recipe out.
    Thanks so much!!
    All the best,
    Eren

    Reply

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    Eva — September 22, 2011 @ 10:45 pm

    Zomg, I think I am in love!

    Reply

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    Amy | She Wears Many Hats — September 22, 2011 @ 10:50 pm

    Oooh…like these. Especially the no bake part.

    Reply

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    Heather — September 22, 2011 @ 11:19 pm

    Myyyyyy god. Those are sure to be incredible! Must make.

    Reply

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    Jessa — September 24, 2011 @ 4:17 pm

    These look amazing. Pinned these for sure. My mouth is watering right now!

    Reply

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    Brian @ A Thought For Food — August 13, 2012 @ 1:02 am

    Did you know that I’m kind of obsessed with cheesecake? Like, it’s my favorite thing the whole world (after my family, of course). Now I know what I’m making myself for my birthday this year :-)

    Reply

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    Lindsay — April 2, 2013 @ 5:58 am

    I sent this recipe to my boyfriend’s mother to make for his surprise birthday dinner with 25 of our closest friends this past weekend. The cheesecakes turned out beautifully! They were AMAZING! The entire restaurant wanted one and the manager offered to pay my boyfriend’s mother to make them for the restaurant!!! I’m so happy I found your recipe on pinterest!

    Reply

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    Mimi — May 5, 2013 @ 4:56 am

    Another pinterest-er here…I have a question about altering the recipe slightly….you may not get a chance to reply but perhaps someone else will…do you think you could leave out the gelatin here, and bake them instead? Maybe pour the topping on the crust before baking it and then bake together for 10 minutes? I really don’t like the texture of gelatin-set cheesecake, and prefer to bake. Would love to try it otherwise!

    Reply

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    Virginia — January 30, 2014 @ 11:55 am

    How many mini cheesecakes does this make? How long do you bake the mini cheesecakes?

    Reply

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    Green tea lover — February 6, 2014 @ 12:21 pm

    This look’s so good, I always wanted to make my own cheesecake. I might try this :)

    Reply

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