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.
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:
- 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.
- Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
- Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
- 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.
- 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.
You May Also Like...
-
Chocolate Butterscotch No-Bake Cheesecake
July 8, 2010 -
Salted Peanut No-Bake Cheesecake
November 2, 2010 -
Subscribe to the RSS feed in the reader of your choice.
Oh man, that sounds amazing!
Reply
Gorgeous! These cheesecakes look soooooooooo delicious…I’m kinda obsessed with butterfingers, and this dessert looks amazing!
Reply
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
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
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
Your desserts always look great but I think you’ve outdone yourself with these!
Reply
These look fantastic Naomi. I love the chocolate glaze oozing down the side. So delicious!!!
Reply
Oh, I love these! They are so cute!
Reply
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
These are so precious and must taste amazing!
Reply
What beautiful little gems these cheesecakes are! Fabulous, fabulous!
Reply
These are adorable. I must make these, soon. . .very soon.
Reply
Those drips of chocolate are insanely tempting.
Reply
SO cute, Naomi! Butterfingers are definitely one of my favorites. :-)
Reply
Naomi, these little cheesecakes are so fun!! Just pinned ;)
Reply
Lovely cheesecakes!
Reply
So lovely, I can’t wait to try this for the holidays.
Reply
These are adorable, I love mini desserts and these are tops :)
Reply
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
I love how the chocolate sauce overflows to just the right part of the cheesecakes… they look so tempting!
Reply
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
These cheesecakes look so lovely ^^ i love your recipes :)
Rocio
Reply
I think I could eat a dozen of these:)
Reply
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
These are beautiful – I would LOVE to sink my fork into one!!
Reply
Those looks so cute and delicious! Love the size especially.
Reply
Now this is my kinda cheesecake! Okay, any kind of cheesecake is my kinda cheesecake but these looks especially delicious!
Reply
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
perfect little cheesecakes!
Reply
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
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
Butterfinger-licious. I think this might put my husband in a sugar coma. And he’ll love every minute of it.
Reply
These are petite and sweet! Love!
Reply
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
Zomg, I think I am in love!
Reply
Oooh…like these. Especially the no bake part.
Reply
Myyyyyy god. Those are sure to be incredible! Must make.
Reply
These look amazing. Pinned these for sure. My mouth is watering right now!
Reply
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
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
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