Bakers Royale

Mini Butterfinger Cheesecakes

By 48 Comments

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.

Comments

  2. sara says

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

  3. Janelle says

    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.

  5. Ann P. says

    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?

  9. Rachel @ Baked by Rachel says

    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.

  23. Jo says

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

  26. Marta says

    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.

  28. Laura @ A Healthy Jalapeño says

    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

  31. Kim - Liv Life says

    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!

  32. Heidi /foodiecrush says

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

  39. Brian @ A Thought For Food says

    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 🙂

  40. Lindsay says

    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!

  41. Mimi says

    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!

  44. JessicaLynne says

    Has anyone made these? Im making them for my gmas bday tomorrow and just don’t know how it is with the gelatin?

  45. Grammie "B" says

    has anyone baked these yet? can you leave out the gelatin and bake these. I don’t like the sound of gelatin in my cheesecake(sounds yukkie). I need to make 65 of these in the next three days so please respond quickly to my e-mail address. thank you.

  47. Camille says

    Hi Ms. Naomi,

    I hope you would reply but what if I don’t have oven…will the crust of the cake hold together?

    Thank you so much for this wonderful recipe =)

    Sincerely,
    Camille

  48. Mattes Désirée says

    Hi there

    What is “buttercup and pretzels mixture”

    I’m from Switzerland and don’t know whats this is.

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