Mini Peanut Butter Butterfinger Cheesecakes

If you’re a fan of creamy cheesecakes and the irresistible combination of chocolate and peanut butter, then these Mini Peanut Butter Butterfinger Cheesecakes are going to be your new favorite dessert! Packed with flavor and topped with the crunchy goodness of Butterfinger candy bars, these cheesecakes are perfect for any occasion, from casual gatherings to fancy dinner parties. With a rich and smooth filling nestled in a crunchy Oreo crust, they’re as beautiful to look at as they are delicious to eat. Let’s dive into why these mini treats deserve a spot on your table!

Why It Deserves a Spot

These Mini Peanut Butter Butterfinger Cheesecakes are not just another dessert; they are a delightful symphony of textures and flavors. The creamy peanut butter filling is perfectly complemented by the crunchy bits of Butterfinger, while the Oreo crust adds a chocolaty depth that brings everything together. Each mini cheesecake is a bite-sized indulgence that will satisfy your sweet tooth without overwhelming you. Plus, they are incredibly easy to make, making them a great choice for both novice bakers and seasoned pros alike.

Ingredient Notes

To achieve the best results, it’s crucial to use high-quality ingredients. Here’s what you’ll need:

• 14 Oreo cookies: These form the delicious crust that complements the cheesecake filling.
• 2 tablespoons unsalted butter, melted: This helps bind the Oreo crumbs together for a sturdy crust.
• 12 ounces full-fat cream cheese: Ensure it’s very soft—brick-style cream cheese works best for a smooth filling.
• 1/2 cup full-fat sour cream: This adds creaminess and a slight tang that balances the sweetness.
• 1/3 cup creamy peanut butter: Choose your favorite brand for the best flavor.
• 3/4 cup granulated sugar: Sweetens the filling perfectly.
• 2 large eggs plus 1 egg yolk: Room temperature eggs help create a creamy texture.
• 1 and 1/2 tablespoons all-purpose flour: This stabilizes the cheesecake.
• 2 full-size Butterfinger candy bars, chopped into bits: These are mixed into the filling for that signature crunch.
• 1/2 cup creamy peanut butter: For the topping, adding an extra layer of peanut butter goodness.
• 1 tablespoon confectioners’ sugar: Sweetens the peanut butter topping just a bit.
• 1 full-size Butterfinger candy bar, chopped into bits: For garnishing and adding that extra crunch on top.

Equipment Breakdown

Before you start baking, make sure you have the right tools at hand. Here’s what you’ll need:

• Muffin tin: A standard muffin tin will work perfectly for these mini cheesecakes.
• Parchment paper liners: These make for easy removal and cleanup.
• Mixing bowls: You’ll need a couple for mixing your crust and filling.
• Electric mixer: For achieving that creamy cheesecake texture effortlessly.
• Measuring cups and spoons: Accurate measurements are key to a successful cheesecake.
• Spatula: To help you mix and scrape down the sides of your bowls.

Cook Mini Peanut Butter Butterfinger Cheesecakes Like This

Creating these delectable Mini Peanut Butter Butterfinger Cheesecakes is easy! Follow these steps for a perfect bake:

Step 1: Preheat Your Oven

Preheat your oven to 325°F (162°C). Line a muffin tin with parchment paper liners.

Step 2: Make the Oreo Crust

In a mixing bowl, combine the crushed Oreo cookies with the melted butter. Stir until the mixture resembles wet sand. Distribute the mixture evenly among the muffin cups and press down to form a firm crust.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, peanut butter, and granulated sugar, mixing until well combined.

Step 4: Add Eggs and Flour

Add the eggs and egg yolk one at a time, mixing well after each addition. Lastly, sprinkle in the flour and mix just until incorporated. Be careful not to overmix.

Step 5: Fold in Butterfinger Pieces

Gently fold in the chopped Butterfinger pieces, taking care not to break them up too much.

Step 6: Fill the Cups

Spoon the cheesecake filling over the prepared Oreo crusts, filling each cup almost to the top.

Step 7: Bake

Bake in the preheated oven for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and allow them to cool in the pan for 10 minutes.

Step 8: Chill

Transfer the cheesecakes to the refrigerator to chill for at least 4 hours, or overnight for best results.

Step 9: Prepare the Topping

In a small bowl, mix the peanut butter with the confectioners’ sugar until smooth. Once the cheesecakes are chilled, pipe or spread the peanut butter mixture on top.

Step 10: Garnish and Serve

Top each cheesecake with a sprinkle of chopped Butterfinger candy, and they’re ready to impress your guests!

Low-Carb/Keto Alternatives

If you’re looking to make these Mini Peanut Butter Butterfinger Cheesecakes more suitable for a low-carb or keto diet, consider these substitutions:

• Use sugar-free Oreo cookies: For a low-carb crust alternative.
• Replace granulated sugar with erythritol: A popular sugar substitute that won’t spike your blood sugar.
• Use almond flour instead of all-purpose flour: To keep the texture while lowering carbs.
• Opt for a sugar-free peanut butter: Ensure it doesn’t contain added sugars.

Troubleshooting Tips

Even the best bakers encounter issues from time to time. Here are some tips to help you avoid common problems:

• Cracks on the surface: Ensure you don’t overbake the cheesecakes. They should be set around the edges but slightly jiggly in the center.
• Cheesecake is too dense: Make sure your cream cheese is softened properly and that you don’t overmix the batter.
• Crust is too crumbly: If the crust falls apart, try adding a touch more melted butter to help bind it.
• Cheesecakes stick to the liners: Allow them to cool completely before removing them from the muffin tin.

Freezer-Friendly Notes

These Mini Peanut Butter Butterfinger Cheesecakes are great for make-ahead desserts! Here’s how you can freeze them:

• Once fully cooled and topped, wrap each cheesecake tightly in plastic wrap.
• Place them in an airtight container or freezer bag for added protection.
• They can be stored in the freezer for up to 2 months.
• To thaw, simply place them in the refrigerator overnight before serving.

Quick Q&A

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter will add an extra layer of texture to your cheesecakes. Just make sure it’s well mixed for an even distribution.

How long do these cheesecakes last in the fridge?

These Mini Peanut Butter Butterfinger Cheesecakes will last about 5-7 days in the refrigerator if stored in an airtight container.

Can I make these cheesecakes ahead of time?

Absolutely! In fact, they taste even better after a day in the fridge as the flavors meld together beautifully.

What can I substitute for Butterfinger candy bars?

If you’d like to switch things up, you can use Reese’s Pieces or any chocolate-covered candy bar that you enjoy!

Cook This Next

If you love these Mini Peanut Butter Butterfinger Cheesecakes, you should definitely try making:

• Pumpkin Patch Peanut Butter Fudge
• New York Cheesecake
• Peppermint Cheesecake

In Closing

These Mini Peanut Butter Butterfinger Cheesecakes are the perfect dessert for any occasion, offering a deliciously satisfying experience without the hassle of a full-sized cheesecake. With their creamy filling, crunchy topping, and chocolatey crust, they are sure to be a hit with friends and family alike. So don’t wait any longer—gather your ingredients and whip up a batch of these delightful treats! Your taste buds will thank you!

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