Incredibly delicious Mini PEANUT BUTTER Butterfinger Cheesecakes!
Mini Butterfinger Cheesecakes Recipe
My friend Jay and I have a special bond over butterfingers. And by bond, I mean we’re kind of obsessed. I don’t think either of us eat them on the regular… but when we’re together, the orange and blue wrappers go flying!
With Jay in town, I thought it was the perfect time to create and share a new butterfinger recipe for us… and for YOU! For past reunions I’ve made butterfinger cupcakes, butterfinger truffles, butterfinger brownies and butterfinger blondies, but with the Summer heat kicking it lately, my taste buds have been craving something cold and creamy.
LIGHT BULB MOMENT. Cold and creamy Butterfinger Cheesecake! With an Oreo crust! And Peanut Butter Glaze! Also, extra butterfinger bits on top because when it comes to butterfingers MORE is more.
Hallelujah, I always have a surplus of cream cheese in the fridge and plenty of butterfingers in the pantry! #preparedandproud
There are many things to love about these mini peanut butter butterfinger cheesecakes, but one of the BEST things is how easy they are! No water bath is required. Simply line a cupcake tin with paper liners, fill, and bake. It’s scary simple! Scary only because once you take a bite of these babies… you’re gonna wanna make them again and again!
Tips and Tricks for Recipe Success:
- For this recipe you’ll need 1 and 1/2 blocks of cream cheese. I do not recommend using tubs of cream cheese. Now, here’s the most important part: your cream cheese MUST be very soft before you make the batter. I suggest placing them out on the counter for at least two hours before you plan on baking (maybe one hour is you live in a very warm climate). If you attempt to blend cold cream cheese it will clump up and won’t develop into a smooth batter. It also may harm your blender or food processor…
- You’ll also want to bring your eggs, egg yolk, sour cream and peanut butter to room temperature. Batters made with cold ingredients don’t come together smoothly, so this is another VERY important step.
- I have only tested this recipe with creamy peanut butter, so while it may work, I cannot recommend using crunchy peanut butter in its place.
- Be sure not to over bake your mini cheesecakes. While I’ve included a bake time in the recipe box below, all ovens run a little different. You’ll know they’re done when they’ve puffed up and the centers have just a slight wiggle. Also, don’t fret if they look crazy and cracked when you pull them from the oven. They deflate quite a bit after they cool and 98% of the cracks diminish. Any remaining flaws will be covered with peanut butter glaze and extra butterfinger bits!
- Cool the mini cheesecakes completely before adding the peanut butter glaze and chopped butterfingers. If the mini cheesecakes are even a little hot the glaze will melt too much and make a big mess.
- This recipe yields exactly one dozen mini peanut butter butterfinger cheesecakes but doubles like a dream. You can also bake this recipe up to 5 days in advance, making it perfect for parties and celebrations. Just keep them covered in the fridge until needed!
If you’re bonkers for butterfingers, baking this recipe is a no-brainer. Enjoy!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
More Peanut Butter Cheesecake Recipes:
- Chocolate Covered Peanut Butter Cheesecake
- Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
Butterfinger Cheesecake Cupcakes
For the Oreo Crust:
- 14 Oreo cookies
- 2 tablespoons unsalted butter, melted
For the Peanut Butter Butterfinger Cheesecake Filling:
- 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
- 1/2 cup full-fat sour cream, at room temperature
- 1/3 cup creamy peanut butter
- 3/4 cup Granulated Sugar
- 2 large Eggs plus 1 Egg Yolk, at room temperature
- 1 and 1/2 tablespoons All-purpose Flour
- 2 full-size Butterfinger candy bars, chopped into bits
For the Peanut Butter Glaze:
- 1/2 cup creamy peanut butter
- 1 tablespoon confectioners' sugar
- 1 full-size Butterfinger candy bar, chopped into bits
- Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
For the Oreo Crust:
- Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Add 1 tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.
For the Peanut Butter Butterfinger Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese, sour cream, and peanut butter until smooth. Add sugar and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. Turn the mixer off and, using a rubber spatula, gently stir in the flour, mixing just until combined. Stir in the butterfinger bits until they're incorporated in the batter. Divide the filling evenly among cups - pouring it on top of the prepared crust layer - adding about 1/4 cup of batter to each mold. The molds should be very full but not overflowing. Gently wiggle the pan back and forth to level the cheesecake filling. Bake in preheated oven for 22 to 24 minutes, or until cupcakes are puffed, set at the edges, and just a little jiggly in the center. Remove from oven and cool mini cheesecakes in the pan, placed on top of a cooling rack, completely, before transferring them to the refrigerator to chill for at least 2 hours. Once cool, top each cheesecake cupcake with a teaspoon of peanut butter glaze and garnish with chopped butterfingers. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep, without the glaze, for 5 days.
For the peanut butter glaze:
- Place the peanut butter in a small sauce pan over medium-low heat. Cook, stirring occasionally, until completely melted. Whisk in confectioners' sugar.
MY daughter made these for me for my birthda t. ONE of the best desserts I’ve ever had! They looked like they came from a high end bakery. HIGH praise for this recipe.! Absolutely delicious!
Can I use the same amount biscoff spread instead of PB for this recipe?
Jean McVeigh says
I just purchased mini cheesecake pans with removable bottoms. Can I use this instead of the cupcake liners. Would the cooking time be the same?
Can you make these in a REGULAR size cupcake? Not mini? What would I need to do different with bake time etc.?
So u do not recommend completing them with peanut butter topping until the day u want to serve them? Reading at beginning of post can be made 5days in advance then end of post says not to just don’t want to make in advance fully and ruin them thanks
Hi Selena. I’m sorry for the confusion. The cheesecakes themselves can be made in advance, but I don’t recommend topping them until the day they’re going to be served.
Christine @ WRY TOAST says
good LAWD this sounds amazing!!! pinned babe 🙂 xo
Thank you, Christine 🙂
I love the idea! Butterfingers and cheesecake sounds like the perfect combination!
Thank you, Miranda! Butterfingers + cheesecake are a match made in heaven 🙂
Cindy lee says
Hi, do you think i can bake these then freeze them? I’m baking for my wedding and am hoping to do as much as possible before. Also, if you could recommend any other recipes that would freeze well, it would be great! Thanks! Love your recipes!
Hi Cindy Lee. Yes! You can freeze the mini cheesecakes – without the peanut butter glaze and butterfinger crumble – for up to two months. Just be sure to store them in an airtight container 🙂