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

  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.
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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