BUTTERFINGER CHEESECAKES BITES

September 1, 2016

Creating this recipe has prompted me to realize that I want to know what happened to Butterfinger BB’s. Do any other children of the 90’s remember these? And want answers? I thought of them because they would be perfect little garnish toppers for these cheesecakes, but crumbles of regular Butterfingers do not have me complaining either.

An additional note is that I always notice and appreciate when candy bars are fresh, but Butterfingers are one where I particularly think a fresh crop is necessary. They have a shorter shelf life compared to other types of bars in my opinion.

My strategy for getting fresh candy bars (BECAUSE YES WE NEED A STRATEGY FOR THIS) is picking candy from only the busy check out lanes, going for seasonal candy you know was recent, or (seriously!) the gas station closest to your local movie theatre. That last one actually has the most consistent success for me because they move major candy inventory for people sneaking them into the theaters.

BUTTERFINGER CHEESECAKE BITES from Rachel SchultzBUTTERFINGER CHEESECAKE BITES
Makes 18 cheesecake cupcakes

15 oreos
2 tablespoons butter, melted
16 ounces cream cheese
3/4 cup sugar
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
A dash of salt
2 king size Butterfingers, chopped or crumbled

Preheat oven to 300 degrees. Pulse oreos and butter in a food processor until crumbly. Press crumbs into lined base of a muffin tin and bake for 5 minutes. In a stand mixer, cream together cream cheese, sugar, peanut butter, and vanilla. Once evenly mixed, add eggs and salt and mix until incorporated. Fold half of Butterfinger crumbles into batter. Divide batter over oreo crusts and bake for 25 minutes. Refrigerate cheesecakes overnight. Top with reserved Butterfinger crumbles.

BUTTERFINGER CHEESECAKES BITES
 
Author:
Ingredients
  • 15 oreos
  • 2 tablespoons butter, melted
  • 16 ounces cream cheese
  • ¾ cup sugar
  • ⅓ cup peanut butter
  • 1 teaspoon vanilla
  • 2 eggs
  • A dash of salt
  • 2 king size Butterfingers, chopped or crumbled
Instructions
  1. Preheat oven to 300 degrees.
  2. Pulse oreos and butter in a food processor until crumbly. Press crumbs into lined base of a muffin tin and bake for 5 minutes.
  3. In a stand mixer, cream together cream cheese, sugar, peanut butter, and vanilla. Once evenly mixed, add eggs and salt and mix until incorporated.
  4. Fold half of Butterfinger crumbles into batter.
  5. Divide batter over oreo crusts and bake for 25 minutes.
  6. Refrigerate cheesecakes overnight. Top with reserved Butterfinger crumbles.

 

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Comments

  • Joy

    Made these for a labor day party this weekend in mini cupcake tins. I thought the recipe looked delicious, and they were a big hit at the party! :)

    • Rachel Schultz

      Great! Thanks joy : )

  • Darianne

    These would be cute little snacks for a Halloween party! A sweet treat! x

  • Carrie

    This made me laugh because I also have a strategy for picking out the freshest candy bars (holiday candy is my favorite!). As a teenager I babysat for family friends, they had stock piles of candy bars in their pantry. (I had never seen such a glorious assortment of treats in one home!) I was delighted to be told to “help myself” to a treat while I watched the kids, I ripped open a Reese’s took a bite into it only to find the peanut butter dry and sort of flaky! The chocolate was stale and flavorless. It was a horrible experience for a teenager! I babysat for them several times but NEVER had another candy from their pantry.

    • Rachel Schultz

      Haha! What a story. I love friends houses who have good snack stashes : )

  • Chris

    These sound positively decadent! I’m not a huge sweets lover but I do like butterfinger candy bars. Just may give these a try sometime soon.

    • Rachel Schultz

      Decadent indeed!

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