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Butterfinger Cheesecake Cupcakes Delight

Featured in Irresistible Sweet Treats.

These Butterfinger cheesecake cupcakes combine the richness of cream cheese, creamy peanut butter, and the delightful crunch of Butterfinger candy bars. A sweet Oreo cookie crust serves as the base, complemented by a luscious peanut butter glaze for extra decadence. Perfect for dessert fans, each bite offers a smooth and crunchy texture burst with bold flavors. Easy to bake and chill, they make an excellent addition to your dessert table. Top with additional Butterfinger bits for the ultimate treat that will have everyone coming back for more!

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Updated on Sat, 12 Apr 2025 15:28:26 GMT
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This decadent mini peanut butter butterfinger cheesecake recipe transforms ordinary cupcake pans into vessels for creamy, candy-studded bliss. The combination of crunchy Oreo crust, velvety peanut butter cheesecake, and chunks of Butterfinger candy creates an irresistible dessert that disappears quickly at gatherings.

I first created these for my sister's birthday celebration when she requested something with peanut butter and chocolate. The look on her face when she bit into that first creamy, crunchy bite told me these would become a permanent fixture in our family dessert rotation.

Ingredients

Step-by-Step Instructions

My grandmother first introduced me to Butterfinger candy bars during our Sunday afternoon movie dates. That distinctive crispety crunchety peanut butter flavor brings back memories of sitting in her living room laughing over old comedies. These cheesecakes have become my way of sharing those sweet memories with a new generation.

Preventing Cheesecake Cracks

Make Ahead Magic

Creative Variations

Serving Suggestions

Frequently Asked Questions

→ Can I use reduced-fat cream cheese instead of full-fat?

For the best texture and richness, it's recommended to use full-fat brick-style cream cheese. Reduced-fat cream cheese may alter the consistency and flavor.

→ Can these cheesecake cupcakes be made ahead of time?

Yes, you can prepare the cupcakes up to 5 days in advance. Store them in an airtight container in the refrigerator without the glaze. Add the glaze and garnish right before serving.

→ Can I substitute the Oreo cookies in the crust?

Yes, you can use graham crackers, chocolate wafer cookies, or even your favorite crunchy cookies to create the crust base.

→ What’s the best way to melt peanut butter for the glaze?

The easiest way is to heat the peanut butter over low heat on the stove, stirring occasionally until fully melted. Adding powdered sugar helps achieve the right consistency.

→ What’s the ideal serving size for this recipe?

This recipe makes 12 cheesecake cupcakes, perfect for a small gathering or as individual treats. You can double the recipe if needed for larger groups.

Butterfinger Cheesecake Cupcakes Treats

Creamy Butterfinger cheesecake cupcakes with Oreo crust and peanut butter glaze. A perfect indulgent dessert!

Prep Time
20 Minutes
Cook Time
24 Minutes
Total Time
44 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: Dessert

Yield: 12 Servings (1 dozen cheesecake cupcakes)

Dietary: Vegetarian

Ingredients

→ For the Oreo Crust

01 14 Oreo cookies
02 2 tablespoons unsalted butter, melted

→ For the Peanut Butter Butterfinger Cheesecake Filling

03 12 ounces full-fat cream cheese, very soft (use brick-style cream cheese for best results)
04 1/2 cup full-fat sour cream, at room temperature
05 1/3 cup creamy peanut butter
06 3/4 cup granulated sugar
07 2 large eggs plus 1 egg yolk, at room temperature
08 1 and 1/2 tablespoons all-purpose flour
09 2 full-size Butterfinger candy bars, chopped into bits

→ For the Peanut Butter Glaze

10 1/2 cup creamy peanut butter
11 1 tablespoon confectioners' sugar

→ Garnish

12 1 full-size Butterfinger candy bar, chopped into bits

Instructions

Step 01

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray, and set aside.

Step 02

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 tablespoon of the mixture to each lined muffin cup and press it firmly into an even layer. Bake in the oven for 5 minutes, then remove and let cool.

Step 03

In a food processor, stand mixer fitted with a whisk attachment, or a large bowl using a hand-held mixer, beat the softened cream cheese, sour cream, and peanut butter until smooth. Add the granulated sugar and beat until combined, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolk, beating until incorporated. Turn off the mixer and use a rubber spatula to gently stir in the flour until just combined. Mix in the chopped Butterfinger candy bars.

Step 04

Divide the cheesecake filling evenly among the prepared muffin cups, pouring about 1/4 cup into each mold. The molds should be full but not overflowing. Gently wiggle the pan back and forth to level the filling.

Step 05

Bake in the preheated oven for 22 to 24 minutes, or until the cheesecake cupcakes are puffed, set at the edges, and slightly jiggly in the center. Remove the pan from the oven and cool the cheesecakes completely in the pan on a cooling rack before transferring to the refrigerator to chill for at least 2 hours.

Step 06

In a small saucepan over medium-low heat, melt the peanut butter, stirring occasionally. Whisk in the confectioners' sugar until fully combined. Once the cheesecakes are chilled, top each with 1 teaspoon of the peanut butter glaze and garnish with chopped Butterfinger candy. Store in an airtight container in the refrigerator until needed.

Notes

  1. Cheesecakes can be made ahead of time and stored in the refrigerator for up to 5 days without the glaze. Add the glaze and garnish right before serving.
  2. This recipe can be doubled to make a larger batch.

Tools You'll Need

  • 12-cup muffin tin
  • Food processor or blender
  • Stand mixer or hand-held mixer
  • Small saucepan
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream cheese, sour cream)
  • Contains gluten (Oreo cookies and all-purpose flour)
  • Contains peanuts

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 18 g
  • Total Carbohydrate: 24 g
  • Protein: 5 g