Butterfinger Cheesecake Cupcakes Treats (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
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.
02 -
This recipe can be doubled to make a larger batch.