Butterfinger Cheesecake Cupcakes Treats (Print Version)
Creamy treats with Oreo crust, peanut butter, and Butterfinger bits.
# Ingredients:
→ Oreo Crust
01 -
14 Oreo cookies
02 -
2 tablespoons unsalted butter, melted
→ Peanut Butter Butterfinger Cheesecake Filling
03 -
12 ounces full-fat cream cheese, softened (brick-style)
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
→ 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 a small food processor or blender and pulse until fine crumbs form. Stir in the melted butter, mixing well to combine. Add 1 tablespoon of the mixture to each lined muffin cup, pressing it firmly into an even layer. Bake for 5 minutes, then remove and let cool.
03 -
In a food processor, stand mixer with a whisk attachment, or large mixing bowl with a hand-held mixer, beat the softened cream cheese, sour cream, and peanut butter until smooth. Add sugar and beat until incorporated, scraping down the bowl as needed. Add the eggs and yolk, beating until incorporated. Gently stir in the flour with a rubber spatula until just combined. Fold in the chopped Butterfinger candy bars.
04 -
Divide the cheesecake filling evenly among the prepared muffin cups, pouring about 1/4 cup into each. Gently wiggle the pan back and forth to level the filling. Bake for 22 to 24 minutes, or until the edges are set and the centers are slightly jiggly. Remove from the oven and cool completely in the pan on a cooling rack. Refrigerate for at least 2 hours.
05 -
In a small saucepan over medium-low heat, melt the peanut butter, stirring occasionally. Whisk in the confectioners' sugar until fully combined.
06 -
Once cheesecakes are chilled, top each with 1 teaspoon of peanut butter glaze. Garnish with chopped Butterfinger candy. Store in an airtight container in the refrigerator until serving.
# Notes:
01 -
Cheesecakes can be prepared up to 5 days in advance without the glaze. Add glaze and garnish before serving.
02 -
This recipe can be doubled to make a larger batch.