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Mini Peanut Butter-Finger Cheesecakes


Well, I survived yesterday.  It turns out my throat massage ended up being a scalp massage.  At 5:51 AM my little guy came to my bed and said, “Good morning Mommy, Happy Mother’s Day (yes, he was shrieking it)!  It’s time for your massage!”  Why is it no one is able to get up on a school day that early?  So, I’m still alive.  A scalp massage was much less hazardous than a throat massage but still, it was 5:51 AM.  Ugh.

Anyways, here is a little treat I made for myself for Mother’s Day.  Mini Peanut Butter-Finger Cheesecakes with a vanilla wafer crust.  OMG, talk about indulgence.  These tiny little things pack a serious sweet tooth punch.

If you don’t have a mini cheesecake pan, I highly suggest getting one. Or this would be an easy recipe to adapt to a larger springform pan.

Anyway, I know you’ll love it.

Let’s make it…


Here’s what you will need:  Vanilla wafers, granulated sugar, butter, salt, cream cheese, peanut butter, an egg, heavy cream, Butterfinger and chocolate chips.


Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2 Tablespoons melted butter and 1/8 teaspoon table salt.  Divide mixture into bottoms of mini cheesecake pan and press until flat.  Bake in a 350 degree oven for 8-10 minutes or until golden brown.  Reduce oven temperature to 300 degrees.


Beat cream cheese and 1/4 cup creamy peanut butter until smooth.  Beat 1/2 cup sugar, 1 egg, 2 Tablespoons heavy cream and 1/8 table salt until well combined.  Slowly stir in crushed butterfinger.  The recipe suggested 4 fun size bars, I used half of a king size bar or about 2 ounces of Butterfinger.


Evenly pour batter over baked crust.  Bake for 20-22 minutes until cheesecake is set.  Don’t forget to turn down your oven temperature to 300 degrees.  Let cheesecake cool for 2 hours, then remove from pan (I refrigerated mine overnight before removing from the pan).


After cooling, your cheesecakes will depress a bit, creating a perfect well for the chocolate sauce.


Melt one cup chocolate chips in microwave in 30 second intervals.  Stir in between intervals and do not overcook the chocolate.  Add heavy cream in small doses to the chocolate and stir until chocolate is smooth and glossy.  If you add the cream too fast you will get lumps.  Microwave some more to get the lumps out.  Spoon the chocolate over the tops of the cakes.


Spoon crushed Butterfinger over the top of the chocolate.


It wouldn’t be hard to eat all four.


Mini desserts always taste better than full size ones.


Take back any weird Mother’s Day gifts you got and get a mini cheesecake pan. You won’t regret it!

Mini Peanut Butter-Finger Cheesecakes
Adapted from Picky Palate

For the crust:
1 cup Vanilla Wafers, ground
2 Tablespoons granulated sugar
2 Tablespoons butter, melted
1/8 teaspoon table salt

For the cheesecake:
One 8 ounce package cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon table salt
4 fun size Butterfinger candy bars (I used 1/2 a king size Butterfinger, about 2 oz.)

For the topping:
1 cup semi-sweet chocolate chips
2-3 Tablespoons heavy cream
Crushed Butterfinger

Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2 Tablespoons melted butter and 1/8 teaspoon table salt.  Divide mixture into bottoms of mini cheese cake pan and press until flat.  Bake in a 350 degree oven for 8-10 minutes or until golden brown.  Reduce oven temperature to 300 degrees.

Beat cream cheese and 1/4 cup creamy peanut butter until smooth.  Beat 1/2 cup sugar, 1 egg, 2 Tablespoons heavy cream and 1/8 table salt until well combined.  Slowly stir in crushed butterfinger.  The recipe suggested 4 fun size bars, I used half of a king size bar or about 2 ounces of Butterfinger.

Evenly pour batter over baked crust.  Bake for 20-22 minutes until cheesecake is set.  Don’t forget to turn down your oven temperature to 300 degrees.  Let cheesecake cool for 2 hours, then remove from pan (I refrigerated mine overnight before removing from the pan).

After cooling, your cheesecakes will depress a bit, creating a perfect well for the chocolate sauce.

Melt one cup chocolate chips in microwave in 30 second intervals.  Stir in between intervals and do not overcook the chocolate.  Add heavy cream in small doses to the chocolate and stir until chocolate is smooth and glossy.  If you add the cream too fast you will get lumps.  Microwave some more to get the lumps out.  Spoon the chocolate over the tops of the cakes.  Spoon crushed Butterfinger over the top of the chocolate.

Makes twelve mini cheesecakes.

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Comments

  2. I’m comin’ over Cathy..adopt me! is that tray similar to a muffin tray? Looks quite the same, though I suspect the sides must be straight. I’d better google it or I might not sleep tonight! At least I can dream about it! Well done MOM!

    Reply

  3. Cheesecakes children will love too! My Hubby collects cheesecake recipes and has made a few super-rich and delicious cheesecakes over the years. I will add this one to his collection..and I ask again, how do you stay so tiny?

    Reply

  4. Oh, my–if only I’d known, I could have asked for one of these pans for Mother’s Day. 🙂 These are just beautiful and I’m imagining the taste. All I need to do is sub gluten-free animal crackers for the Vanilla Wafers or use my gf brown-edged wafers recipe and I’ll be good to go!

    Uh, that scalp massage before 6 am certainly had to be invigorating. LOL

    Hugs,
    Shirley

    Reply

  8. I wouldn’t have even minded a “Throat” message if I could have ended the day with one of these in my tummy. What is better then Peanut Butter and Chocolate – oh that’s right Peanut Butter, Chocolate and Cheese cake!!!!!! You’re one lucky mommy!

    Reply

  10. How lovely that you were wakened for Mothers Day with such enthusiasm! In a few years, the kids will be too old to drag themselves out of bed that early, even for a special occasion, and you’ll think back on yesterday and wish they were still young again. Ah, well. You’ll always have mini cheesecakes…

    Reply

  11. Those were the cutest little cheesecakes! I bet they tasted as good as they look too. I am happy to see you are still alive, with a good head massage, I see it helped you to come up with a decadent dessert!

    Reply

  14. WOW… I gain wait just by reading your blog posts!… Ive been under and in the books for my finals this week – so I havent stopped by as often as I would have liked…but had I – I would have at least gained 5 pounds – minus two pounds from drooling all over reading your posts!…lol

    Reply

  23. I have a mini cheesecake pan an LOVE it!!! This recipe looks to die for (perhaps by throat message?)and I like that it’s scale back to make only 12 cakes.

    Reply

  24. Mini desserts are always best! And as soon as you say cheesecake, much of the world is ready for that, myself included! Glad your mother’s day was a good one.

    Reply

  34. Those look so good. I just wish I didn’t hate peanut butter. But, eldest loves them and I’m tempted to make some for her! She can never resist chocolate and peanut butter.

    Well, I’ll make some for her once I have a kitchen again. *sigh*

    Reply

  39. You have a way with peanut butter and chocolate. These look amazing. I’ve never heard of a mini-cheesecake pan. Now I have something to look for. Thanks. Great photos by the way. Hope the move is going smoothly.

    Reply

  42. Oh, you’re kids are so cute. I’m sure you enjoyed your litte massage, despite the time! :o) and those mini-cheesecakes– a picture of decadence! and now, i am wanting to buy those mini-cheesecake pans more than ever! :o)

    Reply

  44. OMG I LOVE butterfingers!!

    This looks amazing!

    Isn’t that the truth about kids waking up with no problems on the weekends!

    All three of mine are up earlier than they have to get up for school. Maybe its the cartoons and video games they get to play while I’m still sleeping!

    Happy Mother’s Day to you!

    Reply

  53. Yes a carotid (throat) massage would put you out of commission! These ittle cakes are a taste of heaven! What a great treat for yourself. But then again those chocolate covered strawberries would be enough for me!

    Reply

  56. LOL, glad you didn’t have any throat massage!

    This Mini Peanut Butter-Finger Cheesecakes, look so good, the crust look so scrumptious too.
    Cheers,
    elra

    Reply

  57. Just saw the pics of your boys and they are adorable!!! The mini cheesecake looks so good…too good. How could I not want to make that. I have to try these sometime soon…love Butterfingers!!!

    Reply

  58. I love your blog and I read that you are Polish (I am, too!). My dad and I enjoy cooking Polish food together, so I was wondering if you ever cook Polish food for your family. I think seeing a Polish food-related post would make our day! 🙂

    Reply

  60. please, please, please put me out of my misery and tell me where I can get butter fingers here in the UK!!! Or some kind of substiture??? HELP ME!! I need to make these.

    Reply

  67. Oh my stinkin’ heck! My mouth is wtering for something sweet and it’s almost 11:00 p.m. that looks so dang yummy! I always crush a package of large butterfingers and mix with vanilla ice cream and put on a graham cracker crust and then sprinkle butterfinger on top and freeze….it is a hit when it’s so HOT! THIS IS A FOR SURE GONNA TRY! Love your massage story…

    Reply

  69. absolutely decadent. good for you, satisying your own craving, but shame on you, because now i crave some too. i’ll bet the cheesecake factory wishes they had an offering like this.

    Reply

  72. I almost licked the screen when I saw that first photo. That looks really impressive. That looks like it came from a high-end pastry shop!!!

    It’s not even lunchtime and I want some cheesecake (although I’m not one to regard the time of day for which it is proper to eat something).

    Reply

  79. You know I’m not sure.  I mean, you probably could but the wells in a mini-muffin pan are very small compared to a mini cheesecake pan and the cheesecake pan has removable bottoms.  I probably wouldn’t because I don’t think the mini muffin pan would be a very substantial size for this dessert.  There are so many recipes available for mini cheesecakes so I don’t think your purchase would leave you with only one dessert option.  My opinion anyways.

    Reply

  80. Thanks! I didn’t realize the sizes were so different; it’s hard to tell from photos. Yes, I’m sure I would use that pan a lot if I bought it! I just wanted to make these for a function I have coming up this weekend and didn’t know if I could get a pan before then, but I’m going to try now!

    Reply

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