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.
One Year Ago Today: My Heart…On the Outside
