Mini Peanut Butter Butterfinger Cheesecakes

These mini cheesecakes are a peanut butter and Butterfinger lovers dream Creamy, rich, and packed with that irresistible combination of peanut butter and crushed Butterfinger candy bars.

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup crushed Butterfinger candy bars
• Whipped cream and more Butterfinger pieces for garnish

Instructions:

Preheat your oven to 325F 160C

In a bowl, combine the graham cracker crumbs and melted butter

Mix until the crumbs are evenly coated with the butter

Press the crumb mixture into the bottom of a muffin tin, creating a crust layer

You can use a spoon or the bottom of a glass to press it down firmly

In a separate bowl, beat together the softened cream cheese, peanut butter, granulated sugar, and vanilla extract until smooth and creamy

Add the heavy cream and eggs to the cream cheese mixture, and continue to beat until well combined

Fold in the crushed Butterfinger candy bars into the cheesecake mixture

Divide the cheesecake batter evenly among the muffin tin cups over the graham cracker crust

Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center

Remove the cheesecakes from the oven and let them cool to room temperature in the muffin tin

Then, refrigerate for at least 2 hours or until fully chilled and set

Once chilled, remove the mini cheesecakes from the muffin tin

Top each with a dollop of whipped cream and additional Butterfinger pieces for garnish

Serve and enjoy your incredibly delicious mini Peanut Butter Butterfinger Cheesecakes