Butterfinger Cheesecake Cupcakes Treats
A delightful combination of creamy cheesecake and crunchy Butterfinger candy bars, these cupcake treats are perfect for parties and special occasions.
Ingredients
For the Oreo crust
- 14 cookies 14 Oreo cookies
- 2 tablespoons 2 tablespoons unsalted butter, melted
For the cheesecake filling
- 12 ounces 12 ounces full-fat cream cheese, softened (brick-style) Make sure it's softened to room temperature.
- 1/2 cup 1/2 cup full-fat sour cream, at room temperature
- 1/3 cup 1/3 cup creamy peanut butter
- 3/4 cup 3/4 cup granulated sugar
- 2 large 2 large eggs plus 1 egg yolk, at room temperature
- 1 and 1/2 tablespoons 1 and 1/2 tablespoons all-purpose flour
- 2 full-size candy bars 2 full-size Butterfinger candy bars, chopped into bits
For the peanut butter glaze
- 1/2 cup 1/2 cup creamy peanut butter
- 1 tablespoon 1 tablespoon confectioners' sugar
For garnish
- 1 full-size candy bar 1 full-size Butterfinger candy bar, chopped into bits Use for garnish before serving.
Instructions
Preparation
- 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.
Make the Oreo crust
- Add the Oreo cookies to a small food processor or blender and pulse until fine crumbs form. Stir in the melted butter, mixing well.
- 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.
Prepare cheesecake filling
- 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.
Assemble and bake cheesecakes
- 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.
Make peanut butter glaze
- In a small saucepan over medium-low heat, melt the peanut butter, stirring occasionally. Whisk in the confectioners' sugar until fully combined.
Add glaze and garnish
- 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
Serve chilled for the best flavor. Optionally add extra chopped Butterfinger on top for decoration. Store in an airtight container; keep fresh for about 4 to 5 days. Can be frozen for up to a month.