Description
These single-serving No Bake Butterfinger Cheesecake Cups are as delicious as they are easy to make! Made with layers of creamy peanut butter cheesecake, chunks of Butterfinger candies, and a crunchy Graham cracker crust. The ultimate no-bake dessert for peanut butter lovers!
Ingredients
Scale
Crust
- 3/4 cups finely crushed graham crackers
- 1/8 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 2 tablespoons butter, melted
Cheesecake Filling
- 8 ounces cream cheese
- 2 tablespoons creamy peanut butter
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 (10.5- ounce) bag Butterfingers Peanut Butter Cups Minis, chopped and divided
- 1 cup heavy cream
Optional Topping
- Whipped cream
- Butterfinger Peanut Butter Cups Minis, chopped
Instructions
Crust
- In a medium bowl, mix together crumbs, salt, sugar and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press the mixture with your fingers to form a crust layer. Set aside.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and peanut butter and mix until smooth. Add in the sugar and vanilla and continue mixing until combined and smooth. Mix in the chopped Butterfinger cups until evenly incorporated.
- In a separate bowl whip the heavy cream using the whisk attachment for 1-2 minutes until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving cup.
- Sprinkle the remaining chopped Butterfinger Cups onto the cream cheese in the cups.
- Chill the cups for at least one hour (or up to 3 days) before serving.
Optional
- When you’re ready to serve top each cup with more whipped cream and more chopped Butterfinger Cups. Drizzle with chocolate sauce if desired.
