Delightful cheesecakes with the perfect mix of Butterfinger & creamy peanut butter in every delicious bite!

Mini Peanut Butter Butterfinger Cheesecakes

I have been all over the place with food photography. When I first started taking pictures of food I looked at the pictures of other bloggers for inspiration, but all that did was make me feel inferior. Then I tried watching YouTube videos to see what I could learn and that wasn’t as helpful as I expected, either.

I decided to just dive in and figure it out along the way. Some of my pictures have been taken 2-3 times trying to get them right. Talk about getting in extra practice!

I found myself falling back into old ways by cramming too much in the frame, so I had a conversation with myself about improving efficiency. Honestly, my favorite way to take pictures is with one single sheet of parchment paper and ingredients from the recipe. It saves so much time, makes the food really stand out, and just takes better pictures overall!

Sometimes simple is just the best. Just like these Mini Butterfinger Cheesecakes! These little parties in your mouth are absolutely fantastic! The peanut butter and Butterfinger together just make a lasting impression, your guests will love these, beg for more, and ask for the recipe!

If you love cheesecake as much as I do, then I think you should check out some of my other favorites like Cheesecake Brownies , Pumpkin Caramel Cheesecake Bars , Mini Peppermint Cheesecakes , Caramel Apple Cheesecake Bars , and Pecan Pie Cheesecake Bars !

What You’ll Need for the Oreo Crust

14 Oreos

2 tbsp Butter, Melted

The Cheesecake

12 oz Cream Cheese, Softened

1/2 cup Sour Cream

1/3 cup Peanut Butter

3/4 cup Sugar

2 Eggs + 1 Egg Yolk

3 tbsp Flour

3 Full-Size Butterfingers, Crushed

And the Ganache

1/2 cup Chocolate Chips

1 1/2 tbsp Butter

2 tsp Milk

2 tsp Corn Syrup

How to Make Mini Butterfinger Cheesecakes

Preheat oven to 300 degrees. Line a muffin tin with muffin liners.

Place 14 Oreos and 2 tbsp melted butter in a food processor and pulse until well combined and crust forms.

Spoon 1 tbsp of the mixture into the bottom of each muffin liner and press down firmly.

In a large bowl, beat together 12 oz softened cream cheese, 1/2 cup sour cream, and 1/3 cup creamy peanut butter until smooth.

Beat in 3/4 cup sugar until well combined.

Add in 2 eggs and 1 egg yolk and beat until mixed. Fold in 3 tbsp flour until just combined.

Then fold in 2 crushed full-size Butterfinger candy bars.

Spoon about 1/4 cup mixture over each crust. The cups should be full but not overflowing.

Bake for 13 minutes, then turn off oven and leave the door closed for another 10 minutes.

Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the refrigerator to finish cooling.

Once cooled, make the ganache by melting together 1/2 cup chocolate chips, 1 1/2 tbsp butter, 2 tsp milk, and 2 tsp corn syrup in the microwave for 30 seconds. Stir until completely well combined and smooth.

Divide evenly on tops of cheesecakes then sprinkle remaining crushed Butterfinger on top.