Under 30 minutes
Under 30 minutes
Ingredients
for 42 mini cheesecakes
- 16 chocolate sandwich cookies
- ½ stick unsalted butter, melted
- 2 packages cream cheese, softened
- ¾ cup sugar (150 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Butterfinger® Bits (205 g)
- whipped topping, for garnish
Nutrition Info
- Calories 58
- Fat 4g
- Carbs 4g
- Fiber 0g
- Sugar 3g
- Protein 1g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!