Bite Size Butterfinger Calories Recipes

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY

Mini Butterfinger Cheesecakes Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping

Provided by Butterfinger

Categories Bakery Goods

Time 30m

Yield 42 mini cheesecakes

Number Of Ingredients 8

Ingredients

16 chocolate sandwich cookies
½ stick unsalted butter, melted
2 packages cream cheese, softened
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Butterfinger® Bits
whipped topping, for garnish

Steps:

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!

Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

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