Butterfinger Mousse Cheesecakes

Butterfinger Mousse Cheesecakes takes around 50 minutes from beginning to end. For 51 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 192 calories, 3g of protein, and 13g of fat per serving. This recipe serves 24. 22499 people found this recipe to be yummy and satisfying. Head to the store and pick up peanut butter chips, chocolate graham cracker crumbs, sour cream, and a few other things to make it today. It is brought to you by Inside BruCrew Life. With a spoonacular score of 8%, this dish is very bad (but still fixable). Try Butterfinger Mousse Cheesecakes, Frozen Butterfinger Mousse Pie, and White Chocolate Peppermint Mousse Cheesecakes for similar recipes.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into 24 cupcake liners and press down. Set aside.In a large mixing bowl, beat 2 packages cream cheese and sugar until fluffy. Add the eggs, sour cream, and vanilla and beat again. In a small microwave safe bowl, place the white chips and shortening. Heat for 30 seconds and stir. Continue until the chips are melted and smooth. Add to the cream cheese mixture and beat again. Stir in 1 cup crushed Butterfinger candies by hand.Fill each muffin liner 2/3 full. Bake at 350* for 20-22 minutes. Remove from the oven and let cool 15 minutes in the pan before removing them to a wire rack. Cool completely.Beat 1 package cream cheese until creamy. In a microwave safe bowl, heat the peanut butter chips and shortening for 30 seconds. Stir and repeat for 15 seconds if necessary. Add to the cream cheese and beat until incorporated. Fold in the Cool Whip until it is mixed completely. Spoon a tablespoon on top of each cheesecake and spread out. Top with the extra 3/4 cup crushed Butterfinger candy. Keep refrigerated. Makes 24 cheesecakes.

 

Step by step:

1. Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into 24 cupcake liners and press down. Set aside.In a large mixing bowl, beat 2 packages cream cheese and sugar until fluffy.

2. Add the eggs, sour cream, and vanilla and beat again. In a small microwave safe bowl, place the white chips and shortening.

3. Heat for 30 seconds and stir. Continue until the chips are melted and smooth.

4. Add to the cream cheese mixture and beat again. Stir in 1 cup crushed Butterfinger candies by hand.Fill each muffin liner 2/3 full.

5. Bake at 350* for 20-22 minutes.

6. Remove from the oven and let cool 15 minutes in the pan before removing them to a wire rack. Cool completely.Beat 1 package cream cheese until creamy. In a microwave safe bowl, heat the peanut butter chips and shortening for 30 seconds. Stir and repeat for 15 seconds if necessary.

7. Add to the cream cheese and beat until incorporated. Fold in the Cool Whip until it is mixed completely. Spoon a tablespoon on top of each cheesecake and spread out. Top with the extra 3/4 cup crushed Butterfinger candy. Keep refrigerated. Makes 24 cheesecakes.

Nutrition Information:

covered percent of daily need