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–+ servings
Close up of Butterfinger Cookies on a plate.
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5 from 7 votes

Butterfinger Cookies

These Butterfinger Cookies let you experience your favorite chocolatey, peanut butter filled candy in a new way and with a chocolate cheesecake filling.
Prep Time20 minutes
Cook Time20 minutes
Refrigeration2 hours
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Butterfinger, Cheesecake Bites
Servings: 24
Calories: 258kcal
Author: Emily Walker

Equipment

  • Miniature muffin pan
  • Electric Mixer

Ingredients

CRUST:

  • 1 cup Vanilla Wafers finely ground
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter
  • 1/8 teaspoon salt

FILLING:

  • 8 ounces cream cheese softened
  • 1/4 cups creamy peanut butter
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons heavy cream
  • 1/8 teaspoon salt
  • 4 Fun Size Butterfinger Candy Bars crushed

TOPPING:

  • 1 cup semi sweet chocolate chips
  • 2 Fun Size Butterfinger bars crushed

Instructions

  • Preheat oven to 350 degrees. Spray mini muffin pan with non-stick cooking spray. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine.
    Bowls of crust mixture to make Butterfinger Bites. Nilla wafters, Butterfingers and a wooden spoon on the side.
  • Spoon mixture into bottoms of a mini muffin tin and press. Bake for 5 minutes and remove from oven.
    Mini muffin pan with pressed crust mixture for Butterfinger Bites. Butterfinger candy bars on the side.
  • Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger.
    Bowl of cheesecake mixture for for Butterfinger Bites. Spatula and candy bars on the side.
  • Evenly pour batter over baked crust. Bake for 18-20 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
    Bowl of melted chocolate, crushed butterfingers and baked Butterfinger Bites cooling on a rack.
  • Melt chocolate chips in microwave in 30 second intervals until smooth. If needed, return back to microwave for 15 seconds or so until smooth. Spoon chocolate mixture over tops of cakes then sprinkle crushed butterfinger over top.
    Wire rack of finished Butterfinger Bites. Crushed Butterfingers and Butterfinger bars on the side.

Video

Notes

Store leftovers in a re-sealable bag in the fridge. Pull out of the refrigerator and let sit on the counter for a minute so the chocolate can soften. 

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 190IU | Calcium: 24mg | Iron: 0.9mg