Butterfinger Cheesecake Cupcakes Recipe

  • Yield : 24
  • Servings : 24
  • Prep Time : 20m
  • Cook Time : 22m
  • Ready In : 24:000 h


My sweet friend Brandi shared this recipe with me

and I told her I would make the magic happen…

and I did !!


  • 1 box Chocolate Teddy Graham's, crushed fine
  • 6 TBSP butter melted
  • 2 TBSP sugar
  • Baked Cheesecake Portion: 2 --8 oz pkg cream cheese
  • 2 eggs
  • 2 TBSP sour cream
  • 1 TBSP vanilla
  • 3/4 cup white chocolate baking chips
  • 1 TBSP shortening
  • 1 cup crushed Butterfingers--I found Butterfinger Baking Bits in the baking aisle
  • Fluffy Mousse Topping:
  • 8 oz cream cheese
  • 8 oz cool whip
  • 3/4 cup crushed Butterfingers
  • 1/2 cup peanut butter baking chips
  • 1 TBSP shortening
  • Topping: Crushed Butterfingers to sprinkle on top & 24 Butterfinger Bites


Step 1

The Crust:

Step 2

Add melted butter and sugar to the crushed Teddy Graham's ; stir until combined.

Step 3

Add a couple of TBSP of the crust to each of the cupcake liners; press down a bit with the back of a spoon.

Step 4

The Baked Cheesecake Portion:

Step 5

Blend 2 pkg cream cheese with 1/2 cup sugar.

Step 6

Add eggs , vanilla and sour cream and beat well.

Step 7

In a microwave-safe bowl, place the white chocolate chips and the shortening together. Heat at 30 second intervals until melted.

Step 8

Add the melted chocolate to the cheesecake mixture along with the 1 cup of crushed Butterfingers; combine well.

Step 9

Equally divide between the 24 baking cups and bake on 350 degrees for 18-22 minutes. Let cool 15 minutes.

Step 10

Butterfinger Mousse:

Step 11

With your mixer, beat 8 oz cream cheese until creamy.

Step 12

In a microwave-safe bowl, melt the shortening with the peanut butter chips and add to the cream cheese.

Step 13

Fold in the cool whip and the remaining crushed Butterfingers.

Step 14

You can spread it on the baked cheesecakes or use a tip and piping bag to make it pretty!

Step 15

Press a Butterfinger Bite into the center of each one and then sprinkle a bit more of crushed Butterfingers on for good measure!


Make the crust and press it into each baking cup..


I melted the white chocolate and set it aside…


Add the white chocolate to the cheesecake mixture…


Divide the mixture evenly among the baking cups..

bake on 350 degrees for 18-22 minutes…


While the cheesecakes are cooling, make the Mousse Topping…

melt the peanut butter chips with the shortening…


Add it to the 8 oz cream cheese that you’ve beaten until fluffy…


Add the Butterfinger bits…


Top the cooled cheesecakes with the mousse…


Top each with a Butterfinger bite…


And an additional sprinkle of crushed Butterfingers…

Refrigerate overnight and enjoy!

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