Creamy mini cheesecakes filled with Butterfinger Baking Bits baked on a chocolate cookie crust and topped with chocolate ganache, peanut butter, and more Butterfinger Baking Bits.
Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature at least 2 hours before you plan to bake your mini cheesecakes.
Once your ingredients are ready, fill a glass baking dish with 1 to 1 ½ inches of water and set it on the lowest rack in your oven.
Press 1 packed tablespoon of the crumbs into each of the cupcake wrappers to form a cookie crust.
Beat the cream cheese on low speed, scraping down the bowl, as needed, until smooth.
Add sugar and beat on low until smooth.
Stir in the sour cream.
Add the lightly beaten eggs and vanilla to the cream cheese mixture and stir just until combined. Do not overmix at this point.
Equally divide the cheesecake filling among the 21 cupcake wrappers, spooning about 3 tablespoons of filling into each.
Turn off the oven and crack open the door about 1-2 inches.
Let the cheesecakes rest in the warm oven for about 10 minutes so they can slowly begin to cool down.
Remove and set on a cooling rack.
Allow them to cool for about 45 minutes then refrigerate for at least 2 hours.
Spoon or pipe about 1 teaspoon of chocolate ganache in the center of each cheesecake.
Sprinkle on about a teaspoon of Butterfinger Baking Bits.
Mini Butterfinger Cheesecakes https://hungryhappenings.com/mini-butterfinger-cheesecakes/