Peanut Butter-Finger Mini Cheesecakes

When I saw these on Picky Palate, I knew I had to try it. I love my mini cheesecake pan with removeable bottoms for easy release, but I only have a couple of recipes for it. I love peanut butter pie and was expecting a similar taste, but this has its own unique taste. They are so pretty and would like beautiful on any dessert tray. I don’t know if my pan is a smaller size than Jenny’s or if she made two pans full (she never stated the yield), but the recipe made way too much crust and chocolate topping for my 12 cheesecakes. Next time I’ll half both of those. Aren’t they pretty? Peanut Butter-Finger Mini Cheesecakes

1 c. ground Vanilla Wafers

2 T. sugar

2 T. butter

1/8 t. salt

8 oz. softened cream cheese

1/4 c. creamy peanut butter

1 egg

2 T. heavy cream

1/8 t. salt

4 Fun Size Butterfinger Candy Bars, crushed

Topping:

1 c. semisweet chocolate chips

2-3 T. heavy cream

2 Fun Size Butterfinger, crushed

Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press.

Bake for 10 minutes and remove from oven.Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat in egg, cream and salt until well combined. Slowly stir in crushed peanut butter. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.

Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.