How to Make Peanut Butter Finger Mini Cheesecakes
Preheat oven to 350ºF/180ºC., Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine., Reduce heat to 300ºF., Evenly pour batter over baked crust., Melt chocolate chips in microwave in 30 second intervals until smooth., Spoon over...
Step-by-Step Guide
-
Step 1: Preheat oven to 350ºF/180ºC.
Spoon mixture into bottoms of the pan and press.
Bake for 10 minutes and remove from oven. , 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 candy. , Bake for 20-22 minutes or until cheesecake is set.
Let cool for 2 hours, then remove from pan. , Stir in cream until smooth and glossy.
If needed, return back to microwave for 15 seconds or so until smooth. , -
Step 2: Place cookie crumbs
-
Step 3: butter and salt into a bowl; mix to combine.
-
Step 4: Reduce heat to 300ºF.
-
Step 5: Evenly pour batter over baked crust.
-
Step 6: Melt chocolate chips in microwave in 30 second intervals until smooth.
-
Step 7: Spoon over tops of cakes then sprinkle crushed butterfinger candy bar over top.
Detailed Guide
Spoon mixture into bottoms of the pan and press.
Bake for 10 minutes and remove from oven. , 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 candy. , Bake for 20-22 minutes or until cheesecake is set.
Let cool for 2 hours, then remove from pan. , Stir in cream until smooth and glossy.
If needed, return back to microwave for 15 seconds or so until smooth. ,
About the Author
Scott Gibson
Professional writer focused on creating easy-to-follow pet care tutorials.
Rate This Guide
How helpful was this guide? Click to rate: