Butterfinger Cheesecake Cupcakes

Mini Peanut Butter Butterfinger Cheesecakes! These tiny treats pack a TON of flavor!

Butterfinger Cheesecake Cupcakes

For the Oreo Crust:
  1. 14 Oreo cookies
  2. 2 tablespoons unsalted butter, melted
  3. For the Peanut Butter Butterfinger Cheesecake Filling:
  4. 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
  5. 1/2 cup full-fat sour cream, at room temperature
  6. 1/3 cup creamy peanut butter
  7. 3/4 cup Granulated Sugar
  8. 2 large Eggs plus 1 Egg Yolk, at room temperature
  9. 1 and 1/2 tablespoons All-purpose Flour
  10. 2 full-size Butterfinger candy bars, chopped into bits

For the Peanut Butter Glaze:
  1. 1/2 cup creamy peanut butter
  2. 1 tablespoon confectioners' sugar

  1. 1 full-size Butterfinger candy bar, chopped into bits

  • Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
For the Oreo Crust:
  • Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Add 1 tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.