Mini Butterfinger Cheesecakes

I think I've mentioned this before, but I am a chocoholic. So it's no surprise that I would always have some chocolate bars stashed somewhere.

But sometimes just the chocolate bars by themselves are not enough to satisfy my sweet cravings.

So I decided to make some mini cheesecakes with chopped Butterfinger bars in it.

And I'm so glad I did. (^_^)

These Mini Butterfinger Cheesecakes are not only yummy, but the recipe is absolutely foolproof. Perfect for a newbie baker like me.

I adapted this cheesecake recipe from kraftrecipes.com (you can click here to check it out). The ganache recipe is from the Better Homes and Gardens Cook Book.

I hope you guys like it just as much as I did. (^_^)

MINI  BUTTERFINGER

CHEESECAKES

Ingredients for Cheesecakes:

1 cup crushed Oreo cookies

3 tablespoons melted butter

3/4 cup sugar

3 package (8 oz. each) cream cheese, softened

1 teaspoon vanilla

3 eggs

3/4 cup chopped Butterfinger candy bars

Ingredients for Ganache:

1 cup whipping cream

12 ounces semisweet chocolate morsels

Heat oven to 325 degrees F. Mix crushed Oreo cookies and butter, then press onto bottoms of paper-lined muffin cups. Beat cream cheese, vanilla and sugar with mixer. On low speed, beat in chopped Butterfinger bars just until blended. Spoon approximately 3 tablespoons of cream cheese mixture over crusts. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semisweet chocolate morsels (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Spoon ganache over cheesecakes. Sprinkle some chopped Butterfinger bars on top.

Enjoy! (^_^)

I linked this post to these wonderful parties:

Bewitchin' Projects Block Party : Titi Crafty  |  diy Sunday Showcase : Pink When  |  Freedom Fridays with All My Bloggy Friends : Love Bakes Good Cakes  |  Friday Flash Blog : The Jenny Evolution  |  Tasty Tuesdays : Creative K Kids  |  Tasty Tuesdays : Anyonita Nibbles  |  Wake Up Wednesday Linky Party : Sew Crafty Angel  | Whimsy Wednesdays : The NY Melrose Family

Mini Chocolate Cheesecakes

I love chocolate. I love cheesecake. And I love chocolate cheesecakes. So it's no wonder that for International Chocolate Day I just had to make these yummy treats.

I got this recipe from HERSHEY'S Kitchens. You can click here to check it out.

I used Reynold's  aluminum foil baking cups instead of using a muffin pan.

I placed them all on a baking sheet, just like how I did on this picture for my Brownie Candy Cups. This way, I got to bake more of them all at the same time. You know how it is when you're craving something, no time to waste, right?

So here it is...

MINI CHOCOLATE CHEESECAKES

1/2 cup HERSHEY'S Cocoa

1/4 cup (1/2 stick) butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3 eggs

2 teaspoons vanilla extract

Ingredients for CHOCOLATE CRUMB CRUST:

1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)

6 tablespoons HERSHEY'S Cocoa

6 tablespoons powdered sugar

6 tablespoons melted butter or margarine

Ingredients for CHOCOLATE GLAZE:

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 cup (1/2 pt.) whipping cream

1 teaspoon vanilla extract

1. Heat oven to 300 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups or spray with nonstick cooking spray. Stir together all the ingredients for the CHOCOLATE CRUMB CRUST in a medium bowl. Press about 1 tablespoonful of CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3. Bake 35 minutes or until set. Cool 15 minutes. Remove from pan to wire rack. Cool completely. Refrigerate. 

Before serving the cheesecakes, melt the CHOCOLATE GLAZE ingredients in a medium saucepan over low heat. Stir until smooth. This makes about 2 cups glaze. Spread CHOCOLATE GLAZE on mini cheesecakes. Allow to set. Serve at room temperature. This makes about 24 mini cheesecakes.

If vegetable cooking spray is used, cool bakes cheesecakes. Freeze 15 minutes. Remove with narrow spatula.

Here are other yummy treats you might like:

Mini Cherry Cheesecakes

Chocolate Poke Cake

Boston Cream Bites

This post was featured at:

I linked this post to these wonderful parties:

Angels Homestead : Saturday Spotlight  |  Anyonita Nibbles : Tasty Tuesdays  |  A Peek Into My Paradise : TGIF Link Party  |  Cooking With Curls : Best of the Weekend  |  Domesblissity : Thriving on Thursdays  |  I Should Be Mopping The Floor : Inspiration Monday  |  Living Better Together : TGIF Link Party  |  Love and Laundry : Weekend Wonders  |  Love Bakes Good Cakes : All My Bloggy Friends  |  Memories By The Mile : Tuesday Trivia and Link Party  |  My Turn For Us : Freedom Fridays  |  On A Wing And A Prayer : My Favorite Posts Show Off Weekend Blog  |  Pink When : diy Sunday Showcase  |  Posed Perfection : All Things Thursday Blog Hop  |  Rain On A Tin Roof : Give Me The Goods Link Party  |  Table for 7 : Share Your Stuff Tuesdays  |  The Jenny Evolution : Friday Flash Blog  |  The NY Melrose Family : Whimsy Wednesdays  |  The Pin Junkie : Friday Link Party  |  This Gal Cooks : Marvelous Mondays  |  Titi Crafty : Bewitch Me & Titi Link Party  |  Who Needs A Cape : Super Sunday Linky Party

Mini Cherry Cheesecakes

 I made these mini cherry cheesecakes last Mother's Day. It was really easy to make and the kids loved it. Hopefully my mom liked it too. This is actually the second time I tried making it. I've seen the recipe on Bakerella  a while back and it was just so good and so simple I just couldn't resist making it again.

So here it is,

  Bakerella's recipe for Mini Cherry Cheesecakes

2 package of (8 oz.) cream cheese, softened to room temperature

3/4 cup sugar

3 eggs

1 tablespoon vanilla

1 tablespoon lemon juice

Mix.

vanilla wafers

2" aluminum mini baking cups

Cherry Pie Filling

Place a vanilla wafer in each mini baking cup. Spoon approximately 3 tablespoons of cream cheese mixture over each wafer. Makes about 4 dozen.

I couldn't find the 2" aluminum baking cups she used, but I found this at the Commissary in the Navy Base for 66 cents. They're 2 1/2 inches but I didn't have any problem with it.

I followed Bakerella's instructions on the cream cheese mixture. But for the crust, instead of using Nilla wafers, I crushed up some Oreo cookies, mixed it with some melted butter, and pressed it onto the baking cups.

Here's a picture of my little helper scraping off the cream from the Oreo cookies.

He's asking if we can make them again. But this time, he wants strawberries instead of cherries on top. Hmmm... It actually sounds like a good idea. We might just have to try that.

This post was featured here:

I linked this post to these wonderful parties:

Alderberry Hill : Make The Scene Monday

A Night Owl Blog : Create & Inspire Friday Linky Party

Angels Homestead : Saturday Spotlight

A Peek Into My Paradise : T.G.I.F. Link Party

A to Zebra Celebrations : Link Party Tuesdays

Cooking With Curls : Wednesday Whatsits

Ducks 'n a Row : Wonderful Wednesday Blog Hop

I Should Be Mopping The Floor : Mop It Up Mondays Life With The Crust Cut Off : Two Girls And A Party Love and Laundry : Weekend Wonders Love Bakes Good Cakes : All My Bloggy Friends Memories by the Mile : Tuesday Trivia and Link Party My Turn For Us : Freedom Fridays Oh My Creative : Whimsy Wednesday Piggy In Polka Dots : Party In Polka Dots Rain on a Tin Roof : Give Me The Goods Monday The Pin Junkie : Friday Link Party The Wondering Brain : My Favorite Posts SHOW OFF Weekend Blog Party Thirty Handmade Days : Pity Party Weekly Linky Party Titi Crafty : Bewitch Me & Titi Link Party