Mini Butterfinger Caramel Cheesecakes.

Crust:

9 oz Mini Size Butterfingers

3 oz Gretzels

2 tablespoons butter (melted)

Cheescake:

1 (8 ounce) package cream cheese, softened

½ cup Butterfinger Gretzel mix

1/4 cup Butterfinger

1 teaspoon vanilla extract

1 (8 ounce) tub frozen whipped topping

Find Caramel Sauce Recipe HERE (I cut this recipe in half)

1. Using a food processor, grind Butterfingers and Gretzels until no large chunks remain.  In a small bowl, combine Butterfinger and Gretzels. Set aside 1/2 cup of mixture for the filling. Next, add butter and mix until all of the candy is coated. Press crust mixture into the bottom of individual serving dishes and chill. 

2. In a large bowl, with an electric mixer, beat the cream cheese and whipped topping on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla, the remainder of the Butterfinger/Gretzel mix, caramel sauce, and the additional ground Butterfinger. Mix to combine.

3. Once crust has chilled, fill a piping bag with cheesecake mousse and pipe into individual serving dishes. Return them to fridge to chill for 3 hours or overnight for best results.  Top with whipped cream and remaining butterfingers. 

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