butterfinger mousse cheesecakes

Name: Butterfinger Mousse Cheesecakes
Prep time: 30 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: FOR THE CRUST; 1 1/2 cup(s) chocolate graham cracker crumbs; 2 tablespoon(s) sugar; 6 tablespoon(s) butter, melted; FOR THE CHEESECAKE; 2 - 8 ounces each cream cheese, softened; 1/2 cup(s) sugar; 2 - eggs; 2 tablespoon(s) sour cream; 1 tablespoon(s) vanilla extract; 3/4 cup(s) white chocolate chips; 1 teaspoon(s) shortening; 1 cup(s) crushed butterfinger candies; FOR THE MOUSSE; 1 - 8 ounce package cream cheese, softened; 1 - 8 ounce container cool whip; 1/2 cup(s) peanut butter chips; 1 teaspoon(s) shortening; 3/4 cup(s) crushed butterfinger candies

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2012/09/butterfinger-mousse-cheesecakes/

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yield 24 serving(s)

prep time 30 Min

cook time 20 Min

method Bake

Ingredients For butterfinger mousse cheesecakes

FOR THE CRUST
1 1/2 c

chocolate graham cracker crumbs
2 Tbsp

sugar
6 Tbsp

butter, melted
FOR THE CHEESECAKE
2

8 ounces each cream cheese, softened
1/2 c

sugar
2

eggs
2 Tbsp

sour cream
1 Tbsp

vanilla extract
3/4 c

white chocolate chips
1 tsp

shortening
1 c

crushed butterfinger candies
FOR THE MOUSSE
1

8 ounce package cream cheese, softened
1

8 ounce container cool whip
1/2 c

peanut butter chips
1 tsp

shortening
3/4 c

crushed butterfinger candies

How To Make butterfinger mousse cheesecakes

1
Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into 24 cupcake liners and press down. Set aside. In a large mixing bowl, beat 2 packages cream cheese and sugar until fluffy. Add the eggs, sour cream, and vanilla and beat again. In a small microwave safe bowl, place the white chips and shortening. Heat for 30 seconds and stir. Continue until the chips are melted and smooth. Add to the cream cheese mixture and beat again. Stir in 1 cup crushed Butterfinger candies by hand.

2
Fill each muffin liner 2/3 full. Bake at 350 degrees for 20-22 minutes. Remove from the oven and let cool 15 minutes in the pan before removing them to a wire rack. Cool completely.
3
Beat 1 package cream cheese until creamy. In a microwave safe bowl, heat the peanut butter chips and shortening for 30 seconds. Stir and repeat for 15 seconds if necessary. Add to the cream cheese and beat until incorporated. Fold in the Cool Whip until it is mixed completely. Spoon a tablespoon on top of each cheesecake and spread out. Top with the extra 3/4 cup crushed Butterfinger candy. Keep refrigerated. Makes 24 cheesecakes.
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