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No-Bake Butterfinger™ Cheesecake Cups

Prep 30 min
Total 2 hr 30 min
Servings 12

No-bake — as in, no need to turn on the oven and no need to wait for them to be done already. Plus, is there anything not made better with the addition of Butterfinger™ candy? These mini cheesecakes are all of the good and none of the bad. MORE+ LESS-

By Tablespoon Kitchens

April 21, 2017

Ingredients

cups Golden Grahams™ cereal, finely crushed

tablespoons packed brown sugar

tablespoons butter, melted

package (8 oz) cream cheese, softened

1/4

cup creamy peanut butter

box (3.4 oz) Jell-O™ vanilla flavor instant pudding & pie filling mix

1 1/4

cups milk

Butterfinger™ fun-size candy bars, chopped

Steps

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1

Line 12 regular-size muffin cups with paper baking cups. In medium bowl, mix crushed cereal, brown sugar and melted butter. Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.
2

Meanwhile, in large bowl, beat cream cheese and peanut butter with electric mixer on medium speed about 1 minute or until smooth and creamy. Beat in pudding mix on low speed just until combined. Gradually beat in milk on low speed; continue beating until smooth and creamy. Measure out 1 cup chopped candy bars; stir into mixture until just combined.
3

Spoon and spread about 1/3 cup cream cheese mixture into each muffin cup. Cover and refrigerate about 2 hours or until filling is set and chilled.
4

Just before serving, top muffin cups with remaining chopped candy bars, about 1 tablespoon per cup.