Edible Obsessions: Butterfinger No-Bake Cheesecake

Pinned Image

(makes 10 two-inch cheesecakes)

9 oz mini size butterfingers (about 24 mini size Butterfingers) 
3 oz pretzels 

¼ cup water 
1 tablespoon powdered gelatin 
1 1/2 cups heavy cream 
8oz cream cheese, softened 
¼ cup creamy peanut butter 
1/3 cup sugar 
Pinch of salt 
½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze: 
2/3 cups dark chocolate 
2 tablespoons heavy cream 
4 tablespoons powdered sugar, sifted 
4-5 tablespoons water, warm 

Peanut Butter Cream Cheese Frosting: 
¼ cup cream cheese, softened 
2 tablespoons peanut butter 
5 tablespoons powdered sugar 
2-3 tablespoons whole milk 


1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside. 
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.) 

1.Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside. 
2.Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside. 
3.Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth. 
4.Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine. 
5.Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started. 

Chocolate Pouring Glaze: 
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. 

Peanut Butter Cream Cheese Frosting: 
1. Combine all ingredients and beat to combine.

TO ASSEMBLE: 1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.


  1. Hey there! Just wanted to let you know we featuring you in our Favorite Find Fridays post tomorrow over at Whimsically Homemade. We're using one of your pictures and are linking back to you. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!