No-Bake Butterfinger™ Cheesecake Cups
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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-
cups Golden Grahams™ cereal, finely crushed
tablespoons packed brown sugar
tablespoons butter, melted
package (8 oz) cream cheese, softened
cup creamy peanut butter
box (3.4 oz) Jell-O™ vanilla flavor instant pudding & pie filling mix
Butterfinger™ fun-size candy bars, chopped
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.
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.
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.
Just before serving, top muffin cups with remaining chopped candy bars, about 1 tablespoon per cup.
- Store leftovers tightly covered in refrigerator up to 2 days.
- Use food processor to finely crush cereal.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.