Butterfinger No-bake Cheesecake





Butterfinger No-bake Cheesecake

Original Recipe: http://www.bakersroyale.com/cheesecake/mini-butterfinger-cheesecakes/

Ingredients:
Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Crust:


  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)

  • 3 oz pretzels



Cheesecake:


  • 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



Directions:
Crust:


  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.)



Cheesecake:


  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.