Butterfinger No-bake Cheesecake

 Photo Credit: http://www.bakersroyale.com/

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.