Mini Butterfinger Caramel Cheesecakes.

I know, I know.


It’s literally been months since I last posted…oops.

The good news is, I have a WONDERFUL apology present for you.


The best thing about making miniature desserts is that since they’re smaller, you can eat more of them and consume less calories. That’s how that works…right?

I rarely eat candy bars because they have all the nutrition facts listed right on the back of the wrapper. For me, It’s much safer to eat a ginormous donut that doesn’t include the calorie count listed on the back. Twisted, I know. Anyways, in the odd circumstance in which I decide I would like to inhale eat a candy bar, it takes me FOREVER to choose which one. Seriously, I act like the fate of mankind rests on my choice of candy bar.


My go-to/I’m in a hurry/OH JUST PICK ONE, candy bar is definitely the Snickers bar. Predictable, safe, and consistently delicious. And satisfying (I had to say that last one because that’s how they market it).

My “healthy” candy bar choice? Pretzel M&M’s. This is what I purchase when I’m just wanting a little taste of something sweet. Every time I get these I say to myself, “I’ll just eat a few and save the rest for later.” Then I eat the whole bag in two minutes. Healthy.

The other day I took a risk in the candy department: I strayed from the norm and bought a Butterfinger. Say what you will, but in my book Butterfingers are the MOST underrated and overlooked candy bar on the shelves. If you haven’t tasted one in your lifetime, go buy one right now. And then buy 24 more mini ones because you’ll need those for this recipe that will blow your mind.


So you may find it odd that I listed 'Gretzels' in the ingredients for the crust. No, I did not just draw a blank and forget how to spell pretzels. My dad brought these odd cookies home from his office one day and told us to find a use for them. They're a combination of graham crackers and pretzels, and are actually pretty tasty for an office snack. If you would like to try them out, you can find them for purchase here. If not, pretzels will work fine as a substitute.

This recipe is my first shot at recipe tweaking/development. I used a conglomeration of different recipes (go check out those beautiful blogs) for each aspect of this dessert and added a caramel twist of my own. Please note that this cheesecake will not hold up and bake like a normal cheesecake in a spring-form pan. These little tots are meant to be assembled shortly before consuming them. This being said, it would be best to make these for a party, shower, etc.

It’s time to let the Butterfinger shine, my friends. Dig in.


Mini Butterfinger Caramel Cheesecakes.
Print Recipe Here


9 oz Mini Size Butterfingers

3 oz Gretzels

2 tablespoons butter (melted)


1 (8 ounce) package cream cheese, softened

½ cup Butterfinger Gretzel mix

1/4 cup Butterfinger

1 teaspoon vanilla extract

1 (8 ounce) tub frozen whipped topping

Find Caramel Sauce Recipe HERE (I cut this recipe in half)

1. Using a food processor, grind Butterfingers and Gretzels until no large chunks remain. In a small bowl, combine Butterfinger and Gretzels. Set aside 1/2 cup of mixture for the filling. Next, add butter and mix until all of the candy is coated. Press crust mixture into the bottom of individual serving dishes and chill.

2. In a large bowl, with an electric mixer, beat the cream cheese and whipped topping on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla, the remainder of the Butterfinger/Gretzel mix, caramel sauce, and the additional ground Butterfinger. Mix to combine.

3. Once crust has chilled, fill a piping bag with cheesecake mousse and pipe into individual serving dishes. Return them to fridge to chill for 3 hours or overnight for best results. Top with whipped cream and remaining butterfingers.



Banana Split Muffins.


Listen up: if you read one post on my blog and swear to never return ever again, MAKE IT THIS POST.

These muffins will change your life.

Really, my twenty years of life would be a little less exciting if I had not have met these muffins.

You guys may think I’m exaggerating, but I’ve never met someone who didn’t like one of these babies. I’m convinced that if world leaders brought these to their meetings, World Peace would’ve been accomplished ages ago.


If you loathe bananas and hate the thought of them in a muffin, do not fear. The bananas main purpose is to give the muffins a moist texture. Sorry I just used the word moist, but it was necessary to describe the absolute deliciousness of these little treats. The same goes for the light mayo in the recipe. I know 95% of the population is disgusted by mayo but hear me out: it’s just for moisture…you CANNOT taste it. Don’t let the fear of mayo stop you from playing the muffin game. If you loathe chocolate and hate the thought of it in a muffin, I have no idea where you’re coming from and feel sorry for the joy that is missing from your life.

I’ve been eating these for as long as I can remember, and I haven’t EVER gotten sick of them. Not even slightly sick of them. More like I’ve been in love with them…my whole life.


One time my mom made these for my sorority house during finals week, and the whole container was gone within 10 minutes. I kid you not. Although I was a little annoyed I didn’t get one, I know the feeling of not being able to control oneself around these suckers. In fact, I may have eaten five a few just this morning.

These are called Banana Split Muffins because you have the option of adding maraschino cherries and/or nuts to them, but I like to keep it solely banana and chocolate. Whatever floats your boat, I’m pretty sure these would be delicious even if you added sardines or something to them.

But maybe don’t try that.

Make these. Now. You won’t regret it.


Banana Split Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving: About 2 dozen muffins (mini)
Preheat oven to 350 degrees.
1 1/2 Cups Flour
1 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
Combine the above dry ingredients in large mixing bowl. Mix together the following ingredients and then combine with the dry ingredients.
1 Egg
1/2 Cup Light Mayonnaise
3 Ripe Mashed Bananas
6 Ounces Chocolate Chips
Line a mini-muffin pan with mini cupcake liners. Use melon ball scooper to scoop up muffin dough and drop into each muffin cup. Try to keep each scooped amount almost the same for even baking. Place on the middle rack of the oven and bake for approximately 15 minutes and lightly browned.
The banana split part comes in if you decide to place a maraschino cherry in the middle of the muffin right after they come out. Be sure to drain off all the juice of the cherry.
You can also make large muffins–just set your oven tempurate to 375 degrees, scoop larger amounts into the muffin cups and bake for almost 25 minutes.
Be sure and let cool before eating, enjoy!