Total Time To Complete:
Makes: 12 mini cheesecakes
Suitable for ages 3 - 12
- 1/2 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 12 NESTLÉ® BUTTERFINGER® Jingles
- 2 (8 oz.) packages light cream cheese
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 teaspoon shortening
I have always had a thing for cheesecake. It’s kind of like the most decadent dessert EVER. I think it’s pretty darn awesome that I’ve passed this trait along to my kids.
Of course, cheesecake just isn’t enough in and of itself – I like to add chocolate to the mix. For Christmas it has to be Nestlé® Butterfinger® Jingles. Heck! I’ll even go half and half and do Butterfinger® and Crunch® Jingles just to make sure we’re pleasing everyone.
I like to do the chocolate swirl on top so it looks super fancy. The kids go a little crazy so the swirls don’t always come out so delicate looking, but that’s okay, they usually call dibs on those ones. I think it may be because there’s more chocolate there or something…
You’re not even going to believe how easy these are and your little helpers are going to want to dig right in!
Step 1. Preheat the oven to 350 degrees. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbsp. sugar, and 3 Tbsp. melted butter. Combine until nice and crumbly. Divide evenly among the 12 cups.
Step 2. Press the crust into the bottom of each cup. You can use a spoon or the bottom of a measuring cup or anything else you have on hand. Bryce likes to use the measuring cup because it comes out “all even.”
Step 3. Unwrap the Jingles and place one in the center of the crust in each cup.
Step 4. Stand back and admire your work…or your child laborer as the case may be.
Step 5. Now it’s time to make the cream cheese filling. Beat the cream cheese until light and fluffy. Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
Step 6. Spoon the cream cheese mixture over the Jingles evenly dividing the mixture among the 12 cups. Bake for about 20-25 minutes until the cheesecakes are set. Let cool.
Step 7. Melt the chocolate chips and 1 tsp. of shortening in the microwave at 50% power in 30 second increments, stirring each time until nice and smooth. Use a fork to swirl the melted chocolate over the top of the cheesecakes. Store in refrigerator.
If you let the cheesecakes cool completely you can cut it right down the center to see the Jingles shape inside.
Too stinking cute! And yummy too!
Serving Size:1/12 of recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310
- Calories from Fat: 140
- Total Fat: 15g (23% of DV)
- Saturated Fat: 9g (46% of DV)
- Cholesterol: 60mg (20% of DV)
- Sodium: 240mg (10% of DV)
- Carbohydrates: 39g (13% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 34g
- Protein: 6g
- Vitamin A: 10% of DV
- Vitamin C: 0% of DV
- Calcium: 6% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
The Mini Cheesecakes were created by blogger, Trish Rosenquist. To learn more about Trish, visit her blog at Mom On Timeout.