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dulce de leche cheesecake butterfinger #shop

Dulce de Leche Cheesecakes With Nestle Butterfinger Cups

Author Paula Bendfeldt-Diaz

Ingredients

  • 1/3 cup butter melted
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cup graham cracker crumbs
  • 2 8- ounce packages cream cheese room temperature
  • 1 1/4 cup dulce de leche
  • 6 Butterfinger peanut butter cups cut into pieces plus 2 whole ones
  • whipped cream
  • additional dulce de leche for drizzling

Instructions

  1. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
  2. Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
  3. Beat in the condensed dulce de leche a little at a time, scraping the sides of the bowl as necessary.
  4. Press the chocolate graham cracker crust into the bottom of 6 glass cups. I used about two tablespoons of the mixture for each cup and then used the back of a spoon to flatten the crust down.
  5. Place about 3 heaping spoonfulls of the cheesecake mixture on top of the chocolate graham cracker crumbs and top with Butterfinger cup pieces.
  6. Cover the cups with plastic wrap and refrigerate until firm, about 3 hours.
  7. Before serving top with whipped cream, drizzle with dulce the leche and top with a Butterfinger cup.