Fork and Beans

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Mini Vegan Butterfinger Cheezcakes

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It might come as a shock to you but I am not a huge chocolate eater. I know, take a moment to gather your thoughts as I am sure they are spread all over the floor. For a girl who just bought her weight in vegan chocolate, one would think that I might have an addiction. Heck, this site should be proof alone. The truth is that I am more of a sugar lover. Hardcore granulated sugar. Lover. (Easy now, sugar haters. I’m all about moderation).

Easy to Make Mini Vegan Butterfinger Cheezecakes

Does that mean I say no to chocolate? Um, no but if I’m eating chocolate I like it mixed with something salty. It off-sets the overall sweetness and richness (which is why these no-bake Mini Vegan Butterfinger Cheezcakes taste so good). Now how contradicting do I sound? I say I like sugar but also don’t like too much sweetness. But in the words of Wendy Williams, I’m a woman; I’m allowed to be complex.*

*Wendy Williams never said that.

 Mini Vegan Butterfinger Cheezecakes

A salty pretzel crust, lightly sweetened with a hint of brown sugar, layered with a rich and creamy peanut butter filling, melting in your mouth with each and every bite, and then topped with roughly chopped vegan Butterfinger bars. It’s like a mad scientist’s laboratory in my kitchen.

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No-Bake Mini Vegan Butterfinger Cheezcakes

  • Author: Cara Reed
  • Prep Time: 25 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 mins
  • Yield: 10 1x
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Description

A salty, peanut butter and pretzel layer, coated with chocolate, topped by another fluffy, creamy peanut butter layer, and then sprinkled with chopped up vegan Thumbs Up bars. The perfect combo of salty and sweet.

Ingredients

Scale

For the Pretzel Crust:

  • 2 c. gluten-free pretzels, grinded in a food processor until crumbly
  • 5 Tbsp. coconut oil, melted (refined for non-coconut flavor)
  • 1 Tbsp. peanut butter, melted
  • 1 Tbsp. brown sugar, firmly packed

For the Peanut Butter Filling:

  • 1 14 oz. can of coconut cream, chilled until completely solid
  • 1 c. peanut butter (chunky or creamy)
  • 1/2 c. agave or maple syrup
  • 2 Tbsp. coconut oil
  • 2 vegan Thumbs Up candy bars, chopped

Other ingredients:

  • 2 Tbsp. dark cocoa (for the chocolate layer)
  • 1 vegan Thumbs Up candy bar, chopped (to coat the tops)

Instructions

  1. Line a muffin tin with 10 muffin liners and set aside.
  2. Mix all the ingredients together for the crust until well-combined. Place approx. 1 Tbsp. of crust into each liner and firmly pat down. Place in the freezer.
  3. Using an electric mixer, fluff the solid coconut cream, peanut butter, and sweetener of choice until mixed well. Set aside 1/2 c. into a bowl.
  4. Add 2 Tbsp. dark cocoa into the 1/2 c. reserve. Mix together until blended.
  5. Evenly distribute the chocolate layer between each liner. With the back of a spoon, spread out the chocolate fluff to even distribute.
  6. Fold in the chopped up vegan Thumbs Up candy bar into the peanut layer. Evenly distribute on top of the chocolate layer and spread with the back of a spoon.
  7. Sprinkle each mini cheezcake with the other chopped up Thumbs Up candy bar.
  8. Freeze until completely set (at least 2 hours).

Nutrition

  • Serving Size: 10
  • Calories: 445
  • Sugar: 33g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 2mg

 

For the vegan Butterfingers, you can thank this company for creating a most superb candy bar called Thumbs Up. They really taste similar to the original version, it’s worth the purchase. You will especially need to buy them in order to make these cheezcakes…

 

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This post has been a part of Vegan MoFo 2014–the month-long celebration of vegan food. To see other incredible posts from fellow MoFo’ers, click here.

 

 

namastasty

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. Sara

    Hello! We don’t have coconut cream here, but wat I usu do is chill a can of full fat milk, then scrape off the top (which is most of can, liquid is in bottom) and use that as cream. Would that work here? Also don’t have the candy bar but we have chick o stick…like the middle of a butterfinger…is that similar? Thanks!

    • Cara

      Hey Sara! The difference between coconut cream and milk is the water content. The reason the coconut cream works so nicely in this recipe is because it has less water, it’s able to set nicely and become firm when placed in the fridge/freezer. You can try using the coconut whipped cream from milk trick but I’m not sure if it will yield a similar solid cheezcake. Do you have the option of ordering coconut cream online? If you go to Amazon, I believe they have the Trader Joe’s brand that I use. If so, just place it in the fridge for at least 24 hours and practically the entire can should set. Hope that helps!
      xo

      • Cara

        Oh and about the Chick-o-Stick, I actually have never eaten it before (I know, it’s a shock, right?) but I have heard that it is similar so I say do it 🙂

  2. ILOVEANIMALS

    I … I think I died … OF SUM GOOD ASS LOOKING FOOD ONMMMGGGGG!! Btw can you make these as halloween treats to give out like peanut butter size? If so how much do you need to downplay it? Thanks !x 😀

    • Cara

      haha, Thank you so much!! xo I’m sure you can manage to miniature-fy these. Not really sure about how to downplay it, maybe half the recipe? Good luck!

    • Cara

      They pretty much are, but then again I say that about every baked (or no-bake) good I come into contact with. ha.

  9. Tiffany

    So I’ve never chilled coconut milk before, do you just empty the can in a container and put in the fridge or the freezer for a little bit? Lol sorry I’m a newb!

    • Cara

      No apologies Tiffany! Questions are ALWAYS welcomed (plus, it’s a really great question). First off, make sure you are buying coconut cream, not milk. There is a difference. There is less water in the cream which allows for a sturdier and prettier set. What I do is go to Trader Joes and buy like, 3 cans of coconut cream and once I come home I immediately place them into the fridge. This way, anytime I need to use a can, it’s already set and I don’t have to wait AND the longer they set in the fridge the more solid it becomes, which is always a plus (less frustration on your end in the long run). Give them at least 24 hours if anything. Hope this helps and let me know if you have any more questions…xo

  11. Megan

    Cara, after all these awesome Halloween and candy recipes, I thought I would share a little tip of mine with you that makes chocolate melting go really smoothly. I actually have a little 1.5 quart crockpot totally dedicated to melting chocolate! I just plug it in on low for a few minutes, stir it up, leave it on until it’s smooth and then turn it off. It keeps warm for a little while after and I never have to worry about burning it in the microwave 🙂
    Hugs,
    Megan

  12. Ala

    I am in LOVE. Desperately and completely! Love that you use cream of coconut for the filling, it must taste amazing. I am saving this one for my next vegan potluck–so glad I caught these on your Instagram today!

  15. Laurel

    One is enough? You mean you don’t just toss them into your maw one after the other like popcorn? Interesting concept. Impossible but interesting. 🙂

  17. india

    These look sooo good! I admit I could eat whole cans of chilled coconut cream with a giant spoon! anything in addition to it is a bonus!

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