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Mini Vegan Butterfinger Cheezcakes

September 11, 2014 by Cara

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

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

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

YOU ALSO MIGHT LIKE:

  • Homemade Vegan Heath BarsHomemade Vegan Heath Bars
  • Vegan ButterfingersVegan Butterfingers
  • Vegan Peanut Butter Cup CookiesVegan Peanut Butter Cup Cookies
  • 10 Homemade Gluten-Free Vegan Candy Bars10 Homemade Gluten-Free Vegan Candy Bars

Filed Under: Dairy-Free, Desserts, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Vegan

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.

Previous Post: « Vegan Peanut Butter Cup Cookies
Next Post: How To Make Vegan Googly Eyes »

Reader Interactions

Comments

  1. Sara

    September 16, 2014 at 6:52 am

    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

      September 19, 2014 at 9:53 am

      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

        September 19, 2014 at 9:54 am

        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

    September 12, 2014 at 5:27 pm

    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

      September 19, 2014 at 9:55 am

      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!

  3. hippymomelizabeth

    September 11, 2014 at 5:17 pm

    Yum, Id eat these late night munchies style.:)

    • Cara

      September 12, 2014 at 8:05 am

      Atta girl. Eat them as they should!

  4. Jennifer

    September 11, 2014 at 2:37 pm

    OMG! Why doesn’t my grocery store sell these? They sell some of their other candy bars! Probably better for my health in the long run. lol

    • Cara

      September 12, 2014 at 8:06 am

      That is a very good question! Time to start putting in requests 🙂

  5. Liane

    September 11, 2014 at 11:26 am

    Wow! These look unbelievable. I want them. Right. Now.

    • Cara

      September 12, 2014 at 8:07 am

      I have a few left. Time to make a trip over here 🙂

  6. Dawn

    September 11, 2014 at 9:10 am

    Holy peanut butter, Batman. Assuming I can be a tester, I’ll be moving in with you shortly.

    • Cara

      September 12, 2014 at 8:00 am

      Hope you don’t mind close quarters 🙂

  7. Kat

    September 11, 2014 at 9:04 am

    OMG, this seriously looks like the best thing ever. 😀 Must. Make.

    • Cara

      September 12, 2014 at 8:08 am

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

  8. michelle

    September 11, 2014 at 9:03 am

    Cara

    These look amazing… Chocolate and Pretzels OMG

    yum

    • Cara

      September 12, 2014 at 8:08 am

      And then add peanut butter in the mix and now we have a full-on party happening!

  9. Tiffany

    September 11, 2014 at 8:52 am

    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

      September 12, 2014 at 8:12 am

      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

  10. Lynn

    September 11, 2014 at 8:36 am

    WOW! (I’m a person of few words

    • Cara

      September 12, 2014 at 8:13 am

      haha. Love it! Thank you Lynn 🙂

  11. Megan

    September 11, 2014 at 8:34 am

    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

    • Cara

      September 12, 2014 at 8:13 am

      Thanks for the tip!

  12. Ala

    September 11, 2014 at 8:26 am

    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!

    • Cara

      September 12, 2014 at 8:05 am

      It’s so fluffy, creamy and rich Ala…a true love story 🙂 Hope you and the potluckers love them!

  13. Caitlin

    September 11, 2014 at 7:54 am

    chocolate and peanut butter will always be the best food combination in the world.

    • Cara

      September 12, 2014 at 8:04 am

      Next to peanut butter and jelly 🙂

  14. Amanda

    September 11, 2014 at 7:47 am

    One word for you: WHOA!! Ok..another two words. I want!

    • Cara

      September 12, 2014 at 8:03 am

      Two words for you: THANK YOU! xo

  15. Laurel

    September 11, 2014 at 7:42 am

    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. 🙂

    • Cara

      September 12, 2014 at 8:03 am

      Maw? haha. Love the word. And yes, pop them in one by one and then see if you can say Chubby Bunny clearly.

  16. Alisa

    September 11, 2014 at 6:29 am

    I’m afraid to ask, but do you have caloric information for one of these oh so tempting treats?

    • Cara

      September 11, 2014 at 6:31 am

      I don’t Alisa 🙁 But I think it would be safe to say that 1 cheezcake is somewhere near 300 calories. And trust me, 1 is enough! These puppies are rich and decadent.

      • Alisa

        September 11, 2014 at 7:35 am

        Thanks, Cara. Pretzels, chocolate, and peanut butter are such excellent combinations. Mmmmm.

        • Cara

          September 12, 2014 at 8:02 am

          Absolutely!

  17. india

    September 11, 2014 at 6:23 am

    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!

    • Cara

      September 11, 2014 at 6:25 am

      Then this is the recipe for YOU! Hope you like it India 🙂 xo

  18. Sarah

    September 11, 2014 at 6:06 am

    I weep tears of joy for this cheesecake. I weep for the chocolate that should be in my mouth right now. Well done, Cara. Well done.

    • Cara

      September 11, 2014 at 6:26 am

      Bahahahaha, I didn’t even see the name behind this comment initially and it immediately made me think of you reading this. Why? Because I laughed, that’s why.

      • Sarah

        September 11, 2014 at 12:54 pm

        You know awesomeness when you see it! =)

        • Cara

          September 12, 2014 at 8:01 am

          You speak truth, girl.

Trackbacks

  1. Mini Vegan Butterfinger Cheezcakes / Recipe - VeganBlog.orgVeganBlog.org says:
    March 29, 2015 at 7:28 pm

    […] Mini Vegan Butterfinger Cheezcakes / Recipe […]

  2. Vegan Dessert Recipes from Vegan Mofo says:
    September 11, 2014 at 9:14 am

    […] Mini Butterfinger Cheezcakes – Fork and Beans goes all-out with the desserts during the MoFo. Cara loves Halloween, and I want to eat every single one of her spooky sweet creations. Right now, please. […]

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