No-bake Chocolate Butterscotch mini cheesecakes

Cheesecake. Is. The. Best. That's all there is to it! When I saw these pretty lil things -cheesecake AND mini- I just had to try them.

Found them HERE. Hers are much more prettier than mine, but they tasted great and that's all that matters, right?! :)

I've never played with powdered gelatin before, so of course it didn't set up as I'd hoped, but practice makes perfect and now I know what to do and what NOT to do for next time. This recipe requires a bit more work, but is worth it. Anything for cheesecake!

She used a mini cheesecake pan like this.....FUN! Of course I had to go get one. :) The only place I could find one around here was at Sur la Table at Gateway Mall.

Chocolate Butterscotch No-Bake Cheesecake

Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

Crusts

1 1/2 cup crushed graham cracker

1/4 cup packed light brown sugar

7 tablespoon unsalted butter(melted)

Instructions:

1. Combine graham cracker crumbs with sugar. (I didn't have graham crackers, so I used the graham cracker pie crusts that I had and just mixed it with the butter- it was actually easier cuz they were already crumbs!)2. Add melted butter and blend until combined.3. Press into pan. Set aside

Cheesecake

¼ cup water

1 tablespoon powdered gelatin

2 ¼ cups heavy cream

1 pound cream cheese, softened

2/3 sugar

1/2 teaspoon coarse salt

1/3 cup Whoppers, pulverize

¼ cup chocolate chips

¼ butterscotch chips

2 tablespoon fresh lemon juice

Instructions:

1. Bring 1 inch of water to a simmer in the bottom of a double boiler. Sprinkle water over gelatin and let stand for 5 minutes.

2. Using a spatula scrape the softened gelatin and place it into the top of the double boiler. Set it over simmering water and heat until the mixture becomes liquid. Remove from heat and set aside.

3. Crush Whoppers in a Ziploc or place Whoppers in a food processor and pulse for 5 times with 2 second intervals. Set aside.

4. Heat chocolate in the microwave for 10-20 seconds (times vary from microwave to microwavel) or until melted. Whisk to make sure all pieces are melted. Set aside.

5. Place butterscotch chips and 1 tablespoon of heavy cream in a small bowl and heat in microwave for 10-20 seconds or until melted. Whisk to combine. Set aside.

6. Beat heavy cream until medium peaks form. Set aside.

7. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.

8.. Add a ½ cup of cream mixture to the gelatin and fold with a rubber spatula. Return the gelatin mixture to the remaining cream cheese mixture and fold together.

9. Fold in crushed Whoppers until combined. Gently add butterscotch and chocolate sauce by drizzling sauce into mixture and folding only until mixture shows streaks of butterscrotch and chocolate sauce. * Do not over mix or your cheesecake will be brown in color, rather than streaked.*

10. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.11. Refrigerate for at least 6 hours to set or overnight for best results.12. Remove from refrigerator and smooth top to level with edge. Serve with whipping cream and garnish with whopper.