My No Bake Butterfinger Cheesecake is the perfect dessert, portioned for two! The crust is a simple mixture of dates and nuts while the cheesecake has a secretly healthy twist to it too. And, of course, peanut buttery Butterfinger candy pieces are folded in.
A Day Full of Love: A True Story
You may believe that people who “live” in internet-land must have the most romantic Valentine’s Days. For them (us?) it’s a day filled with rose petals, chocolate boxes, massage oil, sensual music, jacuzzi tubs, dim lighting…
Let me tell you what true love and true romance look like in my life. For real.
I woke up to the sound of my two-month old tooting in the bassinet next to me. He’s hungry, he’s gassy and he has a big grin on his face, just for me. My husband whips out a card he has written a beautiful note in; and I hand over a card that I’ve stamped with our son’s footprint so we can look back at it in a few years and cry because we can’t believe how big he’s gotten.
My husband vacuums the whole house. I feed Canaan; he spits up all down my back, telling me it’s time to get out of my pjs…and change into different pjs. I make a hideous batch of pancakes, dropping batter all over the range top. I also squeeze in a workout in the living room, pretending that my baby is cheering me on (when really, he’s cheering on the ceiling fan, which he didn’t know turned on until today). We spend most of the afternoon handing the baby off to each other, comforting him because his tummy hurts.
I get some work done. Hubby continues to clean. I drink more coffee. I take a million pictures of our son, me crying because I can’t believe he’s two months old.
Hubby starts preparing dinner: it’s the first full dinner he’s made since last Valentine’s Day, and I savor every moment of it. He asks before cutting each veggie, making sure he’s doing it right. And he rubs two giant steaks with salt and pepper. You see, that’s all I wanted for Valentine’s Day: a giant steak, grilled by my main man.
I made him No Bake Butterfinger Cheesecake, because anything chocolate peanut buttery is our favorite. Of course, I made two minis, perfect to indulge in without needing to share and fight over the last bite. And it happens to be a no-bake, easy recipe, so no stress was felt while making it.
And that’s it. Yup. No sensual music, no slippery oil or lace in strange places. The only bath was the one our chunky naked baby had before his bedtime.
But here’s the thing: it’s everything I could’ve ever dreamed of and more.
I was always that girl in school that never had a Valentine. I wasn’t sent roses in third period. I had terrible luck, usually running into doors and dropping my books all over on Valentine’s Day. I wasn’t asked to the school dance…But knowing that it had to get better than that always let me brush off “the worst day ever” at the end of the day.
And it did.
I feel so lucky. I can’t believe how lucky I am. I have an amazing husband who gets my sense of humor and can make me laugh everyday. I have a gorgeous baby who melts my heart with every smile. And I got a steak for dinner. And Butterfinger Cheesecake for dessert. Life is complete.
So that’s what a true love-filled Valentine’s Day looks like for someone in internet-land. I hope yours was just as lovely.
- 3 large (or ¼ cup) dates (pitted)
- 1/3 cup pecans or almonds
- 2 tsp. almond meal
- pinch Kosher salt
- 4oz cream cheese (I used reduced fat)
- ¼ cup plain Greek yogurt
- 2 Tbs. powdered sugar
- ½ tsp. vanilla extract
- ¼ cup chopped Butterfinger candies (I used the bagged pieces!)
- Boil some water. In a bowl, combine the dates and the pecans. Pour the boiling water over the dates and nuts and let sit for 30 minutes.
- Strain the dates and pecans from the water and put them into your blender or food processor. Blend until almost smooth (a few grainy pieces is good for texture). Stir in the almond meal and pinch of salt. Divide the crust between two jars and press into the bottom. Put them in the freezer while you make the cheesecake layer.
- In a bowl, combine the cream cheese, Greek yogurt and powdered sugar. Whip together vigorously until smooth. Then, stir in the vanilla. Next, add the Butterfingers and stir until completely combined. Divide the cheesecake and spread over the crusts and smooth the top.
- If you’re going to serve the cheesecakes later, put them (covered) in the freezer. 30 minutes before you’re going to serve them, transfer them to the fridge. Top the cheesecakes with a bit more Butterfinger, serve and enjoy!
- Keep finished cheesecake in the freezer for a month or so (covered tightly). Store cheesecakes in the fridge for 2 days.