Mini Snickers Cheesecake

Our mini Snickers cheesecake combines cream cheese, graham crackers, and plenty of Snickers goodness for the ultimate treat.

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This sinfully delicious mini Snickers cheesecake is the ultimate dessert for any Snickers lover. The creamy cheesecake sits atop a buttery graham cracker crust and is studded with bits of chopped Snickers and then topped with even more chopped-up candy bars.

Mini Snickers Cheesecake Ingredients

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The combination of creamy cheesecake and chunks of Snickers create a tempting treat that melts in your mouth with each bite.

The smooth and creamy texture of the cheesecake contrasts perfectly with the crunchy, chocolate, and caramel-studded pieces of Snickers—every mouthful is like heaven in your mouth!

You’ll need:

For The Crust:

• 1½ cups of crushed graham crackers
• 3 tablespoons of granulated sugar
• ½ cup of salted sweet cream butter, melted

PRO TIP:

If you don’t have already-crushed graham crackers, you can crush them yourself either with a food processor or in a Ziploc bag with a rolling pin.

For The Snickers Cheesecake Filling:

• 2 (8-ounce) packages of cream cheese, softened
• ⅓ cup of sour cream
• ½ cup of granulated sugar
• 1 tablespoon of all-purpose flour
• 1 teaspoon of pure vanilla extract
• 2 large eggs, at room temperature
• 1¾ cups of chopped fun-size Snickers (divided into 1 cup and ¾ cup)
• Caramel syrup, optional drizzle
• Chocolate syrup, optional drizzle

Substitutions And Additions

NUTS: You can add ½ cup of chopped peanuts if you want an even nuttier version of the mini cheesecakes. 

TOPPING: There are plenty of ways to add even more decadence to these tasty treats. Sprinkle with toffee bits or chocolate chips for a little something extra.

How To Make This Mini Snickers Cheesecake Recipe

The first step in making this delectable treat is to make the graham cracker crusts in the muffin pan. Once that is ready, mix up the cream cheese mixture and bake. Garnish with Snickers pieces and enjoy.

STEP ONE: Preheat the oven to 350°F. Line 1 whole muffin pan with cupcake liners and line a second muffin pan with 6 cupcake liners. Set them aside.

STEP TWO: Add the graham cracker crumbs and granulated sugar to a small mixing bowl. Stir to combine.

STEP THREE: Add the melted butter to the graham cracker crumbs and sugar. Stir to completely coat the graham cracker crumbs. 

STEP FOUR: Add 1½ tablespoons of the buttered graham cracker crumbs to each cupcake liner. Tamp down the buttered crumbs (you can use a lightly sprayed ¼ cup measuring cup).

STEP FIVE: Using a stand mixer or a medium-sized mixing bowl and a hand mixer on medium-high speed, beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.

STEP SIX: Add the granulated sugar, flour, and vanilla to the cream cheese mixture. Continue mixing for another 1 to 1½ minutes until completely incorporated.

STEP SEVEN: Lower the mixer speed to medium-low, and add the eggs one at a time, beating well after each egg. 

STEP EIGHT: Fold in the 1 cup of chopped Snickers bar pieces.

STEP NINE: Fill each liner with the cheesecake mixture ¾ of the way full (I was able to get 1¾ tablespoons per liner). Bake cheesecake for 20 minutes. Turn the oven off, and prop the oven door open. Allow the mini cheesecakes to rest in the oven for 5 more minutes before removing them from the oven.

STEP TEN: Immediately top each mini cheesecake with 4 to 5 pieces of the reserved ¾ cup chopped Snickers.

STEP ELEVEN: Allow the mini Snickers cheesecakes to rest for 30 minutes at room temperature before moving the cheesecakes to the refrigerator to chill for 2 hours. Just before serving, drizzle with chocolate syrup and caramel syrup.

How To Serve

Serve your decadent dessert after a delicious dinner any day of the week. For an extra heavenly treat, add a scoop of vanilla ice cream on the side of your plate and a dollop of whipped cream on top while you’re at it.

You could even serve them alongside a hot cup of coffee, hot chocolate, or a glass of cold milk for the ultimate indulgent experience.

Our mini apple cheesecakes and mini red velvet cheesecake are two more delicious recipes that we highly recommend.

MORE CHEESECAKE RECIPES

Cheesecakes

Red Velvet Cheesecake

Cheesecakes

Cheesecake Stuffed Strawberries

Storage

These mini cheesecakes freeze extremely well. Make them ahead of time and keep them in the freezer to serve the next time company comes to visit.

IN THE FRIDGE: Store any leftover Snickers cheesecake bites covered in the refrigerator for up to 7 days.

IN THE FREEZER: You can freeze the mini cheesecakes for up to 3 months. Allow the cheesecakes to thaw overnight in the refrigerator before serving.

A creamy filling loaded with chunks of Snickers on top of a sweet graham crust will have you drooling in anticipation. This mini Snickers cheesecake is all about everyone’s favorite candy bars, and the result is heavenly.

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Mini Snickers Cheesecake

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Our mini Snickers cheesecake combines cream cheese, graham crackers, and plenty of Snickers goodness for the ultimate treat.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 18

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Ingredients

  

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Crust

• 1½ cups crushed graham crackers
• 3 tablespoons granulated sugar
• ½ cup salted sweet cream butter, melted

Snickers Cheesecake Filling

• 16 ounces cream cheese, softened
• ⅓ cup sour cream
• ½ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1¾ cups chopped fun-size Snickers, divided 1 cup and ¾ cup
• Caramel syrup, optional drizzle
• Chocolate syrup, optional drizzle

Instructions

 

• Preheat the oven to 350°F. Line 1 whole muffin tin with cupcake liners and line a second muffin tin with 6 cupcake liners. Set them aside.
• Add the graham cracker crumbs and granulated sugar to a small mixing bowl. Stir to combine.
• Add the melted butter to the graham cracker crumbs and sugar. Stir to completely coat the graham cracker crumbs.
• Add 1½ tablespoons of the buttered graham cracker crumbs to each cupcake liner. Tamp down the buttered crumbs (you can use a lightly sprayed ¼-cup measuring cup).
• Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
• Add the granulated sugar, flour, and vanilla to the cream cheese mixture. Continue mixing for another 1 to 1½ minutes until completely incorporated.
• Lower the mixer speed to medium-low, and add the eggs one at a time, beating well after each egg.
• Fold in the 1 cup of chopped Snickers.
• Fill each liner with the cheesecake batter ¾ of the way full (I was able to get 1¾ tablespoons per liner). Bake for 20 minutes. Turn the oven off, and prop the oven door open. Allow the mini cheesecakes to rest in the oven for 5 more minutes before removing them from the oven.
• Immediately top each mini cheesecake with 4 to 5 pieces of the reserved ¾ cup chopped Snickers.
• Allow the cheesecakes to rest for 30 minutes at room temperature before moving the cheesecakes to the refrigerator to chill for 2 hours. Just before serving, drizzle with chocolate syrup and caramel syrup.

Notes

• If you don’t have already-crushed graham crackers, you can crush them yourself either with a food processor or in a Ziploc bag with a rolling pin.
• Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
• Be sure the cream cheese is softened to room temperature before mixing. This will help ensure that there are no cream cheese lumps in the cheesecake batter.
• You can freeze the chopped Snickers for 20 minutes before adding them to the cheesecake batter if your kitchen is a bit too warm.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecakes as the suggested baking time approaches.
• For best results, the individual cheesecakes need to chill thoroughly so they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.  

Nutrition

Calories: 284kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 213mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 576IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg

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