October 26, 2023
Review RecipeMini 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 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
The combination of creamy cheesecake and chunks of Snickers create a tempting treat that melts in your mouth with each bite.
The smooth texture of the cheesecake contrasts perfectly with the crunchy, chocolate, and caramel-studded pieces of Snickers.
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 a half 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.
VANILLA EXTRACT: While vanilla extract adds a classic, warm flavor, you can experiment with different extracts to create unique variations.
Almond extract can lend a subtle nuttiness, while mint extract can bring a refreshing twist. Use the same measurement as called for with vanilla.
CARAMEL SAUCE: For a twist on the drizzle, consider using butterscotch or salted caramel sauce instead of regular caramel.
These alternatives can enhance the overall flavor profile with a hint of toffee or saltiness.
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 one whole muffin pan with cupcake liners, and line a second muffin pan with six cupcake liners. Set them aside.
OUR RECIPE DEVELOPER SAYS
Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
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 quarter-cup measuring cup to do this.
STEP FIVE: Beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
Use a stand mixer, or a medium-sized mixing bowl and a hand mixer, on medium-high speed.
PRO TIP:
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.
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 one cup of chopped Snickers bar pieces.
PRO TIP:
You can freeze the chopped Snickers for 20 minutes before adding them to the cheesecake batter if your kitchen is a bit too warm.
STEP NINE: Fill each liner with the cheesecake mixture three-quarters 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 five more minutes before removing them from the oven.
PRO TIP:
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.
STEP TEN: Immediately top each mini cheesecake with four to five pieces of the reserved three-quarters of a cup of 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 two hours.
Just before serving, drizzle with chocolate syrup and caramel syrup.
PRO TIP:
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.
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
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.
MAKE AHEAD: Once they’ve cooled and set in the fridge, you can cover them tightly with plastic wrap or aluminum foil.
Be sure to keep them in an airtight container to prevent any odors from infiltrating your sweet treats.
These mini cheesecakes can be made up to two days in advance, saving you valuable time when you’re hosting an event or celebrating something special.
IN THE FRIDGE: Store any leftover Snickers cheesecake bites covered in the refrigerator for up to seven days.
IN THE FREEZER: You can freeze the mini cheesecakes for up to three months. Allow the cheesecakes to thaw overnight in the refrigerator before serving.
Why We Love This Recipe
IRRESISTIBLE FLAVOR FUSION: These mini cheesecakes combine the creamy, tangy goodness of cheesecake with the sweet and nutty delight of Snickers bars.
PERFECTLY PORTIONED: These individual-sized cheesecakes are not only adorable but also practical. They eliminate the need for slicing and serving, making them a hassle-free dessert.
SIMPLE PREPARATION: Despite their impressive appearance, these mini cheesecakes are surprisingly easy to make. The step-by-step instructions ensure that even novice bakers can create a stunning dessert.
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.
FREQUENTLY ASKED QUESTIONS
Can you freeze this little cheesecake recipe?
You can prep your cheesecake ahead of time and wrap it in plastic wrap before storing it in the freezer. Thaw in the fridge overnight when you are ready to serve it.
How do you know when a mini cheesecake is done?
If the center looks set but has a very slight jiggle when you move the pan, your cheesecake is done.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.
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Mini Snickers Cheesecake
Our mini Snickers cheesecake combines cream cheese, graham crackers, and plenty of Snickers goodness for the ultimate treat.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 10 minutes
Servings 18
Ingredients
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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