Mini Snickers Cheesecake

5 from 1 vote

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

Prep Time20

Cook Time20

Rest/Chill Time2 30

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: Mini Snickers Cheesecake Recipe

Servings:

Calories: 284kcal

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.

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