If you love the combination of sweet and salty, you will love this creamy Mini Snickers Cheesecake! Our delicious recipe starts with a graham cracker crust, followed by a creamy cheesecake filling flavored with chopped Snickers candy bars.
Mini Snickers Cheesecake Bites
Our easy Mini Snickers Cheesecakes recipe is so easy to prepare and makes a big batch of perfectly portioned desserts in mini muffin pans (no springform pan or water bath to worry about).
Baked in a fraction of the time it takes for its full cheesecake counterpart, Snickers cheesecake bites are the best combination of creamy, crunchy, cookie, candy, and cream cheese.
Silky smooth, decadently delicious, and studded with candy bar pieces, this bite-size cheesecake has a buttery graham cracker crust that sits below a Snickers cheesecake filling and is finished with more chopped candy and a drizzle of chocolate and caramel.
A single slice of Cheesecake Factory Snickers cheesecake is large enough to feed more than a few, but sometimes you want just a small taste in a portable package with far fewer calories and fat per serving.
Why We Love Mini Snickers Cheesecakes
- Quick and easy to make.
- Uses simple kitchen staple ingredients.
- Candy combined with cheesecake is the ultimate delicious cupcake-sized dessert.
- Single-serving snacks are pre-portioned and portable.
- Perfect homemade sweet treat for parties, seasonal celebrations, birthdays, or placing on dessert platters.
Mini Snickers Cheesecake Ingredients
- Graham crackers
- Granulated sugar
- Salted sweet cream butter
- Cream cheese
- Sour cream
- All-purpose flour
- Pure vanilla extract
- Eggs
- Fun-size Snickers candy bars
- Caramel syrup (optional drizzle). For a homemade version, try my salted caramel sauce.
- Chocolate syrup (optional drizzle)
Substitutions and Additions
- Create Your Crust: You can use crushed chocolate graham crackers, shortbread cookies, Nilla wafers, or another kind of cookie that has a firm crumble to create the cheesecake crust.
- Tasty Toppings: Top your Snicker cheesecake cups with caramel sauce, chocolate syrup, chocolate ganache (made with semi sweet chocolate chips and heavy cream), or chopped peanuts, plus plenty of candy pieces!
- Bake With Brownie Batter: If you like the combination of brownies and cheesecake, my Mini Red Velvet Cheesecakes and Brownie Bottom Cheesecake both have a brownie batter base.
- Vegan Version: For a vegan cheesecake treat, try my Mini Oreo Cheesecakes made with dairy-free ingredients; no cream cheese is needed!
Recommended Tools
- Muffin tins
- Cupcake liners
- Stand mixer or Handheld mixer
See Full Recipe Card Below
Jump to RecipeHow to Make Mini Snickers Cheesecakes
- Create The Crust: Combine the graham cracker crumbs and granulated sugar. Stir in the melted butter to coat the crumbs. Press 1½ tablespoons of the mixture into each cupcake liner.
- Make The Cheesecake Mixture: Beat together the cream cheese and sour cream until smooth. Mix in the sugar, flour, and vanilla. Add the eggs one at a time, beating well after each egg, then fold in the chopped Snickers.
- Bake: Fill each liner with the cheesecake batter and bake at 350 degrees Fahrenheit for 20 minutes. Turn the oven off, prop open the oven door, and allow the cheesecakes to rest in the oven for 5 more minutes.
- Top Your Treats: Top each mini cheesecake with chopped Snickers pieces. Let the cheesecakes to rest for 30 minutes at room temperature and then chill in the refrigerator for 2 hours.
- Serve: Just before serving, drizzle with chocolate syrup and caramel syrup. Enjoy!
Tip for the Best Snickers Cheesecake Bites
- Be sure to use softened, room temperature cream cheese. 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.
- You can add ½ cup of chopped peanuts if you want an even nuttier version of the mini cheesecakes.
How to Store Mini Snickers Cheesecake
- To Store: Store any leftovers covered in the refrigerator for up to 7 days.
- To Freeze: You can freeze the mini cheesecakes for up to 3 months. Allow the cheesecakes to thaw overnight in the refrigerator before serving.
More Easy Cheesecake Bites Recipes
More of Our Favorite Recipes
- Homemade Twix Bars
- Big Mac Sliders
- Ritz Churro Bites
- Marry Me Chicken
- Beef Pot Pie
- Mint Chocolate Chip Cookies
- Strawberry Swirl Cheesecake
- White Chocolate Raspberry Cheesecake Bars
- Thin Mint Cheesecake
Mini Snickers Cheesecake
Serves — 18
Mini Snickers Cheesecakes are the best combination of graham cracker crust, creamy filling, and candy pieces, all baked into one small-sized treat! Easy to make in muffin tins, they're perfectly portable and individually portioned.
Prep Time 20 minutes
Cook Time 20 minutes
Rest and Chill Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Ingredients
Crust
- 1½ cups crushed graham crackers
- 3 tablespoons granulated sugar
- ½ cup (1 stick) salted sweet cream butter melted
Snickers Cheesecake Filling
- 16 ounces (2 8-ounce) packages of 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 1-1½ minutes until smooth.
- Add the granulated sugar, flour, and vanilla to the cream cheese mixture. Continue mixing for another 1-1½ 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 4-5 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.
Jenn’s Notes
Storage:
- To Store: Store any leftovers covered in the refrigerator for up to 7 days.
- To Freeze: You can freeze the mini cheesecakes for up to 3 months. Allow the cheesecakes to thaw overnight in the refrigerator before serving.
- Be sure to use softened, room temperature cream cheese. 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.
- You can add ½ cup of chopped peanuts if you want an even nuttier version of the mini cheesecakes.
Nutrition Info
Calories: 350kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 229mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 572IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
