Mini Snickers Cheesecake
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.
Servings: 18 mini cheesecakes
Calories: 350kcal
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.
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
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