Mini Snickers Cheesecakes
Feb 07, 2015, Updated May 07, 2023
Mini Snickers Cheesecakes topped with Chocolate Ganache & Caramel Topping!
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I prefer all thing mini. I like cupcakes over cakes, mini muffins over regular muffins and these mini cheesecakes are the latest to join that list. I mean seriously look at them! This is sinful indulgence at it’s best! Do you guys like snickers? I am not the biggest fan, I mean I like it which is obvious since it has chocolate and caramel but I don’t love it. But these mini cheesecakes? Now that’s a different story. These are seriously too good to resist and is the ultimate treat especially if you are a snickers fan!
I think I have mentioned this before that I love cheesecakes, especially from The Cheesecake Factory. My only problem with them is that they are so heavy and rich that I am never able to finish even a single slice! We usually get 1 slice between me and my husband and we still struggle to finish it. So last time when I made this entire big cheesecake during fall, I thought it would have been so much better had I made mini cheesecakes. It’s easy to eat them that way and also easier to share with friends and family.
Now the thought of making snickers cheesecake came in my mind only because I had a huge box of snickers lying in my pantry and so I thought it would be cool to make mini cheesecakes out of these and share on my blog for Valentines Day. After all chocolate = Valentines is pretty much an established fact. These cheesecakes are pretty easy to make and since they are mini you can eat more than one :D. I topped them with chocolate ganache and a quick caramel sauce. Both the toppings added so much to the flavor and I would highly recommend them.
Method
Crust
In a food processor, place the oreo cookies or any other chocolate cookie that you are going to use for the crust.
Pulse till cookies are completely crushed and you get fine crumbs.
Transfer cookie crumbs to a bowl, add 2 tablespoons of melted butter to it and mix till crumbs are well coated with the butter.
Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners. Preheat oven to 325 F degrees.
Press the crumbs firmly into the bottom of the liners, first using your fingers and then using back of a measuring cup.
Bake the crust at 325 F degrees for 4-5 minutes. Set aside to cool.
Cheesecake Filling
Chop the snickers bar into small pieces. I didn’t chop them fine, just coarsely.
Take softened cream cheese in a bowl, make sure that the cream cheese is at room temperature. This is absolutely essential.
Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, around 3-4 minutes. scraping from the sides as required. There shouldn’t be any lumps.
Add egg one at a time, mixing well after each addition. Sorry I added both the eggs together and that’s what you see in the picture but add 1 at a time.
Once eggs are mixed, add in the heavy cream, granulated white sugar and vanilla extract.
Beat till mixture on medium speed till it completely smooth.
Stir in the chopped snickers.
Using an ice cream scoop, fill the cupcake liners with the cheesecake batter. The liners should be almost full.
Bake at 325 F degrees for 20-22 minutes or till the center looks set. It’s okay if the center is still little wobbly, it better to underbake than to overbake the cheesecake. Let the cheesecakes cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for 30 minutes more and then place in the refrigerator for 2-4 hours to set. The cheesecakes rise a little while baking but sink later on when they are taken out of the oven. This is normal so don’t panic!
Chocolate Ganache Topping
Once the mini cheesecake are set and chilled, start making your ganache. Heat heavy cream in a pan on medium-low heat.
As soon as the cream starts simmering [not boiling] remove it from heat and pour it over the semi-sweet chocolate chips. Set is aside for 3-4 minutes.
After 4-5 minutes, take a spoon and whisk the mixture till chocolate and cream are mixed together completely. The ganache is now ready.
Caramel Topping
Add brown sugar, heavy cream and unsalted butter in a pan on medium heat.
Whisk till it’s all melted and smooth. Let the sauce simmer on medium heat.
After 3-4 minutes, the caramel sauce will thicken and that’s when you remove the pan from heat and set aside.
To assemble the mini cheesecakes, take them out of the refrigerator and use a spoon to place the chocolate ganache in the center of each cheesecake. Drizzle some caramel sauce and then place few chopped snickers pieces on top.
* Store the cheesecakes in the refrigerator for 2-3 days.
Mini Snickers Cheesecakes
Ingredients
Crust
- 12 oreo cookies [or any other chocolate cookie]
- 2 tablespoons unsalted butter
Cheesecake filling
- 12 oz cream cheese at room temperature
- ½ cup + 1 tablespoons granulated white sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 4 snickers chopped into small pieces
Chocolate Ganache topping
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Caramel topping
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- pinch of salt
1 snickers bar, coarsely chopped, for topping
Instructions
Crust
- In a food processor pulse the oreo cookies till you get fine crumbs.
- Transfer cookie crumbs to a bowl, add 2 tablespoons of melted butter to it and mix till crumbs are well coated with the butter.
- Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners. Preheat oven to 325 F degrees.
- Press the crumbs firmly into the bottom of the liners, first using your fingers and then using back of a measuring cup.
- Bake the crust at 325 F degrees for 4-5 minutes. Set aside to cool.
Cheesecake Filling
- Chop the snickers bar into small pieces. I didn't chop them fine, just coarsely.
- Take softened cream cheese in a bowl, make sure that the cream cheese is at room temperature. This is absolutely essential.
- Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, around 3-4 minutes. scraping from the sides as required. There shouldn't be any lumps.
- Add egg one at a time, mixing well after each addition.
- Once eggs are mixed, add in the heavy cream, granulated white sugar and vanilla extract.
- Beat till mixture on medium speed till it completely smooth.
- Stir in the chopped snickers.
- Using an ice cream scoop, fill the cupcake liners with the cheesecake batter. The liners should be almost full.
- Bake at 325 F degrees for 20-22 minutes or till the center looks set. It's okay if the center is still little wobbly, it better to underbake than to overbake the cheesecake.
- Let the cheesecakes cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for 30 minutes more and then place in the refrigerator for 2-4 hours to set.
Chocolate Ganache Topping
- Once the mini cheesecake are set and chilled, start making your ganache. Heat heavy cream in a pan on medium-low heat.
- As soon as the cream starts simmering [not boiling] remove it from heat and pour it over the semi-sweet chocolate chips. Set is aside for 3-4 minutes.
- After 4-5 minutes, take a spoon and whisk the mixture till chocolate and cream are mixed together completely.
Caramel Topping
- Add brown sugar, heavy cream and unsalted butter in a pan on medium heat.
- Whisk till it's all melted and smooth. Let the sauce simmer on medium heat.
- After 3-4 minutes, the caramel sauce will thicken and that's when you remove the pan from heat and set aside.
To Serve
- To assemble the mini cheesecakes, take them out of the refrigerator and use a spoon to place the chocolate ganache in the center of each cheesecake.
- Drizzle some caramel sauce and then place few chopped snickers pieces on top.
- Keep the cheesecakes refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini Snickers Cheesecakes
