Mini Snickers Cheesecake
These Mini Snickers Cheesecakes combine a creamy filling with a rich graham cracker crust and topped with chocolate and caramel, making them the perfect individual dessert for any occasion.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Melted butter Can add sugar if desired
- 2 tablespoons Sugar Optional, depending on desired sweetness
For the filling
- 16 ounces Cream cheese Full fat for best texture, room temperature
- 1 cup Sugar
- 3 large Eggs Add one at a time
- 1 teaspoon Vanilla extract
- 1 cup Sour cream or Greek yogurt For a smoother consistency
- 6 mini Mini Snickers, chopped Plus extra for topping
- 1 cup Chocolate chips or melted chocolate Optional
- 1 cup Caramel sauce Store-bought is fine
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line the muffin pan with cupcake liners.
- In a bowl, mix graham cracker crumbs with melted butter (and sugar if desired). Spoon about 1 to 1.5 tablespoons into each liner and press down with the bottom of a small glass.
- In another bowl, beat cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing just until combined. Stir in the vanilla and sour cream.
- Gently fold in the chopped Mini Snickers.
- Spoon the filling over the crusts, filling about 3/4 full.
- Bake for 16 to 20 minutes until edges look set.
- Cool in the pan for about 20 to 30 minutes, then transfer to a wire rack to cool fully.
- Once cooled to room temperature, cover and chill in the fridge for at least 3 hours, preferably overnight.
- Top with caramel sauce, chocolate, and extra Snickers pieces before serving.
Notes
Letting cream cheese come to room temperature is important to avoid lumps. Also, be gentle when mixing in the eggs to prevent overmixing.