If you love Snickers and cheesecake, this Snickers cheesecake will be a perfect dessert for you. Even if you don’t particularly love them, this mini cheesecake will definitely change your mind.
With a lovely thin cookie crust, soft creamy cheese and Snickers chocolate filling, and decadent caramel and chocolate drizzle topping, these mini Snickers cheesecakes are almost impossible to resist.
The taste is absolutely heavenly too. The combination of the rich and creamy cheesecake filling, chocolate, and caramel with crunchy peanuts in the Snickers chocolate is indeed a perfect match in this mini cheesecake.
I made this Snickers cheesecake in cupcake casings, so they effectively mini cheesecakes. The good thing about baking mini cheesecakes in individual cupcake sizes is that they are super easy to serve. No messy cutting. Which then makes them super convenient to serve at parties. The con is that it takes a slightly longer time to make the mini cheesecakes in individual cups as you need to fill up individual cupcake casings one by one compared to when making a single larger cake in a springform pan. I find it definitely worth the trouble for the convenience of having them ready in serving sizes. Plus the mini cheesecakes look pretty in small round shapes!
This is a baked mini cheesecake recipe and makes 12 mini Snickers cheesecakes. Depending on the size of your cupcake casings, the final number of mini cheesecakes you get might differ. This Snickers cheesecake can also be made as a single large cheesecake in a 7 inches round tin. If you want to make a larger cake, double the recipe and use a 9 inches round springform tin.
Table of contents
- How to Make
- Like this cheesecake recipe with Snickers? Here are my other posts you might want to check out
- Recipe (Printable)
How to Make
- Oreo cookies
- Melted butter
- Cream cheese
- Heavy cream (or sour cream)
- Granulated sugar
- All purpose flour
- Vanilla Extract
- Snickers chocolate candy bars
- Salted caramel
- Chocolate ganache
- Snickers chocolate
Making the crust
- Crush the Oreo cookies along with their filling to a fine crumb. You can do this by placing your cookies in a ziplock bag and using a rolling pin to crush them (by rolling on them or lightly hitting them) or by processing them cookies in a food processor. Transfer the crumbs into a medium bowl.
- Add melted butter and mix them well until the crumbs are all wet. There is no need to add sugar to the crust as the Oreo cookie filling is sufficiently sweet.
- Drop one tablespoon of the crumbs into each cupcake casing.
- Press the cookie crumbs down firmly with a rolling pin (the ends), or with a spoon to form an even layer. Set the prepared crust aside.
Making the cheesecake filling
- Place the cream cheese in a large bowl of a stand mixer (or handheld electric mixer). Whip the cream cheese until soft and creamy (about 30 to 60 seconds the most) on medium speed with a paddle attachment. Scrape the sides of the bowl and bottom of the bowl at least twice.
- Combine the granulated sugar, salt, and flour in a small bowl and add it to the cream cheese. Beat for about 20 seconds.
- Add egg and vanilla extract and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval.
- Keep to the mixing time indicated. If you see tiny specks of cheese in the batter at this point in time, it is perfectly fine. Overbeating will add too many air bubbles into your cheesecake mixture and that can result in a cheesecake with unsightly bubbles on the surface after baking. Fold in the cream with a spatula. Mix until well combined.
- Chop Snickers chocolate into small pieces. I used mini Snickers and chopped each bar into a 1 cm size. Drop 3 chopped Snickers bars pieces into each prepared cupcake casings.
- Pour batter into each cupcake liner until almost full. Drop another piece of chopped Snickers chocolate on top of the cheesecake.
Baking and decorating the mini cheesecakes
- Bake the Snickers cheesecakes at 150 degrees Celsius for 20 minutes. Once done, let them rest in the oven for about 10 minutes before removing them. Let them cool to room temperature before chilling them for at least 4 hours (overnight is preferred) before peeling the cupcake casings off.
- When peeling the casings, start by pulling the sides first before removing the bottom.
- Fill chocolate ganache and the homemade caramel sauce into one piping bag each. Cut a tiny hole at the ends. Pipe them in zig-zag patterns on the cheesecakes.
- Keep the cheesecakes chilled all the time. The cakes can last in the fridge for a good 4 to 5 days. Store them in a container to avoid the cakes from drying while in the fridge.
Do not overmix the cheesecake batter
- Beating the cheesecake filling for too long will tend to incorporate too many air bubbles into the batter. These air bubbles will create an unsightly bubbly surface on your cheesecake.
- To ensure your cheesecakes have a smooth surface, keep to the mixing time indicated in the recipe card below. Forbest results, make sure the cheese is at room temperature so that it can be creamed at a faster rate than cold cream cheese.
Other cheesecake crust options
- If you like, you can replace the chocolate cheesecake crust in this recipe with plain graham cracker crust.
- To make the graham cracker crust, simply replace the Oreo crumbs with graham cracker crumbs.
Reduce baking temperature
- I bake my cheesecakes at about 10 degrees Celsius lower than the temperature I use for normal cakes. This is so that my cheesecakes do not crack due to high heat. This has always produced perfect cheesecakes for me, so this is something you might want to consider when baking cheesecakes.
Use lowest rack in the oven
- This is another tip to avoid cheesecakes from cracking, be it full-sized cheesecakes or mini cheesecakes.
- Placing the cakes in the lowest rack helps in avoiding the cake tops from being too near to heat and also prevents the tops from over-browning.
Water bath baking
- A water bath or bain-marie is a baking technique where a dish of water is placed in the oven when baking. The steam from the water in the hot oven helps keep the oven moist and this technique is particularly required when baking cheesecakes.
- One reason for cheesecakes to crack when baking is the lack of moisture in the oven. A water bath is one way to avoid the cracks.
- For these Snickers cheesecakes, simply place a small dish of water on the oven floor.
Disable the 'fan' function in the oven
- If cracked cheesecakes is a problem for you, this is another tip you can consider. If your oven comes with a fan function, try disabling it.
Avoid overbaking the cakes
- An important tip for perfectly creamy cheesecakes is to not overbake them. Overbaking cheesecakes not only tend to crack them, it tends to give them a rubbery texture too.
- To avoid this, keep to the baking time indicated in the recipe. For full-sized cheesecakes, to test if the cheesecakes are done, press the edges of the cheesecake. If it is firm when pressed, the cakes are done. Ideally, the sides should be firm but the center still wobbly.
- For mini cheesecakes, this might be a little difficult as the surface of the cheesecakes is small. So suffice if you keep to the baking time as indicated in the recipe.
How to make a full sized cheesecake?
- If you wish to make a full-sized Snickers cheesecake instead of mini-sized cheesecakes, the recipe below can be prepared in a 7 inches round cake tin. Bake the cake for 55 to 60 minutes.
- If you wish to make an even larger cheesecake, double the recipe in a 9 inches round cake tin. Increase the baking time to about 65 to 70 minutes until the sides are firm and the center of the cheesecake still wobbly.
Like this cheesecake recipe with Snickers? Here are my other posts you might want to check out
- Easy Cheesecake Recipe - A Simple Cheesecake
- Mini Christmas Cheesecake
- Salted Caramel Recipe
- Mini Salted Caramel Cheesecake
- Ultimate Chocolate Peanut Butter Cheesecake with Oreo Crust
- Pineapple Cheesecake with Coconut - Easy Homemade Recipe
Here is the full printable version of my Snickers cheesecake recipe. And while you are at it, don’t forget to read up my recipe notes just above. The notes will help you make the best Snickers cheesecakes every single time!
- 100 g Oreo cookies with filling
- 30 g butter melted
- 450 g cream cheese
- 150 g granulated sugar
- 20 g all purpose flour
- 60 g whipping cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 eggs
- 200 g Snickers chocolate chopped
Topping & Garnish
- Salted caramel
- Chocolate ganache
- Snickers Chocolate chopped
- Preheat oven to 150°Celsius.
- Place cupcake casings in a muffin tray.
- Crush the Oreo cookies to a fine crumb. Mix in the melted butter to moisten the crumbs.
- Scoop 1 tablespoon of the crumbs into each cupcake casing. Press down firmly with the back of a small spoon or the ends of the small rolling pin. Set aside.
- In a separate bowl, cream softened cream cheese until creamy for 30 to 60 seconds. Scrape the sides of the bowl.
- Mix the flour, salt and sugar in a small bowl and add into the creamed cheese. Beat for 20 seconds until the dry ingredients are well incorporated.
- Add the vanilla extract and eggs and beat for another 20 seconds, scraping the bowl after every 10 seconds.
- Fold in the cream.
- Chop the Snickers chocolate into about 1cm sizes. Drop 3 pieces into each prepared cupcake casing. Top with the cream cheese filling until almost full. Place one piece of chopped Snickers in the center.
- Bake the mini cheesecakes in the lowest rack in the oven with a water bath for 20 minutes.
- Once baked, let them rest in the oven for about 10 minutes before removing onto a wire rack to cool completely.
- Chill the cheesecakes for at least 4 hours.
- Gently peel off the paper cupcake casings, starting from the sides and then the bottom.
- Fill chocolate ganache and salted caramel into separate piping bags. Cut a tiny hole at the ends. Drizzle each Snickers cheesecake with chocolate gananche and caramel sauce.
And that’s my Snickers cheesecake recipe for you.
Happy baking 🙂
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