Mini Snickers Cheesecake (simply the BEST!)

If you love Snickers and cheesecake, these mini Snickers cheesecake will be a perfect dessert for you. With a lovely thin cookie crust, creamy Snickers and cheese 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 these mini cheesecakes.

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.

Jump to:

• ❤️Why you will love this recipe
• 📋Ingredients
• 🧾Substitution and Variations
• 👩‍🍳How to Make
• 🍽️Serving & storage
• 💡Expert Tips
• 💭FAQs
• ❤️More Recipes You Will Love
• 📖Recipe

❤️Why you will love this recipe

• The recipe combines the rich and indulgent flavors of a classic cheesecake with the irresistible deliciousness of your favorite candy bar to create a truly decadent dessert.
• These mini sized treats make a perfect dessert for any Snickers lover.
• They are easy to serve, making them perfect to be served at parties. No messy cutting required.
• The combination of peanuts, caramel, and chocolate in the candy bar with the creamy cheesecake filling gives these cheesecakes a depth in taste with a lovely peanut flavor that is sure to leave you with rave reviews.
• The recipe makes a great and interesting variation to a typical baked cheesecake.

📋Ingredients

Crust

• Oreo cookies - use whole cookies, including the filling so that there is no need to add additional sugar to the crust.
• Melted butter - I use salted butter. You can also use unsalted butter.

Filling

• Cream cheese - use full fat cream cheese that is sold in block form. Spreadable cream cheese will not work for this recipe. Make sure the cheese is at room temperature.
• Heavy cream - either heavy whipping cream or cooking cream is fine.
• Granulated sugar (caster sugar) - fine sugar works best as it dissolves quicker compared to coarse sugar.
• All purpose flour + salt - mix these together before adding into the cream cheese mixture.
• Egg - use large eggs
• Vanilla extract - adds a lovely flavor to the cheesecake
• Snickers chocolate candy bars - chopped into small pieces.

Topping

• Salted caramel
• Chocolate ganache
• Snickers chocolate candy bars - chopped into small pieces.

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

🧾Substitution and Variations

• Oreo cookies crust can be replaced with non chocolate options like Digestive biscuits or Graham Cracker crust. Add 15g of granulated sugar if using the Digestive biscuits or Graham Cracker crumbs.
• Heavy cream for the filling can be replaced with sour cream. Use exact same quantity as the heavy cream.
• Chocolate ganache drizzle can be replaced with store bought chocolate sauce.
• For more chocolate taste, sift half a tablespoon cocoa powder into the cheesecake batter together with the flour and salt. You can also add 50g of chocolate chips into the batter after the cream like in this chocolate peanut butter cheesecake. Mix well.
• This Snickers cheesecake can also be made as a single large cheesecake in a 7 inches springform pan. Increase the baking time to 55 to 60 minutes. If you want to make a larger cake, double the recipe and use a 9 inches round springform cake pan (parchment paper lined).

This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

👩‍🍳How to Make

Making the crust

1. 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 Oreo crumbs into a medium bowl.
2. 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.
3. Drop one tablespoon of the crumbs into each cupcake casing.
4. 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

1. 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.
2. Combine the granulated sugar, salt, and flour in a small bowl and add it to the cream cheese. Beat for about 20 seconds.
3. Add egg and vanilla extract and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval. 
4. 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.
5. 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.
6. 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

1. 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. 
2. When peeling the casings, start by pulling the sides first before removing the bottom.
3. 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.
4. 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.

🍽️Serving & storage

• Keep these mini cheesecakes chilled in the refrigerator all the time. Make sure to store them in an airtight container to prevent from drying. They can last well for a good 5 days.

💡Expert Tips

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. For best results, make sure the cheese is at room temperature so that it can be creamed at a faster rate than cold cream cheese.

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.

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 turning it off.

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.

💭FAQs

❤️More Recipes You Will Love

Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

📖Recipe