Go Back
+ servings
6 mini cheesecakes decorated with Snickers chocolate and chocolate and caramel drizzles on a grey plate.
Print Recipe
5 from 1 vote

Mini Snickers Cheesecake (simply the BEST!)

Absolutely impossible to resist Snickers cheesecake in individual cupcake sizes filled and loaded with Snickers, chocolate ganache, and homemade caramel sauce. A perfectly decadent dessert!  
Prep Time30 minutes
Cook Time20 minutes
Chilling Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini cheesecakes
Calories: 350kcal
Author: Priya Maha

Ingredients

Crust

  • 100 g Oreo cookies with filling
  • 30 g butter melted

Filling

  • 450 g cream cheese
  • 150 g granulated sugar
  • 20 g all purpose flour
  • 60 g whipping cream
  • ½ teaspoon vanilla extract
  • teaspoon salt
  • 2 eggs
  • 200 g Snickers chocolate chopped

Topping & Garnish

Instructions

  • 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.

Notes

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 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.

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 253mg | Potassium: 137mg | Fiber: 1g | Sugar: 26g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg