Mini Snickers Cheesecakes

Creamy, indulgent Mini Snickers Cheesecakes with a chocolatey crunch—perfect bite-sized treats for parties, holidays, or late-night cravings.

Why You’ll Love This Recipe

These cheesecakes strike the perfect balance between sweet, creamy, and crunchy. Here’s why you’ll love making them:

• Bite-Sized Indulgence: Perfectly portioned for individual servings—no slicing needed.
• Make-Ahead Friendly: Can be made in advance and chilled overnight.
• Great for Parties: Ideal finger food for dessert tables and gatherings.
• Versatile Toppings: Customize with your favorite candy bars or sauces.
• Beginner-Friendly: Simple ingredients and easy steps.

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 cup chopped Snickers bars

For the topping:

• 1/2 cup chopped Snickers bars
• 1/4 cup caramel sauce
• 1/4 cup chocolate sauce

Directions

1. Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper cupcake liners.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly to form an even base.
4. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, sour cream, and vanilla extract, mixing until fully combined.
6. Add eggs one at a time, mixing gently and only until just incorporated. Avoid overmixing.
7. Fold in 1 cup of chopped Snickers bars.
8. Divide the cheesecake mixture evenly among the liners, filling each about 3/4 full.
9. Bake for 18–20 minutes or until the centers are just set.
10. Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
11. Refrigerate for at least 2 hours, or overnight for best results.
12. Before serving, top each cheesecake with more chopped Snickers and drizzle with caramel and chocolate sauces.

Servings And Timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: At least 2 hours
Total Time: Approximately 2 hours 40 minutes

Variations

• Candy Swap: Substitute Snickers with Milky Way, Twix, or Reese’s.
• Nut-Free: Use a candy bar without peanuts if needed.
• Oreo Crust: Replace graham crackers with crushed Oreos for a chocolatey base.
• Mini Muffin Tin: Make bite-sized versions using a mini muffin tin (adjust bake time).
• Gluten-Free: Use gluten-free graham crackers or cookie crumbs for the crust.

Storage/Reheating

Storage:
Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freezing:
Wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating:
These are best served chilled, but if you want a slightly softer texture, let them sit at room temperature for 15 minutes before serving.

FAQs

What Type Of Cream Cheese Should I Use?

Use full-fat block cream cheese for the best texture. Avoid whipped or spreadable varieties.

Can I Make These Ahead Of Time?

Yes, they are perfect for making ahead. Chill overnight and top just before serving.

Can I Freeze Mini Cheesecakes?

Absolutely. Wrap them well and freeze for up to a month.

Do I Need A Water Bath For These?

No water bath is needed—baking them in cupcake liners avoids cracking and helps even baking.

Can I Use A Different Crust?

Yes, Oreo or chocolate cookie crumbs work great as an alternative.

How Do I Know When They’re Done Baking?

The centers should look set but slightly jiggly in the middle. They’ll firm up as they cool.

Can I Use Store-Bought Caramel And Chocolate Sauce?

Yes, store-bought sauces work perfectly for drizzling.

What’s The Best Way To Chop Snickers Bars?

Use a sharp knife and chill the bars slightly before chopping to avoid melting.

Can I Use Mini Snickers Instead Of Full-Size?

Yes, mini Snickers are ideal and easier to chop for even distribution.

Are These Safe To Leave Out At Room Temperature?

They can sit out for up to 2 hours, but should be stored in the fridge after that.

Conclusion

Mini Snickers Cheesecakes are the perfect combination of creamy, crunchy, and sweet, making them a guaranteed crowd-pleaser. Whether you’re hosting a party, preparing for the holidays, or simply craving a decadent dessert, these little cheesecakes deliver big flavor in a small package. With simple ingredients and easy preparation, they’re a must-try for any dessert lover.

Mini Snickers Cheesecakes

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• Author: Chef Mia
• Total Time: 40 minutes + chilling
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Creamy mini cheesecakes baked in cupcake liners with a graham cracker crust, studded with chopped Snickers bars, and topped with caramel and chocolate drizzles—perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 cup chopped Snickers bars
• 1/2 cup chopped Snickers bars (for topping)
• 1/4 cup caramel sauce
• 1/4 cup chocolate sauce

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Instructions

1. Preheat oven to 325°F (163°C). Line a standard muffin tin with paper cupcake liners.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened.
3. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly. Bake for 5 minutes, then set aside to cool slightly.
4. In a large mixing bowl, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla, and mix until well combined.
5. Add the eggs, one at a time, mixing just until incorporated—do not overmix.
6. Gently fold in the chopped Snickers bars.
7. Spoon the cheesecake mixture evenly into the liners, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until the centers are set. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Refrigerate the cheesecakes for at least 2 hours or overnight.
10. Before serving, top each cheesecake with more chopped Snickers, and drizzle with caramel and chocolate sauces.

Notes

• Ensure cream cheese is fully softened to avoid lumps.
• Do not overmix the batter to maintain a smooth texture.
• Chill thoroughly for best flavor and consistency.
• Use mini muffin tins for bite-sized versions.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 310
• Sugar: 22g
• Sodium: 180mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg