Description
Creamy, chocolatey, and loaded with chunks of Snickers, these Mini Snickers Cheesecake Cups are the ultimate bite-sized indulgence for any sweet tooth.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Topping
- 1/4 cup caramel sauce, plus extra for drizzling
- 1/4 cup chopped mini Snickers or chopped peanuts
- 2 oz milk chocolate, melted, for drizzle
Instructions
- Prep the Pan: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make the Crust: In a small bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Divide the mixture evenly among the muffin cups, pressing firmly into the bottom to form a crust layer.
- Mix Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, creamy peanut butter, granulated sugar, and vanilla extract until smooth and creamy. Add the egg and beat just until fully incorporated, taking care not to over-mix.
- Assemble Cheesecakes: Spoon the cheesecake filling over the prepared crusts, filling each cup about three-quarters full. Smooth the tops as needed.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the edges are set and slightly puffed but the centers still jiggle a bit when gently shaken.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature in the pan. Then transfer to the refrigerator and chill for at least 2 hours, or until fully set and firm.
- Add Toppings: Just before serving, remove the mini cheesecakes from the pan. Drizzle each one with caramel sauce and melted milk chocolate, then sprinkle with chopped mini Snickers bars or peanuts for that signature crunch and flavor.
Notes
- Let the cheesecakes cool fully before chilling to prevent condensation on the surface.
- If you prefer nut-free, use chopped pretzels or extra chocolate instead of peanuts or Snickers.
- The cheesecakes can be made a day ahead and stored in the fridge until ready to serve.
- For easier drizzling, microwave the caramel and chocolate until just pourable.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 13g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg