Mini cheesecakes are like cupcakes. Everything you love about the full sized dessert made teeny tiny.
But I do think there is one advantage to mini cheesecakes – there’s more crust per bite! And if you’re a crust lover you understand how great that is!
A few years ago I bought a mini cheesecake pan. Being a food blogger, I figured I needed one.. but I think I’ve used it 2 times.
While a mini cheesecake pan makes perfect mini cheesecakes, it doesn’t seem realistic to post a recipe for mini cheesecakes that uses a mini cheesecake pan when only 20 out of the thousands of our readers own one.
Everyone’s got a muffin pan so this method is much more applicable!
You’ll need a regular size muffin pan and muffin liners. I use regular white paper muffin liners.
Once you press the graham cracker crumbs into the muffin liners, you’ll pre-bake the crust for 5 minutes. Make sure you allow the muffin pan to cool before adding the cheesecake mixture. If you need to speed up that process, you can stick the muffin pan in the fridge.
Then add the cheesecake mixture and chopped snickers. My taste testers said more snicker’s the better. Bake them for 15-17 minutes (love the quick baking time compared to a larger cheesecake!) then allow them to cool and chill them before serving.
Mini cheesecakes aren’t something you can eat once they are done baking. The key to delicious cheesecake is serving it chilled.
To be a little extra fancy, you could serve the cheesecakes with caramel and chocolate sauce drizzled over the tops.
Snicker’s are one of my favorite candy bars so combined with cheesecake, these are irresistible!
Yield: 12 mini cheesecakes
Total Time: 3 hours