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Mini Snicker’s Cheesecakes

7 ingredient mini snicker’s cheesecakes are easy to make in a muffin pan. This recipe for snickers cheesecake can feed a crowd! Prep and bake time done in 30 minutes!

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!

Tools to Make Mini Cheesecakes in a Cupcake Pan

Making individual cheesecakes in a muffin pan is a great way to scale down a regular cheesecake recipe. Mini cheesecakes don’t require a water bath or any special tools, plus they bake faster than regular cheesecake.

Mini Snicker’s Cheesecake Ingredients

Our recipe for snickers cheesecake only calls for 5 ingredients!

How to Make Mini Cheesecakes in a Muffin Pan

  1. Line the muffin pan with paper liners.
  2. Place about 2 tbsp of the crust in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down.
  3. Pre-bake the crust for 5 minutes.
  4. Mix the cheesecake batter ingredients together.
  5. Divide the cheesecake batter evenly among the muffin liners.
  6. Bake until the center of the cheesecake only slightly jiggles when you shake the muffin pan.

Total Time Required

How to Tell When Mini Cheesecakes are Done Baking

The best way to tell when the mini snicker’s cheesecakes are done is the jiggle test. The center of the cheesecake should jiggle slightly when you shake the pan and the edges of the cheesecake will be slightly more puffy or airy.

How to Cool Mini Cheesecakes

Once the cheesecakes are done baking, remove the pan from the oven and place it on the counter until the cheesecakes have cooled to room temperature. Then loosely cover the muffin pan with plastic wrap and place in the fridge overnight to chill.

Why Did my Mini Cheesecakes Sink

Over beating the eggs is the number one cause of air bubbles in cheesecake. Air bubbles cause the cheesecakes to sink in the middle as they cool. Be sure to mix the eggs in, one at a time, just until the yolk breaks. Once all the eggs have been added to the cheesecake batter, beat for only 30-60 seconds, until the eggs are fully incorporated.

Tips


To be a little extra fancy, you could serve the cheesecakes with caramel and chocolate sauce drizzled over the tops.

How to Freeze Mini Cheesecakes

Snicker’s are one of my favorite candy bars so combined with cheesecake, these are irresistible!

More Cheesecake Desserts

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Mini Snicker’s Cheesecakes

By: Beth
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 12 mini cheesecakes
7 ingredient mini snicker’s cheesecakes are easy to make in a muffin pan. This recipe for snickers cheesecake can feed a crowd! Prep and bake time done in 30 minutes!

Ingredients 

Crust

  • 1 ½ cups graham cracker crumbs
  • 4 tbsp melted butter, 1/2 stick

Cheesecake

  • 16 oz full fat cream cheese, room temperature
  • cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs, added one at a time
  • ½ cup chopped snicker’s plus more to top the cheesecakes, feel free to add more chopped snickers as you see fit

Instructions 

Crust

  • Preheat the oven to 350º F.
  • Line a regular sized muffin pan with 12 muffin liners.
  • In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
  • Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup.
  • Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
  • Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Cheesecake

  • In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
  • Beat in the sugar and vanilla extract until smooth.
  • Beat in the eggs, one at a time.
  • Then add the chopped snicker’s pieces, mix with a spatula.
  • Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
  • Top the cheesecakes with additional chopped snicker’s if desired.
  • Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
  • Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

Nutrition

Calories: 272kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 251mg | Potassium: 104mg | Fiber: 1g | Sugar: 12g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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