Mini Snickers Cheesecakes
These bite-sized Mini Snickers Cheesecakes are creamy, crunchy, and perfect for parties or a sweet weeknight treat.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened Soften cream cheese to room temperature for a lump-free filling.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Mix-ins & Toppings
- 1/2 cup miniature Snickers, chopped
- Chocolate sauce for drizzling
- Caramel sauce for drizzling
- Crushed peanuts for topping
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter to form the crust and press into the bottom of mini cupcake liners.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream and chopped Snickers until evenly combined.
- Spoon the cheesecake mixture into the prepared crusts.
- Refrigerate for at least 2 hours to set.
- Before serving, drizzle with chocolate and caramel sauces, and top with crushed peanuts.
Notes
For best texture, chill at least 2 hours, or overnight. Store leftovers in an airtight container in the fridge for up to 4 days. For a tropical twist, consider mini pineapple upside-down cheesecakes.