Mini Snickers Cheesecake
Mini Snickers Cheesecakes are a decadent dessert that combines the beloved flavors of Snickers candy bars with the creamy richness of cheesecake. These individual-sized treats typically feature a crust made from crushed cookies or graham crackers, a filling that includes cream cheese, sugar, eggs, and chopped Snickers pieces, and are often topped with a drizzle of caramel and chocolate sauce. The addition of peanuts and nougat elements from the Snickers bars adds both texture and flavor complexity to the cheesecake.To ensure the cheesecakes are creamy and smooth, it's important to mix the filling ingredients at room temperature to prevent lumps. The mini size allows for a quicker baking time and can be convenient for serving at gatherings or as portion-controlled indulgences. They can be made in muffin tins with liners for easy removal and presentation.
Equipment
- 1 oven
Ingredients
Base:
- 125 g Crushed Digestive Biscuits add extra if needed, read above
- 2 tbsp Golden Caster Sugar
- 3 tbsp Melted Unsalted Butter
Cheesecake Filling:
- 250 g Cream Cheese
- 60 g Smooth Peanut Butter
- 100 g Golden Caster Sugar
- 1 Egg
- 2 tbsp Double Cream
- 2 Chopped Snickers Bars into chunks
Topping:
- 200 g Milk Chocolate
- 1 tbsp Double Cream
- 2 Chopped Snickers Bars for decoration
Instructions
- Pre-heat the oven to 220°C. Add the 2 tbsp of golden caster sugar to the crushed digestive biscuits as well as the melted butter and give it a mix.
- Grease the muffin tin and press the biscuit mixture into the bottom of the tin and bake for 5 minutes.
- Add the cream cheese and peanut butter in a bowl and mix with a hand mixer until combined. Then add the egg, golden caster sugar and double cream and mix again.
- Add the 2 chopped Snickers bars to the mixture and combine with a spoon.
- Share out the cheesecake mixture equally amongst the 12 biscuit bases and make them as level as possible. Bake in the oven for around 12 minutes; preferably turn the tray around half way through to allow it to brown evenly.
- Once out the oven they will sink a little in the centre. Melt the chocolate and 1 tbsp of double cream and place a dollop onto the middle of each cheesecake when they are slightly cooled.
- Place the chopped chunks of the extra 2 Snickers bars on each cheesecake to decorate. Allow the cheesecakes to cool completely before attempting to remove from the tin.
- Use a knife to go around the edges and take particular care when pressing into the biscuit base as it can be crumbly and still delicate at this point.