I saw this recipe on Iced Jems blog a while ago and remember thinking I MUST give it a go. Then when I was at the supermarket I saw that Snickers were on a promotional offer – it was a sign!
I quickly looked up the recipe on my phone and bought the remaining ingredients I didn’t have at home… and the rest is history.
All credit for the recipe goes to Iced Jems because all I did was follow the instructions, which by the way are really easy. The thing I didn’t completely follow were the measurements. Firstly because I couldn’t be bothered to get the scales out. But secondly because I’ve recently developed the ability to work out by eye approximately how much 100g of caster sugar is. This may be clever or really stupid, but it seems to have worked for me.
The changes I made:
- I used golden caster sugar instead of normal caster sugar as I use it in all of my baking – I prefer the taste.
- I used extra thick double cream because my supermarket didn’t have normal double cream available. But it seemed to work just as well.
- I added one extra ingredient to the recipe which was 1 tbsp of the extra double cream to the chocolate mixture at the end to give it a ganache texture and it went down a treat!
- I would also recommend making a little extra biscuit base mixture as once out of the tin they were quite fragile as the cheesecake mixture was significantly heavier in comparison. So maybe add another 1 or 2 digestive biscuits with a little more butter – it doesn’t have to be precise!
- Every oven does vary and I think my oven is pretty damn good, but I added 2 extra minutes to the instructions as I felt the cheesecake mixture needed a little more time. Give it a go!
Ingredients (makes approx. 12):
125g Crushed Digestive Biscuits (add extra if needed, read above)
2 tbsp Golden Caster Sugar
3 tbsp Melted Unsalted Butter
250g Cream Cheese
60g Smooth Peanut Butter
100g Golden Caster Sugar
2 tbsp Double Cream
2 Chopped Snickers Bars into chunks
200g Milk Chocolate
1 tbsp Double Cream
2 Chopped Snickers Bars for decoration
1. 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.
2. Grease the muffin tin and press the biscuit mixture into the bottom of the tin and bake for 5 minutes.
4. Add the 2 chopped Snickers bars to the mixture and combine with a spoon.
5. 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.
6. 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.
7. 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.