The first time I made Mini Snickers Cheesecakes, my entire kitchen smelled like warm graham crackers, melting caramel, and that unmistakable aroma of cheesecake that just makes you stop and savor for a moment. I remember pulling the first batch out of the oven and feeling almost giddy at how adorable they looked—tiny, creamy cheesecakes with little pockets of melted Snickers hiding inside. I knew immediately these would be one of those desserts that people request over and over again, and honestly, they’ve become one of my personal favorites to whip up for parties, holidays, and just about any day that needs a little sweetness.
Why You’ll Love This Recipe
You’re going to love this recipe because it blends everything you adore about cheesecake with everything irresistible about a Snickers bar—creamy filling, crunchy peanuts, gooey caramel, and rich chocolate—all wrapped up in the perfect handheld dessert that’s easy to make, impossible to resist, and guaranteed to impress.
Ingredients
- Crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- ½ cup salted sweet cream butter
- Cheesecake Filling
- 16 oz cream cheese
- ⅓ cup sour cream
- ½ cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 ¾ cups chopped Snickers
I’ve tested this recipe using both full-fat and reduced-fat cream cheese, and trust me—full-fat is the way to go for the silkiest, richest texture. The sour cream adds that classic tang and helps the cheesecake bake up creamy instead of dense. Graham crackers hold the crust best, but digestive biscuits or vanilla wafers also make amazing variations. And when chopping the Snickers bars, I leave some pieces slightly chunky so they melt into those dreamy caramel-chocolate pockets inside each mini cheesecake.
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Spoon or cookie scoop
- Baking sheet
Cupcake liners make removing the cheesecakes so much easier, and the muffin tin gives each cheesecake the perfect shape. I like using a hand mixer because it keeps me from overmixing the batter, but a stand mixer works perfectly too. A rubber spatula helps scrape down the sides, ensuring a smooth, lump-free filling. I also love using a cookie scoop for the crust because it creates even layers in every cup, making the whole batch consistent and beautiful.
Step-by-Step Instructions
When I make these Mini Snickers Cheesecakes, I always start with the crust because it needs a few minutes to set. I stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like damp sand and smells buttery and delicious. Then I scoop a spoonful into each cupcake liner and press it down firmly. The crunch of the crumbs and the warmth of the melted butter always bring back memories of making cheesecakes with my mom growing up.
Next, I mix the cheesecake filling. I beat the cream cheese until it’s completely smooth—this step eliminates lumps and creates that velvety texture. Then I add sour cream, sugar, flour, and vanilla, stopping to scrape the bowl often. The batter becomes rich, glossy, and heavenly smelling. Finally, I mix in the eggs one at a time, making sure not to overbeat. Cheesecake batter loves to be treated gently.
Now comes the fun part: the Snickers. I fold in the chopped pieces, and it’s so satisfying to see little chunks of caramel and peanuts peeking through the creamy batter. I spoon the filling over each crust, filling the cups almost to the top. The batter settles beautifully, and even before baking, the muffin tin looks like a tray of tiny, decadent desserts ready to come to life.(See the next page below to continue…)