The cheesecakes bake until the centers are just set, and when I pull them out, they look soft, creamy, and slightly puffed. As they cool, they settle into the perfect mini cheesecakes. I always chill them for at least two hours because cold cheesecakes are firmer and let the Snickers bits set back into chewy, delicious pockets. Before serving, I drizzle each one with caramel and melted chocolate—it’s the finishing touch that makes them absolutely irresistible.
Pro Tips for Best Results
I tested this recipe three different ways, and the biggest lesson I learned is that room-temperature ingredients make all the difference. Cold cream cheese clumps no matter how much you beat it, and cold eggs can cause the batter to tighten. When everything starts at room temperature, the filling becomes silky smooth and bakes evenly.
Another tip I learned the hard way is not to overfill the muffin cups. I used to push the batter right to the brim, thinking more cheesecake meant better cheesecake—but they rose too high and sank into odd shapes once cooled. Filling the cups about ¾ full gives the perfect look and texture.
You also don’t want to overbake these. Mini cheesecakes bake faster than full-size ones, and I once left them in “just a few extra minutes” thinking they weren’t done yet. They ended up rubbery and dry. When the centers still jiggle slightly—just slightly—they’re perfect. They’ll firm up beautifully in the fridge.
Lastly, don’t skip chilling. I tried eating one warm the first time, and while it tasted good, the texture wasn’t there yet. Chilling transforms them into that classic creamy cheesecake texture and lets the Snickers pieces meld into the filling. It’s absolutely worth the wait.
Common Mistakes to Avoid
I made this mistake the first time—overmixing the cheesecake batter. I thought beating longer would make it smoother, but instead, it added air that caused the cheesecakes to puff too much and crack on top. Now I mix just until combined.
Another mistake is skipping the liners. I once made a batch directly in a muffin tin thinking I’d save time, but the cheesecakes glued themselves to the pan. Even with greasing, they didn’t come out cleanly. Cupcake liners are the easiest way to get perfect cheesecakes every time.
Don’t crush the graham crackers too finely. If the crumbs are powdery, the crust becomes dense and tough instead of crumbly and buttery. I like leaving a few slightly larger crumbs for better texture. It’s a small detail, but it makes a big difference.(See the next page below to continue…)