Mini Snickers Cheesecakes
By Lizzie on March 31, 2017
So, yesterday after a day of recipe testing, my husband came home and said…honey, you have chocolate all over your face 🙂 I was so engrossed in what I was doing that I didn’t even realize I was covered in chocolate!! Not that this is an usual thing for me, but this recipe has so much gooey decadence, that it was easy to get it all over the kitchen and all over me!!
There are so many yummy components to this recipe. I love the flavor of the Cookies and Cream originalcannolichips crust. These chips are not overly sweet, so I added a bit of sugar and melted butter to make the base for the cheesecakes. I am also a huge Snickers candy bar fan…I mean, who isn’t? You could actually make these with any kind of candy bar that you love, but I have loved these candy bars since I was a kid, so why not make them into a dessert!! Adding a kul-chocolate and caramel drizzle to the finished and cooled cheesecakes, just sends these over the top!! I also love how they are the mini portable version, so they are the perfect portion for dessert, or to take to a party!! Let me know how you love them!!!
Using the best quality ingredients in your baking really makes a difference!
Crush your cannoli chips with a rolling pin and mix all crust ingredients in a small bowl.
Divide crust ingredients equally among the liners and press down with a sugar dipped shot glass.
Mix all filling ingredients in your stand mixer bowl.
Place about 1/3 cup filling over crust.
Place 1 Snickers minis cut into 1/4 pieces over the filling.
This is how they should look when done.
How pretty are these?
Cool them in the fridge on a wire rack for 30 minutes before drizzling with chocolate and caramel.
I use Hershey’s caramel sauce.
Melt the K’ul chocolate for 35 to 40 seconds in the microwave and stir. 
Yes, they taste as good as they look!
They are incredibly delicious and decadent.
Mini Snickers Cheesecakes
Makes: 1 dozen mini cheesecakes Prep time: 45 minutes Bake time: 17 to 20 minutes
Ingredients
Crust
1 and 3/4 cups crushed Cookies and Cream originalcannolichips
5 tablespoons melted unsalted butter
1 tablespoon granulated sugar
Cheesecake
2, 8 ounce packages softened full fat cream cheese
1/3 cup plus 1 tablespoon granulated sugar
1 teaspoon pure vanilla extract, I use ballard-extracts
2 eggs
12 mini Snickers bars, cut into fourths
Topping
2 and 1/2 ounces melted kul-chocolate
1/2 cup jarred caramel sauce ( I used Hersheys)
12 Snickers minis cut in half for decorating
Directions
Preheat your oven to 350 degrees. In a small bowl, mix crushed Cannoli Chips, butter and sugar until combined. Line your muffin pan with 12 cupcake liners. In the bowl of your stand mixer, or with a hand held mixer, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, scraping down your bowl as needed. Add vanilla and mix thoroughly.
Divide your chips mixture evenly in the bottom of the 12 cupcake liners. Take a shot glass dipped in sugar, and press down firmly to form the crust. (It will be fairly thick, but that is a good thing) 🙂
Pour about 1/3 cup batter on top of the cannoli chip crust. It will fill the liners a little over 3/4 full. They really don’t rise much, so it’s ok!
Place each Snickers minis cut into fourths on top of the batter. Bake for 10 minutes and rotate the pan half way. Bake for another 7-10 minutes or until the cheesecakes are set, but still a bit underdone in the middle. If your cheesecakes get too brown, they will be dry. Remember that they will continue to bake in the pan after they come out of the oven. Remove from the pan after about 15 minutes and place in the fridge for 30 minutes. Place a Snickers mini cut in half on top of each cooled cheesecake, and drizzle the caramel and K’ul chocolate over the top. Keep in the fridge until ready to eat!
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