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!