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Snickers Mini Cheesecake

  • Author: Christy

Description

Snickers Mini Cheesecake takes ordinary cheesecake to the next level! 


Ingredients

Scale

Chocolate Cookie Layer

  • 1 1/2 cup flour
  • 3 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 10 TBSP unsalted butter (softened)
  • 1 cup sugar
  • 2 large egg yolk
  • 2 TBSP whole milk
  • 2 tsp pure vanilla extract

Cheesecake Filling

  • 28oz cream cheese (softened)
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3/4 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 2 large eggs
  • 1 TBSP salted caramel sauce
  • 2 regular size Snicker bars chopped, (set aside half)

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4 cup caramel sauce for drizzling on top of the cheesecakes

Instructions

  1. For the chocolate cookie layer, first preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking, soda and salt.
  3. Using an electric mixer, beat together butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla extract.
  4. Gradually mix in the dry ingredients until well combined.
  5. Spoon about 1 tbsp of the batter into each cupcake liner.
  6. Bake in the oven for about 5 – 7 minutes. Once done, set aside to cool.
  7. For the filling, bring oven temp down to 325.
  8. Using a stand mixer, beat together the cream cheese and sugar until smooth and creamy.
  9. Beat in sour cream, vanilla, salted caramel sauce and salt until combined.
  10. Beat in the eggs, 1 at a time until mixed well.
  11. Scoop about 1/4 cup of the cheesecake batter into the cupcake liners. Sprinkle a few pieces of the chopped snickers onto the top of the cheesecake.
  12. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.
  13. Pour chocolate chips into a heat safe bowl.
  14. Using a small pot, bring the heavy whipping cream to a slow simmer.
  15. Pour heavy whipping cream over the chocolate chips and whisk until smooth.
  16. Scoop 1 1/2 TBSP of ganache onto the top of the cold cheesecakes. Drizzle the caramel sauce on top of the cheesecakes.
  17. Using remaining chopped snickers, top a few onto the cheesecakes.