All desserts are best when they come in small portions, so you can better enjoy this Snicker Mini cheesecake recipe.
You don’t want to miss them, and when you try them you will realize their unique flavor, their smooth texture and unmatched flavor. Take note of this Snicker Mini cheesecake recipe.
Especially for parties, they are the perfect accompaniment to a birthday cake, or to decorate the tables. Definitely all the guests will love these Snicker Mini Cheesecakes.
Chocolate Cookie Layer Ingredients:
1 ½ cup Flour
3 tbsp Cocoa Powder
1 tsp Baking Soda
½ tsp Kosher Salt
10 tbsp Unsalted Butter (Softened)
1 cup Sugar
2 Large Egg Yolk
2 tbsp Whole Milk
2 tsp Pure Vanilla Extract
Directions:
Step 1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
Step 2. Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
Step 3. Using a standing mixer, beat together the butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla extract. Gradually mix in the dry ingredients until combined.
Step 4. Spoon about 1 tbsp of the batter into each cupcake liner. Bake in the oven for about 5 – 7 minutes. Set aside to cool.
Cheesecake Filling Ingredients:
2 – 8oz Cream Cheese (Softened)
1 cup Sugar
½ cup Sour Cream
¾ tsp Pure Vanilla Extract
⅛ tsp Kosher Salt
2 Large Eggs
1 tbsp Salted Caramel Sauce
2 Regular Size Snicker Bars (Shopped, set aside half)
Directions:
Step 1. Bring oven temp down to 325°. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
Step 2. Beat in the sour cream, vanilla, salted caramel sauce and salt until combined. Beat in the eggs, 1 at a time until combined.
Step 3. Scoop about ¼ C of the cheesecake batter into the cupcake liners. Sprinkle a few pieces of the chopped snickers onto the top of the cheesecake.
Step 4. 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.
Chocolate Ganache Ingredients:
1 cup Semi Sweet Chocolate Chips
½ cup Heavy Whipping Cream
¼ cup Caramel sauce to drizzle on top of the cheesecakes
Directions:
Step 1. Pour chocolate chips into a heat safe bowl.
Step 2. Using a small pot, bring the heavy whipping cream to a slow simmer.
Step 3. Pour heavy whipping cream over the chocolate chips and whisk until smooth. Scoop 1 ½ tbsp of ganache onto the top of the cold cheesecakes.
Step 4. Drizzle the caramel sauce on top of the cheesecakes.
Step 5. Using remaining chopped snickers, top a few onto the cheesecakes. Enjoy!
Snicker Mini cheesecake
Ingredients
- 1 ½ cup Flour
- 3 tbsp Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 10 tbsp Unsalted Butter Softened
- 1 cup Sugar
- 2 Large Egg Yolk
- 2 tbsp Whole Milk
- 2 tsp Pure Vanilla Extract
- 2 - 8 oz Cream Cheese Softened
- 1 cup Sugar
- ½ cup Sour Cream
- ¾ tsp Pure Vanilla Extract
- ⅛ tsp Kosher Salt
- 2 Large Eggs
- 1 tbsp Salted Caramel Sauce
- 2 Regular Size Snicker Bars Shopped, set aside half
- 1 cup Semi Sweet Chocolate Chips
- ½ cup Heavy Whipping Cream
- ¼ cup Caramel sauce to drizzle on top of the cheesecakes
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
- Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
- Using a standing mixer, beat together the butter and sugar until light and fluffy.
- Beat in the egg yolk, milk, and vanilla extract. Gradually mix in the dry ingredients until combined.
- Spoon about 1 tbsp of the batter into each cupcake liner.
- Bake in the oven for about 5 - 7 minutes. Set aside to cool.
- Bring oven temp down to 325°.
- Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
- Beat in the sour cream, vanilla, salted caramel sauce and salt until combined.
- Beat in the eggs, 1 at a time until combined.
- Scoop about ¼ C of the cheesecake batter into the cupcake liners.
- Sprinkle a few pieces of the chopped snickers onto the top of the cheesecake.
- 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.
- Pour chocolate chips into a heat safe bowl.
- Using a small pot, bring the heavy whipping cream to a slow simmer.
- Pour heavy whipping cream over the chocolate chips and whisk until smooth.
- Scoop 1 ½ tbsp of ganache onto the top of the cold cheesecakes.
- Drizzle the caramel sauce on top of the cheesecakes.
- Using remaining chopped snickers, top a few onto the cheesecakes. Enjoy!
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