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Mini Snickers Cheesecakes – easy cheesecakes made in a muffin pan with Oreo crust and a mini Snickers filling! If you love snickers candy bars and cheesecakes, well, you’re going to LOVE this recipe!
Snickers Mini Cheesecakes Recipe
In the meantime, while she’s gone, I’m baking up a storm and working like a madwoman. First up, Mini Snickers Cheesecakes. I love a mini cheesecake, don’t you? They’re the best. As much as I love traditional cheesecakes, the minis are just so much easier. They have an Oreo crust – I just popped an Oreo into each muffin cup. No need to crush or mix with butter. They fit perfectly and form their own crust.
This recipe makes 12 perfect cheesecakes, which make them great for a party or when you just want a little cheesecake. You can even freeze the leftovers!
Ingredients Needed
- Oreos – This is the crust. No need to crush them; a whole Oreo fits in a muffin pan easily.
- Cream Cheese – be sure it’s room temperature! Do not use low fat.
- Sour Cream – make sure it’s room temperature! You can use regular or low fat, but do not use fat free.
- Egg – be sure it’s room temperature!
- Mini Snickers – You can use the little square ones or cut a fun size one in half.
How to make Snickers Cheesecake
- Line a cupcake pan with liners for easy removal.
- Place one Oreo cookie in the bottom of each muffin cup. Top with a Snickers.
- Mix together cream cheese, sour cream, egg, sugar, and vanilla until smooth.
- Fill muffin liners with cheesecake batter. Bake until puffed and solid.
- Cool to room temperature then chill overnight before serving.
Expert Tips
- Make sure all your cold ingredients are room temperature to avoid lumps in your cheesecake.
- Mini Snickers are the best because you don’t have to cut them to go inside the cheesecake bites.
- Top these once cooled before serving.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
Mini Snickers Cheesecakes
Ingredients
- 12 Oreos
- 18 Snickers Minis divided
- 8 ounces (226g) cream cheese , room temperature
- ¼ cup (61g) sour cream , room temperature
- 1 large egg , room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- Hot fudge and caramel sauce for topping
Instructions
- Preheat oven to 350°F. Line a 12-cavity muffin pan with liners.
- Place one cookie in the bottom of each liner. Unwrap and place one mini on top of each cookie. Reserve the remaining 6 minis for topping.
- Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
- Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 4 hours or overnight.
- Serve with a topping hot fudge and caramel and half of a Snickers mini. Store the cheesecakes in the refrigerator for up to 3 days or freeze for up to 1 month.
Recipe Nutrition
Mini Snickers Cheesecakes – these easy cheesecakes are made in a muffin cup with an Oreo crust and a surprise Snickers bite filling!
Favorite Mini Cheesecakes
Last Updated on October 17, 2023
Your posts always always make me giggle!Â
If Jordan loves to camp, maybe we’ll take her camping next year! 🙂
And if this recipe only makes 12 mini cheesecakes, how do you have leftovers to freeze??? lol
These sound GREAT, I can’t wait to make them but I have a question. It says ‘MINI’ but it sounds like they are in regular size cupcake tins… are they mini or regular size? If they are regular, is there a different time to bake them for making the in a 24 count mini Cupcake tin? Or, on the opposite side, if this recipe IS for mini size, what be for the correct cooking time would be for a 12 count regular tin?
Thank you VERY VERY MUCH for all the GREAT recipes!! 🙂
I can see the confusion! I call them mini because they’re small compared to a full cheesecake. They’re normal size 12-cup cupcake size! You can make them mini with mini Oreos (but they would probably make 36) and bake in about half the time. Enjoy!
Napa – I’m jealous! Â I understand your embarrassment at the meeting. Â Our daughter had never camped out before her 6th grade class trip, either, but most of these other Montessori parents are major camping fans. Â The teachers had to crack down on all these parents taking their kids out of school to go to Burning Man. Â In the meantime, we were all like, “all this stuff we have to buy! Â Where do we even find a sleeping bag pad?” Â I had never even been in a REI til then.
These cheesecakes look incredible! I love the the snickers theme 🙂 Hope your daughter is having fun! I remember when I did Outdoor Education in 6th grade, this sounds quite similar!
Dorothy, enjoy your time in napa! You deserve to unwind. Relax. Your kid is in good hands. Eat lots of yummy stuff and post a pic on your Instagram.
Oh good lord. In the best way. Love these little cheesecakes!
I hope she has a blast at science camp! My idea of camping is pitching a tent in the house or in a hotel room. Me and the outdoors generally do not get along very well. Although, I might be willing to negotiate if you brought these cheesecakes along. 🙂
You and me are on the same wavelength!! LOL
Sounds like Jordan will have a great time at camp! I much prefer a hotel and room service too, although when I was her age, camping was fun! And these mini cheesecakes look like the perfect way to celebrate!
So far the photos I’m getting look like fun…she’s not crying in them, lol!!
These are gorgeous! And have every single awesome ingredient in them…Snickers, Oreos, cream cheese, hot fudge, yeah I need!
I know Jordan will do awesome! She will love it. And you get some time to recipe create and work like a madwoman and hopefully drink lots of wine 🙂
We are headed to Napa today…so wine is definitely on the ticket!! 🙂
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