Mini Snickers Cheesecakes
Mini Snickers Cheesecakes - easy cheesecakes made in a muffin pan with Oreo crust and a mini Snickers filling!
- 12 Oreos
- 18 Snickers Minis divided
- 8 ounces cream cheese softened
- 1/4 cup sour cream room temperature
- 1 egg room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Hot fudge and caramel sauce for topping
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 3 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.