Mini Snickers Cheesecakes
Mini Snickers Cheesecakes - easy cheesecakes made in a muffin pan with Oreo crust and a mini Snickers filling!
Prep Time20 minutes mins
Cook Time20 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 40 minutes mins
Servings: 12 cheesecakes
- 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
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.
Serving: 1cheesecake | Calories: 248kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 127mg | Fiber: 1g | Sugar: 20g | Vitamin A: 337IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2mg