SNICKERS® Mini Cheesecakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WhenImHungry #CollectiveBias

 I have a little confession.  When I’m hungry I can be a little cranky.  (No comments allowed from my family)  

I think we may all have that tendency.  When you become a mom that’s something you learn really quickly.  The key to keeping babies (and mom) happy is making sure they aren’t hungry or tired.  That really doesn’t change, no matter how old we get.  

Our family starts most weekdays with breakfast at 7:30.  We home school and (contrary to popular opinion) it takes longer than a couple of hours a day, so we need to get an early start.  Ideally, I only eat at mealtime, which means I wait for lunch.  Ideally.  But in reality, I need snacks!  Especially after Algebra!  

Somehow, Algebra turns otherwise intelligent thirteen year old boys into hungry, blank-stared-zombies and 40-something year old moms into….well, let’s just say, someone who could really use a SNICKERS®!

SNICKERS® has been my favorite candy bar since before I was a blank-stared-zombie, taking Algebra.  So, when I came across this yummy Mini Cheese Cake recipe I knew SNICKERS® Almond and SNICKERS® Peanut Butter Squares would be the perfect addition!  

Let me just say before we go any further…..   

OH. MY. GOODNESS!!!  THESE SNICKERS® MINI CHEESECAKES ARE AH-MAZING!

Seriously, I’m not sure how much I can say without crossing that “Ok, now you’re just bragging ‘cuz you made ’em” line, but they may be the best thing I made all week….Ok, for a few weeks.  They ARE THAT good!  

Don’t be intimidated by the cheese cake part….it’s super easy!  For variety I made half with SNICKERS® Almond and half with Peanut Butter Squares.  They were both so good, we couldn’t decide which we liked best.  And, they make a perfect after Algebra snack!  

Here’s the Recipe:

Crust: 

• 12 chocolate cream filled sandwich cookies
• 2 Tbsp butter- melted

Cheesecake:

• 12 oz. cream cheese – at room temp
• 1/2 cup + 1 Tbsp sugar
• 2 eggs – room temp
• 1 tsp vanilla
• 3 Tbsp heavy cream
• 2 SNICKERS® Almond
• 1 large (4 pk) SNICKERS® Peanut Butter Bars

Topping:

• 1-2 Tbsp caramel ice cream topping
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 2 Tbsp peanut butter
• 1 SNICKERS® Almond
• 1 (2 pk) SNICKERS® Peanut Butter Bar

*Take cream cheese out of refrigerator several hours in advance to allow it to come to room temp*

Preheat oven to 325 degrees

Place cookies in food processor and pulse until you have fine crumbs 

Pour crumbs in bowl and add melted butter 

Stir until well combined

Line a 12 ct. muffin tin with cupcake liners

Evenly divide crumb mixture into muffin tin

Using fingers and then measuring cup (1/2 cup fit perfectly) press crumbs firmly into bottom of muffin tin

Bake in preheated oven for 4-5 minutes

Remove from oven and allow to cool on a wire rack while you mix the cheesecake

Coarsely chop candy bars for filling

If your crust has cooled, evenly divide the almond into 6 cups and peanut butter into 6

If crust needs more cooling time, set aside and add just before cheesecake mixture

Place room temp cream cheese in bowl of stand mixer

Using paddle attachment beat on medium speed, beat 3-4 minutes until completely smooth and creamy

*I CAN NOT stress enough the importance of ROOM TEMPERATURE cream cheese and eggs*

Add room temp eggs, one at a time mixing well between each

When eggs are mixed well, add heavy cream, sugar and vanilla

Beat on medium speed until smooth

*Here’s where it can get tricky.  Make sure you somehow label your pan so you can remember which are almond and which are peanut butter.  I suggest masking tape on the ends of your pan with an initial.  I couldn’t find our masking tape so I just wrote right on the pan, thinking it would wash off.  It didn’t.  But, I didn’t get my cheesecakes confused.

Divide cheesecake batter evenly into tins

They will be almost full

Bake at 20-22 minutes or until center looks set

*Over baking causes tops to split.  Although, the top gets covered in this recipe so don’t stress if you have cracks*

Allow to cool in pan for 30

Remove from pan and allow them to cool on a wire rack another 30 minutes

*Again use something to label flavors

Place in refrigerator 2-4 hours or overnight

Making Topping:

Make chocolate ganache by placing chocolate chips and heavy cream in top of double boiler

Heat and stir until smooth

Place peanut butter in microwave safe boil and microwave 20-25 seconds

Remove and stir

Microwave a few more seconds until melted and able to drizzle

Do the same with caramel topping

Chop 1 SNICKERS® Almond and 1 Peanut Butter Bar (2 pk)

Place chopped bars on corresponding cheesecakes

Drizzle almond cheesecakes with caramel and chocolate

Drizzle peanut butter cheesecakes with peanut butter and chocolate

Enjoy right away or refrigerate for later

*If serving from fridge….I highly recommend taking them out a few minutes before serving to allow them to warm a little, otherwise candy bars are a little hard.  

Check out our hungry, blank-stared-Algebra-zombie video on Instagram. 

SNICKERS® wants to know….Who Are You When You’re Hungry? 

Enter the “Who are you when you’re hungry?” contest by uploading a picture or video.  

For more great SNICKERS® recipes and fun stories, visit SNICKERS® social hub!