Mini Snickers Cheesecakes

I don’t normally go for gimmicky baking where the appeal is dressing up someone else’s brand name, but my coworkers were going crazy over the idea of this Mini Snickers Caramel Cheesecake. I joked that I could go home right then in the afternoon and make it and I think they would have let me, assuming I actually came back with cheesecake in hand.


  • 2 c. chopped Snickers Bars
  • 2 1/2 c. graham cracker crumbs
  • 2 Tbl. granulated sugar
  • 5 Tbl. melted butter
  • 2 8oz packages softened cream cheese
  • 1 c. granulated sugar
  • 2 eggs
  • 1 Tbl. pure vanilla
  • 3 Tbl. caramel sauce

My biggest downfall in cooking is that I still am not good at reading recipes thoroughly before I start. First I misread 2 cups as two Snickers bars and had to go back to the store.

Then I missed the two mentions of sugar in the ingredients, so when I started making the crust I used the whole one cup and thought there was nowhere near enough butter to turn this powder into a crust.

That went in the trash and I had to start over.


  • Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides.Bake for 5-6 minutes or just until browned.

  • Remove from oven.

Good to remember. It would be really hard to get the cheesecake in those little cups while still in the oven.

  • In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula.

Looks like cheesecake!

  • Beat in caramel sauce until well combined.

I keep saying that I bake for selfish reasons. It’s not that I don’t like making other people happy with sugary treats, which I do, but I also fill up on the compliments I receive back. And so I insist on using quality ingredients because my reputation is on the line – I want people to be excited when they see something made by me. That means, for example, no high fructose corn syrup in the caramel sauce.

  • Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers

I augmented the original two bars with a bag of “fun size” and chopped as I went so the leftovers could go in the freezer. (Frozen Snickers – try it.)

  • Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan.

This knife thing is a good idea because those melted candy parts are still gooey and not yet glued like cement to the pan – at least for the first 30 seconds.

My first impression was that these are the ugliest things ever… and the right out of the oven taste test was okay but not my thing.

However served properly after being refrigerated, topped with homemade whipped cream and the rest of the caramel…

Beautiful and wonderfully yummy.

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