Mini Snickers Caramel Cheesecakes

  • Mini Snickers Caramel Cheesecakes

My sister, Camille, found this recipe at Picky Palate and after one look at those babies, I knew we would have to make them! They were AMAZING!
**The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**

Mini Snickers Caramel Cheesecakes

Also seen on Six Sisters Stuff


2 1/2 cups graham crackers ( crumbled )
2 tablespoons Sugar
5 tablespoons butter ( melted )
16 ounces cream cheese ( softened )
1 cup Sugar
2 eggs
1 tablespoon Vanilla extract
3 tablespoons caramel topping
2 cups SNICKERS Bar ( chopped )


Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now. 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.
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. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. 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. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Adapted from Picky Palate


From our partners

Post your review

Please sign in to post a comment.

word press plugin