Snickers Cheesecake Bites ~ easy decadent 1-2 bite sweet-salty dessert. Pretzel crust topped with creamy cheesecake, chocolate ganache and caramel.
Print Recipe

Snickers Cheesecake Bites

Mini 2-bite size Snickers candy bar cheesecakes with a crushed pretzel crust. 
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: snickers cheesecake
Servings: 6

Ingredients

  • 3 full size Snickers candy bars coarsely chopped
  • 1 cup crushed pretzel sticks
  • 2 tablespoons brown sugar
  • 1/4 cup  melted butter
  • 6 ounces cream cheese room temperature
  • 1/2 teaspoon vanilla
  • 1/4 cup . granulated sugar
  • 2 tablespoons peanut butter
  • 1 egg
  • 1/3 cup semi sweet chocolate chips
  • 3-4 tablespoons milk
  • 3 tablespoons caramel ice cream topping jar
  • 12 cup muffin tin
  • 12 paper liners

Instructions

  • Line the muffin tin with paper liners then preheat the oven to 325°.
  • Using either a food processor or zip-top bag, crush the pretzels into crumbs then add them to a medium size bowl. Pour in the melted butter and sugar and blend thoroughly.
  • Divide the pretzel mixture between the cups then using the back of a measuring spoon gently press onto the bottom of the liner. 
  • Using a hand-held mixer blend the cream cheese, vanilla, granulated sugar  and peanut butter together then fold in the eggs.
  • Stir about 2 1/2 of the coarsely chopped Snickers bars into the mix by hand. Set aside the remaining candy for garnish.
  • Divide the mixture between the cups (they should be almost full) and bake at 350 15-18 minutes. There may be a slight jiggle to them but they’ll continue to cook as they cool.  
  • To make the GANACHE, pour the chocolate chips and milk into a microwave safe bowl and heat on high 30 seconds. Stir and if the chips aren’t all melted microwave a few more seconds until the ganache is  smooth and a consistency that will let you drizzle it easily. If necessary add more milk a teaspoon at a time.
  • Once the cheesecakes are completely cool, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate at least a couple of hours up to overnight.