Snickers Cheesecake Bites
Bite size cheesecakes with crushed pretzel crust topped with chopped Snickers candy.
Servings: 6
Calories:
Equipment
- mini muffin tin
Ingredients
The Crust:
- 1 cup pretzels crushed
- 3 tablespoons butter melted
- 1 tablespoon granulated sugar
The Filling:
- 8 ounce cream cheese block softened to room temperature
- 1/4 cup . granulated sugar
- 2 tablespoons peanut butter
- 1/2 teaspoon vanilla
- 1 large egg
Toppings:
- 3 full size Snickers candy bars coarsely chopped
- 1/3 cup semi sweet chocolate chips
- 2-4 tablespoons milk
- 3 tablespoons caramel ice cream topping jar
Instructions
- NOTE: you may use a full size muffin tin. Recipe will yield 9-10 cheesecakes.
- Preheat the oven to 350 degrees then line the muffin tin with papers and set aside.
- Coarsely chop the snickers candy bars then set then aside as well.
- Crush the pretzels to crumbs using either a food processor or add to a zip-top bag and crush with a rolling pin then transfer to a small bowl.
- Pour the melted butter over the top of the pretzel crumbs, add the sugar and blend then divide the pretzel mixture between the cups using the back of a measuring spoon to gently press into the bottom of the liner.
- Add the room temperature cream cheese, vanilla, granulated sugar and peanut butter to a medium bowl. Cream together using a hand mixer then fold in the egg and blend completely.
- Using a spoon, blend about half of the coarsely chopped Snickers into the mix by hand. Reserve the remaining candy topping until after the cheesecakes are baked.
- Divide the cheesecake mixture between the cups (they should be almost full) and bake at 350 degrees, 12-15 minutes or until the edges are set and there's only a slight jiggle in the center. Remove from the oven to cool.
- To make the ganache, pour the chocolate chips and 2 tablespoons of the milk (more may be added as needed) into a microwave safe bowl. Heat on high 30 seconds then stir. 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.
- Once the cheesecakes are completely cooled, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate 2 hours up to overnight.