I whipped up a 7-ingredient Snickers Cheesecake made in a muffin pan that takes just 30 minutes to prep and bake and easily feeds a crowd.
I’ve been making these Mini Snicker’s Cheesecakes for parties and honestly, they vanish faster than I can blink. With creamy cream cheese and chopped fun size Snickers bars folded into each bite, they’re tiny but seriously satisfying.
You can do a bunch in a muffin tin and no one believes how quick it is. It’s the kind of thing I toss into every potluck now, my cheat for dessert that looks fancy but isn’t.
If you’re into Snickers Cheesecake or hunting for Easy Mini Cheesecake Recipes Muffin Tins ideas, this one will make people ask for the recipe.
Ingredients
- Graham crumbs: mostly carbs with a little fiber, crunchy sweet base, not very healthy.
- Cream cheese: rich in fat and protein, very creamy, makes filling smooth and tangy.
- Snickers bars: lots of sugar and carbs, peanuts add protein and crunch, super sweet.
- Egg: good source of protein and moisture, helps set the cheesecake, simple ingredient.
- Granulated sugar: pure simple carbs, makes dessert sweet, no real nutrients, use sparingly.
- Butter: adds richness and fat, helps crust bind, high in saturated fats though.
- Vanilla extract: tiny flavor boost, almost no calories, turns plain into bakery tasting.
Ingredient Quantities
- 1 cup graham cracker crumbs (about 120 g)
- 1/3 cup granulated sugar plus 2 tablespoons divided
- 4 tablespoons unsalted butter melted
- 8 ounces (1 package) cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
- 12 fun size Snickers bars roughly chopped
How to Make this
1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or spray well so these minis come out easy.
2. Make the crust: stir together 1 cup graham cracker crumbs, 2 tablespoons granulated sugar and 4 tablespoons melted butter until crumbs look evenly moistened. Press about 1 tablespoon of the crumb mix into the bottom of each muffin cup, press firm so they hold.
3. Roughly chop the 12 fun-size Snickers bars, set aside a handful for topping and use the rest in the filling.
4. In a bowl beat the 8 ounces softened cream cheese with 1/3 cup granulated sugar until very smooth. Tip: don’t overbeat or you’ll whip in air and get cracks.
5. Add 1 large egg and 1 teaspoon vanilla extract to the cream cheese, mix just until combined and smooth.
6. Fold most of the chopped Snickers into the cream cheese mixture, leaving some chunks for the tops.
7. Divide the filling among the muffin cups, filling to about 3/4 full over the crust. Press a few reserved Snickers pieces on top of each.
8. Bake 15 to 18 minutes, until edges are set and centers still have a slight jiggle. A toothpick in the center should come out with just a few moist crumbs.
9. Let the minis cool in the pan for 10 to 15 minutes, then transfer to a wire rack. They’ll firm up as they cool, but for best texture chill at least 30 minutes in the refrigerator (or pop them in the freezer 15 minutes if you need them sooner).
10. Serve chilled or at room temp. Quick tips: use room temp cream cheese, press crusts firmly, and don’t overmix the filling. They’re best eaten within 48 hours.
Equipment Needed
1. Oven preheated to 325°F (163°C)
2. 12-cup muffin tin
3. Paper liners or nonstick cooking spray, dont skip them
4. Measuring cups and spoons
5. Mixing bowls, one medium and one small
6. Electric hand mixer or a sturdy whisk
7. Rubber spatula and a tablespoon or small scoop to press/portion
8. Sharp knife and cutting board for chopping candy
9. Wire cooling rack
FAQ
Mini Snicker’s Cheesecakes Recipe Substitutions and Variations
- Graham cracker crumbs: try crushed digestive biscuits or shortbread, or crush pretzels for a salty-sweet twist
- 1/3 cup granulated sugar: swap for packed brown sugar for deeper caramel flavor, or coconut sugar; if using a liquid sweetener like honey or maple use about 3 tbsp and cut other liquid a bit
- 4 tablespoons unsalted butter melted: replace with equal amount coconut oil or melted margarine if you need dairy free
- 8 ounces cream cheese softened: use mascarpone or Neufchatel for a lighter texture, or use a vegan cream cheese for a dairy free version
Pro Tips
1) Press the crust down hard with the bottom of a small glass or a measuring spoon, then pop the tray in the freezer for 5 to 10 minutes before filling. it helps the crust stay put so your minis dont get soggy or break apart when you serve them.
2) Keep the cream cheese totally room temp, and fold stuff in by hand at the end. If you beat it too long you whip in air and the tops will crack, trust me you’ll thank me later.
3) Use a small cookie scoop so each cup gets the same amount, and give the filled tin a few firm taps on the counter to release air bubbles. That way they bake evenly and you avoid weird sunken centers.
4) Chill longer than you think, at least an hour if you can, or freeze for 10 to 15 minutes if you need them fast. Also if you want the Snickers chewier, warm a piece for 5 seconds in the microwave before topping, but dont overdo it or it melts into a mess.
Mini Snicker's Cheesecakes Recipe
I whipped up a 7-ingredient Snickers Cheesecake made in a muffin pan that takes just 30 minutes to prep and bake and easily feeds a crowd.
12
servings
262
kcal
Equipment: 1. Oven preheated to 325°F (163°C)
2. 12-cup muffin tin
3. Paper liners or nonstick cooking spray, dont skip them
4. Measuring cups and spoons
5. Mixing bowls, one medium and one small
6. Electric hand mixer or a sturdy whisk
7. Rubber spatula and a tablespoon or small scoop to press/portion
8. Sharp knife and cutting board for chopping candy
9. Wire cooling rack
Ingredients
-
1 cup graham cracker crumbs (about 120 g)
-
1/3 cup granulated sugar plus 2 tablespoons divided
-
4 tablespoons unsalted butter melted
-
8 ounces (1 package) cream cheese softened
-
1 large egg
-
1 teaspoon vanilla extract
-
12 fun size Snickers bars roughly chopped
Directions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or spray well so these minis come out easy.
- Make the crust: stir together 1 cup graham cracker crumbs, 2 tablespoons granulated sugar and 4 tablespoons melted butter until crumbs look evenly moistened. Press about 1 tablespoon of the crumb mix into the bottom of each muffin cup, press firm so they hold.
- Roughly chop the 12 fun-size Snickers bars, set aside a handful for topping and use the rest in the filling.
- In a bowl beat the 8 ounces softened cream cheese with 1/3 cup granulated sugar until very smooth. Tip: don’t overbeat or you’ll whip in air and get cracks.
- Add 1 large egg and 1 teaspoon vanilla extract to the cream cheese, mix just until combined and smooth.
- Fold most of the chopped Snickers into the cream cheese mixture, leaving some chunks for the tops.
- Divide the filling among the muffin cups, filling to about 3/4 full over the crust. Press a few reserved Snickers pieces on top of each.
- Bake 15 to 18 minutes, until edges are set and centers still have a slight jiggle. A toothpick in the center should come out with just a few moist crumbs.
- Let the minis cool in the pan for 10 to 15 minutes, then transfer to a wire rack. They’ll firm up as they cool, but for best texture chill at least 30 minutes in the refrigerator (or pop them in the freezer 15 minutes if you need them sooner).
- Serve chilled or at room temp. Quick tips: use room temp cream cheese, press crusts firmly, and don’t overmix the filling. They’re best eaten within 48 hours.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 65g
- Total number of serves: 12
- Calories: 262kcal
- Fat: 16.4g
- Saturated Fat: 9.3g
- Trans Fat: 0.05g
- Polyunsaturated: 1.7g
- Monounsaturated: 5.5g
- Cholesterol: 44.5mg
- Sodium: 137mg
- Potassium: 67mg
- Carbohydrates: 26.1g
- Fiber: 1.3g
- Sugar: 16g
- Protein: 3.4g
- Vitamin A: 113IU
- Vitamin C: 0mg
- Calcium: 28mg
- Iron: 0.54mg
