These Mini Snickers Cheesecakes are a decadent treat combining a crunchy Oreo base with a creamy, peanut butter and caramel filling. Topped with a smooth chocolate layer and fluffy cream, each bite is rich and satisfying. The diced Snickers bars inside add a delicious crunch and extra burst of flavor.
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Snickers Flavor Profile
The Snickers Bar flavor profile features a blend of sweet, salty, and nutty flavors. It includes creamy milk chocolate, chewy caramel, crunchy peanuts, and a smooth, slightly salty nougat. This combination creates a rich and indulgent taste with contrasting textures.
Ingredients In Mini Snickers Cheesecakes
Base:
- Oreo Cookies (135g / 4.8 oz): Provides a crunchy and chocolatey base for the cheesecakes. The cream filling in the cookies helps to bind the crust.
- Unsalted Butter, melted (50g / 1.8 oz): Helps to bind the Oreo crumbs together and adds richness to the base.
Filling:
- Mini Snickers (12, diced): Adds a mix of chocolate, caramel, nougat, and peanuts for extra flavor and texture inside the cheesecake.
- Powdered Gelatine (3 tsp): Helps to set the cheesecake filling, giving it structure without baking.
- Boiling Water (3 tbsp): Used to dissolve the gelatine.
- Heavy Cream (400mL / 13.5 fl oz): Adds richness and creaminess to the filling.
- Cream Cheese (250g / 8.8 oz, 1 block): The primary base of the cheesecake, providing a smooth and creamy texture.
- Sugar (¾ cup / 150g): Adds sweetness to the filling.
- Peanut Butter (1 tbsp): Enhances the nutty flavor, complementing the Snickers bars.
- Caramel or Dulce de Leche (½ cup / 125mL): Adds a sweet and slightly gooey texture to the filling.
- Vanilla Extract (1 tsp): Enhances the overall flavor of the cheesecake.
- Pinch of Salt: Balances the sweetness and enhances the other flavors.
Chocolate Topping:
- Dark Chocolate (1 cup / 175g): Provides a rich and slightly bitter topping to balance the sweetness of the cheesecake.
- Vegetable Oil or Coconut Oil (1 tbsp): Helps to smooth the melted chocolate and gives it a shiny finish.
Cream Topping:
- Heavy Cream (300mL / 10 fl oz): Whipped to add a light and airy topping.
- Powdered Sugar (1 tbsp): Sweetens the whipped cream.
- Peanut Butter (1 tbsp): Adds a nutty flavor to the whipped cream.
Garnish:
- Mini Snickers (4, sliced): Adds a decorative and flavorful finishing touch to the cheesecakes.
How To Make Mini Snickers Cheesecakes
Base Preparation
First, make the base by placing the Oreo cookies into the bowl of a stick blender or food processor. Blend them into fine crumbs. Then, add the melted unsalted butter and blend again until well combined.
If using silicone molds, press the Oreo mixture firmly into the bottom of each cavity, ensuring an even and compact base. Alternatively, you can use cupcake trays lined with paper baking cups and press the mixture into the bottom of each cup. Once done, refrigerate the base while preparing the filling.
Preparing the Filling
Start by dicing the mini Snickers bars into small pieces and set them aside.
In a small bowl, dissolve the powdered gelatine in boiling water. Place this bowl in a larger bowl filled halfway with hot water to keep the gelatine mixture from setting.
In a mixing bowl, combine the cream cheese and sugar, mixing well on medium speed until smooth and fully combined.
Add the peanut butter, caramel or dulce de leche, salt, and vanilla extract to the cream cheese mixture. Mix for 30 seconds, then scrape the sides and base of the bowl.
Add all the heavy cream and mix for around 30 seconds. While the mixer is running, gradually add the warm gelatine mixture and mix until well incorporated and the mixture starts to thicken.
Assembling the Cheesecakes
Spoon half of the cheesecake filling onto the chilled Oreo base. Scatter the diced Snickers bars over the filling, then top with the remaining cheesecake filling, filling to the tops of the molds. Use an angled spatula to smooth the tops. Freeze the cheesecakes overnight to set them properly.
Making the Chocolate Topping
To prepare the chocolate topping, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring each time, until the chocolate is fully melted and smooth. Add the vegetable oil or coconut oil and stir well to fully incorporate. Let the mixture cool for 5 minutes before using.
Final Assembly
Remove the Mini Snickers Cheesecakes from the freezer and carefully remove them from the silicone molds. Drizzle the chocolate topping over the cheesecakes or dip them in the chocolate while they are still frozen. Place the cheesecakes on a serving plate and refrigerate them while you prepare the cream topping.
Preparing the Cream Topping
In a mixing bowl or the jug of a stick blender, combine the heavy cream, powdered sugar, and peanut butter. Mix until thickened, but be careful not to overmix as the mixture may split.
Pipe or spoon the cream topping onto the cheesecakes. Slice the mini Snickers into three pieces and place one slice onto each cheesecake to garnish. Refrigerate to thaw before serving, which will take around 2 hours.
Fay's Top Tip
The most important tip for this recipe is to ensure the gelatine is fully dissolved and incorporated into the filling mixture. This ensures the Mini Snickers Cheesecakes set properly, giving them the right texture and structure without being lumpy or uneven.
Serving Suggestions for Mini Snickers Cheesecakes
- With Ice Cream: Serve each Mini Snickers Cheesecake with a scoop of vanilla ice cream or chocolate ice cream. The cold, creamy ice cream pairs perfectly with the rich cheesecake.
- Drizzled with Extra Caramel Sauce: Add an extra drizzle of warm caramel sauce over the top of the cheesecakes just before serving. This enhances the caramel flavor and adds a gooey texture.
- With Fresh Berries: Garnish each Mini Snickers Cheesecake with a few fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries complements the sweet, rich cheesecake.
- With a Dusting of Cocoa Powder: Lightly dust the tops of the cheesecakes with cocoa powder for an elegant touch and a hint of extra chocolate flavor.
- Paired with Coffee: Serve the cheesecakes alongside a cup of freshly brewed coffee or espresso. The bitterness of the coffee balances the sweetness of the dessert.
- With Whipped Cream: Add a dollop of freshly whipped cream on the side or top of each cheesecake. You can also flavor the whipped cream with a hint of vanilla or caramel.
- Topped with Nuts: Sprinkle some chopped peanuts or other nuts on top for added crunch and a nutty flavor that complements the Snickers.
- On a Dessert Platter: Arrange the Mini Snickers Cheesecakes on a dessert platter with other small treats like chocolate truffles, mini brownies, and fruit slices for a delightful dessert spread.
- With a Chocolate Shavings Garnish: Grate some dark chocolate over the cheesecakes just before serving for a sophisticated garnish and an extra layer of chocolate flavor.
Common Questions for Mini Snickers Cheesecakes
Yes, you can use graham crackers, digestive biscuits, or any other type of cookie you prefer. Simply crush them as you would the Oreos and mix with melted butter.
If you don't have mini Snickers, you can chop up regular Snickers bars or use another favorite candy bar that has similar flavors, such as Milky Way or Twix.
You can use butterscotch sauce or even a thick homemade caramel sauce. The goal is to have a sweet, gooey element that complements the other flavors.
Store any leftover Mini Snickers Cheesecakes in an airtight container in the refrigerator for up to 3 days.
Mini Snickers Cheesecakes
INGREDIENTS
Base
- 135 g (4.8 oz) Oreo cookies
- 50 g (1.8 oz) butter unsalted and softened
Filling
- 12 (12) mini Snickers bars or 3 regular bars
- 3 teaspoon (3 teaspoon) gelatine powdered
- 3 tablespoon (3 tablespoon) water hot
- 400 ml (13.5 floz) heavy cream
- 250 g (8.8 oz) cream cheese
- 150 g (¾ cups) sugar
- 1 tablespoon (1 tablespoon) peanut butter
- ½ cup (½ cup) caramel sauce
- 1 teaspoon (1 teaspoon) vanilla
- ¼ teaspoon (¼ teaspoon) salt
Chocolate Topping
- 175 g (1 cups) dark chocolate
- 1 tablespoon (1 tablespoon) vegetable oil or coconut oil
Cream Topping
- 300 ml (10 floz) heavy cream
- 1 tablespoon (1 tablespoon) powdered sugar
- 1 tablespoon (1 tablespoon) peanut butter
Garnish
- 4 (4) mini Snickers bars sliced
INSTRUCTIONS
Base
- Blend Oreo cookies into fine crumbs using a stick blender or food processor.
- Add melted butter and blend again until combined.
- Press the Oreo mixture firmly into the bottom of silicone molds or cupcake trays lined with paper cups.
- Refrigerate while preparing the filling.
Filling
- Dice Snickers bars and set aside.
- Dissolve gelatine in boiling water and place in a hot water bath to prevent setting.
- Beat cream cheese and sugar until smooth and fully combined.
- Add peanut butter, caramel, salt, and vanilla extract. Mix for 30 seconds.
- Scrape bowl sides and base. Add cream and mix for 30 seconds.
- While mixing, slowly add the warm gelatine mixture.
- Continue mixing until well incorporated and the mixture starts to thicken.
- Spoon half the filling onto the chilled base, scatter diced Snickers, and top with the remaining filling.
- Smooth the tops with an angled spatula and freeze overnight.
Chocolate Topping
- Melt chocolate in the microwave in 20-second intervals, stirring each time.
- Stir in oil until fully incorporated. Let cool for 5 minutes before using.
Assembly:
- Remove cheesecakes from freezer and silicone molds.
- Drizzle with or dip in chocolate topping while still frozen.
- Place on a serving plate and refrigerate while making the cream topping.
Cream Topping
- Whip cream, powdered sugar, and peanut butter until thickened (do not overmix).
- Pipe or spoon the cream onto the cheesecakes.
- Garnish each with a slice of Snickers.
- Refrigerate to thaw for about 2 hours before serving.
NOTES
- Ensure the gelatine is fully dissolved to avoid lumps in the filling.
- Freeze the cheesecakes for at least 6 hours if overnight freezing isn't possible.
- Use good-quality dark chocolate for the topping for the best flavor.
- Overmixing the cream can cause it to split; mix just until thickened.
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