Mini Snickers Cheesecakes

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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. The diced Snickers bars inside add a delicious crunch and extra burst of flavor.

Prep Time 40

Freeze Time 6

Total Time 6 40

Servings Mini Cheesecakes

Calories 603kcal

Author Fay

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.

NUTRITION