Dessertscrazyforcrust3.7
Mini Snickers Cheesecakes
Mini Snickers Cheesecakes - easy cheesecakes made in a muffin pan with Oreo crust and a mini Snickers filling!
👥 12 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 20 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 12-cavity muffin pan with liners.
2
Place one cookie in the bottom of each liner. Unwrap and place one mini on top of each cookie. Reserve the remaining 6 minis for topping.
3
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
(226g) cream cheese (, room temperature)8 ounceslarge egg (, room temperature)1vanilla extract1 teaspoon
4
Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for ⏱️ 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least ⏱️ 4 hours or overnight.
5
Serve with a topping hot fudge and caramel and half of a Snickers mini. Store the cheesecakes in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Facts
calories
248 kcal
fat Content
15 g
serving Size
1 cheesecake
fiber Content
1 g
sugar Content
20 g
sodium Content
159 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
40 mg
carbohydrate Content
26 g
saturated Fat Content
7 g
unsaturated Fat Content
6 g
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