I’ve said it before, I love things made in mini muffin tins. Especially cheesecake. Cheesecake bites. When I saw this recipe I had to make it. Combining cheesecake, my favorite dessert, with Snickers, my favorite candy bar? Someone was channeling my favorite foods into one or two bites! Woot!
Recently we had a family gathering and it was a good time to do a test run for this recipe. Ignoring my rule of not making new things for company, I dove in and made them. I made them ahead of time and served them for dessert a few days later. Afterwards when I sent the bulk of the baking home, divided up between the two kids, I forgot the Snickers Cheesecake Bites were in the freezer. Did I really “forget” them? I’m not sayin’. I will say someone has a 2-3 month supply of them in her freezer to nibble on.
I saw the recipe on one site, and followed it back to another site that made them in mini pans. The Capitol Baker’s looked way better than mine did. I think there was a trick I didn’t learn until it was too late.
Mixing the graham crumbs, butter and sugar was the first step. That done, I used a cookie scoop to fill 60 mini muffin cups. I used my tart tamper to press the crumbs on the bottom of the cups.
Next I beat the cream cheese and sugar for several minutes until it was fluffy and smooth, scraping the sides down a few times.
I added the eggs and vanilla, and beat it again until fully blended.
Finally I added the caramel syrup and beat it just until mixed.
I had put the tins into the oven to toast the graham crusts, until the edges had browned.
I used a larger cookie scoop to add the cheesecake batter to the cups, then diced up the Snickers bars and added two chunks to the top of each cup. I think this was my mistake; since the recipe didn’t say how to add them, I used two. I think one would have been better and prevented the mess I had.
I slid the pans into the oven and baked them for 23 minutes. By that time several of the cups had risen, dumped out some of the melted Snickers, and the chocolate was burning on the floor of my oven. Not a pleasant smell, and the smoke detector didn’t like it either. It squealed.
I continued to bake the tins of cheesecakes, pushing the Snickers in the center and hoping for the best. They all managed to rise up and slide out a bit, but I was able to push them back into the cups when they were still warm from the oven.
My suggestion would be to cut the Snickers into 4 pieces as I had, but only use one piece in each cup. The chocolate might not try to run for freedom on you.
I ran a knife around the outsides of the cheesecakes to remove them from the pan once they’d cooled, and stored them in the freezer until I needed them.
The cheesecake bites were delicious, so creamy and sweet. The chewy bit of candy bar was a good touch and I didn’t see a need to drizzle them with caramel and whipped cream, which I listed as optional. There is already so much goodness in these bites, it wasn’t missed.
Snickers Cheesecake Bites
Crust: (See note below, I’d cut this in half next time)
2 3/4 cups graham cracker crumbs
8 Tbsp butter, melted
3 Tbsp sugar
2 cups chopped Snickers Bars
16 oz. cream cheese, at room temperature
1 cup sugar
1 Tbsp. vanilla extract
3 Tbsp caramel sauce (plus more for garnish)
Whipped Cream (for garnish, optional)
Preheat the oven to 350 degrees F.
Unwrap and chop the mini Snickers bars into fourths and place into a bowl and set aside for later.
In a mixing bowl, add graham cracker crumbs, sugar, and melted butter and stir to combine.
Place a small scoop of crumbs into each mini muffin tin and press down using a tart tamper or small flat object such as a shot glass.
Bake for 5 minutes or until just browned. Remove from the oven.
In a large bowl, beat the cream cheese and sugar until smooth and creamy with an electric or stand mixer.
Beat in the eggs and vanilla until well combined, scraping the sides of the bowl several times.
Beat in the caramel sauce until well combined.
Fill the cups about 2/3 full with the cheesecake mixture then top with 1/4 of a mini Snickers Bars.
Bake for 23-26 minutes or until cheesecake edges are just starting to brown and the centers are nearly set. Remove and let cool completely.
While still warm, loosen all of the edges with a plastic knife to make for easier removal from pan.
Refrigerate once cooled then top with caramel sauce and whipped cream when served, if desired.
Made 60 cheesecake bites