Description
These Snickers Cheesecake Bites are a deliciously decadent dessert featuring a rich cocoa crust, creamy cheesecake filling swirled with salted caramel, and chopped Snickers for a perfect balance of chocolate, caramel, and peanut flavors. Miniature and easy to enjoy, they are perfect for parties or a sweet treat any time.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter, softened
- 1 cup sugar
- 2 large egg yolks
- 2 tbsp whole milk
- 2 tsp pure vanilla extract
Cheesecake Filling
- 2 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 1/2 cup sour cream
- 3/4 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 2 large eggs
- 1 tbsp salted caramel sauce
- 2 regular size Snickers bars, chopped (set aside half for topping)
Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 cup caramel sauce
Instructions
- Prepare the crust: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt. In a separate large bowl, cream the softened unsalted butter with sugar until light and fluffy. Add in the egg yolks, whole milk, and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
- Form crust base and bake: Press the dough evenly into the bottoms of a greased or lined mini muffin pan to create the crust base for each cheesecake bite. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until slightly set. Remove from oven and allow to cool slightly.
- Make the cheesecake filling: Beat the softened cream cheese and sugar together until smooth and creamy. Mix in sour cream, vanilla extract, salt, and eggs until fully incorporated. Fold in the salted caramel sauce and half of the chopped Snickers pieces gently.
- Assemble and bake cheesecakes: Spoon the cheesecake filling over each crust base in the mini muffin pan, filling almost to the top. Bake at 350°F (175°C) for about 20 minutes or until the centers are just set and edges lightly golden. Remove from oven and allow to cool completely, then refrigerate for at least 2 hours to firm up.
- Prepare the chocolate ganache topping: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth and glossy.
- Finish and serve: Drizzle the chocolate ganache and caramel sauce over each chilled cheesecake bite, then sprinkle the remaining chopped Snickers bars on top. Serve chilled and enjoy!
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Allow the cheesecake bites to chill well in the refrigerator for best texture and flavor.
- Use mini muffin pans or silicone molds for easy removal of the cheesecake bites.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a nut-free option, substitute Snickers with chopped chocolate bars without nuts.
