These bite-size Oreo crusted vanilla cheesecakes are loaded with chunks of Snickers and topped with chocolate ganache, caramel, and even more Snickers for an indulgent treat. On their own, Snickers are the perfect marriage of caramel, chocolate, and peanuts. Combine that with a rich, thick, and creamy cheesecake and you get a decadent dessert that's pure heaven.
Makes 12 mini cheesecakes
Ingredients
Oreo Cookie Crust
12 Oreo cookies
2 Tbsp salted butter, melted
Vanilla Cheesecake
12 oz cream cheese, room temperature
½ cup granulated sugar
1 Tbsp all-purpose flour
2 large eggs
½ cup full-fat sour cream
1 tsp pure vanilla extract
4 Snickers bars, chopped (+ more for topping)
Chocolate Ganache
½ cup semi-sweet chocolate chips
¼ cup heavy cream
Caramel
½ cup light brown sugar, packed
¼ cup heavy cream
3 Tbsp salted butter
½ tsp pure vanilla extract
Directions
Oreo Cookie Crust
Preheat oven to 325°F.
Place the Oreos in a food processor and crush to fine crumbs. Place in a medium bowl and stir in the melted butter until the crumbs are evenly coated.
Line a cupcake pan with paper liners. Evenly distribute the crust mixture into the 12 cupcake liners. Use your fingers to press the crust firmly into the bottom of each liner.
Bake the crusts for 5 minutes, then set aside to cool.
Vanilla Cheesecake
In a large bowl, use an electric mixer to beat the cream cheese, sugar, and flour until well combined and smooth, about 3-4 minutes.
Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Add the sour cream and vanilla extract and beat on low speed until incorporated.
Gently stir in the chopped Snickers.
Evenly distribute the cheesecake batter among the 12 cupcake liners. The liners should be almost full.
Bake the cheesecakes for 20-22 minutes, or until the centers are set. (It's better to slightly underbake the cheesecakes than to overbake them.) Allow the cheesecakes to cool in the pan for 30 minutes. Then remove the cheesecakes to a wire rack and allow them to cool for an additional 30 minutes. Then place the cheesecakes in the refrigerator for 2-4 hours until chilled and completely set.
Chocolate Ganache
Place the chocolate chips in a small bowl and set aside.
In a small saucepan, heat the heavy cream over medium-low heat. Once the cream starts to simmer, remove the pan from the heat and pour it over the chocolate chips. Cover the bowl tightly with plastic wrap and let it sit undisturbed for 5 minutes.
Remove the plastic wrap and whisk the mixture until the chocolate is smooth and velvety.
Caramel
In a small saucepan, heat the sugar, heavy cream, and butter over medium heat whisking until the sugar has melted.
Once the sugar has melted, stop whisking and allow the mixture to simmer for 3-4 minutes until the caramel thickens and turns golden brown. Remove the pan from the heat and set aside.
Mini Snickers Cheesecake Assembly
Remove the cheesecakes from the refrigerator. If desired, remove the paper liners.
Place a spoonful of chocolate ganache in the center of each cheesecake. Place a few pieces of Snickers on top of the ganache, gently pressing the Snickers into the ganache. Then drizzle some caramel over each cheesecake.
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