These 7-ingredient mini Snickers cheesecakes are simple to make in a standard muffin pan. They’re perfect for serving a crowd and can be prepped and baked in about 30 minutes (plus chilling time).
Great recipe 👌! I made a batch of Snickers and a batch using Kit Kats. My family loved them! Thank you!
-Sarah
Mini cheesecakes are like cupcakes: everything you love about a full-sized cheesecake in a smaller, hand-friendly portion.
One big advantage of mini cheesecakes is the ratio of crust to filling — if you love crust, these will not disappoint.
Tools to Make Mini Cheesecakes in a Cupcake Pan
- Standard-size muffin pan
- Paper muffin / cupcake liners
Making individual cheesecakes in a muffin pan scales down a classic cheesecake recipe and removes the need for a water bath. Mini cheesecakes also bake faster and require no special equipment.
Mini Snickers Cheesecake Ingredients
This recipe uses just a few simple ingredients.
- Cream cheese: 16 oz (two 8 oz packages) full-fat cream cheese, room temperature.
- Sugar: helps balance the tang of the cream cheese (about 1/3 cup).
- Vanilla extract: 1 teaspoon to boost flavor.
- Eggs: 2 large eggs, added one at a time; over-beating eggs can introduce air and cause cracking or sinking.
- Chopped Snickers: about 1/2 cup folded into the batter, plus extra for topping.
- Crust: graham cracker crumbs and melted butter (1 1/2 cups crumbs and 4 Tbsp melted butter).
How to Make Mini Cheesecakes in a Muffin Pan
- Preheat oven to 350°F (175°C) and line a standard muffin pan with 12 paper liners.
- Mix graham cracker crumbs with melted butter until the texture resembles coarse sand. Place about 1 Tbsp plus 1 tsp of crust in each liner and press firmly to form the base.
- Pre-bake the crust for 5 minutes, then let the pan cool while you make the filling.
- Beat the room-temperature cream cheese until smooth, then add sugar and vanilla and beat until combined.
- Add the eggs one at a time, mixing just until incorporated (avoid over-beating).
- Fold in the chopped Snickers with a spatula.
- Divide the batter evenly among the liners (about a little more than 2 Tbsp per cup). Top with extra chopped Snickers if desired.
- Bake for 15–17 minutes, or until the centers are just slightly jiggly when you gently shake the pan.
Total Time Required
- 4 minutes to prep the crust
- 5 minutes to pre-bake the crust
- 5 minutes to prepare the cheesecake batter
- 20 minutes baking time (approx.)
- At least 2–4 hours refrigeration before serving; overnight chilling is best for texture and flavor.
How to Tell When Mini Cheesecakes are Done Baking
Use the jiggle test: the center should still jiggle slightly while the edges appear set and a bit puffed. If the center is stiff, the cheesecake may be overbaked and dry.
How to Cool Mini Cheesecakes
After baking, remove the pan from the oven and allow it to cool to room temperature. Then loosely cover the pan with plastic wrap and chill in the refrigerator for at least a few hours or overnight to firm up the texture.
Why Did My Mini Cheesecakes Sink?
The most common reason cheesecakes sink is over-beating the eggs, which introduces air. Add eggs one at a time and mix only until just incorporated. After all eggs are added, limit mixing to 30–60 seconds to reduce air in the batter.
Tips
- Bring cream cheese to room temperature for a smoother batter and easier mixing.
- Add eggs last, one at a time, and avoid over-mixing to prevent cracks and sinking.
- Chill the cheesecakes thoroughly before serving for the best texture and flavor.
For an extra touch, drizzle caramel and chocolate sauce over the tops just before serving.
How to Freeze Mini Cheesecakes
- Cool the cheesecakes completely before freezing.
- Place ungarnished cheesecakes on a baking sheet and freeze uncovered until solid.
- Wrap each cheesecake in foil, place in a zip-top bag, and freeze for up to 4 months. Thaw in the refrigerator overnight before serving.
- Add toppings like caramel or extra chopped Snickers after thawing.
Snickers are a favorite candy, and their combination with creamy cheesecake makes these mini desserts hard to resist.
More Cheesecake Desserts
- Mini Cheesecakes with Reese’s Peanut Butter Cup Bottom
- Mini Coffee Cheesecakes
- No-Bake Cheesecake
- Chocolate Cheesecake
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Mini Snicker’s Cheesecakes
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Equipment
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Muffin Pan
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Mixing Bowl
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Spatula
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Electric Mixer
Ingredients
Crust
- 1 ½ cups (170g) graham cracker crumbs
- 4 Tbsp (57g) melted butter
Cheesecake
- 16 oz (452g) full fat cream cheese, room temperature
- ⅓ cup (66g) sugar
- 1 tsp vanilla extract
- 2 large eggs, added one at a time
- ½ cup chopped Snickers (plus extra for topping)
Instructions
Crust
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Preheat the oven to 350ºF (175ºC).
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Line a 12-cup muffin pan with paper liners.
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Combine graham cracker crumbs and melted butter until the mixture resembles coarse sand.
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Put about 1 Tbsp plus 1 tsp of crumbs into each liner and press down firmly (use the bottom of a measuring cup).
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Bake the crust for 5 minutes, then remove and cool while you prepare the filling.
Cheesecake
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Beat the cream cheese until smooth, 2–3 minutes.
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Beat in the sugar and vanilla until combined.
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Add eggs one at a time, mixing just until incorporated.
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Fold in chopped Snickers with a spatula.
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Spoon a little more than 2 Tbsp of batter into each crust-lined cup and top with extra candy if desired.
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Bake 15–17 minutes, until centers are just slightly jiggly.
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Cool to room temperature, then refrigerate at least 2–4 hours or overnight before serving. Loosely cover when refrigerating overnight.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.
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