Mini Snickers Cheesecakes

Ingredients

• 24 Chocolate Oreo cookies (Finely crushed)
• 0.25 cup Butter (Melted)
• 16 oz Cream cheese (Softened)
• 0.5 cup White granulated sugar
• 0.25 cup Sour cream
• 3 tbsp Creamy peanut butter
• 1 tsp Vanilla extract
• Salt (A pinch)
• 2 Large eggs
• 11 oz Caramels
• 0.25 cup Heavy whipping cream (For the caramel peanut layer)
• 1 cup Salted peanuts (For the caramel peanut layer)
• 6 oz Semi-sweet chocolate (For the ganache)
• 0.333 cup Heavy whipping cream (For the chocolate ganache)
• 1 tbsp Butter (Added to the melted chocolate)
• 12 Mini Snickers bars (Cut each into a few pieces for topping; quantity estimated for 12 cheesecakes)

Steps

1. 1

   Line all 12 cups of a muffin tin. Crush 24 chocolate Oreos finely in a mini food processor or in a resealable bag.

2. 2

   Add the melted butter to the finely crushed Oreos and mix until evenly combined.

3. 3

   Use about 1 tablespoon of the Oreo mixture in each lined muffin cup. Press the mixture down with a small cup to form the crusts.

4. 4

   Bake the crusts at 325°F (163°C) for 7–10 minutes, until set. Remove them from the oven and let them cool.

5. 5

   While the crusts cool, mix the softened cream cheese and granulated sugar until smooth.

6. 6

   Add the sour cream, peanut butter, vanilla, and pinch of salt. Mix until incorporated.

7. 7

   With the mixer on low, add the two eggs and mix until the cheesecake batter is combined.

8. 8

   Portion the cheesecake batter into the cooled crusts using a medium-sized scoop.

9. 9

   Bake the filled cheesecakes at 325°F (163°C) for 18–20 minutes. The edges should be set while the centers remain a little wobbly.

10. 10

    Let the cheesecakes cool on the counter for 30 minutes.

11. 11

    Refrigerate the cheesecakes for 2 hours, until completely chilled.

12. 12

    To make the caramel peanut layer, place the caramels and heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until melted and smooth.

13. 13

    Add the salted peanuts to the melted caramel and stir to combine.

14. 14

    Place a small amount of the caramel-peanut mixture on top of each chilled cheesecake.

15. 15

    For the chocolate ganache, place the semi-sweet chocolate and heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until smooth.

16. 16

    Add the butter to the melted chocolate and stir until combined.

17. 17

    Use a spoon to place a thin layer of ganache on top of each cheesecake.

18. 18

    Cut each mini Snickers into a few pieces and place the pieces on top of the cheesecakes.

Notes

The transcript does not specify the exact number or size of mini Snickers bars used for topping; 12 bars is an estimate for one piece per cheesecake. The recipe is described as suitable for birthdays or family gatherings.

Nutrition per serving

• dessert
• cheesecake
• American
• baked
• individual desserts
• chocolate
• peanut butter
• make-ahead