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Snickers Cheesecake Bites with crushed pretzel crust, creamy cheesecake topped with bits of Snickers candy and drizzled with caramel and chocolate ganache for the ultimate sweet-salty treat.

overhead view of cheesecake bites topped with chopped snickers candy and drizzled with chocolate

These Snickers Cheesecake Bites are the ultimate dessert treat blending one of my favorite candy bars – Snickers – with a favorite dessert – cheesecake – for one of the best desserts around.

Overhead view of cheesecake bites on wire baking rack.

Snickers and cheesecake may just be one of the best combos out there and when you combine that with a salty pretzel crust it takes this easy dessert to the next level.

What’s in Snicker’s Cheesecake Bites?

  • full size Snickers candy bars chopped
  • crushed pretzels
  • brown sugar
  • butter
  • cream cheese
  • vanilla
  • granulated sugar
  • peanut butter
  • egg
  • semi sweet chocolate chips
  • milk
  • caramel ice cream topping (jar)
  • 12 cup mini muffin tin
  • 12 paper liners mini size

Side view of cheesecake bite with bite taken out of it.

How to make Snickers Cheesecake Bites:

NOTE: you may use a full size muffin tin for this recipe yielding 9-10 cheesecakes.

The Crust:

Preheat the oven to 350 degrees then line the muffin tin with papers coarsely chop the snickers candy bars then set both aside.

Crush the pretzels to crumbs using either a food processor or add to a zip-top bag and crush with a rolling pin then transfer to a small bowl.

Pour the melted butter over the top of the pretzel crumbs, add the sugar and blend then divide the pretzel mixture between the cups using the back of a measuring spoon to gently press into the bottom of the liner.

The Filling:

Bring the cream cheese to room temp before you start making the filling.

Add the room temperature cream cheese, vanilla, granulated sugar and peanut butter to a medium bowl. Cream together using a hand mixer then fold in the egg and blend completely.

Using a spoon, blend about half of the coarsely chopped Snickers into the mix by hand. Reserve the remaining candy topping until after the cheesecakes are baked.

Divide the cheesecake mixture between the cups (they should be almost full) and bake at 350° for 12-15 minutes or until the edges are set and there’s only a slight jiggle in the center. Remove from the oven to cool.

cheesecake bites topped with chopped snickers candy and drizzled with chocolate

To make the ganache, pour the chocolate chips and 2 tablespoons of the milk (more may be added as needed) into a microwave safe bowl. Heat on high 30 seconds then stir. If the chips aren’t all melted microwave a few more seconds until the ganache is smooth and a consistency that will let you drizzle it easily.

mini cheesecake bites topped with caramel and bits of Snickers candy

Finishing the cheesecakes:

Once the cheesecakes are completely cooled, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate 2 hours up to overnight.

Enjoy!

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overhead view of cheesecake bites topped with chopped snickers candy and drizzled with chocolate

Snickers Cheesecake Bites

Bite size cheesecakes with crushed pretzel crust topped with chopped Snickers candy.

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Course: Dessert

Cuisine: American

Keyword: snickers cheesecake bites, mini snickers cheesecake bites, snickers cheesecake, cheesecake bites

Prep Time: 20 minutes

Servings: 6

Ingredients

The Crust:

  • 1 cup pretzels crushed
  • 3 tablespoons butter melted
  • 1 tablespoon granulated sugar

The Filling:

  • 8 ounce cream cheese block softened to room temperature
  • 1/4 cup . granulated sugar
  • 2 tablespoons peanut butter
  • 1/2 teaspoon vanilla
  • 1 large egg

Toppings:

  • 3 full size Snickers candy bars coarsely chopped
  • 1/3 cup semi sweet chocolate chips
  • 2-4 tablespoons milk
  • 3 tablespoons caramel ice cream topping jar

Instructions

  • NOTE: you may use a full size muffin tin. Recipe will yield 9-10 cheesecakes.

  • Preheat the oven to 350 degrees then line the muffin tin with papers and set aside.

  • Coarsely chop the snickers candy bars then set then aside as well.

  • Crush the pretzels to crumbs using either a food processor or add to a zip-top bag and crush with a rolling pin then transfer to a small bowl.

  • Pour the melted butter over the top of the pretzel crumbs, add the sugar and blend then divide the pretzel mixture between the cups using the back of a measuring spoon to gently press into the bottom of the liner.

  • Add the room temperature cream cheese, vanilla, granulated sugar and peanut butter to a medium bowl. Cream together using a hand mixer then fold in the egg and blend completely.

  • Using a spoon, blend about half of the coarsely chopped Snickers into the mix by hand. Reserve the remaining candy topping until after the cheesecakes are baked.

  • Divide the cheesecake mixture between the cups (they should be almost full) and bake at 350 degrees, 12-15 minutes or until the edges are set and there’s only a slight jiggle in the center. Remove from the oven to cool.

  • To make the ganache, pour the chocolate chips and 2 tablespoons of the milk (more may be added as needed) into a microwave safe bowl. Heat on high 30 seconds then stir. If the chips aren’t all melted microwave a few more seconds until the ganache is smooth and a consistency that will let you drizzle it easily.

  • Once the cheesecakes are completely cooled, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate 2 hours up to overnight.

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