Snickers Cheesecake Bites

Snickers Cheesecake Bites ~ decadent, sweet and salty blend starts with a pretzel crust filled with creamy candy-cheesecake drizzled with chocolate ganache and gooey caramel.

I love a really tasty dessert, but I’ve been known to eat a mediocre dessert or in an ‘emergency’ a handful of animal crackers to satisfy my sugar craving. These Snickers Cheesecake Bites are one of the best desserts around. I may have eaten one. . .or three today alone.

I used to make a full-size Snickers Cheesecake years ago that was a total show stopper but the days of full size anything in our house went by the wayside when we became empty-nesters. It’s much easier to share extras of single-serve or bite-size anything so I repurposed that cheesecake into these Snickers Cheesecake Bites ~ equally fabulous but just because they’re mini doesn’t mean you have to stop at one.

Ingredients

3 full size Snickers candy bars coarsely chopped
1 cup crushed pretzel sticks
2 tablespoons brown sugar
1/4 cup melted butter
6 ounces cream cheese room temperature
1/2 teaspoon vanilla
1/4 cup . granulated sugar
2 tablespoons peanut butter
1 egg
1/3 cup semi sweet chocolate chips
3-4 tablespoons milk
3 tablespoons caramel ice cream topping jar
12 cup muffin tin
12 paper liners

Instructions

Line the muffin tin with paper liners then preheat the oven to 325°.
Using either a food processor or zip-top bag, crush the pretzels into crumbs then add them to a medium size bowl. Pour in the melted butter and sugar and blend thoroughly.
Divide the pretzel mixture between the cups then using the back of a measuring spoon gently press onto the bottom of the liner.
Using a hand-held mixer blend the cream cheese, vanilla, granulated sugar and peanut butter together then fold in the eggs.
Stir about 2 1/2 of the coarsely chopped Snickers bars into the mix by hand. Set aside the remaining candy for garnish.
Divide the mixture between the cups (they should be almost full) and bake at 350 15-18 minutes. There may be a slight jiggle to them but they’ll continue to cook as they cool.
To make the GANACHE, pour the chocolate chips and milk into a microwave safe bowl and heat on high 30 seconds. Stir and 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. If necessary add more milk a teaspoon at a time.
Once the cheesecakes are completely cool, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate at least a couple of hours up to overnight.