Mini Snickers Caramel Cheesecakes

My sister, Camille, found this recipe here and after one look at those babies, I knew we would have to make them! They were AMAZING!

Serves: 12

Mini Snickers Caramel Cheesecakes
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  • 2 c. chopped Snickers Bars
  • 2 1/2 c. graham cracker crumbs
  • 2 Tbl. granulated sugar
  • 5 Tbl. melted butter
  • 2 8oz packages softened cream cheese
  • 1 c. granulated sugar
  • 2 eggs
  • 1 Tbl. pure vanilla
  • 3 Tbl. caramel sauce


  1. Preheat oven to 350 degrees F.
  2. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
  3. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!
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48 Responses to “Mini Snickers Caramel Cheesecakes”

  1. Hi I made these today. They were delish!!! I didn't quite find the proportions right though. I had way too much of the crumb mixture and the batter overflowed from the cupcake tins. No worry's though! I will make them again. I will just make less crumbs and not fill the tins so high. Thanks so much for this recipe!! It was a big hit at my labor day get together!!
    I don't have a blog, but I do have a website. I would love it if you would come check it out!!!!!
  2. Anonymous
    I made these and they were definitely tasty but were a pain in the butt. There was way too much crumbs and when they were done they were so messy and hard to get out. The crumbs went everywhere and they were falling apart. It seems as though there should be something else with the crumbs that would help them stick to the sides more. The crumbs were too dry and crumbled right off. Nonetheless, they were tasty! There was a lot of batter left over so I decided to just make cheesecake cupcakes out of it. Minus the graham cracker crumbs ;-)
    • I had the same problem. The proportions aren't right. There is no way you need 2 1/2 cups of crumbs. I was able to fill a muffin pan, plus an 8x8 with the extra crumbs and cream cheese filling. I think the reason we had problems with the crumbs falling apart, is that we needed to use more butter for the amount of crumbs. These didn't taste as good as they looked...IMO! :)
  3. I agree with a couple of the other posters. It's like the crust mixture needs more butter or something. It was very crumbly and did not stay together when you took them out of the pan. I also had a lot of both the crust and the cheesecake mixture left over. Probably won't make again.
  4. For those of you having trouble with the mess do you think they would work in the metal liners for muffins. I have a cookie exchange every Christmas and thought I would try these. Every year whatever I make gets stolen by someone the next year so I always have to come up with new ones these look delish and would they work in a mini muffin pans or not. Just curious as I need 3 doz. of 3 different kinds lol.
  5. Heather
    These do not turn out at alllll! Disappointed! The measurements are totally off, the graham cracker crust did not form and stick to the base of the cupcake what so ever, I had no crust once there were done baking:( Won't make again, for the price of ingredients and time, not worth it.
  6. I just made these! I made a few adjustments based our above recommendations, and the cheesecakes turned great, and tasted WONDERFUL! First: I lined my muffin pan with aluminum cupcake liners. I would recommend aluminum over paper because they are easier to get out of the pan after baking! Second, I used 1 and 3/4 cup graham cracker crumbs instead of 2.5 cups and used a whole stick of butter (which is 8tbsp I believe) instead of 5. As noted in above comments, you will have more than enough supplies for 12, my batch made 18 (the more the merrier!). Also be aware that as they bake (for 24 mins) the will rise above the top of the liner, but they will sink back down towards the end of baking and more during cooling. If caramel gets baked to the pan, just take a knife along the edges right after removal from the oven!

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