Saturday, 28 March 2015

Mini snicker cheesecake


This cheesecake is easy to make & lush. Since it's a mini cheesecake you can have more than one !!


  • 14-16 Oreo cookies
  • 35g unsalted butter, melted
Cheesecake filling:
  • 340g cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature 
  • 1 tsp vanilla extract
  • 3 tbsp double cream
  • 3 snickers, chopped into small pieces
Chocolate ganache filling:
  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup double cream
Caramel topping:
  • 1/2 cup brown sugar
  • 1/4 cup double cream
  • 35g unsalted butter
  • 1/2 tsp vanilla extract 
  • Pinch of salt
  • 1 snickers, chopped coarsely for topping


Preheat oven to 180C/160C for fav oven 

In a food processor pulse the Oreo cookies till fine crumbs. Transfer cookie crumbs to a bowl then add the melted butter. Mix well till the crumbs are well coated with the butter. 

Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners.  Press the crumb firmly into the bottom of the liners, first using your finger and then using back of a measuring cup.

Bake the crust at 180C/160C for fan oven for 4-5 minutes. Set aside to cool.

Cheesecake filling :

Chop the snickers bar into small pieces. Take softened cream cheese in a bowl. Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, about 3-5 minutes, scrapping from the sides as required. There shouldn't be any lumps.

Add the egg one at a time, mixing well after each addition .

Once egg are mixed, add in the double cream, granulated sugar and vanilla extract. Beat the mixture on medium speed until it completely smooth. 

Stir in the chopped snickers.

Using an ice cream scoop, fill the cupcake liners with the cheese cake batter. The liners should be almost full.

Bake at 180C/160C fr fan oven for 20-22 minutes or until the center looks set. The center might be a little wobbly. 

Let the cheese cake cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for another 30 minutes  and the place them in the refrigerator for 2-4 hours to set. 

Chocolate ganache filling:

Once the mini cheese cake are set and chilled, start making the ganache. Heat the double cream in a pan on medium low heat. As soon as the cream starts simmering (not boiling) remove it from heat and pour it over the semi-sweet chocolate chips. Set aside for 3-4 minutes. Then take a spoon and whisk the mixture till the chocolate and cream are mixed together completely. 

Caramel topping :

Add brown sugar, double cream and unsalted butter in a pan on medium heat. Whisk till all melted and smooth. Let the sauce simmer on medium heat.

After 3-4 minutes the caramel sauce will thicken and that's when you remove the pan from the heat and set aside. 

To serve:

To assemble the mini cheesecake, take them out from the refrigerator and spoon the chocolate ganache in the center of each cheese cake.

Drizzle some caramel sauce and then place a few chopped snickers pieces on top. 

Keep the cheese cake refrigerated. 

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