Snickers: Minis Mix Chocolate, 1134 g

Product Information

SIMPLE PREPARATION: Despite their impressive appearance, these mini cheesecakes are surprisingly easy to make. The step-by-step instructions ensure that even novice bakers can create a stunning dessert.

Press the cookie crumbs down firmly with a rolling pin (the ends), or with a spoon to form an even layer. Set the prepared crust aside. I hope this post has helped you to find what you were looking for, you might also like the following articles too: Prepare a batch of my homemade salted caramel sauce. When it’s done, immediately stir in the peanuts. You can leave the peanuts whole or roughly chop them.For more chocolate taste, sift half a tablespoon cocoa powder into the cheesecake batter together with the flour and salt. You can also add 50g of chocolate chips into the batter after the cream like in this chocolate peanut butter cheesecake. Mix well. Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line the bottom with parchment rounds. Bring 6 cups of water to a boil, then carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top. Be sure to keep them in an airtight container to prevent any odors from infiltrating your sweet treats. This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below! 👩🏻‍🍳How to make Making the crust

For mini cheesecakes, this might be a little difficult as the surface of the cheesecakes is small. So suffice if you keep to the baking time as indicated in the recipe. These mini cheesecakes freeze extremely well. Make them ahead of time and keep them in the freezer to serve the next time company comes to visit. Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable* 🧾Substitution and variationsChill in the refrigerator for about 8 hours or preferably overnight. I like to just place a layer of paper towel on top to cover, so if the cheesecake “sweats” I can just dab it off. This is the type of cheesecake you find at The Cheesecake Factory. You know, the one decadent slice of pure sweetness that takes you a day or two to finish because you need breaks in between every few bites? That’s how it is for me, anyways. Keep these mini cheesecakes chilled in the refrigerator all the time. Make sure to store them in an airtight container to prevent from drying. They can last well for a good 5 days.

As you can see, a whole lot is going on here! This is the type of cheesecake that needs to be served in thin slices so you’re able to finish a slice in one sitting without passing out. Perfection! Use a butterknife to swirl both sauces together. Then pour remaining batter on top and swirl more chocolate an caramel sauce.

Snickers Bar Multipacks

Baking the Cheesecake: Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.