Mini Snicker's Cheesecakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1/2 cup Snicker's plus more to top the cheesecakes

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 4 tbsp Butter
  • 2 8 oz packages Cream cheese

Found on thefirstyearblog.com

Description

Ingredients

• 1 & 1/2 cups graham cracker crumbs
• 4 tbsp melted butter
• two 8 oz packages cream cheese, softened
• 1/3 cup sugar
• 1 tsp vanilla extract
• 2 eggs, added one at a time
• 1/2 cup chopped snickers plus more to top the cheesecakes (feel free to add more chopped snickers as you see fit)

Directions

• Crust Preheat the oven to 350º F. Line a regular sized muffin pan with 12 muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake. Cheesecake In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes. Beat in the sugar and vanilla extract until smooth. Beat in the eggs, one at a time. Then add the chopped snickers pieces, mix with a spatula. Place a little more than 2 tbsp of cheesecake batter in each muffin cup. Top the cheesecakes with additional chopped snickers if desired. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.