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–+ servings
zona cooks logo image with a chef hat icon.
a top down view of a small pie pan filled with chocolate crust, creamy filling, caramel sauce drizzle, chocolate ganache drizzle, and peanuts.

Mini Snickers Cheesecake Recipe

Zona House
Mini Snickers Cheesecake is super decadent and rich with a vanilla no-bake cheesecake center topped with drizzled chocolate, salted caramel sauce, and peanuts all nestled in a baked chocolate cocoa crust. The center will still be creamy and not set up like most cheesecakes. It's more like a creamy Snickers pie.
5 from 6 votes
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 2
Calories 513 kcal

Equipment

Ingredients

For the chocolate crust ingredients

  • ¼ cup flour
  • 1 Tablespoon granulated sugar
  • ⅛ cup unsweetened cocoa powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon vanilla extract
  • 2 Tablespoons unsalted butter

For the filling

  • 3 ounces cream cheese (room temperature)
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon vanilla extract
  • ⅛ cup heavy whipping cream

For the chocolate ganache sauce

  • 1 Tablespoon chocolate chips
  • ½ teaspoon confectioner’s powdered sugar
  • ¼ teaspoon cooking oil

For assembly

  • 1 Tablespoon salted caramel dessert topping
  • 1 Tablespoon salted peanuts

Instructions
 

For the crust

  • Preheat oven to 375 degrees F and get out a 6-inch pie pan.
  • Place flour, sugar, cocoa powder, and baking soda in a bowl, and whisk to combine.
  • In a small bowl, melt the butter for about 20 seconds in the microwave.
  • Add vanilla extract and melted butter to the flour mixture and mix until it forms a dough.
  • Transfer dough to pie pan and press evenly into the bottom and up sides of the pan.
  • Use a fork to poke holes in the crust for steam to escape.
  • Bake crust for 8–10 minutes. Allow to cool in pan for 15 minutes.

For the filling

  • In the bowl of a KitchenAid stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
  • Add the granulated sugar and mix on low speed for about 30 seconds then turn the speed up to medium and continue mixing for about 2 minutes.
  • Add the vanilla and mix on medium speed for about 1 minute.
  • Switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thickened. Place in the refrigerator until ready to use.

To assemble

  • In a microwave safe bowl, microwave chocolate chips, powdered sugar, and oil in 15-second increments until melted and combined, about 45 seconds, and set aside.
  • Fill the cooled crust with the cheesecake batter.
  • Add a drizzle of caramel sauce on top of the cheesecake.
  • Drizzle the chocolate sauce over the pie.
  • Sprinkle the salty peanuts on top.
  • Refrigerate for 2-4 hours. The center will still have a slight jiggle.
  • Cut the pie in half to serve.

Video

Notes

  • Store leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition

Serving: 1Calories: 513kcalCarbohydrates: 42gProtein: 8gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 91mgSodium: 270mgPotassium: 219mgFiber: 3gSugar: 25gVitamin A: 1165IUVitamin C: 0.2mgCalcium: 82mgIron: 2mg
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