Mini Peanut Butter and Snickers Cheesecakes
For the crust:
1 cup graham crackers crumbs
2 tbsp. sugar
1/8 tsp. salt
3 tbsp. unsalted butter, melted
For the Filling:
8 oz. cream cheese, softened (can use 1/3 less fat if desired)
1/4 cup creamy peanut butter
1/2 cup sugar
2 tbsp. heavy cream (or fat free half & half)
1/8 tsp. salt
1/4 tsp. vanilla
6 Fun Size Snickers Candy Bars, chopped
For the Topping:
1/2 cup semi-sweet chocolate chips
1 tbsp. heavy cream (or fat free half & half)
3 Fun Size Snickers, chopped
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray, set aside.
Crush the graham crackers in a food processor or by hand. In a medium sized bowl, add graham cracker crumbs, sugar & salt. Stir to combine. Pour in melted butter and stir until all crumbs look slightly moist. Place 1 tablespoon of crumbs into each muffin tin, and press down until compacted. Bake crust for 10 minutes. Remove from oven and reduce oven temperature to 300 degrees.
Meanwhile, in the bowl of a stand mixer beat together the cream cheese and peanut butter on medium speed until smooth. Scrape down the sides to ensure it is all incorporated. Turn speed to low and add in egg, cream, vanilla, sugar & salt. Mix until fully incorporated. Remove bowl from stand mixer and stir in chopped snickers. Spoon the cheesecake batter over the crust, distributing evenly (each will be about 2/3 full).
Bake for approximately 20 minutes, until cheesecakes are set in the middle. Let cool in the pan on the counter for 30 minutes to an hour.
Once cooled, run a butter knife around the outside edge of each cheesecake and pop it out.
For the topping, melt chocolate chips in a microwave safe container in 30 second intervals, until melted & smooth. Stir in cream and continually stir until smooth & glossy. Spoon the ganache over the cheesecakes and top with additional chopped snickers.
Place cheesecakes in refrigerator for approximately 30 minutes until ganache has set. Serve & enjoy! Store in an airtight container in the refrigerator.