Just a fair warning – I will be posting multiple versions of my favorite mini cheesecake bites recipes. Because they are SO good and such a crowd pleaser for any party or get-together! I started off wanting to make a version I’ve made a million times, but then I started craving a Snickers bar. I honestly can’t tell you the last time I had a one. I think it might have been 3 years ago (I know, crazy – but I really try not to eat processed foods) and I bought it out of the vending machine at work, promptly ate it, said hi to like five people leaving my office, only to realize (later) I had chocolate on my forehead (no idea to this day how that happened). First impressions die hard. Anyway – these bites will definitely satisfy that Snickers craving, and although I can’t sit here and say they are a “healthy” dessert, they are made with good ingredients and mini in size. So, there’s that! And sometimes, at the end of a long week, you just need a glass of red wine, some great friends, and one (*five) of these sweet treats! Crunchy cookie crust, sweet chocolate cheesecake, roasted salted peanuts and a caramel dessert drizzle – all mini sized! SO good – enjoy! 🙂

Makes Around 3 Dozen Minis

*Cupcakes do Chill After Baking for Best Taste*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 350°F

Mini Cupcake Tin (I have this one)

Cupcake Liners (I have these ones)

Food Processor

Tart Tamper (I have this one)

Stand Mixer or Hand Mixer

Mixing Bowl

Measuring Spoons

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

20 “Oreo” Style Cookies (I used these Chocolate Sandwich Cremes)

4 Tablespoons Unsalted Butter, Melted & Cooled

8 Ounces Cream Cheese (1 Package), At Room Temperature

1/4 Cup Sugar

1 Large Egg

1 Tablespoon Cocoa Powder

1/8 Teaspoon Pink Himalayan Salt (or Salt of Choice)

1/4 Cup Chocolate Chips

Jar of Caramel *For Stuffing/Drizzling (I used S&F Caramel Sea Salt Sauce)

1 Cup Roasted and Salted Peanuts *For Topping

Instructions:

1. Preheat the oven to 350°F.
2. Place liners in non-stick cupcake tin.
3. Combine chocolate sandwich cookies and melted butter in food processor, chop/mix together until a fine mixture results.
4. Place 1 teaspoon of mixture in each cupcake liner, use hands or tart tamper to press down and form a base “crust”. *Remaining mixture will be used to top.
5. Once all cupcake tins have a base crust, pop them in the oven for five minutes.
6. While this is baking, combine cream cheese, sugar, egg, cocoa powder, and salt in mixing bowl, then mix to evenly combine. *Don’t worry if there is still little pieces of cream cheese throughout, it’ll all combine together nicely in the final product!
7. Once crusts are done (*leave the oven on), let cool 5 minutes and then add 1 heaping teaspoon of chocolate cream cheese mixture in each crust. Use a spoon to spread the mixture evenly over the tops.
8. Next, top the cream cheese mixture with 1/4 teaspoon of caramel (*when this bakes, it crisps and becomes nice and chewy) and stick a chocolate chip in the center (just adds a little extra chocolate). Sprinkle the top with 1/2 teaspoon of the chocolate cookie mixture.
9. Bake this for 10 minutes and remove from the oven and let cool for 5 minutes.
10. Top each mini bite with preferred amount of roasted and salted peanuts, then drizzle with preferred amount of caramel.
11. These bites are best chilled, so allow to cool to room temperature and then place in the refrigerator for an hour or more.
12. Enjoy cold! 🙂

*Leftovers keep in sealed container in refrigerator for 5 days.*