Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.

Divide the crust mixture evenly among the cupcake liners. Press the crumbs firmly into the bottom of each liner using the back of a spoon or a small glass.

Bake the crusts for 5 minutes, then remove from the oven and allow them to cool slightly while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue mixing until fully combined.

Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract, sour cream, and peanut butter until smooth.

Fold in the chopped Snickers bars gently with a spatula.

Avoid overmixing the batter, as too much air can cause cracks in the cheesecakes.

Step 3: Fill and Bake

Spoon the cheesecake filling evenly over the prepared crusts. Fill each liner about ¾ full.

Bake for 18–22 minutes or until the centers are just set but still slightly jiggly.

Turn off the oven and crack the oven door slightly. Let the cheesecakes cool inside the oven for 10 minutes to prevent sinking or cracking.

Remove from the oven and let them cool completely at room temperature.

Step 4: Chill the Cheesecakes

Transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight for the best texture and flavor.

Chilling helps the cheesecakes firm up and develop their creamy consistency.

Step 5: Add the Toppings

Before serving, drizzle caramel sauce and chocolate sauce over each cheesecake.

Top with chopped Snickers bars, roasted peanuts, and a swirl of whipped cream.

Serve chilled and enjoy every decadent bite.

Tips for Perfect Snickers Cheesecakes

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