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Death By Chocolate Mini Cheesecake Pies
Death By Chocolate Mini Cheesecake Pies
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Impress guests with these decadent chocolate Snickers™ mini cakes, the ultimate make-ahead dessert.
Ingredients:
  • 48 chocolate wafer cookies, crushed (about 2 1/2 cups)
  • 6 tablespoons butter, melted
  • 2 teaspoons corn syrup or honey
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 tablespoons coffee-flavored liqueur, if desired
  • 6 oz chocolate (I like to use 60% cocoa chocolate bars), melted and cooled
  • 3/4 cup milk
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 6 oz semisweet chocolate chips, melted and cooled slightly
  • 20 to 24 Snickers™ fun-size candy bars, frozen and then chopped
Instructions:
  • Preheat your oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Mix the Crust ingredients in a small bowl. Divide the mixture among the cups and firmly press it into the bottom of each cup with your fingertips, ensuring the crumbs are tightly packed.
  • In a large bowl, use an electric mixer to beat cream cheese on medium speed until smooth. Gradually mix in granulated sugar until fluffy. Add vanilla and liqueur, then beat in eggs one at a time until well blended. Pour in cooled melted chocolate and beat until the batter is smooth and chocolatey. Mix in Bisquick until fully incorporated, then add milk and beat until the mixture is smooth and creamy.
  • Spoon batter into cups, filling them nearly to the top.
  • Bake for 30 to 35 minutes until the centers are firm. Let it cool for 15 minutes to allow the cheesecake centers to sink. Refrigerate in the pan for at least 45 minutes.
  • In a cold small bowl, whip the whipping cream on medium speed for 30 seconds, then increase the speed to high until stiff peaks form. Slowly mix in the powdered sugar. Set aside 3/4 cup of whipped cream in a separate bowl. Add all but 2 tablespoons of melted chocolate to the remaining whipped cream and beat until fully incorporated.
  • Take the cheesecakes out of the refrigerator and gently remove them from the pan using a butter knife. Peel off the wrappers, add a generous dollop of chocolate cream, a small dollop of whipped cream on top of each cheesecake. Before serving, decorate with chopped candy bars and a drizzle of melted chocolate. Serve the cheesecakes chilled.

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