Mini Heath Bar Cheesecakes Recipes

MINI HEATH BAR CHEESECAKES

Steps:

• Preheat oven to 325ºF. Line muffin tins with 24 cupcake liners and coat lightly with non-stick cooking spray.
• For the crust, in a small bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir together with a fork until well blended and all the dry ingredients are moistened. Press a heaping tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
• For the cheesecake, using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add vanilla, cream and flour mixing until smooth and creamy.
• Place 1 tsp of toffee bits on top of each cupcake crust. Fill each cup with the cheesecake mixture and sprinkle remaining toffee bits over cheesecake. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow the cupcakes to cool completely. Refrigerate before serving.
• To garnish, place a few chocolate bar pieces on top and drizzle with melted chocolate.

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
• In large bowl, beat cream cheese with sugar at medium speed until fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and vanilla; blend until smooth.
• Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
• Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
• Refrigerate until chilled.