Mini Heath Bar Cheesecakes Recipe
 
 
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Ingredients
  • 2 cups of crushed chocolate graham crackers (or alternatively Oreos, chocolate animal crackers or chocolate wafers etc.)
  • 3 tbsp. melted butter or coconut oil
  • (3) 8 oz. pkgs. cream cheese, at room temperature
  • ⅔ cup International Delight Heath Coffee Creamer
  • 2 tbsp. plain Greek yogurt
  • 2 eggs
  • 1 tsp. pure vanilla extract (or alternatively almond extract)
  • ½ cup granulated sugar (may substitute with light brown sugar)
  • 2 tbsp. flour
  • Salted caramel sauce
  • Toffee bits or Heath Bar chopped into bits
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line #24 (2/12 cup muffin tins) with liners.
  3. In a small bowl combine cookie crumbs with melted butter or oil and mix until moistened; press approximately 1 tbsp. of crumbs into the bottom of each liner.
  4. In a large bowl or stand mixer beat cream cheese for 2 minutes until smooth. Add Greek yogurt, extract, and heath creamer and blend until well combined.
  5. Add eggs one at a time mixing for 1-2 minutes after each addition to fully incorporate.
  6. Add sugar and flour and mix well.
  7. Pour cheesecake batter into cups ⅔ of the way full and bake for 25-30 minutes. The cheesecakes will puff up during baking but settle as they cool to form a hollow in the center perfect for toppings.
  8. Cool completely on wire racks.
  9. Top each with a spoonful of salted caramel sauce and sprinkle of chopped bits of heath bar or toffee chips.
  10. Chill in refrigerator for at least 2 hour before serving & keep leftovers refrigerated in an airtight container or freeze for future use.
  11. Serve & enjoy! Yields 24 servings.
Recipe by How to Have it All at https://www.howtohaveitall.net/mini-heath-bar-cheesecakes-recipe/