Mini Heath Bar Cheesecake Recipe

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by Ashley @HowtoHaveitAll on September 30, 2015

health bar cheescakes

I am addicted to creamer in my coffee so I always have a variety stocked in my fridge and now I have a new way to utilize them—in desserts! International Delight Heath flavored coffee creamer adds flavor and pizzazz to these mini cheesecakes and have my mind spinning with ideas for more combinations as I am sure it’ll inspire in yours as well!

heath bar cheesecake

To make these little treats, you will need mini muffin tins and mini liners. To make this recipe even easier, you can purchase graham cracker crumbs so you don’t have to crush the cookies yourself!

mini cheesecakes

The cool thing about this recipe is that you can alter the toppings to your liking! Use a variety of candy to top the caramel sauce. These mini cheesecakes are perfect for a large gathering. Plus they are bit size to help with portion control.

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.

 

Make sure you check out my other easy recipes in my recipe index!

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Ashley @HowtoHaveitAll

Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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