Mini Skor cheesecakes

Prep 20 min
Total 1 hour 10 min
Makes 12 Servings



1/4 cup
unsalted butter, melted
250-g brick
cream cheese, at room temperature
2 tbsp
35% cream
1 1/2 tsp
all-purpose flour
1/2 tsp
1/4 cup
melted semi-sweet chocolate
1/4 cup


  • PREHEAT oven to 325F. Line a 24-cup mini-muffin tin with cupcake liners.
  • STIR graham-cracker crumbs with butter in a small bowl until crumbs are moist. Press 2 tsp of mixture into each liner, covering the bottom and pushing up the sides.
  • BEAT cream cheese with sugar in a medium bowl, using an electric mixer on medium speed, until creamy. Reduce speed to low, then add eggs, 1 at a time, beating well after each addition. Add cream, flour and vanilla until smooth.
  • FILL each cup with 1 tbsp cream cheese mixture.
  • BAKE in centre of oven for 10 min, then reduce heat to 275F. Continue baking until filling is set, 10 min. Let cool completely, 30 min.
  • DRIZZLE with melted chocolate and Skor bits, if desired. Keeps well, refrigerated, up to 1 day.



Calories 221, Protein 3 g, Carbohydrates 18 g, Fat 16 g, Fibre 1 g, Sodium 148 mg.
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