snickers cheesecake
Dessert

NO-BAKE SNICKERS CHEESECAKE

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Decadent and simple No-bake Snickers Cheesecake. It’s all the best bits of a snickers bar brought together in cheesecake form. How good! Crumbly, biscuit base with a creamy, rich, caramel filling, topped with melted chocolate and crushed peanuts. Bonus? This is the easiest to make and (almost) impossible to mess up.

snickers cheesecake

The seriously easy process…

Just line a pan with baking paper and biscuit crumbs mixed with melted butter and press down firmly. No need to pre-bake or do anything fancy. I use a food processor to blend the biscuits but another option is to pop them into a large ziplock bag and use a wine bottle or rolling pin to smash them up.

And now the cheesecake filling. I kept this very very simple with just cream cheese, heavy cream and caramel. It’s simple and basic, yet still really, really delicious.

snickers cheesecake

Once the cheesecake filling has been poured into the crust, drizzle over the melted chocolate. Can’t forget this step… it is a snickers bar after all! All that’s left is to finish with a sprinkle of crushed peanuts and pop in the fridge to set.

And that’s it. Every bite has a bit of crumbly biscuit and creamy caramel cheesecake – topped with milk chocolate and crunchy peanuts. This simple no-bake snickers cheesecake is every bit as delicious as it sounds.

snickers cheesecake

If you love cheesecakes as much as I do, you should try my No-bake Biscoff Cheesecakes as well!

And finally, if you like this No-bake Snickers Cheesecake be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

NO-BAKE SNICKERS CHEESECAKE
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NO-BAKE SNICKERS CHEESECAKE

Course: DessertDifficulty: Easy
Servings

12

servings
Total time

30

minutes

A cheesecake inspired by the delicious snickers chocolate bar!

Ingredients

  • 1/2 packet digestives

  • 150g melted butter

  • 2 blocks (500g) of cream cheese

  • 1/4 cup heavy cream

  • 1 can (325g) caramel filling (dulce de leche)

  • 225g milk chocolate melts (1 packet)

  • 1/2 cup crushed peanuts

Directions

  • In a food processor blend the biscuits into crumbs and stir through melted butter. Firmly press into the base of your tin (round or square is fine) lined with baking paper.
  • In a large bowl use a hand mixer or kitchen aid to beat together on high the cream cheese, cream and caramel for about a minute until well combined.
  • Pour the filling into the tin and level with a spatula or the back of a spoon. Pour over melted chocolate so it forms a thin layer on top. Finally, sprinkle over the crushed peanuts then leave in the fridge to set for 5 hours.

Notes

  • Can be stored in the fridge for up to a week.

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