Description
This No-Bake Snickers Cheesecake is a creamy, indulgent dessert that combines the delicious flavors of Snickers candy bars with a smooth, no-bake cheesecake filling. It’s layered on top of a crunchy graham cracker crust, making it the ultimate treat for anyone who loves the combination of chocolate, caramel, and peanuts.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 8 oz caramel sauce
- 1 cup Snickers bars, chopped (about 5-6 mini bars)
- For the Topping:
- 1/4 cup chocolate chips (for drizzling)
- 1/4 cup chopped Snickers bars
- 1/4 cup caramel sauce
Instructions
- Start by preparing the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are moistened.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Place the crust in the fridge to chill while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add the powdered sugar and vanilla extract to the cream cheese, and continue beating until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form. You can use a hand mixer or stand mixer for this step. Once whipped, gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Gently fold in the chopped Snickers bars and caramel sauce, reserving a few pieces of Snickers and some caramel sauce for the topping.
- Spread the cheesecake mixture over the chilled crust in the pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set and firm up.
- Before serving, drizzle the top of the cheesecake with the reserved caramel sauce and melted chocolate chips. Sprinkle with the remaining chopped Snickers bars for extra crunch and flavor.
- Slice and serve! Enjoy the indulgent, no-bake Snickers cheesecake that’s sure to be a hit!
Notes
- If you want a richer chocolate drizzle, you can melt the chocolate chips with a small amount of cream to create a smooth ganache.
- This cheesecake can be made ahead of time and stored in the fridge for up to 3-4 days.
- If you don’t have mini Snickers, regular-sized ones can be chopped into small pieces for the filling.
- For a firmer texture, you can add 1 tablespoon of unflavored gelatin to the filling to help it set more firmly, but this is optional.
- Feel free to adjust the amount of caramel sauce and Snickers for the topping to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg