Snickers Cheesecake (No Bake)

Biscuit base, chocolate and peanut butter filling, whipped cream and Snickers

Course Dessert

Cuisine American

Keyword Cheesecake

Prep Time 30

Setting time 4

Total Time 4 30

Servings

Calories 559kcal

Author thebakingexplorer

Ingredients

For the biscuit base

300 g Digestive biscuits
135 g Butter or baking spread melted

For the filling

650 g Full fat cream cheese
125 g Icing sugar
30 g Cocoa powder
150 g Peanut butter
300 ml Double cream

For decoration

50 g Milk chocolate melted
50 g Caramel sauce
25 g Peanuts
200 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
150 g Snickers bars chopped up

Metric - US Customary

Instructions

To make the base use a food processor to blitz the biscuits into crumbs, or bash them with a rolling pin in a bowl or a freezer bag, then put them in a mixing bowl
Pour the melted butter into the biscuit crumbs and mix in. Press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge for 30 minutes to set
For the cheesecake filling use an electric food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar, cocoa powder and peanut butter until smooth with no lumps
Add the double cream and whisk until it is thick and holds it's shape. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
Drizzle or pipe the melted chocolate all over the cheesecake
Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe rosettes all around the edge of the cheesecake
Sprinkle the peanuts in the centre of the cheesecake and place the chopped up Snickers pieces around the edge on top of the whipped cream. Drizzle the caramel sauce over the peanuts (you can warm the caramel sauce for 15 seconds in the microwave first to make it easier to drizzle)
Serve immediately, store any leftovers in the fridge and eat within 2 days

Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

Nutrition