Chocolate Peanut Biscuit Base, Chocolate Caramel Cheesecake filling full of Snickers, with Whipped Cream, a Caramel Drizzle, and even more goodness. An amazing Snickers Cheesecake!
So, this recipe has been requested SO MANY TIMES I can’t actually keep up. I didn’t do it for ages as I couldn’t eat peanuts for a while, but now… now its happened. It is dreamy. I knew I wanted my Cheesecake to be a No-Bake like a majority of my other cheesecake recipes, as I love them so much. They’re creamy, delicious, and only take about 20 minutes to make them!
I based a majority of this recipe on my No-Bake Mars Bar Cheesecake as Mars Bars and Snickers are very similar, just Snickers have the Peanut addition. The No-Bake Mars Bar Cheesecake calls for a plain Digestive base, so I changed it up slightly to use a cocoa chocolate base like my No-Bake After Eight Cheesecake.
However, I wanted to make it to be slightly different, so I used some Peanuts in the base as well. I made sure not to use too many Peanuts as I didn’t want it to be a complete and utter overload, but enough to give it a delicious peanutty flavour.
I decided that I wanted mine to be more caramel flavoured than peanut flavoured as I just prefer it that way. If you wanted to make it more peanut like however, you could substitute the Caramel in the cheesecake mixture for 100g of peanut butter. Or, you could drizzle peanut butter on the top by melting some carefully in the microwave so its loose enough to drizzle and use that instead. Honestly, its so adaptable.
As this is my first Snickers recipe on my blog, I can’t refer you to any other I have done… buy you could easily adapt others to use Snickers if you’re a fan. For example, you could use Snickers in my Peanut Butter Pie, or even in my Peanut Butter Fudge.
I am a Snickers fan, and especially in this cheesecake. Honestly, they’re the perfect amount of Nougat, Caramel, Chocolate, and Peanut, so mixed with a Biscuit Base, creamy delicious Cheesecake filling, and some delicious yummy topping, what more could you want?! Enjoy! x
No-Bake Snickers Cheesecake!
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Ingredients
Biscuit Base
- 275 g Digestives
- 50 g Peanuts
- 25 g Cocoa Powder
- 150 g Unsalted Butter/Stork
Cheesecake Filling
- 500-600 g Full Fat Cream Cheese (philadelphia/mascarpone)
- 100 g Icing Sugar
- 100 g Caramel (carnations)
- 1 tsp Vanilla Extract
- 200 g Milk Chocolate (chopped)
- 300 ml Double Cream
- 200-300 g Snickers (chopped)
Decoration
- 50 g Caramel (Carnations)
- 150 ml Double Cream
- 2 tbsps Icing Sugar
- 12 pieces Snickers
- Peanuts (chopped)
Instructions
For the Base
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Melt the butter in the microwave on short bursts on in a small pan over a medium heat.
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Blitz the biscuits, cocoa powder, and peanuts in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
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Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake
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Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
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With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
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Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
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Fold through the chopped Snickers bits through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
For Decoration
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Remove the cheesecake from the tin carefully. I whip together my double cream and icing sugar till thick and pipeable.
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Drizzle over the caramel, and pipe the whipped cream on using a 2D Closed Star Piping Tip. Sprinkle on some chopped peanuts, and add a piece of Snickers to each Cream swirl!
Notes
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
- If you don’t want to use Caramel, you can easily swap it to Peanut Butter as well. Swap the same amount for Peanut butter, and drizzle some melted peanut butter over the top as well! If you don’t want to use either, use 300g of milk chocolate.
- You can use Dulce De Leche, or other caramel for example, but you want a thick caramel sauce.
- This Cheesecake will last covered in the fridge for 3 days!
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
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