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Snickers Cheesecake
This no-bake cheesecake, inspired by the Snickers candy bar, is so decadent, creamy and delicious! It contains layers of chocolate, caramel, peanut butter and irresistible cream cheese frosting.
Servings: 10
Calories: 605kcal
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Instructions
Crust:
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Line a 7-8 inch/ 18-21 cm spring form pan with a sheet of parchment paper.
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In a bowl mix very well the butter and the crumbs. Spread the mixture on the bottom of the prepared pan and press very well to form a crust.
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Leave in the fridge while preparing the filling.
Filling and toppings:
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In a large mixing bowl combine the cream cheese, the powdered sugar, vanilla and the whipping cream. Beat with an electric mixer at a high speed until thick and fluffy.
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Melt the white chocolate on a double boiler. Make sure it is not very hot: let it cool for 5 minutes, if needed, mixing with a rubber spatula from time to time.
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Gradually add the melted chocolate to the filling, beating quickly at a high speed with the mixer after each addition, until smooth.
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Spread the filling on top of the crust in the pan.
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Spread the peanut butter on top. Cover with the caramel sauce.
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Place the cheesecake in the fridge while preparing the chocolate glaze.
Chocolate glaze:
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Place the chocolate and the milk in a heatproof bowl. Place the bowl on top of a pan with gently simmering water. This is your double boiler.
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Stir until the chocolate melts and the mixture becomes smooth.
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Make sure the glaze is not very hot and then pour it over the caramel sauce.
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Decorate the cheesecake with chocolate chunks. Cover it with aluminium foil and let it set in the fridge for at least 6 hours or overnight.
Notes
Peanut butter: ideally use the creamy kind or creamy with peanut chunks. You can also substitute the peanut butter by equal quantity of peanuts. Spread the peanuts on top of the cheesecake, before the caramel sauce.
This cheesecake is very creamy, so it is very good to serve in glasses. To do this, divide the ingredients between 6-8 not very big glasses, layering them the same way as in the pan.
Caramel sauce: You can find the recipe in the Chocolate Caramel Cake or you can simply use a store bought one.
Cake pan: This cheesecake is tall but small. If you want to prepare it in a 9 inch/ 23 cm pan you need to increase the ingredients with just about 30%. For a 10 inch pan increase them with 50%.
Nutrition
Calories: 605kcal | Carbohydrates: 34g | Protein: 9g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 393mg | Potassium: 295mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1300IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 2mg