Chocolate biscuit base topped with a creamy caramel cheesecake and decorated with whipped cream, drizzles of caramel and chopped Snickers. A decadent and delicious no-bake cheesecake!
Today I’m sharing a new favourite cheesecake recipe. You might have already guessed by now that I really love cheesecake? For dessert ideas my blog is majority cheesecake recipes, but there is always room for more.
So when I don’t have much time on hand to cook or don’t feel like baking I always stick to my trusty no-bake recipes. No-bake cheesecake is always at the top of my list and seeing as Snickers are one of my favourite chocolate bars I thought I would experiment by adding them to my next cheesecake. I mean what’s not to like about chewy caramel, nougat and peanuts all encased in chocolate?
This scrumptious dessert starts with a buttery chocolate sandwich biscuit base. Once you’ve crushed the biscuits/cookies to a fine crumb, you’ll mix with melted butter until the crumbs are moistened. Press this mixture into a springform cheesecake tin until it’s nice and compact, then pop that into the fridge and leave it be whilst you get on with preparing the next layer of the cheesecake.
The caramel cheesecake is really simple to prepare and as we’re not adding any gelatine it’s really important you follow the recipe method closely to make sure the filling sets correctly. Please note this is a no-bake cheesecake and the texture will be closer to a mousse compared to a baked cheesecake, which sets as its bakes and as it cools it sets for even longer in the fridge. No-bake cheesecake sets only the fridge, so it is preferable to allow it to set for at a full 24 hours before serving. It will become firmer the longer it’s chilled.
Once the caramel cheesecake filling is ready, spread it out onto the biscuit/cookie base you made earlier on. For the “Snickers” part of this recipe, there are two options: you can add the chopped Snickers to the cheesecake filling or you can reserve them to decorate the cheesecake with.
Once your patience has been well and truly tested you can unravel this cheesecake delight. If I’m serving this for a dinner party I like to decorate with whipped cream, some of the leftover caramel from the tin and chopped Snickers.
If you love caramel/dulce de leche, but aren’t a fan of Snickers then you might like to try out a twist on this original recipe. I recently made this cheesecake recipe again and left out the Snickers and I also swapped the chocolate sandwich biscuit/cookie base for shortbread biscuits and upped the quantity of butter in the cheesecake base to 140g. I then garnished each slice with extra caramel and decorated with Cake Angels Zillionaires sprinkles. Delicious and fun!
(Serves 10-12)
Ingredients:
Cookie Base:
300g chocolate sandwich biscuits/cookies
75g / 5 tablespoons salted or unsalted butter, melted and cooled slightly
Caramel Cheesecake:
500g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften
200g caramel or dulce de leche
Pinch of salt, add more or less to taste
300ml / ½ pint double cream, chilled
45g / 3 tablespoons icing sugar, sifted
4-5 Snickers bars, chopped (approx. 1 cup chopped)
Decoration:
Whipped cream, caramel, chopped Snickers
Method:
- To make the biscuit base: Crush the biscuits in a food processor or in a ziplock bag with a rolling pin until they’re fine crumbs. Add the melted butter and mix until all the biscuit crumbs are moistened.
- Press the biscuit crumb mixture into a 23cm/9-inch springform tin until compact and firm. Chill in the fridge whilst you make the cheesecake filling.
- To make the cheesecake filling: Beat the softened cream cheese with the caramel until smooth. Add a pinch of salt, taste and add more if you want.
- In a separate mixing bowl, whisk the chilled cream with the sifted icing sugar until stiff peaks form. Add the sweetened whipped cream to the caramel cream cheese mixture and continue to whisk for about 30 seconds until the mixture is stiff, don’t over beat the mixture otherwise it might split. Note: The mixture will be ready when it holds stiff peaks. At this point add the chopped Snickers if you want the chocolate to be in the cheesecake filling, otherwise reserve the Snickers for later when you’re ready to decorate the cheesecake.
- Evenly spread the cheesecake filling over the biscuit base. Smooth the top with a back of a spoon or a palette knife. Cover and leave to set in the fridge for 24 hours. Once set, remove from the tin and decorate as desired.
Enjoy!
Keep up to date with me on:
Like my Facebook page here
Instagram: @whatjessicabakednext
Twitter: @jessbakednext
Pinterest: @jessbakednext
Oh my, this cheesecake looks so scrumptious! YUM!
That looks so amazing!!!
It looks amazingly delicious!
OMG these photos are insane!!! I cannot WAIT to try this!
I am bookmarking this delicious dessert recipe Jessica 🙂
Your no bake cheesecakes are always delicious- love the snickers version!
Wow, this cheesecake looks incredible! The caramel drizzle on top is making my mouth water. This looks like something you’d find at the Cheesecake Factory…only better!
This cheesecake looks amazing, Jess! I’m loving the fact that it’s no-bake and covered with snickers! Sounds so delicious!
Oh wow! This cheesecake looks absolutely stunning and deeelicious. Loving this!
Gorgeous Jess! Snickers cheesecake is one of my all-time guilty pleasures! 🙂
I love Snickers and cheesecake, but together in a no-bake pie? This is perfection, Jessica!
Snickers and cheesecake are two of my favorite things! Love that this is no bake too, so much easier to make!
This looks perfect, Jess! A Snickers cheesecake sounds totally irresistible and no-bake too? Delicious!
Thank you, Kelly! No-Bake treats are always the best! 😀
In love with this, need this in my life
just reading the ingredients I can see why you say that this is decadent and delicious! I so want a slice right now 🙂
OMG, Jessica! this cheesecake is just WOW! I totally adore snickers and this looks amazing! Love that it is no bake.. 😀
Would it be bad to hoard an entire cheesecake for yourself so nobody else could get any? Because I kind of want to make this and then just eat it all myself. It looks fantastic! 😀
I would totally eat this entire cheesecake to myself! 😉
Oh my goodness!!!!
I love snickers bars.
This pud looks like it could be my new fav!!!
Pinning 🙂
My favorite dessert growing up was frozen snickers bars which my mom kept stashed in the freezer. I’m guessing this cheesecake taste exactly like one of those.
Thanks Nicole! Frozen Snickers sound delicious, bet they’re a delicious treat! Glad you like the cheesecake, it was really good!
Oh my goodness Jess, this looks so amazing! My mouth is seriously watering! I love the photography and I love how easy it sounds!!
This cheesecake looks amazing and I love that it is no bake. I always buy snickers bars for Halloween so I will have to stash a few away to make this cheesecake!
I wish I had a slice right now! Looks delicious! Great idea!
Oh man, this looks SO good. I also love Snickers bars, and the thought of a cheesecake studded with bits of Snickers sounds absolutely heavenly. I can see why you were eating the cheesecake filling right out of the bowl!
Oh my goodness what a beautiful cheesecake! Looking at that is making me want a HUGE slice right now!
Oh my goodness! I am literally drooling over the screen. My mum craved snickers when she was pregnant with me, so I have always loved them. I have to make this soon!
Oh my goodness – are those bits of Snickers actually INSIDE the cheesecake? I’m in love!!
Thanks Helen! Yeah – there is Snickers mixed into the cheesecake! 😀
You are crazy talented!!
No gelatin! NO GELATIN!!! Hurrah! OK, I need to get stuck into this. THANK YOU for sharing this! Pinning! 🙂
These looks serously terrific Jess! I’m a fan of snickers!
This cheesecake looks so delicious – my husbands’ favorite dessert is cheesecake, my favorite candy is Snickers, clearly a dessert meant for the both of us 🙂
Hi, sorry, what is double cream? Is that like heavy cream or something else entirely?
Hi Courtney – double cream is the same as heavy cream.
Going to make this this weekend. Where do I find ‘caramel’? Do the usual supermarkets sell and if so, where abouts? I’ve seen caramel sauce and caramel flavouring but that’s it.
Thank you,
Hi Rachel – I’m really pleased you’re going to making the cheesecake. 🙂 I always buy Carnation brand caramel/dulce de leche.
This looks insanely good. Other half is addicted to snickers so I think I might suggest he makes this for us this weekend. Luuuuuuush!
I made this yesterday it’s so yummy thank you!
Hi Carmel – I’m pleased you enjoyed the cheesecake. Thanks for your lovely comment!
Hi Jess! Absolutely looooove your recipes, and so does my husband. I’ve tried this one and the oreo cheesecake, the butter for the base here is 75g and the other one is 140g, which one would you recommend as its the same amount of biscuits :).
Hi Debra – apologies for the late response, I’ve been away on holiday and have just returned to work. I’ve just realised there’s an error on the Oreo cheesecake recipe, I’ll update the Oreo cheesecake recipe to mention that if you’re using Oreos instead of digestive biscuits for the base, that you’ll need to use slightly less butter (only 75g instead of 140g). If you use too much butter, the base might be too hard. I hope that answers your query and I’m also really glad that you and your husband are enjoying my recipes. 🙂