Baking · Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

No-Bake Snickers Cheesecake

What Jessica Baked Next

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!

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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 Zillionaire 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

jess

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Published by What Jessica Baked Next

Trained chef, food blogger and travel lover behind What Jessica Baked Next sharing recipes perfect for every occasion.

43 thoughts on “No-Bake Snickers Cheesecake”

  7. 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!

    Reply

  17. 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! 😀

    Reply

  18. Oh my goodness!!!!
    I love snickers bars.
    This pud looks like it could be my new fav!!!
    Pinning 🙂

    Reply

  23. 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!

    Reply

  30. 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 🙂

    Reply

  32. 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,

    Reply

  33. This looks insanely good. Other half is addicted to snickers so I think I might suggest he makes this for us this weekend. Luuuuuuush!

    Reply

  35. 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 :).

    Reply

    1. 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. 🙂

      Reply

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