No-Bake Snickers Cheesecake. This treat is easy to make and even easier to eat! Consisting of a digestive biscuit base, a caramel cheesecake filled with chopped Snickers, then decorated with drizzles of caramel, chopped peanuts and extra Snickers.
Originally posted in September 2015, recipe and photographs updated May 2023.
Combining chocolate bar favourites into desserts is super fun. You combine all the flavours of your chosen chocolate bar in an easy dessert. This no-bake cheesecake is a recipe update from September 2015, and I’ve wanted to make that cheesecake recipe again and share it once more!
With the original recipe, I used an Oreo cookie base, but this time I’m sticking to the classic digestive biscuit base. If making an Oreo/chocolate sandwich biscuit/cookie base, use the same quantity of biscuit/cookie, but reduce the butter to 75g.
The WJBN blog has a vast range of cheesecakes, some plain like my Best No-Bake Cheesecake, the most viewed/viral recipe: Terry’s Chocolate Orange Cheesecake, and even a few vegan cheesecakes, including this Vegan Biscoff Cheesecake!
It’s safe to say my “Recipes” page has a whole load of cheesecakes just waiting for you…
This cheesecake has a buttery biscuit base, atop the base is a creamy salted caramel cheesecake, full of chopped Snickers bar. Then the cheesecake once set is drizzled with extra caramel, and the edges are decorated with chopped peanuts and even more Snickers!
For something different, you could swap the caramel for the same amount of crunchy or smooth peanut butter for the cheesecake filling. Next time I plan to do that!
No-Bake Snickers Cheesecake
- 300 g digestive biscuits (chocolate or plain) or 300g Oreo cookies (reduce butter to 75g)
- 140 g butter (salted or unsalted) melted
- 600 g full-fat cream cheese I leave mine out at room temperature for approx. 30 minutes to soften slightly
- 3 tablespoons icing sugar
- 300 ml double cream chilled
- 200 g caramel/dulce de leche I use Carnation caramel
- 4 x 41.7 g Snickers bars chopped into small pieces
- 200 g caramel/dulce de leche
- Chopped peanuts
- Extra Snickers bars chopped
- To make the biscuit base: Mix the crushed biscuits with the melted butter until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
- To make the cheesecake filling: In a large mixing bowl whisk the cream cheese, icing sugar and the cream until thickened. Now mix in the caramel/dulce de leche and a generous pinch of flaky sea salt (optional) - don't over mix. Fold through the chopped Snickers.
- Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I piped over the remaining half of the tin of caramel and sprinkled over chopped peanuts. Then I decorated the edge of the cheesecake with even more chopped Snickers.
- The cheesecake will keep in the fridge for up to 3 days.
Original photo from 2015!
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