No-Bake Snickers Cheesecake
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.
Servings 12
Ingredients
Biscuit Base:
- 300 g digestive biscuits (chocolate or plain) or 300g Oreo cookies (reduce butter to 75g)
- 140 g butter (salted or unsalted) melted
Caramel Cheesecake:
- 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
Decoration:
- 200 g caramel/dulce de leche
- Chopped peanuts
- Extra Snickers bars chopped
Instructions
- 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.