Snickers No Bake Cheesecake Recipes

NO-BAKE SNICKERS CHEESECAKE!

Steps:

• Melt the butter in the microwave on short bursts on in a small pan over a medium heat.
• Blitz the biscuits, cocoa powder, and peanuts in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
• Tip into a 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
• Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
• With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth - Whilst mixing, pour in the melted chocolate and whip again until smooth.
• Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won't take too long as the chocolate will harden quickly and cause it to thicken.
• Fold through the chopped Snickers bits through the mixture - Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
• Remove the cheesecake from the tin carefully. I whip together my double cream and icing sugar till thick and pipeable.
• Drizzle over the caramel, and pipe the whipped cream on using a 2D Closed Star Piping Tip. Sprinkle on some chopped peanuts, and add a piece of Snickers to each Cream swirl!

EASY NO BAKE SNICKERS CHEESECAKE

Steps:

• Combine the graham cracker crumbs and the melted butter in a bowl until the butter is absorbed.
• Press the graham cracker mixture into the bottom of a 9-inch springform pan.
• Beat the cream cheese until smooth using a hand mixer.
• Add the powdered sugar and cocoa powder and beat until they're completely incorporated.
• Fold in the whipped cream with a rubber spatula just until no white streaks remain.
• Fold in the chopped Snickers bars and pour the filling into the springform pan on top of the graham cracker crust.
• Freeze the cake for at least 2 hours (or overnight).
• After the cake has set, let it sit out at room temperature for 20-25 minutes before releasing the springform pan.
• Garnish with whipped cream, caramel sauce, and a few pieces of chopped Snickers bar. Slice and serve immediately.

NO-BAKE SNICKERS CHEESECAKE RECIPE

Steps:

• To make the crust, in a medium size mixing bowl combine the Oreo crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a standard size pie plate or a 9-inch spring form pan. Chill for 2 hours before adding the filling.
• Meanwhile, let your cream cheese and sour cream warm on the counter for at least 30 minutes before using.
• In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy. Add the sour cream, salt, and vanilla, mix until combined.
• In a small bowl mix the water along with the gelatin, then place in the microwave and heat for 25 seconds.
• Remove and whisk for 30 seconds, then allow to cool for 2 minutes.
• On low speed, beat in the gelatin, then fold in the whipped cream. Add the Snickers chunks and fold in. Pour half of the filling into the crust, drizzle 1 tablespoon caramel sauce over top, then carefully swirl into the filling. Add the remaining filling and repeat with the remaining caramel. Spread into an even layer. Top with peanuts, caramel, fudge (if desired) and Snickers chunks. Chill for at least 4 hours before slicing and serving, preferably overnight.

SNICKERS CHEESECAKE (NO BAKE)

Steps:

• Spread 1/2 the jar of ice cream topping and over bottom of crust.
• In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well.
• Whip in the Cool Whip.
• With a spoon fold in the Snickers candy pieces.
• Spread over the the crust.
• Refrigerate for at least one hour. Keep refrigerated.

SNICKERS NO-BAKE CHEESECAKE

Steps:

• 1. Process chocolate graham crackers until fine crumbs. Add sugar and melted butter. Mix until incorporated. Press crumb mixture into a springform or deep-dish pie pan.
• 2. Mix cream cheese, powdered sugar, peanut butter, and caramel sauce until well blended. Mix in Cool Whip until thick, smooth, and creamy. Spread evenly in a pan over crust.
• 3. Warm caramel sauce in a double boiler or microwave. Evenly pour caramel sauce over the top of the cheesecake mixture. Sprinkle with salted peanuts. At this point, I put the cheesecake in the freezer for around 30 minutes or so. It makes it easier to spread the chocolate frosting if the caramel sauce is chilled.
• 4. Melt chocolate squares. Mix until smooth and creamy with cream cheese and powdered sugar. Gently spread chocolate cream cheese frosting over the top of the caramel and peanut layer. Let chill in the refrigerator for a minimum of 4 hours. I prefer to let it chill overnight.
• 5. Optional Fun Toppings: I top the cheesecake with a chopped Snickers bar and chocolate shavings with caramel and chocolate sauce swirls.