This no bake snickers cheesecake is the perfect dessert for any chocolate and peanut butter lover! It’s rich, creamy, and full of flavour. Plus, it’s so easy to make, you don’t even need to turn on the oven! You can use store bought or homemade caramel, but either way it’s a showstopper for sure!
What is no bake cheesecake?
No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!
How do you remove a no-bake cheesecake from the pan?
Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it.
Will no-bake cheesecake firm up in the fridge?
Yes! This no-bake snickers cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be.
How long does a no bake snickers cheesecake last?
This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.
Best tips and tricks for making a No Bake Snickers Cheesecake:
Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
How to make No Bake Snickers Cheesecake Recipe
Start by making the crust. Add the biscuits to a zip lock bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
Next, add in the icing sugar, caster sugar, lemon juice, salt, vanilla and almond extract and mix until well combined.
In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
Then, add in the melted white chocolate and fold gently, until well mixed.
Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
Next melt about a cup of caramel gently in a microwave for only 10 seconds, just till it becomes pourable but isn’t hot. You can use the recipe below, I also have the full recipe on TikTok and IG. But store-bought will be fine, just make sure you are using caramel, not caramel sauce.
Pour the room temp caramel over the set cheesecake filling and swirl the pan around to level out the caramel.
Next, evenly scatter the peanuts over the caramel, leaving some space around the edge of the pan and return to the fridge for at least 1 hr.
To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and chopped peanuts, or however you wish to decorate. Then slice and enjoy!
Ingredient Notes
The ingredients that go into this No Bake Snickers Cheesecake
Digestive biscuits or Graham crackers – of course we need biscuits for the biscuit base!
Cream Cheese – will be the base for the cheesecake.
Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.
White Chocolate – will add so much more flavour.
Vanilla Extract – adds that classic vanilla flavour.
Almond Extract – adds some much needed nougat flavour, just like a classic snickers.
Salt – to balance everything out.
Lemon Juice – will help make the cheesecake filling firm and set easier.
Melted Butter – for the crisp biscuit base.
Icing Sugar + Sugar – to sweeten the cheesecake filling with.
Caramel – I have a recipe below or store bought would work. This is going to add the classic caramel middle.
Salted Peanuts – will add sooo much crunch, saltiness and texture.
Milk chocolate – is perfect for the ganache topping!
Tips and Tricks – No Bake Snickers Cheesecake
Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
100gbaking chocolate (50%) or milk chocolate, if your prefer(3.5 oz)
100mldouble cream / heavy cream
Extra Ingredients
1/2cupsalted roasted peanuts(or more if you prefer)
1cupcaramel (not caramel sauce)homemade or store-bought
whipped cream and chopped peanuts for decoration
Instructions
Biscuit Base
Start by making the crust. Add the biscuits to a zip lock bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
Cheesecake Filling
To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
Next, add in the icing sugar, caster sugar, lemon juice, salt, vanilla and almond extract and mix until well combined.
In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
Then, add in the melted white chocolate and fold gently, until well mixed.
Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 – 3 hrs.
Next melt about a cup of caramel gently in a microwave for only 10 seconds, just till it becomes pourable but isn't hot. You can use the recipe below, I also have the full recipe on TikTok and IG. But store-bought will be fine, just make sure you are using caramel, not caramel sauce.
Pour the room temp caramel over the set cheesecake filling and swirl the pan around to level out the caramel.
Next, evenly scatter the peanuts over the caramel, leaving some space around the edge of the pan and return to fridge for at least 1 hr.
To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and chopped peanuts, or however you wish to decorate. Then slice and enjoy!
Notes
Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
1/2tspfine sea salt (or 1/4 tsp if using salted butter)
Instructions
Start by measuring out your ingredients and cutting the butter into medium blocks.
Then in a medium heavy bottomed saucepan, pour in the sugar and water and give it a good mix. Before placing on the stove on a medium heat, it should start to bubble and when it does you can swirl the pan around gently every 20 seconds or so. But DON'T STIR as this might crystallise the sugar. Be patient and keep an eye on it to make sure it does not burn.
Once the caramel has reached an amber color, take it off the heat and VERY CAREFULLY pour in the room temp double cream (heavy cream), it should bubble violently. Whisk well. (but carefully)
Next, add in the cubes of butter and whisk well until you have a glossy caramel sauce.
Finally, add in the vanilla and sea salt and give it another good stir with a rubber spatula. Pour into a small bowl or cup and allow to cool completely before enjoying!
And that's it! You'll be left with a gorgeous silky smooth caramel, that can be used warm as a sauce. Or, as a soft set caramel at room temp, hell this is even delish straight from the fridge!
Notes
This caramel can be stored in an air-tight container in the fridge for 1 month or in the freezer for 3 months! You can reheat it in the microwave or on a stovetop, whenever you’d like.
