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No Bake Snickers Cheesecake

Hunar Baig
Print Recipe Pin Recipe
Prep Time 45 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 large slices

Equipment

  • 8 - 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Biscuit Base

  • 200 g digestive biscuits or graham crackers
  • 60 g butter (melted) (1/2 stick)
  • 1 tbsp light brown sugar

Cheesecake Filling

  • 500 g cream cheese (17.6 oz)
  • 60 g icing sugar (1/2 cup)
  • 100 g caster sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 100 g white chocolate (3.5 oz)
  • 1 tbsp lemon juice
  • 250 ml double cream / heavy cream (1 cup)

Chocolate Ganache

  • 100 g baking chocolate (50%) or milk chocolate, if your prefer (3.5 oz)
  • 100 ml double cream / heavy cream

Extra Ingredients

  • 1/2 cup salted roasted peanuts (or more if you prefer)
  • 1 cup caramel (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!
Keyword Cheesecake, No bake cheesecake, Snickers