A delicious combination of cookie crust, cream cheese filling, tasty peanut butter, gooey caramel and decadent chocolate glaze, this no-bake Snickers Cheesecake is a dream come true!
The recipe is very easy and you can create variations that suit your taste and serving preferences!
What kind of cheesecake is that
This is a no-bake cheesecake, inspired by the famous candy bar Snickers. It contains several layers of deliciousness: a graham cracker crust with cream cheese filling topped by peanut butter, caramel sauce and chocolate glaze.
The combination feels and tastes like a Snickers bar without the crunchy peanuts. But if you like the nuts, you can make your own nutty version with peanut chunks - tips included in the recipe below.
What ingredients you need
For the crust you need: graham cracker or cookie crumbs and melted butter
For the filling you need:
- Cream cheese
- White chocolate
- Powdered sugar
- Heavy Cream
- Vanilla extract
For the toppings you need:
- Caramel sauce - You can make your own following the recipe in the Chocolate Caramel Cake or just use store bought
- Peanut butter or roasted and peeled peanuts, depending which option you prefer
- Chocolate and some milk for the chocolate glaze
The complete ingredient list and the preparation steps are below the post, in the recipe card!
How to make the cheesecake
This cheesecake is very easy to make. The preparation method is very similar to the Amaretto Cheesecake.
- First you need to make the crust by mixing the butter and the crumbs. Press the crust to the bottom of the spring form pan.
- Beat together the cream cheese, powdered sugar, vanilla and heavy cream with an electric mixer until fluffy.
- Gradually add the melted white chocolate, mixing at high speed after each addition.
- Transfer the filling to the pan. Spread the peanut butter on top. Pour the caramel sauce.
- Top with the chocolate glaze, made by melting the chocolate and the milk together.
- Serve the cheesecake after refrigerating it for at least 6 hours.
Variations
- You can make this cheesecake with chopped peanuts instead of peanut butter if you prefer the classic crunchy style of the Snickers bar. You need the same quantity of roasted and peeled peanuts.
- You can make the cheesecake in glasses. Use 6 to 8 not very tall glasses or jars and assemble the layers the same way as in the pan.
Recipe tips
Making this cheesecake is really easy, just a bit time consuming.
My best tip is to allow enough time to cool in the fridge before serving: the best is 12, even 24 hours. This will allow the cheesecake to set well and you will be able to cut it in even slices.
If you prepare it in glasses, 4-6 hours in the fridge would be enough.
Storing
Store the leftovers covered with plastic wrap or portioned in airtight containers for up to 4 days in the fridge.
You can successfully freeze this cheesecake for up to 2 months. Don't forget to cover it well or distribute it into freezer containers.
I am sure you would love this amazing peanut butter caramel and chocolate cheesecake! It is so decadent and tasty, full of flavors and with velvety texture!
Let me know in the comments if you've made it! I would love to hear how it went!
📝 Recipe
Snickers Cheesecake
Equipment
- Electric mixer
Ingredients
For the crust:
- 1 ½ cups/ 150 g graham cracker crumbs
- ⅓ cup / 75 g butter, melted
For the filling:
- 21 oz/ 600 g cream cheese
- 2 tablespoon powdered sugar
- 5.9 oz / 170 g white chocolate, melted
- ⅞ cup / 200 ml heavy cream, cold
- 2 teaspoon vanilla extract
For the toppings:
- ⅓ cup / 80 g peanut butter, see notes
- 1 cup/ 240 ml caramel sauce
- 3.5 oz / / 100 g dark chocolate
- 3 teaspoon milk
Instructions
Crust:
- Line a 7-8 inch/ 18-21 cm spring form pan with a sheet of parchment paper.
- In a bowl mix very well the butter and the crumbs. Spread the mixture on the bottom of the prepared pan and press very well to form a crust.
- Leave in the fridge while preparing the filling.
Filling and toppings:
- In a large mixing bowl combine the cream cheese, the powdered sugar, vanilla and the whipping cream. Beat with an electric mixer at a high speed until thick and fluffy.
- Melt the white chocolate on a double boiler. Make sure it is not very hot: let it cool for 5 minutes, if needed, mixing with a rubber spatula from time to time.
- Gradually add the melted chocolate to the filling, beating quickly at a high speed with the mixer after each addition, until smooth.
- Spread the filling on top of the crust in the pan.
- Spread the peanut butter on top. Cover with the caramel sauce.
- Place the cheesecake in the fridge while preparing the chocolate glaze.
Chocolate glaze:
- Place the chocolate and the milk in a heatproof bowl. Place the bowl on top of a pan with gently simmering water. This is your double boiler.
- Stir until the chocolate melts and the mixture becomes smooth.
- Make sure the glaze is not very hot and then pour it over the caramel sauce.
- Decorate the cheesecake with chocolate chunks. Cover it with aluminium foil and let it set in the fridge for at least 6 hours or overnight.
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