NO-BAKE SNICKERS CHEESECAKE
Decadent and silky No-Bake Snickers Cheesecake will satisfy all your dessert cravings. The creamy cheesecake filling is speckled with chopped Snickers candy bars and sits over a buttery graham cracker crust.
Provided by Jen Sobjack
Categories Cheesecakes
Time 15m
Number Of Ingredients 11
Steps:
- Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
- In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
- Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
- Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
- Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
- If using a stand mixer with the paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thickened.
- Gently fold in the chopped candy bars. Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate for at least 8 hours.
- Just before serving, remove the sides of the pan. Top the cheesecake with the remaining chopped candy bar and drizzle with caramel sauce.
Nutrition Facts : Calories 585 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 45 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 665 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
NO-BAKE SNICKERS CHEESECAKE RECIPE
This no-bake Snickers cheesecake is a light, creamy delicious treat! It's perfect for summer or those days when you just don't want to turn on the oven!
Provided by Life Made Simple Team
Categories Cakes & Cheesecakes
Time 6h30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 847 kcal, Carbohydrate 57 g, Protein 12 g, Fat 66 g, SaturatedFat 34 g, TransFat 1 g, Cholesterol 161 mg, Sodium 705 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 25 g, ServingSize 1 serving
NO-BAKE SNICKERS CHEESECAKE!
Chocolate Peanut Biscuit Base, Chocolate Caramel Cheesecake filling full of Snickers, with Whipped Cream, a Caramel Drizzle, and even more goodness. An amazing Snickers Cheesecake!
Provided by Jane's Patisserie
Categories Dessert
Time 25m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 541 kcal, Carbohydrate 48 g, Protein 7 g, Fat 49 g, SaturatedFat 27 g, Cholesterol 124 mg, Sodium 283 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
SINFUL SNICKERS CHEESECAKE
This is AMAZING and only for those who like RICH and very SWEET cheesecake. I made this for my dad on Father's Day, and it took a bit of work, but it turned out amazing. I found the recipe at thepartyworks.com.
Provided by shannonA
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare crust: Preheat oven to 375°F.
- Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
- Using a food processor, finely crush all the Oreo cookies.
- Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
- Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
- Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
- It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
- Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
- When cream cheese is fluffy, add in one egg and mix well.
- Add second egg and mix well.
- Add in sour cream and sugar.
- Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
- Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
- Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
- It's ok if the middle of the cheesecake is sunk in a little.
- Transfer the cheese cake to a rack and cool while still in the spring-form pan.
- Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
- Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
- Remove from heat and stir mixture until smooth.
- (You can use a microwave for this part but ensure the bowl is microwave safe).
- While still warm, stir in remaining heavy whipping cream and mix until well blended.
- Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
- Release the spring-form and remove from the cheesecake.
- Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
- Sprinkle crushed peanuts or extra Snickers shavings on top.
- Refrigerate to allow the glaze to set.
NO BAKE SNICKERS CHEESE CAKE
Make and share this No Bake Snickers Cheese Cake recipe from Food.com.
Provided by Giordana
Categories Cheesecake
Time 30m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine oreo cookie crumbs w/ coco powder and butter and flatten crumbs in bottom of spring form pan, or square baking dish and back 12 minutes until firm.
- Meanwhile, in an electric mixer, add cream cheese, sweetened condensed milk, sugar, coco and vanilla. Mix on high for 10 min (or until no chunks are left from the cream cheese), and stopping a few times to scrap around the bowl.
- Melt peanut butter in microwave for approx 1 min or until slightly liquid.
- Remove pan from oven, layer pieces of snickers chocolate bars on top of crust, then dizzle peanut butter onto of snickers pieces.
- Once cream cheese filling is well blended, pour over melted peanut butter and smooth out with spatula.
- Cool in fridge for approximately 7 hours.
- Once ready to surve, microwave chocolate chips, heavy cream and butter and drizzle ontop of each piece.
Nutrition Facts : Calories 463.8, Fat 29.2, SaturatedFat 15.1, Cholesterol 58.2, Sodium 312.7, Carbohydrate 43.8, Fiber 2.6, Sugar 36.4, Protein 10.7
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