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
EASY NO BAKE SNICKERS CHEESECAKE
This Easy No Bake Snickers Cheesecake is simple to make but oh so decadent and delicious!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 2h15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 407 kcal, Carbohydrate 36 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 299 mg, Fiber 1 g, Sugar 27 g
SNICKERS CHEESECAKE (NO BAKE)
Easy and great dessert. If you are looking for a traditional tasting cheesecake this is not it, but it is great all on its own.
Provided by seesko
Categories Cheesecake
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
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
SNICKERS® CHEESECAKE
Decadently rich, but oh so addictive. Combines two of my loves, candy and cheesecake.
Provided by Kara
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 12h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
- Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
- Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
- Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
- Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 50.7 g, Cholesterol 178.6 mg, Fat 45.7 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 26.5 g, Sodium 386.9 mg, Sugar 42.7 g
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