No-Bake Snickers Cheesecake!
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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!
So, this recipe has been requested SO MANY TIMES I can’t actually keep up. I didn’t do it for ages as I couldn’t eat peanuts for a while, but now… now its happened. It is dreamy. I knew I wanted my Cheesecake to be a No-Bake like a majority of my other cheesecake recipes, as I love them so much. They’re creamy, delicious, and only take about 20 minutes to make them!
I based a majority of this recipe on my No-Bake Mars Bar Cheesecake as Mars Bars and Snickers are very similar, just Snickers have the Peanut addition. The No-Bake Mars Bar Cheesecake calls for a plain Digestive base, so I changed it up slightly to use a cocoa chocolate base like my No-Bake After Eight Cheesecake.
However, I wanted to make it to be slightly different, so I used some Peanuts in the base as well. I made sure not to use too many Peanuts as I didn’t want it to be a complete and utter overload, but enough to give it a delicious peanutty flavour.
I decided that I wanted mine to be more caramel flavoured than peanut flavoured as I just prefer it that way. If you wanted to make it more peanut like however, you could substitute the Caramel in the cheesecake mixture for 100g of peanut butter. Or, you could drizzle peanut butter on the top by melting some carefully in the microwave so its loose enough to drizzle and use that instead. Honestly, its so adaptable.
As this is my first Snickers recipe on my blog, I can’t refer you to any other I have done… buy you could easily adapt others to use Snickers if you’re a fan. For example, you could use Snickers in my Peanut Butter Pie, or even in my Peanut Butter Fudge.
I am a Snickers fan, and especially in this cheesecake. Honestly, they’re the perfect amount of Nougat, Caramel, Chocolate, and Peanut, so mixed with a Biscuit Base, creamy delicious Cheesecake filling, and some delicious yummy topping, what more could you want?! Enjoy! x
No-Bake Snickers Cheesecake!
Ingredients
Biscuit Base
- 275 g Digestives
- 50 g Peanuts
- 25 g Cocoa Powder
- 150 g Unsalted Butter/Stork
Cheesecake Filling
- 500-600 g Full Fat Cream Cheese (philadelphia/mascarpone)
- 100 g Icing Sugar
- 100 g Caramel (carnations)
- 1 tsp Vanilla Extract
- 200 g Milk Chocolate (chopped)
- 300 ml Double Cream
- 200-300 g Snickers (chopped)
Decoration
- 50 g Caramel (Carnations)
- 150 ml Double Cream
- 2 tbsps Icing Sugar
- 12 pieces Snickers
- Peanuts (chopped)
Instructions
For the Base
- 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!
For the Cheesecake
- 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.
For Decoration
- 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!
Notes
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
- If you don’t want to use Caramel, you can easily swap it to Peanut Butter as well. Swap the same amount for Peanut butter, and drizzle some melted peanut butter over the top as well! If you don’t want to use either, use 300g of milk chocolate.
- You can use Dulce De Leche, or other caramel for example, but you want a thick caramel sauce.
- This Cheesecake will last covered in the fridge for 3 days!
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
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Hi. Would carnations caramel work for the base instead of butter? And if so how much? So I could swap the caramel in the cheesecake mix for peanut butter instead?
Thank you ☺️
Veryyy nice i made this for Christmas and everyone enjoyed!! 😁Very easy recipe to follow aswell and the looks didn’t deceive 🤤
I made this cheesecake today, my first ever cheesecake and I must say it is absolutely delicious. Thank you for so many amazing recipes Jane!
I was worried it wouldn’t set but it was perfect!
Hello Jane.
Love all your recipes and adding a little twist and needed to share this with you. In the base I used the Snickers trail mix blended with the biscuits ……. run don’t walk…… absolute game changer!
Ooooh that sounds delicious! Enjoy! x
hi I’ve made ur cheesecakes before but this time while making snickers one… i think I’ve over whisked it or something. I don’t know… its a bit too runny… is there anything that I can do to fix it…??
can I put in freezer fr a bit to set it??
Is that plain peanuts you use or salted coz I find it hard to find plain I when I do thay have the skin on
Hi Jane,
For the base instead of peanuts would I be able to put Reese peanut butter chips?? Or would that not work??
Thank you in advance.
Harriet
I haven’t tried it myself, but I’m sure adding some I would be tasty!
I’ve just made this and, albeit with a few minor changes to the appearance, I’ve struggled again with piping the cream. The cream never seems to flow smoothly from the nozzle and has a very cracked and broken appearance, it also feels like I’m going to burst the piping bag when piping, do you have any ideas how I can make the cream smoother and easier to pipe? I’m using a plain open nozzle as any star types just seem too small to try and pipe cream through!
So this sounds like you need to whip your cream slightly less. As the cream sits in the piping bag and then goes through the nozzle it can do this, so I find if you whip the cream less so its slightly softer, it will prevent the bitty appearance!