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
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
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.
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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