No Bake Snickers Cheesecake Pie Recipes

EASY NO BAKE SNICKERS CHEESECAKE

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.

NO BAKE SNICKERS CHEESECAKE PIE

Steps:

• In medium mixing bowl beat cream cheese until fluffy {to avoid lumps make sure cream cheese is really soft or place in microwave for 20 seconds}.
• Add in vanilla extract and granulated sugar. Beat until combined.
• In separate bowl, beat the heavy whipping cream until stiff peaks form. This will take several minutes.
• Add the whipped cream into the cream cheese mixture and gently mix together. Fold in the chopped Snickers and combine.
• Spread into the pie crust and smooth the top. Refrigerate for 8 hours, or overnight, before serving. Can be made up to 2-3 days in advance and kept in fridge until ready.
• Optional garnishes: Beat 1/2 cup heavy whipping cream + powdered sugar and beat until stiff peaks form. Pipe or spread onto pie and garnish with additional chopped Snickers.

NO-BAKE SNICKERS CHEESECAKE

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.

NO-BAKE SNICKERS CHEESECAKE RECIPE

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.

NO-BAKE CHEESECAKE PIE

Steps:

• In a microwave-safe bowl, melt chips; stir until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. , Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits.

BROWNIE CHEESECAKE SNICKERS PIE

Steps:

• Preheat oven to 325°. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in vanilla., In a large bowl, beat eggs until lightly beaten. Gradually add chocolate mixture; mix well. Combine flour, baking soda and salt; gradually add to egg mixture. Spread into a greased 9-in. deep-dish pie plate. Bake 20 minutes. Cool on a wire rack 10 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over brownie layer; spread cream cheese mixture over top. Bake 18-20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for 1 hour., For glaze, bring cream to a simmer; remove from heat. Add chocolate and stir until smooth. Cool 15 minutes; pour over pie. Refrigerate until serving.

SNICKERS® CHEESECAKE

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.

SNICKERS CHEESECAKE (NO BAKE)

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.