Snickers No Bake Cheesecake 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!

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!

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.

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.

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.

NO BAKE SNICKERS CHEESE CAKE

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.