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Snickers Cheesecake Delight

Snickers Cheesecake Delight

Discover the ultimate Snickers Cheesecake Delight: a no-bake treat with layers of chocolate, caramel, and creamy filling. Perfect for any occasion!
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Prep Time 40 minutes
Setting Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 people
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g hearty oat biscuits (like digestive biscuits)
  • 80 g butter melted
  • 50 g creamy peanut butter
  • 75 g dark chocolate couverture, chopped
  • 6 sheets gelatin
  • 525 g double cream cheese (full-fat)
  • 250 g mascarpone
  • 85 ml caramel syrup
  • 45 g sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons dulce de leche
  • 1 teaspoon vanilla extract
  • 4 tablespoons dulce de leche (for topping)
  • 3 tablespoons roasted peanuts, chopped
  • 150 g dark chocolate couverture, chopped
  • 80 g heavy cream
  • 25 g butter for ganache
  • 2 peanut chocolate bars (like Snickers), chopped
  • 2 tablespoons roasted peanuts, chopped

Equipment

  • 26 cm (10-inch) springform pan
  • Food processor or rolling pin & zip-top bag
  • Mixing bowls (various sizes)
  • Electric hand mixer or stand mixer
  • Small saucepan

Method
 

  1. Line a 26 cm springform pan with baking paper.
  2. Crumble the oat biscuits into fine crumbs using a food processor or a rolling pin.
  3. Melt the butter and peanut butter in a heatproof bowl over simmering water until smooth.
  4. Melt the chopped dark chocolate using the same method.
  5. Mix the fine cookie crumbs with the warm peanut butter mixture and melted dark chocolate until coated.
  6. Press the mixture firmly into the base of the prepared pan.
  7. Soften the gelatin sheets in a bowl of cold water for 10 minutes.
  8. In a large mixing bowl, combine cream cheese, mascarpone, caramel syrup, sugar, peanut butter, dulce de leche, and vanilla extract. Mix until smooth.
  9. Squeeze excess water from gelatin sheets and melt in a small saucepan or microwave.
  10. Stir melted gelatin into a spoonful of the cream cheese mixture, then mix back into the main filling.
  11. Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least 4 hours (preferably overnight).
  12. Spread warm dulce de leche over the set cheesecake and sprinkle with chopped peanuts.
  13. Make the ganache by heating the cream, pouring it over chopped chocolate, and stirring until smooth. Add butter and mix until glossy.
  14. Pour the ganache over the caramel layer and decorate with chopped peanut bars and peanuts.
  15. Let it set in the fridge before serving.

Nutrition

Calories: 330kcalCarbohydrates: 38gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 180mgPotassium: 220mgFiber: 1gSugar: 17gVitamin A: 310IUCalcium: 95mgIron: 1.2mg

Notes

Ensure all refrigerated ingredients are at room temperature for a smooth filling. You can use substitutes like graham crackers for oat biscuits or powdered gelatin instead of sheets. Letting the cheesecake chill overnight enhances its flavor and texture. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. For clean slices, use a hot knife to cut through the cheesecake.
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