Description
A creamy and indulgent no-bake cheesecake featuring Snickers bars, with a buttery graham cracker crust and a decadent caramel drizzle.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup confectioners’ sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 1 1/2 cups heavy whipping cream, cold
- 4 Snickers candy bars, coarsely chopped
- Caramel sauce (homemade or store-bought)
Instructions
- Prepare the crust: Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press into the bottom and slightly up the sides of a 9-inch springform pan. Freeze to set.
- Make the filling: Beat softened cream cheese until smooth. Gradually add sifted confectioners’ sugar, then vanilla extract, lemon juice, and a pinch of salt.
- Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
- Combine and fold: Gently fold whipped cream into the cream cheese mixture. Then, fold in chopped Snickers bars until evenly distributed.
- Assemble the cheesecake: Pour the filling over the crust and smooth the top. Refrigerate for at least 8 hours or overnight to set.
- Garnish and serve: Drizzle caramel sauce over the top and sprinkle additional chopped Snickers as garnish before serving.
Notes
- Ensure the cream is whipped to stiff peaks for the best texture.
- Allow the cheesecake to chill for at least 8 hours to set properly.
- For a different flavor, swap Snickers with Milky Way or Twix.
- For a chocolate twist, use chocolate graham crackers or Oreos for the crust.
- Mini cheesecakes can be made by using muffin tins for individual servings.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
