Snickers Cheesecake Recipe

If you’re craving a dessert that packs a punch of creamy, crunchy, and caramel-rich goodness, the Snickers Cheesecake is your ultimate treat. This luscious cheesecake blends the smoothness of cream cheese and white chocolate with a buttery biscuit base, all topped with a decadent layer of homemade caramel loaded with salty peanuts and a silky dark chocolate ganache. Every bite gives you that perfect marriage of classic Snickers bar flavors with the elegance of a cheesecake, making it an unforgettable indulgence you’ll want to share (or keep all to yourself!).

Ingredients You’ll Need

This recipe calls for simple, straightforward ingredients that each bring something special to your Snickers Cheesecake. From the crunchy biscuit base to the rich caramel and creamy cheesecake filling, every element works together to create a balanced, irresistible dessert.

• Biscuit base – 320g biscuits: Use digestives or your favorite plain biscuit for a crisp, buttery foundation.
• Unsalted butter – 100g (melted): Binds the crushed biscuits, creating a smooth, compact base.
• Full fat cream cheese – 800g: The star ingredient giving the cheesecake its signature creamy texture.
• Granulated sugar – 200g: Sweetens the cheesecake filling just right.
• Corn flour – 60g: Helps stabilize the cheesecake for a perfect, sliceable consistency.
• Vanilla extract – 1 tablespoon: Adds a warm, aromatic depth to the batter.
• Double cream – 300ml (warm): Makes the cheesecake luxuriously smooth and rich.
• White chocolate – 160g (melted): Infuses a subtle, creamy sweetness to the cheesecake layer.
• Granulated sugar (for caramel) – 300g: The base of your decadent homemade caramel.
• Unsalted butter (caramel) – 150g: Adds richness and smoothness to the caramel sauce.
• Double cream (caramel) – 180ml (warm): Enriches the caramel, making it luxuriously creamy.
• Peanuts – 200g (slightly chopped): Salted peanuts give that iconic Snickers crunch in the caramel layer.
• Dark chocolate – 100g: For the glossy, bittersweet ganache topping.
• Double cream (ganache) – 100ml: Combines with chocolate to create a smooth, shiny ganache finish.

How to Make Snickers Cheesecake

Step 1: Prepare the Biscuit Base

Start by crushing your biscuits until fine crumbs form. You can easily do this by pulsing them in a food processor or placing them in a bag and smashing with a rolling pin. Mix the crumbs with the melted butter until fully combined, then press this mixture firmly into the base of a lined and greased 8-inch cake tin. This makes a sturdy, buttery foundation that will hold all the creamy layers above.

Step 2: Make the Cheesecake Batter

In a large bowl, beat together cream cheese, granulated sugar, corn flour, and vanilla extract until smooth. Slowly whisk in the warmed double cream in two batches for a silky texture. Then fold in the melted white chocolate, which adds a subtle sweetness and richness that elevates the cheesecake to something truly special. Pour this velvety mixture over your biscuit base and smooth it out evenly.

Step 3: Bake the Cheesecake

Place your cake tin inside a larger roasting pan filled with boiling water halfway up the sides of the tin (this water bath helps the cheesecake cook gently and evenly). Bake at 170°C (325°F) for 45-50 minutes until the edges are set but the center still has a slight wobble. Turn off the oven, open the door slightly, and leave the cheesecake inside for one hour to cool gradually. Once cooled, pop it in the fridge to chill overnight and set firmly.

Step 4: Create the Caramel Layer

Gently melt the sugar in a pot over medium heat, stirring constantly as it slowly turns an amber caramel color. Gradually whisk in the butter and warm double cream, creating a smooth, glossy sauce. Reserve about 250g of caramel and toss it with the chopped peanuts, giving you that perfect salty-sweet crunch reminiscent of your favorite candy bar. Let this cool in the fridge until thickened and set.

Step 5: Prepare the Ganache

Combine dark chocolate and double cream in a microwave-safe bowl. Heat in intervals of 15 to 30 seconds, stirring frequently until the chocolate has melted into a shiny, smooth ganache. Set this aside to cool slightly before assembly.

Step 6: Assemble Your Snickers Cheesecake

Once the cheesecake has chilled and the caramel peanut layer is thickened, carefully remove the cheesecake from the tin. Spread the caramel and peanut mixture evenly over the top, followed by an even layer of ganache. Optionally, pipe whipped cream and adorn with chopped Snickers bars for that extra touch of indulgence. Chill for 20 minutes so the ganache can firm up, then slice and revel in every bite of this spectacular Snickers Cheesecake.

How to Serve Snickers Cheesecake

Garnishes

Adding a few playful garnishes can take your Snickers Cheesecake from impressive to unforgettable. Try sprinkling chopped Snickers pieces, whole peanuts, or an extra drizzle of caramel sauce on top for a visually appealing, flavorful finish. Whipped cream crowns add an airy contrast to the dense, creamy layers underneath.

Side Dishes

This cheesecake is rich enough to shine on its own but pairing it with fresh berries or a tart raspberry coulis can beautifully balance the sweetness. A scoop of vanilla bean ice cream alongside adds a lovely temperature and texture contrast, making each forkful a delight.

Creative Ways to Present

For a fun twist, try serving the Snickers Cheesecake in individual clear glasses layered with crushed biscuit, caramel, and ganache for a parfait-style treat. Alternatively, cut into bite-sized squares and serve with mini forks at parties—everyone loves a dessert that’s easy to share and peeks inside reveal those decadent layers.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Snickers Cheesecake covered tightly with cling film or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, so you can enjoy second helpings (or thirds) without any rush.

Freezing

If you’d like to freeze your cheesecake, wrap it well with plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to one month. Thaw the cheesecake in the refrigerator overnight before serving to retain its creamy texture.

Reheating

Cheesecake is best enjoyed cold, so avoid reheating. However, if your ganache becomes too firm after refrigeration, let the cheesecake sit at room temperature for 10-15 minutes before slicing to soften it just enough to unlock all its flavors.

FAQs

Can I use a different type of biscuit for the base?

Absolutely! Digestives work wonderfully, but graham crackers, shortbread, or even chocolate biscuits can be used to give your Snickers Cheesecake a personal twist.

Is it necessary to use a water bath when baking the cheesecake?

While not mandatory, the water bath helps regulate heat and prevents cracking, resulting in a smoother, creamier Snickers Cheesecake that’s perfectly set.

Can I substitute the peanuts with another nut?

Yes, feel free to swap peanuts for almonds or cashews if you prefer. Just keep in mind that traditional Snickers flavor is all about those salty peanuts.

How do I prevent the caramel from burning?

Patience is key. Melt the sugar slowly over medium heat and add it in portions, stirring constantly to avoid hot spots. Never increase the heat suddenly or leave it unattended.

Can I make this Snickers Cheesecake vegan or dairy-free?

It would take some experimentation by using vegan cream cheese, non-dairy cream, and dairy-free chocolates. The caramel might be tricky to replicate, but with some plant-based caramel recipes, it’s definitely possible!

Final Thoughts

I truly hope you’ll find as much joy in making and eating this Snickers Cheesecake as I do. Its decadent layers strike the perfect balance of creamy, crunchy, sweet, and salty that simply can’t be beaten. Whether for a special occasion or a well-deserved treat, this dessert promises to bring smiles and satisfy every sweet tooth. So go ahead, try the recipe, and prepare to fall in love with Snickers Cheesecake all over again!

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