Do you LOVE cheesecake? Do you LOVE the satisfying chewiness of a snickers? If the answer's YES, then you've definitely come to the right place, as this recipe ticks all those boxes and more...
If you're keeping things grain-free and opting to not include actual bars of snickers on top of your cheesecake, don't worry, it will still be loaded with all the things you'd find in a snickers bar. Peanuts, caramel, chocolate... All the good stuff.
This recipe only uses simple ingredients and because it is a no-bake cheesecake, you can make it up several days in advance. Instead of refrigerating the cheesecake, we freeze it which gives it a super delicious ice-cream texture that melts in your mouth. Combine that with all the amazing flavour from the chocolate, peanuts and caramel and you've got yourself a truly heavenly dessert.
Now if you simply can't wait any longer to indulge yourself into this absolute showstopper of a cheesecake, then I gladly present to you our no-bake snickers iced cheesecake recipe!
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
FOR THE GLUTEN & GRAIN FREE BASE
1x cup of Brazil nuts
1x cup of Peanut Butter
1x 1/2 cup of peanuts
1x 1/2 cup of honey
FOR CHEESECAKE FILLING
1 & 1/2 cup of heavy cream
450g of cream cheese
150g of icing (powder) sugar
2x tsp of vanilla
small pinch of salt
FOR THE TOPPINGS
6x snickers bars (check ingredients if you need it to be gluten/grain free)
handful of peanuts
2x tbsp of melted chocolate
1x cup of caramel (shop bought is fine, but we made fresh caramel sauce)
METHOD
serves 8
Prepare the base first.
Add the brazil nuts to a food processor and blitz until crumbed. Transfer to a mixing bowl and add the peanut butter, honey and peanuts and mix thoroughly,
Transfer to a 12 inch springform pan and evenly spread out the mixture and compact the mixture thoroughly. You can use the back of a spoon or your hand. Make sure it is well compacted.
Transfer the pan to the fridge and chill for 30 minutes.
Now is the time to make the caramel sauce, if you are making it fresh. Click here for the caramel sauce recipe.
Obviously skip tp the next stage if you're using ready made caramel sauce.
After 30 minutes remove the base from the fridge.
Spread 1/2 a cup of caramel on top of the base. ( if you are using homemade make sure it has cooled completely before adding it to the base )
Return back to the fridge. for at least 20 minutes.
Time to make the cheesecake filling.
In a large mixing bowl or freestanding mixer bowl add the cream cheese and icing sugar and mix on high power for 2-3 minutes.
Add the heavy cream, vanilla and salt and mix on high power until firm peaks have formed.
Remove the pan from the fridge and add the cheesecake filling. Spread out the mixture evenly and smooth the top.
Cover with clingfilm and place in the freezer for a minimum 2 hours, (overnight is best to get the ultimate iced cheesecake) before removing and decorating.
Just before you remove the cheesecake from the freezer to decorate you will need to melt the chocolate along with the butter in a saucepan over a low heat. Keep mixing to ensure it does not burn and is clump free. (if the chocolate starts to thicken just add a small dash of hot water and stir)
Decoration of the cheesecake is entirely up to you, but here's how we do it.
We slice the snickers in various sized slices and arrange them on the outer edge.
We then chop the peanuts and sprinkle them in the centre.
At this point we remove the sides of the springform pan.
Now time for the fun part - Drizzle with chocolate and the caramel sauce.
Slice and serve immediately or place back in the freezer until it's ready to be served - next day is best for the full iced cheesecake experience.
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