🍫 No-Bake Snickers Cheesecake 🍫
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
For the filling:
16 oz cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups whipped topping (such as Cool Whip)
For the caramel topping:
1/2 cup store-bought caramel sauce (or homemade)
1/2 cup chopped peanuts
1/2 cup chocolate ganache or drizzle chocolate (optional)
Instructions:
Begin by preparing the crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of an 8-inch springform pan coated with nonstick spray. Chill the crust in the refrigerator while you prepare the filling.
For the filling, beat the softened cream cheese in a large mixing bowl until smooth and creamy. Add the peanut butter, powdered sugar, and vanilla extract, mixing until fully incorporated. Gently fold in the whipped topping until the mixture is light and airy.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Smooth the top and return the pan to the refrigerator to chill for at least 4 hours or overnight.
Once the cheesecake is set, prepare the caramel topping. Drizzle caramel sauce generously over the surface of the cheesecake. Sprinkle chopped peanuts evenly across the top for added texture and flavor.
If desired, finish with a layer of chocolate ganache or drizzled chocolate for an extra touch of indulgence.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.