🍰 No-Bake Snickers Cheesecake 🍰
Ingredients
For the crust:
200g digestive biscuits (or graham crackers), finely crushed
100g unsalted butter, melted
For the peanut butter filling:
500g cream cheese, softened
150g powdered sugar
200g smooth peanut butter
300ml double cream (whipping cream), whipped to soft peaks
For the toppings:
100g caramel sauce (store-bought or homemade)
100g milk or dark chocolate, melted
2–3 mini Snickers bars, chopped (for garnish)
Instructions
Prepare the crust: In a mixing bowl, combine the crushed biscuits with the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of an 8-inch springform pan, using the back of a spoon to create an even layer. Chill in the refrigerator while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peanut butter and mix until fully combined. Gently fold in the whipped cream, being careful not to deflate it, until the mixture is light and airy.
Assemble the cheesecake: Pour the peanut butter filling over the chilled crust and smooth it out with a spatula. Return the pan to the refrigerator for at least 1 hour to allow the filling to firm up.
Add the toppings: Drizzle the caramel sauce evenly over the set filling. Follow with the melted chocolate, creating a marbled effect by lightly swirling it with a toothpick. Sprinkle the chopped Snickers pieces on top for added crunch and flavor.
Chill and serve: Place the cheesecake back in the refrigerator for at least 4 hours, or preferably overnight, to ensure it sets completely. Once ready, release it from the springform pan and slice into portions.