🥜 No-Bake Snickers Cheesecake 🍫
Ingredients:
For the Crust:
2 cups crushed graham crackers (about 10 full sheets)
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup frozen whipped topping (such as Cool Whip), thawed
1 cup chopped Snickers bars (about 4 mini bars)
For the Topping:
½ cup caramel sauce (store-bought or homemade)
½ cup chopped Snickers bars
¼ cup salted peanuts, roughly chopped
¼ cup semi-sweet chocolate chips, melted
Instructions:
Prepare the Crust: In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Press the mixture evenly into the bottom of an 8-inch springform pan. Place the pan in the refrigerator to set while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping and half of the chopped Snickers bars, being careful not to deflate the mixture.
Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula, then return the pan to the refrigerator for at least 2 hours to firm up.
Add the Toppings: Once the cheesecake has set, drizzle the caramel sauce evenly over the top. Sprinkle the remaining chopped Snickers bars and peanuts over the caramel layer. Finish by drizzling the melted chocolate over the entire surface.
Chill and Serve: Refrigerate the cheesecake for an additional 30 minutes to allow the toppings to set. Slice and serve chilled for the best texture and flavor.