Decadent and smooth No-Bake Snickers Cheesecakes will satisfy all your desires for dessert. Fill the mottled cream cheesecake with chopped Snickers candy and sit on a butter graham cracker crust.
How do you make cheesecake without baking it with cream?
The trick to getting creamy cheesecake fillings without roasting is to use a cream block full of fat cheese, confectioner's sugar, and heavy whipping cream.
Shake these together until the filling is thick and stiff. It will be strong enough to hold its shape but soft enough to melt on the tongue.
The main ingredient for snickers without roasted cheesecake
Graham crackers crumbs - this combined with melted butter makes crust for a cheesecake.
Cream cheese - look for full fat cream cheese available in block form.
Candied sugar - make sure the ingredients contain cornflour. This is needed to give the cheesecake the right texture.
Whip cream is heavy - when shaken, the cream will become very thick and stiff. This is needed to provide a filling structure.
Snickers candy bar - Chopped snickers entered into the fields and above. I cool the candy to make it easier to cut.
Caramel Sauce - You can use homemade caramel sauce or store-bought.
Tips for recipes without snake cheesecake
Mix the crust well. Melted butter will tie up the crumbs after it has cooled so it's important to make sure all the crumbs are coated with butter.
Cool the candy bars for a few hours to make them easier to cut. If not, the caramel will stick to the knife making it difficult.
Shake the filling well. Use a beater attachment and shake the contents for 3-4 minutes to make it super thick. The thicker contents will support the pieces of candy and prevent them from sinking.
INGREDIENTS
For the edges
- 1 1/2 cups (148 g) of graham cracker crumbs, from about 1 1/2 arms
- 6 tablespoons of unsalted butter, melted
To fill
- 24-ounce (680 g) cream cheese, soft
- 1 1/2 cup (180 g) confectioner sugar, sifted
- 1 tablespoon of vanilla extract
- 1 teaspoon of lemon juice
- 1/8 teaspoon salt
- 1 cup (238 ml) of heavy cold whipped cream
- 3 Snickers candy bar, roughly chopped
For toppings
- 1 Snickers candy bar, roughly chopped
- 1/2 cup (113 g) of home-made caramel sauce, store-bought can also be used
INSTRUCTIONS
Make crust
- Cover the bottom of a 9-inch pan with tinfoil or parchment paper: set aside.
- In a medium bowl, mix the cake crumbs and melted butter. Mix until the crust is coated with butter.
- Press the mixture firmly to the bottom and one inch above the side of the prepared pan. Set in the freezer when you fill.
Make the filling
- In a stand mixer bowl equipped with paddle pads or with a hand-held electric mixer, beat the cream cheese at medium speed until smooth and creamy, about 3 minutes.
- Add sugar and stir at low speed until the sugar is moistened. Then rotate the speed to moderate and continue to mix until well mixed, about 2 minutes.
- Add vanilla, lemon juice, and salt. Mix with medium speed until well blended, about 1 minute.
- If using a seat mixer with a paddle attachment, switch to the whisk attachment and add thick cream. Beat at low speed until the cream is evenly mixed. Turn the speed to high and shake until the dough thickens.
- Fold gently on the chopped candy bar. Pour the filling over the prepared crust and spread it to the edge of the pan. Refrigerate at least 8 hours.
- Before serving, remove the sides of the pan. Add the cheesecake to the rest of the candy bar and drizzle with caramel sauce.
Make a tip in front
- Cheesecakes that have been assembled will be stored for up to 5 days and stored in the refrigerator.
- After the cheesecake has cooled for 8 hours, you can move it to the freezer. Wrap the entire pan with plastic wrap followed by a layer of aluminum foil. It will last up to 3 months. Melt in the refrigerator overnight before serving. Then add the toppings in step 6.
This recipe is inspired by bakedbyanintrovert
