Snickers Cheesecake
💥Our new recipe is here ✅
Creamy and decadent, this mini-Snickers cheesecake is a treat for any moment. Easy to make with a few ingredients, save this recipe for when PB & Caramel urge hits you.
Check the step-by-step video of this Mini-Snickers Cheesecake here 😘
Ingredients:
Crust:
10 Oreo cookies
30g butter (melted)
2 Snickers (cut in chunks, reserve a few for decoration)
Filling:
450g cream cheese, room t°
130g sugar
120g sour cream or coconut cream, room t°
6ml vanilla extract
2 eggs L (room t°)
90g peanut butter, soft
90g dark chocolate (melted, slightly cooled)
Toppings: salted caramel sauce, Snickers chunks, crunchy peanuts
Spring form: ø16cm
Instructions:
Melt the chocolate to let it time to cool.
Prepare the base: preheat the oven to 180°C. Crush the Oreo cookies and mix in the melted butter. Spread the Oreo mix in the prepared lined baking form. Top with Snickers chunks. Bake for 9 minutos.
Prepare the filling: beat the cream cheese and sugar for 3 min until creamy. Add in the vanilla and cream. Beat until homogeneous. At a low speed mix in the eggs. Avoid overbeating. Divide the batter in half.
Mix in the peanut butter in one half, and the melted chocolate in the other.
Pour the cream cheese mixes in the spring form and mix them lightly.
Bake for aprox 55 minutes until still wobbly in the center. Turn off the oven and leave the cheesecake in with the door slightly ajar for about 1 hour. Remove from the oven and let cool at room temperature. Refrigerate for at least 6 hours or overnight.
Decorate the cheesecake with caramel, snickers chunks, crunchy peanuts and a touch of Maldon salt.
Enjoy & let us know how it turns out for you.
Store in the fridge for up to 4 days or freeze without decoration for 2-3 months.
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