No-Bake Snickers Cheesecake with Caramel and Peanuts

Delicious, original, beautiful, for the holidays! Snickers cheesecake according to this recipe is prepared without baking; the filling is stabilized by adding gelatin. It turns out beautifully colored, with a rich taste, and contains only three ingredients. The top is decorated with caramel and peanuts.
cook time: 5h
Miles Denholm
No-Bake Snickers Cheesecake with Caramel and Peanuts

Nutrition Facts (per serving)

381
Calories
23g
Fat
34g
Carbs
8g
Protein

Ingredients (8 portions)

For the base:

Cookie 200 g
Cocoa 1 tbsp
Butter 70 g

For filling:

Cottage cheese 400 g
Boiled condensed milk 380 g
Gelatin 15 g

For caramel:

Sugar 120 g
Heavy cream 120 g
Butter 50 g
Peanut 100 g
Gelatin 3 g
Salt to taste

Recipe instructions

Step 1

Step 1
How to make Snickers cheesecake without baking? Prepare ingredients for the base. Shortbread chocolate cookies are suitable. If you only have regular, then increase the amount of cocoa. Take the highest quality oil, natural, without vegetable fats, corresponding to GOST.

Step 2

Step 2
Grind the cookies in any convenient way. You can use a blender attachment, a meat grinder or, as I did, a rolling pin. To do this, place the cookies in a bag and punch them thoroughly with a rolling pin. The cookies should turn into uniform crumbs. Pour it into a bowl and add cocoa powder. Stir.

Step 3

Step 3
Melt the butter in any way you like. I heated it in the microwave. Read about how to do this correctly, as well as other methods, at the end of the recipe.

Step 4

Step 4
Pour the butter into the cookie crumbs. Stir until you get a homogeneous mass, similar to raw sand. Pour it into the mold. I used a ring with a diameter of 16cm, the bottom was made of foil. The wider your pan, the lower the cheesecake will be. Compact the crumbs with a glass, forming the bottom and sides. If your mold is larger in diameter, then you don’t have to make sides, as there will be less crumbs. Place the pan with the base in the refrigerator to stabilize.

Step 5

Step 5
While the base hardens, prepare the filling. Prepare food for her. Any curd cheese is suitable, such as Violetta, Kremetta, Almetta. You can cook condensed milk yourself or use store-bought milk. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. The quality of the condensed milk will ultimately determine the taste and quality of the finished dish.

Step 6

Step 6
Soak the gelatin in a small amount of cold water. I used the fast-acting one, but any will do. Only the soaking time will depend on the type of gelatin.

Step 7

Step 7
Place the condensed milk in a bowl and beat with a mixer until fluffy.

Step 8

Step 8
Add curd cheese to the whipped condensed milk. Whisk them together until smooth. It is better if the cheese is at room temperature — mixing will be easier and faster.

Step 9

Step 9
Melt the swollen gelatin until liquid. You can do it in the microwave or on the stove. Add it to the cheese mixture.

Step 10

Step 10
Stir.

Step 11

Step 11
Remove the pan with the base from the refrigerator. Place the filling in it and smooth the top. I got a rather thick mass, since the condensed milk was very dense, but this did not affect the taste of the cheesecake. Refrigerate the cheesecake for 4 hours. During this time it completely stabilizes.

Step 12

Step 12
After a couple of hours, start preparing the caramel. Prepare food for her. Take the fattest cream — 33-35%. The oil is also natural and high quality, without substitutes. It is better to use roasted peanuts. Mine is salty, so I didn’t add salt to the caramel.

Step 13

Step 13
How to make caramel? Soak the gelatin. Pour the sugar into a thick-bottomed saucepan. Place it on high heat. Shake the ladle slightly until the sugar melts. There is no need to stir, just rotate it. The sugar should become amber in color, not darker — it will already be burnt caramel. At the same time, heat the cream until almost boiling.

Step 14

Step 14
Once the sugar turns amber, turn off the heat and pour in the cream, little by little. Be careful, the mixture will begin to bubble actively. Stir. Turn the heat back on.

Step 15

Step 15
Cook the caramel over low heat with constant stirring. If you have lumps at first, it’s okay — they will disperse during the cooking process. When the caramel becomes homogeneous, add butter to it. Boil until it is completely dissolved. Turn off the heat.

Step 16

Step 16
Add the swollen gelatin. There is no need to melt it — this will happen in a hot mass. If your peanuts are not salted, add a pinch of salt. Stir and leave the caramel to cool.

Step 17

Step 17
When it becomes warm, add peanuts to it. Pre-fry raw nuts in a dry frying pan and peel them. Stir.

Step 18

Step 18
Remove the cheesecake from the refrigerator. Pour caramel with nuts on top and smooth. Place in the refrigerator for another couple of hours.

Step 19

Step 19
Release the finished cheesecake from the mold by running a sharp knife between the walls and the cake. I had no problems with this, the cheesecake froze perfectly. Serve by cutting into portions. Bon appetit!

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