Eggless Snickers Cheesecake
This Eggless Snickers Cheesecake is an easy eggless cheesecake that is topped with homemade caramel mixed with roasted and salted peanuts, and topped with a milk chocolate ganache! Just like your favorite candy bar, but in cheesecake form!
If you like chocolate and caramel, check out some of my other favorite recipes like Chocolate Caramel S’More Bars, Caramel Chocolate Chip Cookies with Homemade Caramel, Chocolate Olive Oil Caramel Sauce, or Chocolate Banana Caramel Ice Cream Pie.
A Quick Look At The Recipe
- Recipe Name: Eggless Snickers Cheesecake
- Ready In: 4 hours 50 minutes
- Makes: 9-inch cake
- Main Ingredients: Dutch cocoa, caramel, cream cheese, peanuts
- Flavor Profile: sweet, salty, rich chocolate
- Dietary Info: eggless
- Difficulty: Medium
- Why You’ll Love It: tastes like a snickers candy bar in cheesecake form
Summarize & Save This Content On
Why You'll Love This Recipe
- Easy: This eggless cheesecake is quick and easy to make.
- Eggless: I use a mixture of cream cheese, light brown sugar, lemon juice, and sour cream for a nostalgic cheesecake flavor and texture without eggs! Plus, this comes together so much quicker than traditional cheesecake.
- Sweet & Salty: Snickers candy bars are topped with caramel, peanuts, and milk chocolate. And in this easy cheesecake recipe, that is exactly what I did! I use my Homemade True Caramel Sauce recipe, and I mixed in roasted and salted peanuts. Then I top the cheesecake with this mixture with milk chocolate ganache for a sweet and salty dessert!
If you love snickers bars and cheesecake, you're in for a treat! This easy no bake cheesecake filling is combined with my famous Chocolate Graham Cracker Crust from Scratch that I made at my bake shop! I combine homemade caramel sauce, roasted. and salted peanuts and milk chocolate for a fun twist combining your favorite chocolate bar with homemade cheesecake.
If you love nostalgic candy, be sure to check out some of my other homemade recipes like Homemade Crunch Bars, Healthy Almond Joy Bars, Homemade Twix Bars, Vegan Snickers Bars, or Healthy Chocolate Peanut Butter Cups.
Ingredients
- Graham Crackers: My favorite organic graham crackers are Annie's.
- Cocoa Powder: I use organic Dutch cocoa powder for the crust. I prefer Dutch cocoa over natural as it has a more rich and sweet flavor that really lets the chocolate shine.
- Cream Cheese: My favorite is Organic Valley Cream Cheese! You can use the block or the tub, either work.
- Sour Cream: I use Organic Valley as this is a nice and thick organic sour cream. Some brands can be thinner or runnier (like Straus) so make sure you are using a thick sour cream. I recommend Organic Valley or Nancy's.
- Brown Sugar: I use my homemade light brown sugar in this recipe, but store bought also works!
- Peanuts: Be sure to use roasted and salted peanuts as you'll get flavor here!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- I use a springform pan so this cheesecake can easily be removed. If you don't have one, you can use a cake pan but be sure to line it with parchment paper so you can easily remove the cheesecake.
- I use my Homemade True Caramel sauce here, but if you want to use store bought you can (but homemade is so good!).
- Store extra cheesecake in an airtight container in the fridge.
How to Make Eggless Snickers Cheesecake
- To make the crust: In a food processor, add the crushed graham crackers, butter, cane sugar, and cocoa. Pulse until completely combined and there are no bits of graham cracker or chunks of butter, and the mixture is uniform.
- Transfer to a 9-inch springform pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer.
- Bake for 5 minutes, or until the crust looks dry. Remove from oven and let cool completely before filling.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, light brown sugar, sour cream, and lemon juice.
- Mix on low until combined, then speed up to high and whip for about a minute, until the brown sugar has combined completely, and the mixture looks fluffy. Scrape out into a separate bowl, and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low until combined, then gradually increase speed, until you are at full speed. Whisk until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until fully combined.
- Transfer to the crust and spread evenly.
- Place in the fridge for about 30 minutes to chill completely.
- In a medium bowl, add the caramel sauce and peanuts and fold to combine completely.
- Add on top of the cheesecake and spread evenly. Place back in the fridge for about 15 to 30 minutes, until the caramel has hardened.
- In a heatproof bowl, add the milk chocolate and heavy whipping cream.
- Microwave for 30 second intervals, stirring between each one, until the chocolate is completely melted.
- Add the milk chocolate ganache on top of the caramel and spread evenly.
Eggless Snickers Cheesecake FAQ's
Yes, you can make eggless cheesecake like this. Making a no bake cheesecake using cream cheese, heavy cream, sour cream, vanilla, and lemon juice will mimic the flavor and texture of reel cheesecake, but without eggs!
Yes, if you prefer, you can use a store bought caramel sauce. My top pick for store bought caramel is King Cupboard's Organic Caramel Sauce.
This Eggless Snickers Cheesecake needs to be stored in the fridge in an airtight container.
More Eggless Dessert Recipes
We Love Organic Feedback!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it really helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Eggless Snickers Cheesecake
Equipment
- Digital Food Scale
- Stand Mixer
- 9-inch Springform Pan
- Heatproof Mixing Bowl
Ingredients
Crust
- 204 grams honey graham crackers (crushed)
- 113 grams salted butter (softened)
- 57 grams cane sugar
- 28 grams Dutch cocoa powder
Filling
- 454 grams cream cheese
- 57 grams light brown sugar (packed)
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 284 grams Caramel Sauce
- 142 grams roasted and salted peanuts
- 170 grams milk chocolate (chopped)
- ½ cup heavy whipping cream
Instructions
- To make the crust: In a food processor, add the crushed graham crackers, butter, cane sugar, and cocoa. Pulse until completely combined and there are no bits of graham cracker or chunks of butter, and the mixture is uniform.
- Transfer to a 9-inch springform pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer.
- Bake for 5 minutes, or until the crust looks dry. Remove from oven and let cool completely before filling.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, light brown sugar, sour cream, and lemon juice. Mix on low until combined, then speed up to high and whip for about a minute, until the brown sugar has combined completely, and the mixture looks fluffly. Scrape out into a separate bowl, and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low until combined, then gradually increase speed, until you are at full speed. Whisk until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until fully combined. Transfer to the crust and spread evenly. Place in the fridge for about 30 minutes to chill completely.
- In a medium bowl, add the caramel sauce and peanuts and fold to combine completely. Add on top of the cheesecake and spread evenly. Place back in the fridge for about 15 to 30 minutes, until the caramel has hardened.
- In a heatproof bowl, add the milk chocolate and heavy whipping cream. Microwave for 30 second intervals, stirring between each one, until the chocolate is completely melted.
- Add the milk chocolate ganache on top of the caramel and spread evenly.
- Allow the cheesecake to chill in the fridge completely before serving, about 4 hours.
Video
Notes
- Always weigh ingredients for the best results.
- I use a springform pan so this cheesecake can easily be removed. If you don't have one, you can use a cake pan but be sure to line it with parchment paper so you can easily remove the cheesecake.
- I use my Homemade True Caramel sauce here, but if you want to use store bought you can (but homemade is so good!).
- Store extra cheesecake in an airtight container in the fridge.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
Tastes just like the candy bar, so good!