Eggless Snickers Cheesecake
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This Eggless Snickers Cheesecake is a simple 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 cheesecake, check out my No Bake Oreo Cheesecake, Eggless Vanilla Blueberry Cheesecake Bars, or my Apricot Cheesecake Tart (all of them don't require eggs!).
Table of Contents
Why You'll Love This Recipe
Easy: This is such an easy cheesecake recipe to make! I am going to show you how to make a Snickers Cheesecake today, and I am positive you will be saying this is such an easy cheesecake recipe to make! While this is an Eggless Snickers Cheesecake, I promise you, you will not even miss eggs in it.
Eggless: This is such an easy cheesecake recipe to make because it's 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: Learn how to make a snickers cheesecake. Snickers candy bars are topped with caramel, peanuts, and milk chocolate. And in this easy cheesecake recipe to make, that is exactly what I did! I use my homemade 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!
Ingredients
- Butter: I use Organic Valley Salted Butter for the crust.
- Graham Crackers: My favorite organic graham crackers are Annie's.
- Cane Sugar: I use organic cane sugar in the crust.
- 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.
- Heavy Whipping Cream: My favorite is Organic Valley.
- Cream Cheese: My favorite is Organic Valley Cream Cheese! You can use the block or the tub, either work.
- Vanilla Extract: My favorite is Simply Organic.
- 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.
- Brown Sugar: I use my homemade light brown sugar in this recipe, but store bought also works!
- Lemon:
- Milk Chocolate:
Tools Needed
- Scale: Always use a digital food scale for the most accurate results.
- Stand Mixer: I prefer to use my stand mixer as it's hands free, but a hand mixer will work as well. I think this takes a lot longer with a hand mixer though.
- 9-inch Springform Pan: Using a springform pan is really the best way to make this. If you don't have one then a cake pan will work, but be sure to line it with parchment paper or it will be very difficult to get the cheesecake out.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl for making the ganache topping.
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Step by Step Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
FAQ's
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.
Yes, you can, but it won't have as much flavor if you use unsalted. I wouldn't recommend.
This Eggless Snickers Cheesecake needs to be stored in the fridge in an airtight container.
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Eggless Snickers Cheesecake
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
Nutrition
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