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eggless snickers cheesecake slice on a plate on a marble counter with white pumpkins.

Eggless Snickers Cheesecake

Mimi Council
Try this simple recipe for Eggless Snickers Cheesecake. This easy cheesecake recipe combines caramel, peanuts, and milk chocolate for a snickers inspired treat you'll love!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 506 kcal

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

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.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 506kcalCarbohydrates: 42gProtein: 8gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 82mgSodium: 431mgPotassium: 255mgFiber: 2gSugar: 29gVitamin A: 1069IUVitamin C: 1mgCalcium: 98mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!