Ingredients
2 cups chocolate sandwich cookies (crushed finely)
6 tbsp unsalted butter (melted)
16 oz cream cheese (softened)
1 cup powdered sugar (sifted)
1 cup heavy cream (whipped to soft peaks)
5 Snickers bars (chopped coarsely)
1/2 cup caramel sauce
Instructions
Combine the crushed chocolate cookies and melted butter in a bowl.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan.
Freeze the crust base for 15 minutes to set.
Beat the softened cream cheese and powdered sugar until smooth.
Fold the whipped heavy cream into the cream cheese mixture until airy and combined.
Stir in two-thirds of the chopped Snickers bars.
Spread the filling over the prepared crust.
Top with remaining Snickers pieces and drizzle with caramel sauce.
Chill in the refrigerator for at least 6 hours or until firm before serving.
Notes
Prepare the cheesecake the night before to allow the flavors to blend perfectly and the filling to fully set. Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure cream cheese is at room temperature before mixing to avoid lumps.
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg