I’ve been wanting to make a Snickers cheesecake for ages, and after a few trials (and more than a few errors), I’ve finally nailed the perfect recipe. It’s simple, quick to make, and packed with that irresistible peanut, caramel, and chocolate flavour we all love.
The first time I tried this recipe, it was a complete disaster. I went with shortbread biscuits for the base, but they just didn’t complement the peanut butter flavour. Then I tried combining chocolate and peanut butter in the cheesecake filling — turns out, too many flavours at once can be a bad thing. The caramel I used was far too runny, which made a huge mess, and the Snickers pieces just sank right through. Looking back, I’m not sure what I was thinking… but hey, that’s the beauty of experimenting in the kitchen!
After refining the recipe (and doing plenty of “taste testing”), I’ve landed on a light, creamy peanut butter cheesecake layered over a milk chocolate digestive base, topped with a smooth chocolate-peanut caramel and extra Snickers chunks for good measure. Trust me — this version is worth the wait.
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• Dessert cups – I used 3oz cups, which you can easily find on Amazon.
• Mixing bowl – for combining your cheesecake filling.
• Electric hand whisk – to whip your filling until smooth and creamy.
• Piping bag – for neatly filling your dessert cups.
• Spatula – to scrape every last bit of goodness from your bowl.
• Flat-end rolling pin or food processor – for crushing your biscuits into a fine
crumb.
• Measuring spoons – for accuracy in flavors and toppings.
• Keep it light – My cheesecake filling uses a 1:2 ratio of cream cheese to double cream. This gives a mousse-like texture instead of the dense feel of a baked cheesecake — perfect for party dessert cups.
• Crush biscuits evenly – Whether you use a flat-end rolling pin or a food processor, make sure your biscuit crumbs are fine so the base holds together well.
• Don’t skip chilling – Give your cups at least 4 hours in the fridge before serving so the layers set and flavors blend beautifully.
• Use a piping bag for neat layers – It keeps the sides of your cups clean and makes each portion look extra polished.
Delicious peanut butter cheesecake on a milk chocolate digestive base, finished with an easy chocolate-peanut caramel and plenty of Snickers chunks for the ultimate indulgence.
Make the biscuit base – Crush the biscuits into fine crumbs using a food processor or rolling pin.
Add the butter – Pour the melted butter into the crumbs and mix well until every crumb is coated.
Fill the cups – Using a measuring spoon, add 3 teaspoons of the biscuit mixture into each dessert cup (this recipe makes 16). Press down gently with an empty dessert cup to create an even base.
Mix the cheesecake filling – In a mixing bowl, whisk together the soft cream cheese, peanut butter, and icing sugar until smooth. Pour in the double cream and whisk again until the mixture thickens to a pipeable consistency.
Pipe the filling – Transfer the cheesecake mixture into a piping bag and pipe into each dessert cup, leaving space at the top for caramel and decorations.
Set the base layer – Tap each cup gently on the counter to release any air bubbles, then refrigerate while you prepare the topping.
Make the chocolate-peanut caramel – In a microwave-safe bowl, combine chopped Snickers bars and double cream. Heat in short bursts, stirring between each, until melted and smooth. Let it cool slightly.
Top with caramel – Spoon about 1 teaspoon of the caramel mixture over each cup, then sprinkle with extra chopped Snickers pieces.
Chill to set – Refrigerate for a few hours or overnight for the best texture.
Serve and enjoy – Let the cups sit at room temperature for a few minutes before serving so the chocolate layer isn’t too hard.
