Чізкейк Снікерс – ніжний сирний десерт із карамеллю, шоколадом та арахісом

9 September, 2026

5.0 (1)

Snickers Cheesecake

Name: Snickers Cheesecake
Total time: 75 min
Yield: 6
Ingredients: Cookies; Melted butter; Cream cheese; Cream 33% fat; Chicken eggs; Vanillin; Wheat flour; Sugar; Cream 33% fat; Butter; Salt; Peanuts

Olga Karasyova 11 recipes

75 min

6 servings

Difficult

If you’re hosting a dinner party this weekend, this is the pudding to make on Thursday evening rather than Saturday afternoon — most of the work here is hands-off chilling time, not active effort. Once the biscuit base is pressed into the tin and the filling is in the oven, there’s very...

Nutritional value

* Calculated for raw products per 1 portion.

1111^kcal

Calories

18^g

Proteins

69^g

Carbohydrates

87^g

Fats

Ingredients

11 ingredients

Main

7 oz (200 g)

3 oz (80 g)

1.3 lb (600 g)

0.8 cups (200 ml)

3 pc (6 oz)

1 pc (3.5 oz)

1.7 tsp (5 g)

1 tsp (5 g)

3.5 oz (100 g)

Sauce

Sugar

5 oz (150 g)

Cream 33% fat

0.5 cups (120 ml)

Butter

2 oz (50 g)

Make the base. [⏱️ 25 min] Blitz the chocolate biscuits to fine crumbs in a food processor or blender, then combine with the melted butter until evenly moistened. Press into a 20–22 cm springform tin, firming the base with a spoon or the bottom of a glass, and chill for 20 minutes.

Make the filling. [⏱️ 10 min] Beat the cream cheese and sugar until smooth, then add the eggs one at a time, beating on low speed after each. Pour in the cream and vanilla and mix through, then sift in the flour and salt and fold gently until just combined. Pour the filling over the chilled base.

Bake. [⏱️ 45–50 min + 60 min in the oven + 4–5 hrs in the fridge] Bake at 160°C (fan 140°C) until the centre still has a slight wobble when the tin is nudged. Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour, then chill in the fridge for at least 4–5 hours or overnight.

Make the caramel. [⏱️ 10 min] Heat the sugar in a heavy-bottomed pan over medium heat, stirring with a wooden spoon, until deep golden. Warm the cream separately and pour it slowly into the caramelised sugar, stirring constantly. Stir in the butter and salt, cook until smooth, then remove from the heat and let cool to warm.

Assemble. [⏱️ 5 min + 1–2 hrs in the fridge] Scatter the peanuts evenly over the chilled cheesecake top, pour over the warm caramel, and chill again for 1–2 hours to let the caramel set fully.