<\/p>\n

\n

A creamy no-bake vanilla cheesecake with chunks of Snickers bars, topped with milk chocolate and salted peanuts. Lightened with ricotta, yet still perfectly creamy and smooth. The chopped Snickers add texture and a caramel-chocolate bite. A must-try for all Snickers lovers :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for base:<\/span><\/p>\n

\n
• 160 g digestive or oat biscuits<\/li>\n
• 40 g butter, melted<\/li>\n<\/ul>\n

  Blitz the biscuits and melted butter in a food processor until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy bag using a rolling pin, then mix with the butter.<\/p>\n

  Line the base of a 23 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base and chill in the fridge while preparing the filling.<\/p>\n

  Ingredients for cheesecake filling:<\/span><\/p>\n

  \n
  • 250 g ricotta, at room temperature<\/li>\n
  • 250 g mascarpone, at room temperature<\/li>\n
  • \u00be cup icing sugar<\/li>\n
  • 1 tablespoon vanilla extract<\/li>\n
  • 250 ml double cream chilled<\/li>\n
  • 10 g powdered gelatine (3\u00bd teaspoons) + 50 ml cold water<\/li>\n
  • 150 g Snickers bars, roughly chopped<\/li>\n<\/ul>\n

    In a mixing bowl, beat the ricotta, mascarpone, icing sugar and vanilla until smooth and lump-free.<\/p>\n

    Bloom the gelatine in cold water for 10 minutes. Heat gently (on the hob or in the microwave) until dissolved \u2013 do not boil. Leave to cool slightly. Add a spoonful of the cheesecake mixture to the warm gelatine and mix well. Add another 2 spoonfuls, mixing each time to prevent lumps. Pour the gelatine mixture into the cheesecake filling and mix immediately until combined.<\/p>\n

    In a separate bowl, whip the double cream until stiff peaks form. Fold it gently into the cheesecake mixture in two additions. Add the chopped Snickers and fold in. Spread the filling over the chilled base and smooth the top. Refrigerate until fully set.<\/p>\n

    Ingredients for chocolate topping:<\/span><\/p>\n

    \n
    • 50 ml double cream<\/li>\n
    • 100 g milk chocolate, chopped<\/li>\n<\/ul>\n

      Heat the cream until almost boiling, remove from the heat and add the chocolate. Leave for 2 minutes, then stir until smooth. Leave to cool slightly until thickened but still pourable.<\/p>\n

      To finish:<\/span><\/p>\n

      \n
      • a handful of roasted salted peanuts<\/li>\n<\/ul>\n

        Once the cheesecake has set, remove it from the tin. Pour over the chocolate topping and spread evenly. Sprinkle with peanuts.<\/p>\n

        Store in the fridge.<\/p>\n

        Note: once sliced, caramel from the Snickers pieces may ooze out \u2013 that\u2019s completely normal!<\/p>\n

        Enjoy!<\/p>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        A creamy no-bake vanilla cheesecake with chunks of Snickers bars, topped with milk chocolate and salted peanuts. Lightened with ricotta, yet still perfectly creamy and smooth. The chopped Snickers add texture and a caramel-chocolate bite. A must-try for all Snickers lovers :).<\/p>\n","protected":false},"author":1,"featured_media":6982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54,15],"tags":[96,104,152,108,403,150,398],"duration":[],"tag_group":[],"class_list":["post-6981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-bake-cheesecakes","category-occasional-cakes","tag-chocolate","tag-double-cream","tag-gelatine-en","tag-mascarpone-en","tag-peanuts","tag-ricotta-en","tag-snickers"],"acf":[],"yoast_head":"\n