No-Bake Snickers-Inspired Cheesecake (تشيز كيك سنيكرز)

Ingredients

• 400 grams Sweet biscuits (Digestive, tea biscuits, or similar) (Choose a sweet, plain biscuit. Avoid salty or savory varieties.)
• 150 grams Unsalted butter (Melted)
• 2 tablespoons Brown sugar (Optional, for crust)
• 1/2 teaspoon Ground cinnamon (Optional, for crust)
• 1 cup Granulated sugar (For caramel)
• 2 tablespoons Unsalted butter (for caramel)
• 1 cup Cooking cream (or heavy cream) (Divided: 1 cup for caramel, 1 1/4 cup for cheesecake, 1/4 cup for ganache)
• 1/2 cup Pistachios (Unsalted, shelled, roughly chopped)
• 700 grams Cream cheese (Full-fat, room temperature)
• 1/2 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1/2 cup Plain yogurt (Full-fat preferred)
• 1 cup Chocolate chips (semi-sweet or milk)

Instructions

1. Prepare the biscuit crust

   Melt 150g unsalted butter over low heat. Meanwhile, crush 400g sweet biscuits in a food processor or by hand until fine crumbs. Transfer crumbs to a bowl. Add 2 tbsp brown sugar and 1/2 tsp cinnamon (optional). Pour in melted butter and mix until the mixture resembles wet sand and holds together when pressed.

   Time: PT15M

2. Form the crust in the pan

   Press the biscuit mixture firmly into the bottom and up the sides of a 9-inch springform pan to create a high edge. Use your hands or the bottom of a glass to compact the crust evenly.

   Time: PT10M

3. Chill the crust

   Place the pan with the crust in the refrigerator for at least 20 minutes to firm up.

   Time: PT20M

   Temperature: 4°C

4. Make the caramel with pistachios

   In a nonstick saucepan, heat 1 cup granulated sugar over medium heat. Let it melt undisturbed until it starts to liquefy at the edges, then gently stir until fully melted and amber. Quickly add 2 tbsp unsalted butter and stir until melted. Gradually add 1 cup cooking cream, stirring constantly (it will bubble). Cook, stirring, for 5-7 minutes until thickened. Remove from heat.

   Time: PT15M

   Temperature: Medium heat

5. Add pistachios to caramel

   Roughly chop 1/2 cup unsalted pistachios. Stir into the warm caramel. Transfer caramel-pistachio mixture to a bowl, cover with plastic wrap, and chill until thickened (about 15 minutes).

   Time: PT15M

   Temperature: Room temp, then 4°C

6. Prepare the cheesecake filling

   In a large bowl, combine 700g cream cheese, 1 1/4 cups cooking cream, 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1/2 cup plain yogurt. Beat with a mixer until smooth and fluffy.

   Time: PT10M

7. Assemble the first cream layer

   Remove crust from fridge. Spread half the cheesecake filling evenly over the crust. Smooth with a spatula or use a piping bag for a neat edge.

   Time: PT5M

8. Add caramel-pistachio layer

   Spoon the cooled caramel-pistachio mixture over the cream layer, spreading evenly to the edges.

   Time: PT5M

9. Chill to set caramel layer

   Refrigerate the cheesecake for 30 minutes to firm up the caramel layer before adding the next cream layer.

   Time: PT30M

   Temperature: 4°C

10. Add second cream layer

    Spread the remaining cheesecake filling evenly over the caramel layer. Smooth the top.

    Time: PT5M

11. Prepare chocolate ganache

    Heat 1/4 cup cooking cream in a small saucepan until just steaming (do not boil). Pour over 1 cup chocolate chips in a bowl. Let sit 1 minute, then stir until smooth and glossy.

    Time: PT5M

    Temperature: Just below boiling

12. Top cheesecake with ganache

    Pour ganache over the cheesecake, spreading to the edges so it drips slightly down the sides.

    Time: PT5M

13. Final chill to set

    Refrigerate the cheesecake for at least 1 hour (preferably 2 hours) to fully set before slicing.

    Time: PT1H

    Temperature: 4°C

14. Unmold and serve

    Carefully run a knife around the edge and release the springform pan. Slice with a hot, clean knife for neat pieces.

    Time: PT5M

15. Cleanup

    Wash all used utensils, pans, bowls, and equipment. Wipe down work surfaces and store leftovers in an airtight container.

    Time: PT1H40M

Nutrition Facts

Calories

540

Protein

7g

Carbohydrates

48g

Fat

36g

Fiber

2g

Ingredient Substitutions

• Instead of Sweet biscuits (Digestive, tea biscuits, or similar): Graham crackers, Marie biscuits
• Instead of Unsalted butter: Salted butter (omit added salt)
• Instead of Brown sugar: White sugar, Coconut sugar
• Instead of Ground cinnamon: Omit if preferred
• Instead of Cooking cream (or heavy cream): Whipping cream
• Instead of Pistachios: Peanuts, Walnuts, Almonds
• Instead of Cream cheese: Labneh (strained yogurt cheese)
• Instead of Powdered sugar: Granulated sugar (blend to powder)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Plain yogurt: Greek yogurt, Labneh
• Instead of Chocolate chips (semi-sweet or milk): Chopped chocolate bar

Equipment Needed

• Springform pan (9-inch/23 cm)
• Food processor or blender
• Mixing bowls
• Rubber spatula
• Hand mixer or stand mixer
• Saucepan (nonstick preferred)
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Knife and cutting board
• Plastic wrap (optional)
• Piping bag (optional, for neat cream layer) (optional)

Critical Steps — Do Not Skip

• Getting the crust to hold together and pressing it up the sides.
• Making caramel safely (hot sugar can burn).
• Chilling between layers so they don't mix.
• Letting the final cake chill at least 2 hours before slicing.

Chef Tips from the Video

• Use full-fat dairy for the creamiest texture.
• For extra Snickers flavor, sprinkle chopped peanuts or drizzle caramel on top.
• Wipe your knife between slices for perfect presentation.
• Let the cheesecake sit at room temperature for 10 minutes before slicing for cleaner cuts.

Troubleshooting

Storage

Refrigerator: Store covered for up to 5 days.

Freezer: Freeze (well-wrapped) for up to 1 month. Thaw overnight in fridge.

Room temperature: Not recommended; cream and dairy require refrigeration.

Make-Ahead Tips

• Cheesecake can be made up to 2 days in advance; flavors improve overnight.
• Add ganache topping the day of serving for best shine.