Strawberry Cheesecake Snickers
These homemade Strawberry Cheesecake Snickers bars combine the rich flavors of creamy cheesecake, sweet strawberries, crunchy peanuts, and luscious caramel, all coated in silky white chocolate. A perfect no-bake treat for any occasion!
Ingredients
- For the Cookie Base
- 1 ½ cups 180g graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup 115g unsalted butter, melted
- For the Cheesecake Layer
- 16 oz 450g cream cheese, softened
- 1 cup 200g granulated sugar
- 1 teaspoon vanilla extract
- 1 cup 150g fresh strawberries, finely chopped
- ½ cup 120ml heavy cream
- For the Peanut Caramel Layer
- 1 cup 200g caramel candies (soft caramels)
- 2 tablespoons heavy cream
- ½ cup 75g roasted salted peanuts, chopped
- For the White Chocolate Coating
- 12 oz 340g white chocolate, melted
- 1 tablespoon coconut oil or vegetable oil for smooth coating
Instructions
- Step 1: Prepare the Cookie Base
- Line a 9x9-inch (23cm) baking pan with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly coated.
- Press the mixture firmly into the prepared pan, creating a smooth, even layer.
- Refrigerate while preparing the next layer.
- Step 2: Make the Strawberry Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract and heavy cream, mixing until fluffy.
- Gently fold in the chopped strawberries without overmixing.
- Spread the cheesecake mixture evenly over the chilled cookie base.
- Refrigerate for 1 hour to allow it to firm up.
- Step 3: Add the Peanut Caramel Layer
- In a small saucepan, heat caramel candies and heavy cream over low heat, stirring until melted and smooth.
- Stir in chopped peanuts and mix well.
- Pour the caramel mixture evenly over the cheesecake layer.
- Refrigerate for another hour until set.
- Step 4: Coat with White Chocolate
- Melt white chocolate in the microwave in 30-second intervals, stirring each time until smooth.
- Stir in coconut oil to create a thinner consistency.
- Remove the chilled bars from the pan and cut into squares or bars.
- Dip each bar into melted chocolate, covering it completely, then place on a parchment-lined tray.
- Let the bars set at room temperature or refrigerate until the chocolate hardens.
Notes
- For a firmer texture, freeze the bars for 30 minutes before coating in chocolate.
- You can substitute milk or dark chocolate for a different flavor.
- If the caramel is too hard, heat it with an extra tablespoon of cream to soften it.
- Store in the refrigerator for up to 5 days or freeze for up to 1 month.