Name: Sweet tooths assemble for this frozen caramel Snickers cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 250g packet Butternut Snap Cookie; 75g unsalted butter, melted, cooled; 250g block cream cheese, chopped, at room temperature; 1/3 cup firmly packed brown sugar; 1 litre salted caramel-flavoured ice-cream, slightly softened; 4 x 50 g Snickers, thinly sliced; Chocolate syrup, to serve

Is there anything better than a no-bake cheesecake? We doubt it.

If you’re a sweet tooth, this Snickers and caramel dessert will certainly hit the spot. And it takes less than half an hour to prepare!

We’ve broken down the easy recipe below.

frozen-caramel-snickers-cheesecake — *(Photographer: Craig Wall, Stylist: Olivia Blackmore, Photo chef: Kim Meredith)*

Ingredients

250g packet Butternut Snap Cookie

75g unsalted butter, melted, cooled

250g block cream cheese, chopped, at room temperature

1/3 cup firmly packed brown sugar

1 litre salted caramel-flavoured ice-cream, slightly softened

4 x 50 g Snickers, thinly sliced

Chocolate syrup, to serve

Method

Invert base of a 20cm springform pan (base measures 19cm). Grease and line base and side with baking paper, extending 4cm above pan edge.

Process cookies in a food processor until coarsely crushed. Add butter. Process until combined. Transfer to a medium bowl. Press half the mixture over base of pan.

Process cream cheese and sugar in same, clean food processor bowl until smooth. Add ice-cream. Process until combined. Transfer to a large bowl. Stir in three-quarters of the Snickers. Pour over prepared biscuit base. Smooth over top.

Sprinkle with remaining biscuit mixture. Cover pan. Freeze overnight, or until firm.

Remove side from pan. Transfer frozen cheesecake to a serving plate. Scatter over remaining snickers. Drizzle with chocolate syrup. Cut into wedges to serve.

TIP: Snickers can be replaced with other chocolate bars, if preferred. Frozen cheesecake can be made up to five days ahead. Keep, covered in the freezer.