Indulge in the ultimate treat with our recipe for Snickers Cheesecake, designed for those on a keto diet. This rich and creamy dessert combines the flavors of a classic Snickers bar with the velvety texture of cheesecake, all without the guilt of excess carbs and sugar. Follow our step-by-step guide to create a show-stopping dessert that will impress even the most discerning palates.
Ingredients :
For The Crust:
- 1 ¼ cup almond flour
- ¼ cup cocoa powder
- ¼ cup Swerve Brown Sweetener or Erythritol
- 3 tbsp butter, melted
For The Cheesecake:
- 2 8-oz. Packages cream cheese, room temperature
- 1 cup Brown Swerve or Erythritol
- ½ tsp. Salt
- 1 tbsp. Vanilla extract
- 4 large Eggs, room temperature
- 8 oz Mascarpone Cheese
- 1 tsp caramel extract
For The Ganache:
- 6 oz. Sugar-Free Chocolate or Choczero chocolate squares
- ¾ cup heavy cream
- 1/8 tsp. kosher salt
- ½ recipe of Keto Caramel Sauce (see below)
Topping:
- ¼ cup crushed peanuts
Directions:
For the Crust:
- Preheat oven to 325F. In a medium bowl, mix almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes, then remove and let it cool.
For the Cheesecake:
- In a large bowl, beat cream cheese and mascarpone cheese until smooth.
- Add sweetener, salt, and vanilla extract, beating until fluffy.
- Add eggs one at a time, beating well after each addition.
- Pour the cheesecake batter into the cooled crust and smooth the top.
- Place the springform pan in a larger baking pan. Carefully pour hot water into the larger pan, filling it halfway up the sides of the springform pan.
- Bake the cheesecake for about 1 hour and 15 minutes until the top is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. Then remove it from the oven and let it cool completely before refrigerating for at least 6 hours or overnight.
For the Ganache:
- Remove the sides of the springform pan. Place chocolate in a medium bowl.
- In a small saucepan, heat cream until it just begins to simmer. Pour over chocolate and let it sit for 10 minutes.
- Add salt and stir until smooth. Pour the ganache over the chilled cheesecake and spread it evenly. Chill in the refrigerator until set, about 30-45 minutes.
Assembly:
- Drizzle half of the caramel sauce over the cheesecake.
- Sprinkle crushed peanuts on top.
- Return the cheesecake to the refrigerator until ready to serve or for at least 20 minutes.
- Optionally, top with keto nut bark for added flair.
Salted Caramel Sauce:
- Makes 16 Servings (approximately 1/2 Tbsp)
- ¼ cup Butter
- 6 tbsp Erythritol
- 2 tbsp Swerve Brown or plain Erythritol
- ½ cup heavy cream
- 1 tbsp Vanilla Extract
- ¼ tsp Xanthan Gum
- ¼ tsp Sea Salt
- 2 tbsp Water
Directions:
- In a medium saucepan over medium heat, combine butter, erythritol, and Swerve Brown. Bring to a boil and cook for 3 to 5 minutes, being careful not to burn it.
- Remove from heat and add cream. The mixture will bubble vigorously.
- Sprinkle with xanthan gum and whisk vigorously to combine. Add remaining ingredients (except water).
- Return the mixture to heat and boil for 1 more minute. Let it cool to lukewarm and stir in water until well combined.
- Use as desired, blending with an immersion blender for a smooth consistency.
Tips for Success:
- Ensure all ingredients are at room temperature for smooth blending.
- Use a water bath while baking to prevent cracks in the cheesecake.
- Chill the cheesecake thoroughly before adding the ganache for a cleaner finish.
- Drizzle the caramel sauce and sprinkle the peanuts just before serving to maintain freshness and crunch.
- Store any leftovers in the refrigerator for up to several days, tightly wrapped or in an airtight container.
With these tips and tricks, you’ll master the art of creating a sumptuous Snickers Cheesecake that’s sure to become a family favorite. Enjoy this guilt-free indulgence on special occasions or whenever your sweet tooth calls.
