Candy-Bar Cheesecake
This no-bake cheesecake is mixed entirely in your food processor. Make it a day in advance for a scrumptious make-ahead dessert recipe.
Ingredients
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1 sleeve sweet tea biscuits (about 33 cookies), finely crushed
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6 tablespoons butter, melted
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3 teaspoons unflavored gelatin
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4 tablespoons water
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2 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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2 teaspoons vanilla extract
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1-1/2 cups heavy cream
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6 "Fun Size" chocolate&caramel covered candy bars (from a 13.3-ounce bag), chopped
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3 "Fun Size" chocolate&caramel covered candy bars, thinly sliced, for garnish
Directions
1.
In a large bowl, mix together the biscuit crumbs and butter. Press into bottom and up the sides of an 8-1/2-inch springform pan. Refrigerate 15 minutes.
2.
Sprinkle gelatin over the water in a small dish. Let soften for 5 minutes.
3.
Place cream cheese, sugar and vanilla extract in bowl of food processor. Pulse a few times to combine. With processor running, add heavy cream; process until smooth.
4.
Microwave gelatin mixture for 15 to 20 seconds. Stir until gelatin is dissolved. With processor running, add dissolved gelatin. Stir in chopped candy.
5.
Spoon cream cheese mixture into cookie crumb crust. Cover and refrigerate for 4 hours to overnight.
6.
To serve, gently run knife around edge of cheesecake. Remove sides of pan. Garnish with sliced candy bars.
Nutrition information
Calories 359, Total Fat 26 g, Saturated Fat 15 g, Cholesterol 74 mg, Sodium 163 mg, Carbohydrate 29 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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