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.

Candy-Bar Cheesecake
Servings: 16 Prep 15 mins Chill 4 hrs or overnight Cook 15 to 20 seconds


  • 1 sleeve sweet tea biscuits (about 33 cookies), finely crushed
  • 6 tablespoons butter, melted
  • 3 teaspoons unflavored gelatin
  • 4 tablespoons water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream
  • 6 Fun Size chocolate & caramel covered candy bars (from a 13.3-ounce bag), chopped
  • 3 Fun Size chocolate & caramel covered candy bars, thinly sliced, for garnish

Make It

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 Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 359, Fat, total (g): 26, chol. (mg): 74, sat. fat (g): 15, carb. (g): 29, fiber (g): , pro. (g): 4, sodium (mg): 163, Percent Daily Values are based on a 2,000 calorie diet.