Candy-Bar Cheesecake

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.
Makes 16
Prep 15 m
Chill 240 m
Chill or overnight
Cook 15 to 20 seconds



  1. 1 of 6 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. 2 of 6 Sprinkle gelatin over the water in a small dish. Let soften for 5 minutes.
  3. 3 of 6 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. 4 of 6 Microwave gelatin mixture for 15 to 20 seconds. Stir until gelatin is dissolved. With processor running, add dissolved gelatin. Stir in chopped candy.
  5. 5 of 6 Spoon cream cheese mixture into cookie crumb crust. Cover and refrigerate for 4 hours to overnight.
  6. 6 of 6 To serve, gently run knife around edge of cheesecake. Remove sides of pan. Garnish with sliced candy bars.
Nutrition Information for Candy-Bar Cheesecake
Servings Per Recipe: 16
Per Serving: 4 g pro., 29 g carb., 359 kcal cal., 163 mg sodium, 0 g fiber, 15 g sat. fat, 26 g Fat, total, 74 mg chol.