Recipe: Snickers MonChou Cheesecake

A Snickers MonChou cheesecake might sound a little wrong, but believe me, it’s absolutely heavenly. Especially if, like me, you’re a fan of traditional MonChou cheesecake—you know, the one with canned cherries on top—and anything containing chocolate.

And here’s an important tip right away: never use MonChou from a supermarket packet. Because that sachet of so-called cheesecake mix really makes no sense. Just use whipped cream, MonChou cream cheese and sugar as you’re supposed to; you really don’t need a sachet for that.

How to make the Snickers MonChou cheesecake

The base:

• Line the bottom of the springform pan with baking paper.
• Crush the Bastogne biscuits finely.
• Melt the butter in a saucepan.
• Add the finely crushed biscuits to the butter.
• Mix everything together well.
• Spread the biscuit mixture over the base and press down firmly. Tip: use the rounded side of a tablespoon for this.
• Place the springform pan in the refrigerator for a moment.

The Snickers MonChou filling:

• Chop the peanuts, 5 mini Snickers bars and milk chocolate into small pieces.
• Put the whipped cream and sugar in a bowl. Beat until stiff.
• Loosen the MonChou in another bowl.
• Mix the MonChou with the whipped cream.  Tip: mix this very briefly, otherwise the whipped cream will lose its stiffness.
• Stir the chopped peanuts, Snickers and milk chocolate into the cream mixture.
• Pour the cream cheese mixture into the springform pan. Smooth the top with a spoon.
• Cover the springform pan and refrigerate the cheesecake for at least 2 hours.

To finish:

• Cut the mini Snickers bars into pieces.
• Put some caramel sauce in a piping bag and snip off the tip.
• Drizzle the caramel over the cheesecake as desired.
• Place the Snickers pieces in the center of the cheesecake.

Photo and recipe: Bouwhuis.com

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