If you’re craving something that’s ridiculously indulgent yet absolutely irresistible, you’ve got to try my Snickers Cheesecake Recipe. This isn’t just any cheesecake — it’s packed with chopped Snickers bars, layered in rich chocolate and caramel sauces, all hugged by a crunchy Oreo crust. When I first made this, my family went crazy for it, and honestly, I couldn’t blame them. Stick around and I’ll walk you through every detail so you can make this fan-freaking-tastic dessert all by yourself!
Why You’ll Love This Recipe
- Ultimate Indulgence: Creamy cheesecake meets gooey Snickers, chocolate, and caramel in one dreamy dessert.
- Easy to Make: With simple ingredients and clear steps, this recipe is achievable even if you’re not a baking pro.
- Crowd-Pleaser: Whether it’s a party or family dinner, this cheesecake gets rave reviews every time.
- Make-Ahead Friendly: Perfect for prepping in advance so you can relax and enjoy the celebration.
Ingredients You’ll Need
Each ingredient in this Snickers Cheesecake Recipe plays a special role, from the crunchy Oreo crust to those irresistible mini Snickers chopped throughout. When shopping, try to pick room-temperature cream cheese and eggs—they blend smoother and help you get that creamy, dense cheesecake texture you’ll love.
- Oreo crumbs: Using crushed Oreos as a base gives the crust a chocolate punch that pairs perfectly with the sweet filling.
- Butter: Melted butter binds the crust crumbs together; make sure it’s fully melted for even mixing.
- Cream cheese: The star ingredient—I always use full-fat for the creamiest, richest cheesecake.
- Sugar: Just enough sweetness to balance out the Snickers and sauces without being overpowering.
- Flour: Helps stabilize the cheesecake so it holds its shape beautifully.
- Eggs: Room temperature eggs blend better, giving you a silky texture.
- Sour cream: Adds a slight tang and keeps the cheesecake moist and luscious.
- Vanilla extract: Boosts all the flavors and enhances the sweetness without tasting artificial.
- Mini Snickers bars, chopped: This is where the magic happens—bite-sized caramel, nougat, peanuts, and chocolate swirled right inside.
- Chocolate sauce: Swirled in and drizzled on top for that extra decadent chocolate flavor.
- Caramel sauce: Like the chocolate sauce, it’s both inside and on top, tying the flavor together beautifully.
- Whipped cream: I love topping slices with freshly whipped cream for a light and airy contrast.
- Additional chopped mini Snickers and sauces: For garnishing and making your presentation extra special.
Variations
One of the things I enjoy most about this Snickers Cheesecake Recipe is how easy it is to make it your own. Whether you want to lighten it up a bit or take it to an even more decadent level, you can customize easily to fit your taste buds.
- Peanut allergy-friendly: Swap out the Snickers bars for chopped Milky Way or another chocolate caramel candy without peanuts—I’ve tested this and it’s still divine!
- Chocolate lovers’ variation: Add some cocoa powder to the cream cheese batter for a richer chocolate cheesecake base, enhancing those chocolate sauce swirls.
- Mini cheesecake bites: I’ve made this into cupcakes using a mini muffin pan; perfect for parties and portion control.
- Salted caramel twist: Sprinkle a pinch of sea salt on the caramel sauce before serving to bring a lovely balance to all the sweetness.
How to Make Snickers Cheesecake Recipe
Step 1: Create that Perfect Oreo Crust
Start by mixing 2 cups of Oreo crumbs with 4 tablespoons of melted butter until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan. I like to press it down with the back of a measuring cup to get an even base. Pop it into the fridge to chill while you prepare the filling—it helps the crust to firm up and stay crisp.
Step 2: Whip Up the Creamy Filling
In a large bowl, beat 24 ounces of room-temperature cream cheese until smooth and creamy. I always use a stand mixer for this step—it’s so much easier than doing it by hand! Gradually add 1 cup sugar and 2 tablespoons flour, mixing until fully combined. Then, add 4 eggs one at a time, making sure each is incorporated before adding the next. Finally, mix in 1 cup sour cream and 1 ½ teaspoons vanilla extract for that deep, luscious flavor.
Step 3: Fold in the Snickers and Sauces
Gently fold in 30 to 35 chopped mini Snickers bars. This is where the cheesecake really shines, creating pockets of gooey caramel and crunchy peanuts throughout. Next, swirl in ¼ cup chocolate sauce and ¼ cup caramel sauce with a spoon—avoid overmixing so those swirls stay pretty.
Step 4: Bake It Low and Slow
Pour the filling over your chilled crust and smooth the top gently with a spatula. Bake at 325°F (160°C) for about 1 hour and 45 minutes. The edges will look set, but the center will still wobble slightly—that’s perfect! Turning off the oven and leaving the cheesecake inside for an additional hour helps it finish cooking gently without cracking. Trust me, patience here pays off with a silky texture.
Step 5: Chill and Garnish
Once cooled, refrigerate the cheesecake for at least 4 hours, ideally overnight. Before serving, top with homemade whipped cream, drizzle extra chocolate and caramel sauces, and sprinkle more chopped mini Snickers. I love this part—it really turns beautiful and makes every slice a showstopper.
Pro Tips for Making Snickers Cheesecake Recipe
- Room Temperature Ingredients: Having cream cheese and eggs at room temp helps the batter mix smoothly with no lumps.
- Avoid Overmixing: Mix just until combined to prevent a dense, rubbery cheesecake.
- Water Bath Trick: If you want to avoid any cracks, bake the cheesecake in a water bath wrapped tightly in foil for even heat distribution.
- Slow Cooling: Let the cheesecake cool gradually in the oven after baking to keep the top smooth and crack-free.
How to Serve Snickers Cheesecake Recipe
Garnishes
I always top my Snickers cheesecake slices with a generous dollop of homemade whipped cream, drizzle with extra chocolate and caramel sauces, and sprinkle a few chopped mini Snickers on top. It not only looks stunning but enhances every bite with extra gooeyness and crunch.
Side Dishes
If you want to keep things simple alongside this rich dessert, a fresh berry salad or a light minty green tea works beautifully to refresh the palate between bites.
Creative Ways to Present
For birthdays or dinner parties, I’ve layered the Snickers Cheesecake Recipe in clear glass trifle bowls showing off all the layers of crust, filling, and sauces. It’s a real crowd-stopper and lets everyone scoop exactly what they want!
Make Ahead and Storage
Storing Leftovers
I store leftover cheesecake tightly wrapped in plastic wrap and a layer of foil in the fridge. It keeps wonderfully moist for up to 5 days, though I’m not sure it lasts that long in my house!
Freezing
This cheesecake freezes well! I wrap it securely in plastic, then foil, and freeze for up to 2 months. When I’m ready to eat, I thaw it in the fridge overnight to keep that perfect creamy texture.
Reheating
I generally don’t reheat cheesecake—it’s best enjoyed chilled. But if you like it slightly less cold, just leave a slice out for 15-20 minutes before serving to bring out the flavors.
FAQs
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Can I use full-size Snickers bars instead of mini ones?
Absolutely! Just chop the full-size bars into small bite-sized pieces. I prefer mini Snickers because their size spreads evenly, but full-size bars work perfectly well.
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How do I prevent cracks on the top of my cheesecake?
To avoid cracks, make sure your cream cheese is fully softened before mixing, don’t overbeat the batter, and bake the cheesecake gently at a lower temperature. Also, letting it cool slowly in the turned-off oven helps keep the top smooth.
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Can I make this cheesecake gluten-free?
Yes! Use gluten-free chocolate sandwich cookies instead of Oreos for the crust, and check that all other ingredients, like chocolate and caramel sauces, are gluten-free.
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Is it necessary to use sour cream in the recipe?
Sour cream adds moisture and a slight tang to balance the sweetness and texture of the cheesecake. If you don’t have it, Greek yogurt is a good substitute.
Final Thoughts
I absolutely love how this Snickers Cheesecake Recipe brings together so many classic flavors in such a creamy, dreamy way. It’s the kind of dessert you want to make when you’re looking to impress, celebrate, or just treat yourself to something extra special. Give it a try—you’ll love the smiles it brings and the raves it earns. Trust me, your future self (and friends or family) will thank you for making this delicious masterpiece!
Print
Snickers Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes plus chilling time (minimum 4 hours chill)
- Yield: 12-14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent Snickers Cheesecake featuring a creamy vanilla cheesecake packed with chopped mini Snickers bars, layered with rich chocolate and caramel sauces within a crunchy Oreo crust. This indulgent dessert offers a thick, creamy, and gooey texture perfect for Snickers lovers seeking a luscious treat.
Ingredients
Crust
- 2 cups Oreo crumbs
- 4 tbsp butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature (three 8-ounce packages)
- 1 cup sugar
- 2 tbsp flour
- 4 eggs, room temperature
- 1 cup sour cream
- 1 1/2 tsp vanilla extract
- 30-35 mini Snickers bars, chopped
Toppings
- 1/4 cup chocolate sauce
- 1/4 cup caramel sauce
- Whipped cream (Homemade Whipped Cream recipe)
- Additional chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
- Additional caramel sauce (e.g., Smucker’s Caramel Sundae Syrup)
- Additional chopped mini Snickers bars
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Combine the Oreo crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes to set, then remove from the oven and set aside to cool.
- Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and flour, mixing well to combine. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the sour cream and vanilla extract until the batter is smooth and homogeneous.
- Add Snickers Bars: Gently fold the chopped mini Snickers bars into the cheesecake batter, distributing them evenly without overmixing to avoid breaking them down.
- Assemble and Layer: Pour half of the cheesecake batter over the baked crust in the springform pan. Drizzle half of the chocolate and caramel sauces over the batter. Pour the remaining batter on top, smoothing the surface with a spatula. Swirl in the remaining chocolate and caramel sauces lightly on the top layer for a decorative and flavorful effect.
- Bake the Cheesecake: Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for approximately 1 hour and 45 minutes. The cheesecake should be set around the edges but slightly jiggly in the center when done. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and flavors to meld.
- Serve: Before serving, top the cheesecake with homemade whipped cream, additional drizzles of chocolate and caramel sauces, and sprinkle with extra chopped mini Snickers bars for added texture and presentation. Slice into 12 to 14 pieces and enjoy.
Notes
- Snickers Cheesecake is a vanilla cheesecake full of chopped Snickers bars, layered with chocolate & caramel sauce, and nestled in an Oreo crust.
- This dessert is thick, creamy, and gooey, perfect for Snickers lovers craving a rich treat.
- Using room temperature ingredients, especially cream cheese and eggs, helps create a smooth and lump-free batter.
- Chilling the cheesecake thoroughly before serving is crucial for clean slices and optimal texture.
- For best results, use a water bath if desired to prevent cracking, though not mandatory.
- Homemade whipped cream adds freshness and balances the richness if you prefer it over store-bought.
Nutrition
- Serving Size: 1 slice
- Calories: 1014
- Sugar: 55.4 g
- Sodium: 726 mg
- Fat: 74.4 g
- Saturated Fat: 41.9 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.4 g
- Carbohydrates: 73.7 g
- Fiber: 1.6 g
- Protein: 16.2 g
- Cholesterol: 241.7 mg
