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This Snickers Cheesecake stacks an Oreo crust, creamy cheesecake loaded with chopped Snickers, a gooey caramel peanut layer, and a glossy chocolate ganache into one showstopping dessert. I make it for birthdays and the kids gasp every time I pour on the ganache drip. If you love candy bar desserts, our Butterfinger brownies are another crowd pleaser.
It looks bakery fancy but it is really just a handful of simple layers, and every one of them is worth it.
Snickers Cheesecake Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 1 hour
- ⏳ Total Time: 1 hour 30 minutes (plus chilling)
- 🍽️ Serving: 12 servings
- ⚡ Calories: 899kcal
- 🌶️ Flavor Profile: Rich and decadent with chocolate, caramel, peanuts, and creamy cheesecake
- ✋ Difficulty: Intermediate, easier than it looks and worth every layer, like our chocolate earthquake cake
Quick Answer
Start with an Oreo cookie crust, then bake a creamy cheesecake folded full of chopped Snickers bars. Once it bakes and cools, top it with a homemade caramel peanut layer, then finish with a glossy milk chocolate ganache and extra Snickers chunks. The whole thing chills until set, so each slice shows off four distinct candy bar layers.
Jump to:
- Snickers Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Snickers Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Snickers Cheesecake FAQs
- Other Recommended Dessert Recipes
- Chocolate Caramel Snickers Cheesecake Recipe
Why This Recipe Works
Click to see the technique science
- Four layers, four textures. A crunchy Oreo crust, creamy cheesecake, chewy caramel peanut layer, and silky ganache give every bite something different.
- Snickers inside and out. Folding chopped Snickers into the batter and piling more on top means the candy bar flavor runs through the whole cheesecake.
- The low and slow cool. Turning off the oven and letting the cheesecake cool inside with the door cracked prevents cracks and keeps it ultra creamy.
- Homemade caramel peanut layer. Melting real caramels with cream and stirring in salted peanuts recreates that signature Snickers center.
- Ganache makes it bakery worthy. A simple two ingredient ganache poured over the top gives it that glossy, drippy finish that looks straight out of a bakery case.
Why You’ll Love This Recipe
- It is the ultimate candy bar dessert, with real Snickers in every single bite.
- Those four layers look impressive but each one is genuinely simple to make.
- It is a guaranteed party showstopper, right up there with our no bake chocolate peanut butter pie.
Key Ingredients
Each layer of this cheesecake has its own short ingredient list. Here are the stars that make it taste like a giant Snickers bar.
- Cream cheese: The base of the filling. Make sure it is fully softened so the batter blends up smooth and lump free.
- Snickers bars: Chopped mini Snickers go right into the batter and on top, so the candy bar flavor is in every layer.
- Oreos: Crushed Oreos and melted butter make a quick, no fuss chocolate cookie crust.
- Soft caramels and peanuts: Melted together with cream, they form the gooey, salty caramel peanut layer.
- Milk chocolate chips: Melted with hot cream into a glossy ganache for that signature drip on top.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few fun ways to switch up this Snickers cheesecake.
- No bake version: Skip the eggs and baking, fold in whipped cream, and chill the filling until firm for a no bake twist.
- Different candy bars: Swap in chopped Twix, Milky Way, or Reeses for a whole new candy cheesecake.
- Extra peanut butter: Swirl a few spoonfuls of peanut butter into the batter for even more Snickers flavor.
- Make it bars: Bake the same layers in a 9×13 pan for sliceable squares, like our no bake Reeses Chex bars.
- Pretzel crust: Trade the Oreo crust for a salty pretzel crust for a sweet and salty base.
How to Make Snickers Cheesecake
- Mix the crushed Oreos with melted butter, press into a parchment lined 9 inch springform pan, and freeze while you make the filling. Preheat the oven to 350 degrees.
- Beat the cream cheese until smooth, then blend in the sugar and heavy cream. Add the eggs one at a time, then the sour cream and vanilla, beating until creamy.
- Fold the chopped Snickers bars into the cheesecake batter.
- Pour the batter over the crust and bake for 60 minutes. Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Melt the caramels with heavy cream until smooth, stir in the peanuts, and pour the caramel peanut layer over the cooled cheesecake.
- Spread the caramel peanut layer evenly, then chill for about 15 minutes until it is set to the touch.
- Heat the cream until steaming, pour it over the chocolate chips and salt, let sit 2 minutes, then stir into a smooth, shiny ganache.
- Pour the ganache over the top, letting it drip down the sides, garnish with extra Snickers chunks, and chill at least 2 hours before serving.
Recipe Tips & Tricks
- Soften the cream cheese fully. Room temperature cream cheese is the key to a smooth, lump free cheesecake batter.
- Do not overbake. The center should still have a slight jiggle when you turn off the oven, it firms up as it cools.
- Cool it slowly in the oven. The gradual cool down with the door cracked is the best insurance against cracks.
- Chill the caramel layer. Letting it set before the ganache keeps the layers distinct instead of muddy.
- Use a warm knife to slice. Dip your knife in hot water and wipe between cuts for clean, bakery style slices.
- Make it ahead. This cheesecake actually slices best the next day, so it is a perfect make ahead dessert.
Serving Ideas and Suggestions
Serve this Snickers cheesecake well chilled, sliced with a warm knife so every layer stays crisp and defined. A drizzle of extra caramel and a few more Snickers chunks on the plate never hurt anyone.
It is the centerpiece of any dessert table. Set it out with our Butterfinger brownies and a no bake chocolate peanut butter pie for a full on candy bar dessert spread.
For a frozen treat to go with it, scoop our ice cream dirt cake bars, or keep the chocolate theme going with a slice of chocolate earthquake cake.
Snickers Cheesecake FAQs
Yes, and you should. It needs at least a few hours to chill and actually slices cleanest the next day. Make it 1 to 2 days ahead and keep it covered in the fridge until you are ready to serve.
Use room temperature ingredients, do not overbeat the eggs, and cool the cheesecake slowly in the turned off oven with the door cracked. The caramel and ganache layers also hide any small cracks that do form.
Absolutely. Skip the eggs and baking, fold in a cup of whipped cream or whipped topping for structure, and chill the filling until firm before adding the caramel and ganache layers.
Mini or fun size Snickers bars are easiest to chop, but full size bars work too. You will want about 2 cups chopped for the batter plus extra for the top.
Stored covered in the fridge, it keeps well for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months.
Yes. Freeze the whole cheesecake or individual slices wrapped well in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Craving another candy bar dessert? Bake a batch of our Butterfinger brownies next.
Chocolate Caramel Snickers Cheesecake Recipe
Ingredients
Oreo Crust
- 2 cups crushed oreos
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- ¼ cup heavy cream
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups chopped mini snicker bar plus more for garnish
Caramel Peanut Layer
- 10 ounces soft caramel candies
- ¼ cup heavy cream
- 1 cup salted roasted peanuts
Chocolate Ganache Topping
- ¾ cup heavy cream
- 1 cup milk chocolate chips
- ¼ teaspoon salt
Instructions
- Prepare a 9-inch springform pan with parchment paper. Preheat the oven to 350°F.
- In a small mixing bowl, add the crushed oreos and melted butter. Mix with a spoon until all the oreo pieces are coated.2 cups crushed oreos, 6 tablespoons unsalted butter
- Pour the oreo mixture into the springform pan and spread evenly with the spoon, packing the crumbs to mold the pan.
- Place in the freezer while you make the cheesecake filling.
- In a large mixing bowl add the cream cheese. Blend with a hand mixer until smooth.24 ounces cream cheese
- Add the sugar and heavy cream and blend again until combined.¾ cup granulated sugar, ¼ cup heavy cream
- Add the eggs one at a time, blending in between each addition.3 large eggs
- On the addition of the last egg, also pour in the sour cream and vanilla extract. Blend on medium high speed until completely smooth and creamy.½ cup sour cream, 1 teaspoon vanilla extract
- Add in the chopped snicker bars and fold into the cheesecake batter.2 cups chopped mini snicker bar
- Pour on top of the oreo crust and bake in the oven for 60 minutes.
- Then turn off the oven and open the door, letting it continue to cook and cool for another hour while still on the rack.
- About 10 minutes before the cheesecake is done cooling, start making the caramel peanut layer.
- In a saucepan, melt the caramel candies and heavy cream together on medium heat. Let the two melt together, stirring continuously until smooth and creamy.10 ounces soft caramel candies, ¼ cup heavy cream
- Remove from the heat and stir in the peanuts. Pour this caramel layer on top of the cheesecake.1 cup salted roasted peanuts
- Let cool in the refrigerator for about 15 minutes until the caramel doesn’t stick to your finger.
- Make the ganache while it cools. Heat the heavy cream on the stove until it begins to steam.¾ cup heavy cream
- Pour on top of the milk chocolate chips in a bowl and add the salt. Let sit for 2 minutes before stirring together to create a smooth, shiny ganache.1 cup milk chocolate chips, ¼ teaspoon salt
- Remove the cheesecake from the springform pan and place on a platter.
- Pour the ganache all over the top of the cheesecake and spread evenly letting some chocolate drip over the sides.
- Top with some extra snickers chunks around the edge of the cheesecake.
- Chill for at least 2 hours before serving.
Notes
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake batter.
- Avoid Overmixing: Mix the batter on low speed to prevent incorporating too much air, which can cause cracks.
- Use a Water Bath: Baking the cheesecake in a water bath helps it bake evenly and prevents cracking.
- Line Your Pan: Use parchment paper to line the bottom of your pan for easy removal.
- Let It Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly open to prevent sudden temperature changes.
- Slice with a Warm Knife: Dip your knife in hot water, wipe it clean, and then slice for clean cuts.
Nutrition
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