Snickers Cheesecake Recipe
What would you get if you combined Snickers bars and cheesecake? This Snickers cheesecake recipe! It’s a combination of fun, crunchy and sweet in a deliciously decadent dessert recipe. Learn how to make this cheesecake right here.
Make this oh-so-delicious Snickers cheesecake recipe that mixes the 2 things I LOVE the most, besides Nutella of course: Snickers & Cheesecake!
Table of Contents
Snickers Bar Chunks Cheesecake
I really couldn’t find the delicious recipe I saw once a long time ago. It was a cheesecake with chunks of Oreo, can you imagine that???. That one looked so delicious!
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The thing is, I love Oreos but I’m not that obsessed with them so I thought, what if I change the Oreos for Snickers? And I answered myself “YUMMMMM” Let’s do it!
I learned the cheesecake recipe with my mom when I was a teen and I hadn’t changed it until now =O Shhhh, don’t tell her! LOL.
Did you know?
Cheesecakes are believed to be first made in Ancient Greece. They were made with honey, wheat flour, and pounded cheese. The Romans adopted the Greek’s recipe for the cheesecake and called it “placenta” or “libum.” They used cheesecakes as an offering to their gods. Cheesecakes absolutely taste and look so heavenly, they are fit for gods and goddesses!
Interesting, right?
So, here is the recipe, hope you like it as much as I did!
How to make a Snickers Cheesecake
Ingredients:
Cheesecake
- Cream cheese at room temperature – Use full-fat cream cheese and pull these out at least 2 hours before baking.
- White sugar
- Large eggs at room temperature
- Snickers Bar
- Vanilla extract
Topping
- Semisweet chocolate chips
- Heavy cream
- Snickers bars
- Caramel sauce.
- Peanuts *optional
Crust
- Cashew graham cracker – you can use any kind of graham cracker you like, Oreo cookies will work too.
- Melted unsalted butter
Tools:
- Food processor
- Electric mixer
Directions:
The crust.
1. Turn the graham crackers into fine crumbs with a food processor.
2. When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.
3. Butter or spray a 9″ spring form pan.
4. Pour the mixture in the pan and press and pat into bottom until it’s even.
5. Bake in the oven at 350 ºF degrees for 5-10 minutes.
6. Set aside.
The Cheesecake Batter
1. Preheat the oven to 300°F (150°C).
2. Using an electric mixer, beat cream cheese, sugar, vanilla, and eggs – one at a time, until fluffy (about 3-5 minutes).
3. Transfer the cheesecake filling to the prepared crust.
4. Make chunks of Snickers bars with your hands or cut with a knife.
5. Press the chunks all over the mixture evenly.
6. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
7. Bring the cake to a wire rack and run a small knife around the sides of the cake to loosen it.
8. Let it cool completely.
The Topping
1. We’ll be making a chocolate ganache with Snickers in it.
2. Place the chocolate chips, heavy cream, and chopped Snickers bars in a bowl and melt everything on a bain-marie (double-boiler water bath) and stir often.
3. When you see it all soft, mix well with a spoon or whisk. It must be a little bit thick.
4. Pour a layer of caramel sauce on top of the baked cheesecake unevenly and as much as you like and then pour the chocolate ganache on top.
5. Place snickers chunks all over the cheesecake on top of everything.
6. Cover cake with plastic wrap and chill cake for about 4 hours or overnight in the fridge.
7. To serve, remove the sides of the pan.
8. Serve and enjoy!!!
Recipe Tips
- Want to intensify that Snickers flavor? Try Popping those snicker bars into the freezer for a couple of hours before using them in the recipe. Cold and firm snicker chunks in your cheesecake will avoid the pieces to melt way too much.
- You can use a chocolate crust instead. Crush some Oreo cookies or even chocolate wafer cookies to create a rich and decadent base for the cheesecake.
- Drizzle some caramel sauce over the cheesecake batter before baking. As it bakes, the caramel will swirl through the cheesecake, creating pockets of sweet goodness in every slice.
- To achieve that perfect creamy texture in your cheesecake, bake it at a lower temperature for a longer time. Set your oven to 300°F (150°C) and let the cheesecake bake for about 1 hour and 30 minutes. This slow and gentle heat will help prevent cracking and ensure a velvety smooth filling.
Freezing and Storing
You can store this cheesecake either wrapped in plastic or in an airtight container up for 4-5 days.
You can freeze this Snickers cheesecake before adding the topping in a freezer-safe bag or box. It can be stored for up to three months! To use it, thaw it in the fridge at least for a day.
It can also be frozen in individual slices wrapping each slice in foil and freeze up to 30 days. Thaw for 1 hour before eating.
Frequently Asked Questions
Yes definitely! You can pop this delicious Snickers cheesecake before adding the topping in the freezer and enjoy it later. It can be stored for up to three months! Just make sure to keep it in a freezer-safe bag or box. To use it, put it in the fridge at least for a day. Add the topping and enjoy.
If you prefer a no-bake Snickers cheesecake, you can definitely do so! But it doesn’t taste exactly the same and the recipe will be slightly different. Still delicious and creamy though!
It’s all okay! Just cover the cheesecake in caramel and/or chocolate and you are good to go! No one will notice.
Yes, it can. It should be ok covered with plastic in the fridge for 2 days!
Not at all, you can use your favorite candy bars.
More Delicious Cheesecake recipes to try
If you enjoyed this delicious Snickers cheesecake recipe, you might also love these other amazing dessert recipes too:
Some delicious cheesecake recipes from my favorite bloggers:
- Pecan Pie Cheesecake by Camila over at Pies & Tacos
- Extra Rich and Creamy Cheesecake by Ashley over at Baker by Nature
- No-Bake White Chocolate Raspberry Cheesecake by Dana over at This Silly Girl’s Kitchen
🥣 Recipe
Snickers Bar Chunks Cheesecake
Equipment
- Food processor
- Electric mixer
Ingredients
Cheesecake
- Cream cheese at room temperature – Use full-fat cream cheese and pull these out at least 2 hours before baking.
- White sugar
- Large eggs at room temperature
- Snickers Bar
- Vanilla extract
Topping
- Semisweet chocolate chips
- Heavy cream
- Snickers bars
- Caramel sauce.
- Peanuts *optional
Crust
- Cashew graham cracker – you can use any kind of graham cracker you like Oreo cookies will work too.
- Melted unsalted butter
Instructions
THE CRUST.
- Turn the graham crackers into fine crumbs with a food processor.
- When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.
- Butter or spray a 9″ spring form pan.
- Pour the mixture in the pan and press and pat into bottom until it’s even.
- Bake in the oven at 350 ºF degrees for 5-10 minutes.
- Set aside.
THE CHEESECAKE BATTER
- Using an electric mixer, beat cream cheese, sugar, vanilla, and eggs – one at a time, until fluffy (about 3-5 minutes).
- Transfer cheesecake filling to prepared crust.
- Make chunks of snickers bars your with hands or cut with a knife.
- Press the chunks al over the mixture evenly.
- Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
- Bring the cake to a wire rack and run a small knife around the sides of the cake to loosen it.
- Let it cool completely.
THE TOPPING
- We’ll be making a chocolate ganache with snickers in it.
- Place the chocolate chips, heavy cream, and chopped snickers bars in a bowl and melt everything on a bain-marie (double-boiler water bath) and stir often.
- When you see it all soft, mix well with a spoon or whisk. It must be a little bit thick.
- Pour a layer of caramel sauce on top of the baked cheesecake unevenly and as much as you like and then pour the chocolate ganache on top.
- Place snickers chunks all over the cheesecake on top of everything.
- Cover cake with plastic wrap and chill cake for about 4 hours or overnight in the fridge.
- Snickers Cheesecake: Chunky and Creamy Deliciousness!
- To serve, remove the sides of the pan.
- Serve and enjoy!!!
What do you think guys???? Yummmmy or what??? I would like to know your thoughts!
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Til’ next time…
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