Snickers Cheesecake

This Snickers Cheesecake is rich, silky, and studded with chewy, nutty pieces of Snickers on top of a crunchy Oreo cookie crust — a decadent mash-up of creamy cheesecake, chocolate cookie crunch, caramel, and peanuts.

It bakes in about an hour and needs at least 6 hours (preferably overnight) of chilling, which makes it an ideal make-ahead showstopper for parties and potlucks; slice and garnish just before serving so the toppings stay fresh.

Why You’ll Love This Recipe

Built for make-ahead entertaining, this cheesecake holds its texture after chilling and slices neatly when properly cooled. If you want a mini version for individual servings, try the smaller format in Vanilla Bean Cheesecake Shooters for a portable alternative.

Ultra-creamy filling from room-temperature cream cheese and heavy cream.
Crunchy Oreo crust adds contrast to the smooth cheesecake.
Fun-size Snickers folded into the batter for melty caramel and peanut pockets.
Make-ahead friendly — chill at least 6 hours, which is perfect for party planning.

This recipe balances a classic baked cheesecake technique with candy-bar fun to deliver a dessert that looks impressive and feeds a crowd.

Ingredients You’ll Need

24 cookies Oreo, whole: Oreo cookies — ground into fine crumbs to create the crunchy, chocolate cookie base that contrasts the smooth filling.
4 tablespoons unsalted butter, melted: unsalted butter — melted and mixed with the Oreo crumbs to bind the crust so it holds together when sliced.
32 ounces cream cheese, (907.19 g), at room temperature: (907.19g)cream cheese — the primary structure of the filling; room temperature cream cheese whips to a silky texture without lumps.
11/4 cups granulated sugar, (250 g): (250g)granulated sugar — sweetens the filling while helping achieve a smooth, stable batter when beaten with cream cheese.
4 eggs eggs, at room temperature: eggs — provide structure and richness; adding them one at a time and not overbeating prevents excess air that can cause cracks.
3/4 cup heavy cream, (178.5 ml): (178.5ml)heavy cream — loosens the batter for a creamy mouthfeel and slightly lighter texture in the finished cheesecake.
1 tablespoon vanilla extract: vanilla extract — adds warm aromatic depth that complements the chocolate and caramel flavors.
20 bars Snickers (fun size), coarsely chopped: fun size Snickers bars — chopped and folded into the batter to distribute pockets of caramel, nougat and peanuts throughout the cheesecake.
Whipped cream: Whipped cream — used as a light, airy topping that balances the richness of the cheesecake when serving.
bars Snickers, chopped: Chopped Snickers bars — used as a decorative finishing touch to reinforce the candy-bar flavor and add texture on top.
Hot fudge sauce: Hot fudge sauce — optional drizzle for an extra chocolatey finish and glossy presentation.
Caramel sauce: Caramel sauce — used for drizzling to echo the Snickers’ caramel flavor and add a sticky-sweet garnish.

How to Make This Cheesecake

Preheat your oven to 350 degrees F. Prepare a 9-inch springform pan so it’s ready when the crust is finished.
Make the crust: Process 24 Oreo cookies in a food processor until finely ground. Add 4 tablespoons melted unsalted butter and pulse until the crumbs are evenly moistened. If you don’t have a food processor, crush the cookies in a zip-top bag with a rolling pin and stir in the butter. Press the crumb mixture evenly and firmly into the bottom of a 9-inch springform pan and set aside.
Make the cheesecake: In an electric mixer, beat 32 ounces cream cheese and 11/4 cups granulated sugar on medium speed until smooth and creamy, scraping the bowl as needed — about 3 minutes. Add 4 eggs one at a time, beating each in until incorporated and scraping down the sides between additions. Add 3/4 cup heavy cream and 1 tablespoon vanilla extract and beat until combined, about 1 minute. Using a rubber spatula, gently fold in 20 coarsely chopped fun size Snickers bars, then pour the batter over the prepared crust.
Bake and check doneness: Bake the cheesecake for 55 to 65 minutes, or until the edges are set and the center still jiggles slightly when the pan is nudged. The slight jiggle indicates a creamy center that will set as it chills.
Cool and chill: Remove the cheesecake from the oven and place the springform pan on a wire rack to cool completely. Once cool, refrigerate the cheesecake for at least 6 hours, preferably overnight, to firm up fully.
Garnish and store: Before serving, top the chilled cheesecake with whipped cream, additional chopped Snickers bars and drizzles of hot fudge and caramel sauces. Leftover cheesecake should be stored covered in the refrigerator for up to 4 days.

Prevent Snickers Sinking

Candy pieces can sink during baking if they’re heavy or very soft. Use one or more of these simple techniques to keep the Snickers suspended throughout the cheesecake rather than all at the bottom.

Coarsely chop Snickers so pieces are chunkier and less likely to migrate.
Briefly freeze the chopped Snickers for 10–15 minutes so they hold their shape when folded in.
Toss chopped pieces in a light dusting of flour or cornstarch (just a teaspoon) and shake off excess before folding in.
Fold candy in at the very end of batter mixing to minimize settling time before baking.

Prevent Cracked Cheesecake

Cracks usually come from too much air in the batter or sudden temperature changes. This recipe’s steps minimize both—beat until smooth, add eggs carefully, and cool slowly—so you get a smooth, crack-free top most of the time.

Beat cream cheese and sugar until smooth (about 3 minutes) to remove lumps without aerating excessively.
Add eggs one at a time and stop mixing once they’re incorporated.
Bake until edges are set and center jiggles slightly; avoid baking until fully firm.
Cool on a wire rack to room temperature before refrigerating, and chill at least 6 hours to finish setting.

Chill and Slice Tips

Chilling is essential for clean slices and the best texture. After the recommended refrigeration time, follow these practical serving steps so each slice looks picture-perfect.

If you prefer a slightly softer bite, let the cheesecake sit at room temperature for 10–15 minutes before slicing.

Chill at least 6 hours, preferably overnight, for the creamiest, most sliceable results.
Use a hot, dry knife: dip the blade in hot water, wipe it dry, and slice; repeat between cuts.
Garnish order: pipe whipped cream, sprinkle chopped Snickers, then drizzle hot fudge and caramel for the cleanest presentation.

Tips for Success

Room-temperature ingredients: Bring cream cheese and eggs to room temperature so they blend smoothly; the recipe’s cream cheese and sugar should be beaten about 3 minutes to reach a lump-free, silky base.

Avoid overbeating: After adding the eggs, stop mixing as soon as they are incorporated — overbeating introduces air that can cause cracking.

Quick-fix for sinking Snickers: If you’re worried about mix-ins sinking, briefly freeze the chopped Snickers or toss them with a teaspoon of flour/cornstarch before folding in.

Clean slices every time: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, glossy slices.

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Frequently Asked Questions

Yes. Bake, cool, and refrigerate the cheesecake for at least 6 hours or preferably overnight. Make any final garnishes shortly before serving so toppings stay fresh.

Yes. Wrap the whole cake or individual slices tightly in plastic wrap and place in an airtight container; freeze up to 1 month. Thaw overnight in the refrigerator before serving.

Yes — swap the Oreos for another sturdy cookie such as chocolate wafer or graham crackers for a milder base; the binding step with melted butter stays the same.

Final Notes

This Snickers Cheesecake is an indulgent, make-ahead dessert that shines with minimal finishing steps — chill well, slice with a warm knife, and garnish just before serving for best results.

Leftovers keep well in the fridge for up to 4 days, so it’s a practical choice for gatherings where you want a show-stopping dessert that you can prepare in advance.

Equipment

Food Processor
9-inch springform pan
Electric Mixer
rubber spatula
wire rack

Ingredients

24 cookies Oreo whole
4 tablespoons unsalted butter melted
32 ounces cream cheese (907.19 g), at room temperature
11/4 cups granulated sugar (250 g)
4 eggs eggs at room temperature
3/4 cup heavy cream (178.5 ml)
1 tablespoon vanilla extract
20 bars Snickers (fun size) coarsely chopped
Whipped cream
bars Snickers chopped
Hot fudge sauce
Caramel sauce

Instructions

Preheat oven to 350 degrees F.
Make the crust: Process 24 Oreo cookies in a food processor until they are ground into fine crumbs. Add 4 tablespoons melted unsalted butter and pulse until the crumbs are evenly moistened. If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin, then stir in the melted butter. Press the crumb mixture evenly and firmly into the bottom of a 9-inch springform pan and set aside.
Make the cheesecake: Beat together 32 ounces cream cheese and 11/4 cups granulated sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add 4 eggs one at a time, beating well and scraping down the sides of the bowl between each addition. Add 3/4 cup heavy cream and 1 tablespoon vanilla extract and beat until combined, about 1 minute. Using a rubber spatula, fold in 20 coarsely chopped fun size Snickers bars. Pour the batter over the prepared crust and bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
Remove the cheesecake from the oven and place the pan on a wire rack to cool completely. Once completely cool, refrigerate for at least 6 hours, preferably overnight.
Garnish the chilled cheesecake with whipped cream, additional chopped Snickers bars, and drizzles of hot fudge and caramel sauces. Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.

Notes

Nutritional values are based on one serving