Tessa’s Recipe Rundown
Taste: Classic Snickers flavor in every bite, and then some.
Texture: Smooth, creamy cheesecake with chunks of Snickers, sandwiched between a crunchy crust and fudgy ganache topping.
Ease: No water bath required!
What You’ll Love About This Recipe: The perfect make-ahead show-stopping dessert for a crowd.
This post may contain affiliate links. Read our disclosure policy.
If you need to WOW at your next party, holiday, Father’s Day, or birthday celebration, this is the perfect recipe.
Sprinkle of Science
Ingredient Notes
- Oreo Cookies: Keep the filling intact. Don’t use double-stuffed.
- Cream Cheese: Use bricks of full-fat cream cheese, preferably Philadelphia brand. Room temperature cream cheese ensures a smooth filling.
- Eggs: Must be at room temperature for a smooth batter. There is no good substitute for the eggs.
- Light Brown Sugar: Complements the caramel and peanuts in the Snickers bars.
- Heavy Cream: In the filling, cream contributes to richness and smoothness. In the topping, it melts the chocolate chips into a thick ganache.
- Snickers Bars: 18 fun-size bars are chopped stirred into the filling. 9 additional fun-size bars are used on top.
How to Make Snickers Cheesecake (Step-by-Step)
- Make the Oreo crust. Use a food processor to pulverize the whole Oreos (filling included) into fine crumbs. Add the melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Prepare the filling. In an electric mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Add the sugar and beat well until fluffy. Add the eggs, one at a time, followed by the remaining ingredients, beating ONLY until combined. Overbeating after adding the eggs increases the risk of cracks.
- Bake the cheesecake. Pour the batter into the cooled crust and bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when:
- The top edges look dry
- The cheesecake wobbles only in the center
- Avoid overbaking, it will continue to cook from the residual heat once removed from the oven
- Chill for at least 6 hours, preferably overnight to set the texture and deepen the flavor.
- Make the ganache. Combine the cream and chocolate chips until smooth. Allow to cool until thickened and pour over the cheesecake.
Storage
Refrigerate for up to 2 days. It is safe to eat after 2 days, but the crust will become soggy.
FAQs
How do you know when cheesecake is done baking?
The top edges should look slightly dry and stiff and the center should be slightly wobbly. Avoid overbaking.
How long does cheesecake need to chill?
At least 6 hours to fully set for easier slicing and serving. This also allows the flavors to meld together.
Why should I place the springform pan on a rimmed baking sheet?
Some springform pans may leak during baking. Placing on a rimmed pan (which you can line with silicone, parchment, or foil), helps catch drips to prevent making a mess in your oven.
More Cheesecake Recipes
Snickers Cheesecake
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the crust::
- 30 (340 grams) standard whole Oreo cookies (NOT double-stuffed)
- 4 tablespoons (57 grams) butter, melted
For the cheesecake filling::
- 32 ounces (907 grams) cream cheese, at room temperature
- 1 1/2 cups (300 grams) lightly packed light brown sugar
- 5 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped
For the topping::
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
- 9 fun-size Snickers bars, coarsely chopped
Instructions
For the crust:
- Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.
For the filling:
- In the bowl of an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating until smooth. Add in cream and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.
- Pour the batter into the cooled crust. Place the pan on a rimmed baking pan to prevent any leakage. Bake for about 1 hour to 1 hour 15 minutes, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
- Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 6 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Snickers over the cheesecake. Serve or cover and store in the fridge for up to 2 days.
This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Jess Larson.
Made this Snickers cheesecake for my brother-in-law’s birthday…turned out awesome!
Hi i’m from sweden and wonder how much 325°F is?
And, 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped. Does it mean 18 piece snickers bars?
Are we suppose to make the ganache first and drizzle it and the snickers on top then put it in the fridge for the 4 hours, or put the cheesecake in the fridge first then make the ganache and pour on top with snickers?
If I’m doing “no bake” snickers cheesecake, are the eggs still necessary? I also rather not use gelatin or whipped cream. I like eggs
Well, if you’re not baking then the uncooked eggs would pose a health hazard. I’d suggest finding a recipe that was specifically written to be no-bake instead of trying to convert one.
Hi, I really want to try this recipe but I noticed you didn’t mention a hot water bath for the cheesecake as most recipes do have it. Is it not necessary?
Nope, not necessary! The cheesecake is being topped with ganache and Snickers so if it cracks while baking it’s no big deal. Makes it much quicker and easier 🙂
If I wanted to make these into cupcake size cheesecake what would the cooking time be?
Could you just refrigerate this instead of bake it?
No, this recipe is formulated to be baked (eggs, liquid ratio, etc.)… maybe I’ll do a no-bake variation one day!
I never have a problem following a recipient. I made this today for my husbands birthday. I followed it exactly and It never cooked all the way through it was runny. I put it in the ridge like you said for 4 hours and when I cut it open all the uncooked filling dumped out.
Hi I’m from lebanon middle east I can’t wait to try this it looks delicious.
Hi I am so excited to make this for Christmas day!! I am just wondering, as I am intolerant to gluten is there any other biscuits you would recommend using other than oreos? 🙂
I would just use your fave GF biscuits! Pretty much anything with the same crunchy sort of texture should work.
Made this for a ladies luncheon – I loved it and so did everyone else. The only thing I did switch out was the cream cheese. I used 24 ounces of mascarpone and 8 ounces of cream cheese. Some said it was the best cheesecake they’ve ever had. Going to make one for Christmas Eve lunch at the office and another one for Christmas day/granddaughter’s birthday. It’s a very simple cake to make that has a beautiful end result in both presentation and taste. Thanks for a great keeper.
Wonderful!! Love your twist with the mascarpone, sounds delish!
My workmate brought in mini snickers cheesecakes today – amazing !! Going to make some for Christmas now – New Zealand 🙂