Tessa’s Recipe Rundown
Taste: Sweet and slightly tangy with that characteristic Snickers chocolate caramel and nut flavor throughout.
Texture: The crust is buttery yet crunchy, the filling is ultra luscious and creamy, and the ganache is ridiculously thick and fudgy. Not to mention the crunchy bites of Snickers throughout.
Ease: There’s no water bath required! You will dirty a few dishes.
Appearance: I mean… just look at that thick ganache dripping down the sides and the pile of Snickers on top? I don’t know if anyone would be able to deny themselves at least a taste!
Pros: So decadently amazing.
Cons: Ultra indulgent. A small slice on special occasions!
Would I make this again? Oh yes.
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But… not really. Because one bite into a slice of this Snickers Cheesecake and you will have been sent to heaven and back.
It pretty much looks as outrageous as it tastes and is a showstopper at any get together. Make it for your family and they will adore you (and maybe hate you a little at the same time).
Snickers Cheesecake Recipe Tips
Oreo Cookie Crust
Use standard Oreo cookies for the crust, filling included. Since we’re using a springform pan, I always like to place my cheesecake on a rimmed baking sheet before baking just in case any butter seeps out of the cracks of the pan. That way you don’t end up with butter burning on the bottom of your oven. I would do this even if your pan says it’s “leakproof,” because that’s usually not 100% true.
Cheesecake Filling
Be sure to use high quality full-fat bricks of cream cheese. It really makes a difference! And whatever you don’t, don’t use cream cheese that’s for spreading on a bagel.
The cream cheese should be completely room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits and pockets of unblended cream cheese. For best results, make sure your eggs are room temperature too!
Baking Cheesecake without a Water Bath
There is no water bath required for this recipe! I decided to skip that hassle because even if some cracks form, we’re covering the cheesecake with thick chocolate ganache which will hide any imperfections. If you want more tips for baking cheesecake without cracks, check out my free Ultimate Cheesecake Guide.
When it comes to cheesecake, it’s always better to err on the side of underbaking than over-baking. The edges should be set and dry, but if the center is still slightly wobbly or jiggly that’s fine. The residual heat will continue to cook the cheesecake even once it’s removed from the oven.
In my online baking class The Magic of Baking, I go in-depth in this concept and others so that you can know with confidence when something is truly done.
Serving & Storing Cheesecake
The hardest part of this recipe is that you must let it chill for 4 hours before you even think of slicing and serving it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices.
Store the cheesecake in the fridge for up to 2 days.
More Cheesecake Recipes
- Ultimate Classic Cheesecake
- Oreo Cheesecake
- Ultimate Chocolate Cheesecake
- No Bake Mini Peanut Butter Cheesecakes
- Classic Cheesecake Bars
This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Jess Larson.
Snickers Cheesecake
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
- 5 large eggs
- 1 1/2 cups (300 grams) lightly packed light brown sugar
- 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 eggs, one at a time, beating until smooth. Add in the sugar, 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.
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 🙂