Irresistible Snickers Cheesecake Recipe in 4 Easy Steps

Name: Irresistible Snickers Cheesecake Recipe in 4 Easy Steps
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: American
Ingredients: 200g digestive biscuits; 100g melted butter; 500g cream cheese; 150g caster sugar; 3 eggs; 1 tsp vanilla extract; 100g caramel sauce; 50g chopped peanuts; 100g melted chocolate

By:

Christina R. Jones

June 24, 2025

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Ever since I first made this Snickers Cheesecake for my best friend’s birthday, it’s been the most requested dessert in my kitchen—and trust me, once you try it, you’ll see why. Imagine all the gooey, crunchy, chocolate-caramel magic of a Snickers bar, but in creamy, dreamy cheesecake form. I’ll never forget the way my nephew’s eyes lit up when he took his first bite—he actually hugged the plate. It’s that good. Whether you’re feeding a crowd or just treating yourself (no judgment here!), this recipe turns simple ingredients into pure nostalgia. And the best part? It’s way easier to make than it looks.

Why You’ll Love This Snickers Cheesecake

This isn’t just any cheesecake—it’s a full-on Snickers experience in every bite. Here’s what makes it irresistible:

The creamiest cheesecake base that melts in your mouth (I swear by full-fat cream cheese for this)
Layers of gooey caramel and crunchy peanuts that give you that classic Snickers texture
A chocolate drizzle that makes it look fancy but takes seconds to do
So easy to make—even my 12-year-old niece can assemble it
Always a crowd-pleaser (I’ve never brought leftovers home from a party!)

Seriously, this dessert checks all the boxes—decadent, nostalgic, and surprisingly simple. Your friends will think you spent hours on it!

Ingredients for Snickers Cheesecake

Here’s everything you’ll need to make this showstopper—I’ve learned through trial and error that quality ingredients make all the difference. Trust me, don’t skimp on the good stuff here!

200g digestive biscuits (about 14 biscuits)—crush them until they’re fine like sand, but leave a few bigger bits for texture if you’re feeling wild
100g melted butter, cooled slightly—I use unsalted so I can control the sweetness
500g full-fat cream cheese, room temperature (this is KEY—cold cream cheese will leave lumps and we don’t want that)
150g caster sugar—the fine grains dissolve perfectly into the creamy filling
3 large eggs, also room temp (take them out when you take out the cream cheese)
1 tsp vanilla extract—the real stuff, not imitation!
100g thick caramel sauce (I use dulce de leche when I’m feeling fancy)
50g salted peanuts, roughly chopped—the salt cuts through all that sweetness beautifully
100g milk chocolate, melted (or dark if you prefer less sweetness)

Pro tip: Measure everything before you start—it makes the process so much smoother when you’re not digging through cabinets mid-recipe!

Equipment You’ll Need

Here’s the short list of tools that’ll make your Snickers cheesecake adventure a breeze—nothing fancy, just the basics you probably already have:

9-inch springform pan (the removable sides are non-negotiable for clean slices!)
Food processor or ziplock bag + rolling pin for crushing biscuits
Electric mixer (hand or stand—your biceps will thank you)
Mixing bowls in two sizes
Silicone spatula (for scraping every last bit of that delicious batter)
Measuring cups/spoons (or a kitchen scale—my secret weapon for baking)

That’s it! No special gadgets needed—just good old-fashioned baking tools. Now let’s get to the fun part.

How to Make Snickers Cheesecake

Okay, let’s dive into the magic! I’ve made this recipe dozens of times, and I’ve learned all the little tricks to get it perfect. Follow these steps, and you’ll have a showstopping dessert that’ll have everyone begging for seconds.

Step 1: Prepare the Crust

First things first—preheat your oven to 160°C (320°F). While it’s heating up, let’s make that buttery biscuit base that gives this cheesecake its signature crunch.

Take your crushed digestive biscuits and mix them with the melted butter until it looks like wet sand. Pour this into your springform pan and press it down firmly with the back of a spoon or your fingers—really pack it in there! I like to bring it up the sides just a tiny bit for extra crunch in every bite. Pop this in the fridge for 10 minutes while you make the filling (this helps it hold together better).

Step 2: Make the Cheesecake Filling

Now for the creamy part! In your mixing bowl, beat the room-temperature cream cheese until it’s completely smooth—no lumps allowed! This might take 2-3 minutes with an electric mixer. Scrape down the sides halfway through.

Add the caster sugar gradually, mixing well after each addition. Then crack in the eggs one at a time, mixing just until combined after each. Overbeating the eggs can make your cheesecake crack, so go easy here! Finally, mix in that glorious vanilla extract.

Step 3: Layer and Bake

Here’s where the Snickers magic happens! Pour half of your creamy cheesecake mixture over the chilled biscuit base. Now drizzle about ¾ of the caramel sauce over this layer—I like to make swirls with a toothpick for a pretty effect. Sprinkle most of your chopped peanuts over this (save some for garnish).

Carefully spoon the remaining cheesecake mixture on top, smoothing it gently so you don’t disturb your caramel-peanut layer beneath. Bake for 40 minutes—the edges should be set but the center will still have a slight wobble when you gently shake the pan. Turn off the oven and leave the door slightly ajar for about an hour to let it cool gradually (this prevents cracks!).

Step 4: Add Chocolate Topping

Patience is key here—let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better!). When you’re ready to serve, melt your chocolate gently (I do 30-second bursts in the microwave, stirring between each).

Remove the cheesecake from the pan, drizzle the remaining caramel and all that melted chocolate over the top, and sprinkle with your reserved peanuts. The chocolate will set almost immediately on the cold cheesecake—how gorgeous is that?! Slice with a hot knife (run it under hot water and dry it) for perfect, clean pieces.

And there you have it—a Snickers cheesecake that looks like it came from a fancy bakery but was made right in your kitchen. Just try not to eat the whole thing in one sitting—I won’t judge if you do!

Snickers Cheesecake - detail 1

Tips for the Perfect Snickers Cheesecake

After making this recipe more times than I can count (and taste-testing every single one), I’ve picked up some game-changing tricks that’ll take your Snickers cheesecake from good to “Oh my god, give me the recipe!” Here’s everything I’ve learned the hard way so you don’t have to:

Room temp is non-negotiable – Take the cream cheese and eggs out at least 2 hours before baking. Cold ingredients = lumpy filling, and we want silky smooth!
Patience with chilling – I know it’s tempting, but don’t skip the 4-hour fridge time. That overnight chill I mentioned? It makes the caramel layers set perfectly for clean slices.
The water bath trick – For extra insurance against cracks, bake your cheesecake in a water bath. Just wrap the springform pan in foil and place it in a roasting pan with hot water halfway up the sides.
Peanut power move – Toast your chopped peanuts in a dry pan for 2 minutes first. That extra crunch and nutty flavor? Worth every second.
Slice like a pro – That hot knife trick I mentioned? Do it between every slice for picture-perfect pieces. Wipe the blade clean each time too.
Caramel control – If your caramel is too runny, pop it in the fridge for 15 minutes before drizzling. Thicker caramel makes prettier layers that hold their shape.
Emergency save – If cracks do appear (it happens to the best of us!), just cover them with extra chocolate and peanuts. No one will ever know!

The biggest tip? Have fun with it! My first attempt looked like a caramel explosion, but it still tasted incredible. Now it’s my signature dessert—yours will be too!

Variations for Snickers Cheesecake

Want to mix things up? This recipe is super flexible—here are my favorite twists:

Nut swap: Try almond butter instead of peanuts for a different crunch
Chocolate change: Use dark chocolate drizzle if you prefer less sweetness
Cookie crust: Swap digestives for Oreos (remove the cream) for a chocolatey base
Boozy version: Add a tablespoon of bourbon to the caramel layer—adults only!

The best part? You can’t mess it up—every variation tastes amazing!

Serving and Storing Snickers Cheesecake

Okay, let’s talk about the best part—eating this masterpiece! But first, a few pro tips to make sure every slice is as perfect as the first. I learned these the hard way after a few “oops” moments with my early cheesecake attempts.

Serving tips: This rich cheesecake goes a long way—I usually get 12 decent slices from mine, though my brother-in-law insists on “double portions” (his words, not mine). Let it sit at room temperature for about 15 minutes before serving—just enough to take the chill off but keep its structure. And that hot knife trick? Seriously, it’s a game-changer for clean slices that show off all those beautiful layers.

Storage: If by some miracle you have leftovers (it happens!), cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for up to 3 days—though the caramel might start to soften a bit by day 3. Pro tip: Store any uneaten slices with parchment between them to prevent sticking.

What NOT to do: Never freeze this cheesecake—the texture turns grainy when thawed. And please, for the love of all things delicious, don’t microwave it! The chocolate will melt into a mess, and cold cheesecake is part of its charm. Trust me, I’ve made both mistakes so you don’t have to!

The good news? This cheesecake actually tastes even better the next day as the flavors meld together. So if you can resist digging in right away, your patience will be rewarded!

Nutritional Information for Snickers Cheesecake

Okay, let’s be real—this is a treat, not health food! But if you’re curious (or just want to plan your workout accordingly), here’s the scoop on what’s in each glorious slice. Remember, these numbers can change based on your specific ingredients—I’m sharing what I get with my usual brands.

Serving size: 1 slice (about 1/8th of the cheesecake)
Calories: 450 (worth every single one!)
Sugar: 30g (mostly from that dreamy caramel and chocolate)
Fat: 30g (15g saturated—thank you, full-fat cream cheese!)
Protein: 8g (peanuts and eggs pulling their weight)
Carbs: 40g (digestive biscuits doing their thing)

Important note: These values are estimates based on my kitchen scale and nutrition calculator. Your exact numbers will vary depending on ingredient brands, how thick you slice it (no judgment if you go big!), and whether you add extra caramel (I always do).

My philosophy? Life’s too short to stress over dessert nutrition facts—just enjoy every creamy, crunchy, chocolate-drizzled bite!

FAQs About Snickers Cheesecake

I get asked the same excited questions every time I serve this cheesecake—so here are all the answers I’ve learned through trial and (delicious) error!

Can I freeze Snickers cheesecake?
Oh honey, I wish! Freezing ruins the creamy texture—it turns grainy when thawed. But here’s a secret: The unbaked filling freezes beautifully. Make extra, freeze it in portions, and you’re halfway to cheesecake whenever cravings strike!

Can I use store-bought caramel sauce?
Absolutely! I won’t tell if you don’t. My favorite shortcut is the thick dulce de leche in jars—just warm it slightly for easier drizzling. Homemade caramel’s great, but we’re all about joy here, not stress!

Why did my cheesecake crack?
First, hugs—it happens to everyone! The usual culprits: overmixing eggs, sudden temperature changes, or overbaking. But here’s the good news: cracks taste just as amazing. Cover them with extra chocolate and peanuts—instant “design feature”!

Can I make this without peanuts?
Of course! Swap in toasted almonds or leave nuts out entirely. The caramel-chocolate combo still shines. My nut-allergic friend adores it with crushed pretzels for that salty crunch instead.

How do I know when it’s done baking?
The edges should be set, but the center should have a slight wobble—like jello, not liquid. It keeps cooking as it cools. Pro tip: If you’re nervous, bake it in a water bath for foolproof results every time!

Share Your Snickers Cheesecake Experience

Nothing makes me happier than seeing your versions of this recipe come to life! Whether it’s your first cheesecake or your fiftieth, I wanna hear all about your baking adventure. Did you add a personal twist? Did your family go wild for it? Snap a photo of that gorgeous caramel swirl before it disappears (we all know it won’t last long!).

Drop a rating below if you loved it—your feedback helps other bakers know what to expect. Or tag me on Instagram @[yourhandle] with #SnickersCheesecakeMagic so I can celebrate your creation! I still get giddy every time I see someone’s kitchen filled with that same chocolatey, peanut-buttery goodness that started in mine. Baking is better when we share the joy, right?

P.S. If you hit any snags or have genius improvements, tell me! My nephew’s “extra peanuts everywhere” hack might just be my new favorite variation. Your tips could help the next baker make their best cheesecake yet!