Snickers Cheesecake

Yield: 16 to 20 servings

Prep Time: 25 minutes

Cook: 5 hours 35 minutes

Tessa Arias

Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence.

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CRAZY good Snickers Cheesecake

Snickers Cheesecake Recipe

Sooooo about this recipe. It’s a completely ridiculous, over-the-top, decadent indulgence. I’m so sorry to do this to you. But not really because one bite into this Snickers Cheesecake will have you 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).

I’m currently writing about this cheesecake from northern Arizona. The cheesecake is sadly long gone but I don’t feel all that bad because right now I’m enjoying the much cooler weather, the fresh scent of pine trees, and the ridiculously bright starry night above. Life isn’t bad at all. I’d love to know in the comments below: where are you typing from at this moment in time?

Snickers Cheesecake

If you make this Snickers Cheesecake, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Recipe Rundown

Taste: Sweet and slightly tangy with that characteristic Snickers taste 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: Easy enough! Though 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? How can you deny a piece?!
Pros: So decadently amazing.
Cons: Ultra indulgent. A small slice on special occasions!
Would I make this again? Oh yeah.

How to make Snickers Cheesecake

Yield: 16 to 20 servings

Prep Time: 25 minutes

Cook: 5 hours 35 minutes


For the crust:

30 (1-15.35 ounce package) Oreo cookies
6 tablespoons butter, melted

For the cheesecake filling:

32 ounces cream cheese, at room temperature
5 large eggs
1 1/2 cups 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 semisweet chocolate chips
1/2 cup heavy cream
9 fun-size Snickers bars, coarsely chopped


For the crust:

Preheat the oven to 325ยฐF. 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. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, thatโ€™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 4 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 Snickersย over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

Adapted from this recipe

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
Find Tessa on

62 Responses to “Snickers Cheesecake”

  1. #
    Gaby — September 19, 2014 at 6:56 am

    These cheesecake is totally irresistible!

  2. #
    Renata Cรกceres — September 19, 2014 at 9:18 am

    Typing from Brazil, waiting for the weekend to try this recipe…….

  3. #
    Jackie — September 19, 2014 at 7:18 pm


    How did you cut this cheesecake.

    • #
      Tessa — September 21, 2014 at 2:53 pm

      Simply with a big sharp knife. I wiped it clean between slices.

  4. #
    Megan {Country Cleaver} — September 20, 2014 at 4:58 pm

    Holy MOLY!!! This is totally drool worthy!!

  5. #
    Stevie — September 20, 2014 at 5:53 pm

    The most BEAUTIFUL Cheesecake I’ve ever laid my eyes on! (Drooling)

  6. #
    Diana — September 21, 2014 at 7:22 am

    Typing from Western Colorado and drooling over the snickers cheesecake !LOL

  7. #
    Susie — September 21, 2014 at 6:05 pm

    Typing from New York! Can’t wait to try this recipe ๐Ÿ™‚

  8. #
    Lisa Jones — September 22, 2014 at 2:24 am

    Currently on holiday in the Mekong Delta, Vietnam. Sitting in the doorway of our bamboo hut. Bliss.

  9. #
    Rachel — September 22, 2014 at 9:10 pm

    Typing from New Zealand – this looks insaaaaane, dying to try it out!

  10. #
    Cookin Canuck — September 24, 2014 at 10:10 am

    That is one insanely gorgeous cheesecake! I’m typing from Utah.

  11. #
    Aleisha — October 22, 2014 at 8:39 am

    Made this last night but my crust is super soggy ๐Ÿ™

    • #
      Tessa — October 22, 2014 at 10:05 am

      Oh strange! Mine definitely wasn’t. Did you use double-stuffed Oreos? You might try reducing the butter by a tablespoon next time.

  12. #
    Laura — October 25, 2014 at 6:24 am

    On the snicker’s cheesecake, do you scrape the cream off the oreos before crumbling the cookie?

  13. #
    Mariana — October 25, 2014 at 11:45 am

    Hi! Do you bake the filling at the same temperature as the crust?

  14. #
    Chichi — November 6, 2014 at 8:39 am

    OMG, this cheesecake looks amazing

  15. #
    Megan H — November 8, 2014 at 3:56 pm

    Hi! I can’t wait to try this. I think it’s going on the table with all the other Thanksgiving desserts. Just a quick question โ€“ do you spray the springform pan with cooking spray or anything before pressing the Oreos into it? I wasn’t sure if the crust would work if there was no spray. Thanks!

    • #
      Tessa — November 8, 2014 at 4:17 pm

      I don’t because the Oreo crust is so rich and buttery on its own it usually doesn’t stick, plus I have a nonstick springform pan. I would use your best judgement!

  16. #
    Diana Hanson — November 16, 2014 at 6:37 am

    Atlanta, GA here! For some reason…a traditional graham cracker crust sounds like it would go better with this wonderful cheesecake than the oreo one….comments, anyone???

  17. #
    Diego — November 19, 2014 at 12:40 pm

    Hi Tessa
    I am going to make this recipe. I was just wondering what temp should I bake the cheesecake at?

    • #
      Tessa — November 20, 2014 at 10:49 am

      325ยฐF – same as the crust just don’t turn the oven off ๐Ÿ™‚

  18. #
    shantel martinez — November 20, 2014 at 3:29 pm

    Hey Tessa
    For the Oreo crust did you leave in the cream or did you take that out ?

    • #
      Tessa — November 20, 2014 at 8:20 pm

      Leave it in!

  19. #
    Melissa — November 21, 2014 at 1:59 pm

    I made this last night and was nervous because I had never made a cheesecake before. It was actually easier to make than I had thought, and it turned out wonderful. I was wondering what happened after it has been in the fridge after two days? Would it be OK to leave it in there for three days?

  20. #
    Mara — November 24, 2014 at 3:27 pm

    this is awesome! I’m so making this for thanksgiving,

  21. #
    Ashley — November 26, 2014 at 5:39 pm

    I tried to make this tonight, I did everything the recipe said and the cheese cake poofed up over the springform pan, did yours do that? or did I do something wrong?

    • #
      Tessa — November 26, 2014 at 9:28 pm

      The cheesecake will puff up slightly while it’s baking but it shouldn’t puff up over the pan (unless the pan is unusually shallow) however over-beating the filling batter can cause something like that to happen. Has it sunk to a more normal height since cooling?

  22. #
    Maria — November 27, 2014 at 1:59 am

    I just took mine out of the oven and its in the cooling stage. So far so good! My crust was a little soggy at first but popped it in the oven for an additional 2
    Minutes and really had to let it cool off and it turned out just fine. Cannot wait for the finished product. Btw, making this for thanksgiving.

    • #
      Tessa — November 27, 2014 at 8:28 am

      Hope you love it! Happy Thanksgiving ๐Ÿ™‚

  23. #
    Kelsi Tsukayama — November 30, 2014 at 7:51 pm

    Can I just say, oh my goodness. I have never made cheesecake before and I have always been a little afraid to, but when I found this recipe I knew I HAD to try it. Made it for my Thanksgiving dinner party last night and it was AMAZING for sure. It was also a lot simpler than I thought it would be. I followed the recipe exactly and it was a hit. Thanks so much for sharing this!

  24. #
    Ash — December 15, 2014 at 2:45 am

    In the oven now! Cannot wait!

  25. #
    Susan — December 22, 2014 at 4:26 pm

    Typing from Summerville, South Carolina. This s going to be my big finish to our family Christmas dinner! Baking it tonight!

  26. #
    Janette — December 23, 2014 at 2:20 pm

    For the crust, the recipe called for 30 oreos, but then also listed 1 – 15.35 ounce package, which is 36 oreos. Just wanted to double check that the recipe only uses 30 of the cookies and not the whole package?

    • #
      Tessa — December 23, 2014 at 2:33 pm

      Hmm weird. Use 30 Oreos, my 15.35oz package of Oreos says that the serving size is 2 cookies and that it contains about 15 servings which would be 30. Unfortunately some of the package is missing so I can’t count the exact number ๐Ÿ™

  27. #
    Chelsea — December 23, 2014 at 7:32 pm

    Making this right now. I agree too much butter, dripping out from my pan. Then filling is to the rim of my pan. Does anyone know if the pampered chef cheesecake pan is shallow? Nervous to see the outcome. ๐Ÿ˜‰

  28. #
    Stephanie — January 15, 2015 at 3:25 pm

    Typing from New York! It’s in the oven right now and looks absolutely perfect! So excited to see and TASTE the finished product

  29. #
    S. Harris — January 19, 2015 at 1:33 pm

    My husband got a one pound snickers bar for Christmas and we’ve been staring at it wondering what do do with it, Than, what do you know, I just happened to come across your website and this beautiful recipe! I am SO excited to make this. Thanks for the tasty looking pictures and detailed recipe! I’m going to have a lot of fun checking out the rest of your blog now. I’m SO glad I found you!!!

  30. #
    Alice — January 27, 2015 at 10:50 am

    So yeah – any recipe that ends with instructions to “sprinkle the Snickers over the cheesecake” is alright by me :). I’ve been looking for a gluten-free birthday cake and with one tiny modification I think this just won by a long, long way, so thank you very much!

    • #
      Tessa — January 28, 2015 at 7:55 pm

      Haha! ๐Ÿ™‚ Enjoy!

  31. #
    Jenny — February 6, 2015 at 10:43 am

    I think this definitely needs to be made in a 10″ springform! Mine is spilling over and I’m having to go way over the baking time. Smells yummy though!!

  32. #
    Melissa — March 31, 2015 at 7:55 am

    ALL of these recipes are MARVELOUSLY SINFUL!! ๐Ÿ™‚

  33. #
    Jennifer — April 13, 2015 at 4:12 am

    Awesome! Just served this to my family and they loved it! It was the first cheesecake Ive made and was so much fun,, thank you!! From a farm in Australia ๐Ÿ™‚

  34. #
    Carrie — June 11, 2015 at 8:30 pm

    Made this last night. It’s good but because it’s so much egg and brown sugar it turned into more of an egg custard than a creamy cheesecake. I think this would work better with three eggs instead of five and regular white sugar.

  35. #
    Sydney — June 25, 2015 at 5:21 am

    Making this and a few other cakes tomorrow for a party of 50 people! I’m typing from north Germany right now ๐Ÿ™‚

  36. #
    Candi — July 13, 2015 at 7:31 pm

    Here in Mount Pleasant, SC. Baking in the oven right now! My niece posted this three times on her fb, so when I saw it today as part of her birthday post, I figured, why not? Hope it turns out great!

  37. #
    Fiona — November 26, 2015 at 6:08 pm

    My workmate brought in mini snickers cheesecakes today – amazing !! Going to make some for Christmas now – New Zealand ๐Ÿ™‚

  38. #
    benay — December 10, 2015 at 11:17 am

    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.

    • #
      Tessa — December 10, 2015 at 9:54 pm

      Wonderful!! Love your twist with the mascarpone, sounds delish!

  39. #
    Sheree — December 13, 2015 at 6:50 pm

    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? ๐Ÿ™‚

    • #
      Tessa — December 14, 2015 at 4:24 pm

      I would just use your fave GF biscuits! Pretty much anything with the same crunchy sort of texture should work.

  40. #
    Pamela — January 9, 2016 at 8:06 am

    Hi I’m from lebanon middle east I can’t wait to try this it looks delicious.

  41. #
    Madison — January 11, 2016 at 6:39 pm

    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.

  42. #
    Isabelle — January 25, 2016 at 8:31 pm

    Could you just refrigerate this instead of bake it?

    • #
      Tessa — January 25, 2016 at 8:58 pm

      No, this recipe is formulated to be baked (eggs, liquid ratio, etc.)… maybe I’ll do a no-bake variation one day!

  43. #
    Shannon — January 26, 2016 at 1:31 pm

    If I wanted to make these into cupcake size cheesecake what would the cooking time be?

  44. #
    andy — March 4, 2016 at 11:58 am

    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?

    • #
      Tessa — March 4, 2016 at 2:58 pm

      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 ๐Ÿ™‚

  45. #
    Cha'ziah — March 6, 2016 at 4:48 pm

    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 ๐Ÿ˜‹

    • #
      Tessa — March 7, 2016 at 9:07 am

      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.

  46. #
    Evelynn — March 12, 2016 at 2:51 pm

    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?

  47. #
    Sara — April 17, 2016 at 12:31 pm

    Hi i’m from sweden and wonder how much 325ยฐF is?

    And, 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped. Does it mean 18 piece snickers bars?

  48. #
    Donald Baker — May 14, 2016 at 5:34 pm

    Made this Snickers cheesecake for my brother-in-law’s birthday…turned out awesome!

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