If you’ve ever thought cheesecake couldn’t get any better, let me introduce you to this Snickers Cheesecake. It’s everything you love about the iconic candy bar—crunchy peanuts, gooey caramel, rich chocolate, and creamy nougat—layered into a velvety, no-bake cheesecake that’ll have everyone asking for seconds.

I first made this dessert for my husband’s birthday, and honestly, it disappeared faster than any cake I’ve ever baked. The combination of sweet and salty, creamy and crunchy, just works. Plus, it’s easier than you’d think. You don’t need a water bath or worry about cracks. Just mix, layer, chill, and enjoy.

This recipe is perfect for potlucks, holidays, or whenever you want to impress without spending all day in the kitchen. Let’s dive in.

Ingredients & Equipment (With Helpful Notes)

For the Crust:

2 cups graham cracker crumbs (about 14 full crackers)
½ cup unsalted butter, melted
3 tablespoons granulated sugar
¼ cup finely chopped salted peanuts

For the Cheesecake Filling:

24 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream, cold
4 full-size Snickers bars, chopped (plus 2 more for topping)

For the Caramel Layer:

1 cup caramel sauce (store-bought or homemade)
¼ teaspoon sea salt

For the Chocolate Ganache:

½ cup heavy cream
1 cup semi-sweet chocolate chips

Equipment You’ll Need:

9-inch springform pan
Electric mixer (hand or stand)
Mixing bowls
Rubber spatula

A few quick notes here. Make sure your cream cheese is truly softened—not microwaved to mush, but left out for about an hour. Cold cream cheese creates lumps that are nearly impossible to smooth out. I use full-fat cream cheese and heavy cream because this isn’t the time to cut corners. The richness is what makes this cheesecake spectacular.

The peanuts in the crust add a delightful crunch that echoes the Snickers theme from the very first bite. If you’re using salted peanuts (which I recommend), you might want to taste your crust mixture before pressing it in. Some brands are saltier than others.

Step-by-Step Instructions

1. Prepare your springform pan. Line the bottom with parchment paper and lightly grease the sides. This step makes removing the cheesecake so much easier and prevents any sticking disasters.

2. Make the crust. Combine graham cracker crumbs, melted butter, sugar, and chopped peanuts in a medium bowl. Mix until the texture resembles wet sand. Press firmly into the bottom of your prepared pan, using the bottom of a measuring cup to pack it down evenly. Pop it in the freezer while you make the filling.

3. Beat the cream cheese. Using your electric mixer, beat the softened cream cheese for about 2 minutes until it’s completely smooth and fluffy. Scrape down the sides of the bowl at least once. Add the powdered sugar and vanilla, then beat for another minute. You want zero lumps here.

4. Whip the cream separately. In a clean, cold bowl, whip the heavy cream until stiff peaks form. This takes about 3-4 minutes on medium-high speed. The cream should hold its shape when you lift the beaters.

5. Fold everything together. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a swooping motion from the bottom up, turning the bowl as you go. This keeps the filling light and airy. Once combined, fold in the chopped Snickers bars, reserving some for the top.

6. Assemble the first layer. Remove the crust from the freezer. Spread half of the cheesecake filling over the crust, smoothing it gently with your spatula.

7. Add the caramel. Warm your caramel sauce slightly so it’s pourable but not hot. Drizzle half of it over the first cheesecake layer, then sprinkle with a pinch of sea salt. The salt cuts through the sweetness beautifully.

8. Add the second layer. Spread the remaining cheesecake filling on top, smoothing it out to the edges. Drizzle with the remaining caramel sauce.

9. Make the ganache. Heat the cream in a microwave-safe bowl for 45-60 seconds until it just starts to simmer. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until completely smooth and glossy. Let it cool for about 5 minutes, then pour it over the top of your cheesecake.

10. Chill thoroughly. Refrigerate for at least 6 hours, but overnight is even better. The cheesecake needs this time to set properly. I know it’s tempting to cut into it early, but trust me—patience pays off.

11. Garnish and serve. Before serving, top with additional chopped Snickers, a drizzle of caramel, and maybe a few extra peanuts. Run a thin knife around the edge of the pan before releasing the springform.

Pro Tips for Success

Room temperature cream cheese is non-negotiable. I can’t stress this enough. Set it out at least an hour before you start, or you’ll be fighting lumps the whole way through.

Don’t skip the parchment paper. Even in a springform pan, that bottom layer can stick. Parchment gives you insurance and makes plating so much cleaner.

Chill your mixing bowl for the whipped cream. Cold bowl, cold cream, cold beaters—it all helps the cream whip faster and hold its structure better. I sometimes pop mine in the freezer for 10 minutes before whipping.

Use quality chocolate for the ganache. Chocolate chips work fine, but if you really want to elevate this, use chopped bar chocolate. The ganache will be silkier and taste more luxurious.

Let the cheesecake sit at room temperature for 10 minutes before slicing. This makes cutting much easier and gives you those clean, beautiful slices that photograph like a dream.

Wipe your knife between cuts. Use a tall glass of hot water and a towel. Dip, wipe, cut. Repeat. Your slices will look professionally done.

Variations & Flavor Twists

Peanut Butter Lovers: Swirl ½ cup of creamy peanut butter into the cheesecake filling before folding in the whipped cream. It amplifies that Snickers flavor and adds an extra layer of richness.

Mini Snickers Cheesecakes: Use a muffin tin lined with cupcake liners instead of a springform pan. Press about 2 tablespoons of crust into each liner, add filling, and top with caramel and chocolate. They’re perfect for parties and portion control (though let’s be honest, you’ll probably eat two).

Dark Chocolate Version: Swap the semi-sweet chocolate for dark chocolate in the ganache, and use dark chocolate Snickers if you can find them. It creates a more sophisticated, less sweet version that’s absolutely divine with coffee.

Storage & Make-Ahead

This Snickers Cheesecake stores beautifully, which makes it ideal for planning ahead.

Refrigerator: Cover tightly with plastic wrap or store in an airtight container for up to 5 days. The cheesecake actually tastes better after a day or two as the flavors meld together.

Freezer: Wrap individual slices or the whole cheesecake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The texture holds up remarkably well.

Make-Ahead Strategy: You can make this completely 2-3 days in advance. In fact, I prefer making it at least a day ahead. Just wait to add the final Snickers topping until a few hours before serving so they don’t get soggy.

FAQs

Can I use a different candy bar?
Absolutely! Milky Way, Twix, or even Reese’s Peanut Butter Cups would be fantastic. Just keep the same proportions and adjust the toppings to match your chosen candy.

Do I have to use a springform pan?
A springform pan makes serving easier, but you can use a regular 9-inch pie dish or even a 9×9-inch square pan. Line it with parchment paper with overhanging edges so you can lift the whole thing out.

Can I make this with a baked cheesecake base?
Sure! Use your favorite baked cheesecake recipe, then add the Snickers, caramel, and ganache on top after it’s cooled. It’ll be denser but equally delicious.

My ganache is too thick. What do I do?
Add a tablespoon of heavy cream at a time and stir until it reaches your desired consistency. If it’s too thin, let it cool a bit longer.

Can I use low-fat cream cheese?
You can, but I don’t recommend it. The texture won’t be as creamy and rich, and you might end up with a slightly grainy filling.

How do I prevent the crust from getting soggy?
Make sure your crust is well-chilled before adding the filling, and don’t make the cheesecake more than 3 days in advance. The graham cracker crust holds up surprisingly well in this no-bake version.

Final Thoughts

I love serving this at gatherings because it always gets a reaction. People see the layers through the springform pan and their eyes light up. And when they taste it? Pure joy. The creamy filling, the crunch from the peanuts, the gooey caramel, and that glossy chocolate ganache—it’s a symphony of flavors that somehow tastes even better than the sum of its parts.

Whether you’re a cheesecake purist trying something new or a candy bar enthusiast looking for your next sugar fix, this recipe won’t disappoint. Make it once, and I guarantee it’ll become your go-to impressive dessert. Happy baking!