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    Home » Recipes » Cheesecakes » No-Bake Snickers Cheesecake

    No-Bake Snickers Cheesecake

    Published: Nov 29, 2020 · Modified: Dec 6, 2020 by Erin · This post may contain affiliate links · 26 Comments

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    This No-Bake Snickers Cheesecake is the perfect dessert. A smooth and creamy no-bake chocolate cheesecake filling with chopped snickers tops a buttery graham cracker base. The cheesecake is finished off with more chopped snickers, roasted peanuts, and flaky sea salt.

    Chocolate Snickers Cheesecake topped with Snickers bar and Chopped Peanuts

    Table of contents

    • No-Bake Snickers Cheesecake
    • Cheesecake components
    • How to Make No-Bake Cheesecake
    • FAQ for Snickers Cheesecake
    • A few wee tips for No-Bake Snickers Cheesecake
    • For more Cheesecake Recipes, Check out:

    No-Bake Snickers Cheesecake

    Hi! Just popping in to share the recipe for this No-Bake Snickers Cheesecake! I shot this before Halloween and never got around to sharing it. However I figured it's Snickers season year round, and this would make a great holiday dessert, so here it is! There's a graham cracker crust, topped with a thick layer of creamy chocolate no bake cheesecake, stuffed with chopped Snickers bars. You really can't go wrong.

    • No-Bake Snickers Cheesecake ready to be cut
    • No-Bake Snickers Cheesecake ready to be cut

    Cheesecake components

    This Snickers No-Bake Cheesecake is super easy to make - there's only two components, then a few bits and bobs for finishing it off!

    • Graham Cracker Base - Super simple, our old mate Graham. Graham cracker crumbs are mixed with a wee bit of sugar and a pinch of salt, then melted butter is added. You want it to look like wet sand.
    • No-Bake chocolate cheesecake - This is a slight riff on this recipe of mine. I lightened it up a bit, and then folded through some chopped up Snickers bars. It's smooth and creamy, and perfectly chocolatey. Just so, so good.
    • Toppings - add whatever you like here. I chopped up some more snickers bars and added some roasted salted peanuts. I also added some flaky sea salt. If I had some salted caramel in my fridge that would have been amazing drizzled on too to drive home the caramel component of snickers.
    Top down shot of snickers cheesecake top with snickers and peanuts

    How to Make No-Bake Cheesecake

    There are two ways to make a no-bake cheesecake (that I have used anyway) - either setting it with gelatine, or setting it with chocolate. I use gelatine in my no-bake cheesecake bars, but the chocolate works great here. It gives it more of a whipped finish than the gelatine set. I love both, so it's nice to be able to have some variation, or have a gelatine free option if you're making this for someone who is vegetarian!

    The other nice thing about no-bake cheesecakes aside from the fact that they are super easy to make, is that they don't crack! Baked cheesecake can crack due to the eggs in the recipe or from overmixing, and you have to muck around with a water bath. There's none of that here. No-bake cheesecakes are the best.

    • Cut up snickers cheesecake
    • Snickers cheesecake cut into pieces ready to serve

    FAQ for Snickers Cheesecake

    Do I have to use Snickers?

    No. This would be super good with peanut butter cups folded through, or any other candy bar, or you can just leave it out all together and have a chocolate no-bake cheesecake.

    Can this be made ahead?

    Yes, this No-Bake Snickers Cheesecake is perfect for making ahead, in fact it needs a few hours at least in the fridge so I usually do overnight just to be safe. Just keep the pan wrapped in the fridge until you are ready to serve, or you can slice ahead of time too if you need to.

    Can I use a different sized pan?

    Yes! A 10" circular pan will work - you will want to use a springform and line the edges, or make yourself some sort of sling situation to help pull it out of the pan. The 9" square works great though.

    What can I use instead of Graham Crackers?

    If you can't find graham crackers, you can use digestives, or wine biscuits (if you're in NZ), or a mix of both! I would do some digestives and maybe some malt biscuits for a malty base. You may need to adjust the butter quantity a little to account for different biscuits.

    Can I make this with a chocolate base?

    To make a chocolate base, add in about 50g of dutch process cocoa (or half dutch and half black if you have). You will need to up the butter content a bit too by about 30g. Aim for that wet sand consistency.

    Close up shot of snickers cheesecake

    A few wee tips for No-Bake Snickers Cheesecake

    • There are two measures of cream in the recipe. The first gets whipped, and the second measure goes in as liquid to help loosen up the mixture.
    • I topped this with roasted salted peanuts and more snickers, and some flaky sea salt. If you have some salted caramel on hand that wouldn't be a bad idea either.
    • When you cut this, try and dodge the toppings. They can catch and drag down, giving a messy cut. I moved them out of the way when I made the cut then popped them back afterward when I was cutting this to shoot.
    • The topping for this is a bit lighter than a traditional cheesecake. Make sure it is completely set before slicing.
    Top Down shot of chocolate cheesecake with peanuts and snickers

    For more Cheesecake Recipes, Check out:

    • No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze
    • No Bake Mixed Berry Cheesecake Bars
    • Doughnuts with Balsamic Blueberry and Cheesecake Filling
    • Lemon and lime no bake cheesecake
    Print
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    Side shot of No-bake Snickers Cheesecake

    No-Bake Snickers Cheesecake

    ★★★★★ 4.8 from 11 reviews
    • Author: Erin
    • Prep Time: 50 minutes
    • Cook Time: 0 minutes
    • Total Time: 50 minutes plus chilling time
    • Yield: one 9" square cheesecake - makes 16 slices. 1x
    • Category: Dessert
    • Cuisine: American
    Print Recipe
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    Description

    This No-Bake Snickers Cheesecake is the perfect dessert. A smooth and creamy no-bake chocolate cheesecake filling with chopped snickers tops a buttery graham cracker base. The cheesecake is finished off with more chopped snickers, roasted peanuts, and flaky sea salt.


    Ingredients

    Scale

    Graham Cracker Crust

    • 400g graham crackers, processed until crumbs
    • 3 tbsp sugar
    • ¼ tsp kosher salt
    • 260g unsalted butter, melted and cooled.

    No-Bake Chocolate Cheesecake Filling

    • 375g heavy cream
    • 450g cream cheese, at room temperature. 
    • 100g granulated sugar
    • 1 tsp vanilla 
    • 250g dark chocolate (I used 72%), melted and cooled slightly
    • 225g chopped Snickers bars
    • 175g heavy cream, liquid (see a few wee tips)

    To Finish 

    • Roasted salted peanuts
    • Additional chopped Snickers
    • Flaky Sea Salt

    Instructions

    GRAHAM CRACKER BASE

    1. Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham cracker crumbs and sugar in a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.
    2. Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.

    CHOCOLATE NO-BAKE CHEESECAKE FILLING

    1. In the bowl of a stand mixer fitted with the whisk attachment, whip the first measure of heavy cream just until stiff peaks start to form. Transfer to a large bowl until ready to use. Do not worry about washing the mixer.

    2. Beat together the cream cheese, sugar, vanilla bean paste, and salt on medium high speed until light and fluffy and well combined, 2-3 minutes.

    3. Add the melted cooled chocolate, and mix to combine. Add the second measure of cream (liquid), and beat until incorporated.

    4. Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. Add the chopped snickers, and mix until incorporated.

    5. Spoon the filling over the base, and spread with an offset spatula until the surface is smooth. Bang the pan on the counter a few times to remove any large air bubbles. To get it extra smooth, you can run your offset spatula under warm water, then dry off and use to smooth the surface.

    6. Loosely cover the cheesecake with plastic wrap, ensuring the plastic wrap does not touch the surface of the filling. Refrigerate the cheesecake for at least 4 hours, or up to overnight.

    TO FINISH

    1. Use the sling to remove the cheesecake from the pan. Carefully remove the parchment paper. Scatter the top of the cheesecake with chopped snickers, roasted salted peanuts, and flaky sea salt. 
    2. Cut into squares using a knife that has been run under water and dried off. 
    3. Store in the fridge until ready to serve.

    Keywords: Cheesecake, Snickers Cheesecake, no-bake cheesecake, chocolate cheesecake

    Did you make this recipe?

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    Previous Post: « Apple Cinnamon Rolls
    Next Post: Small Batch Olive Oil Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. stacy

      November 30, 2020 at 8:55 pm

      These look too good!!

      ★★★★★

      Reply
    2. Chef Mimi

      December 01, 2020 at 6:21 pm

      Wow. This looks incredible! I like the no baking part.... and I love snicker’s!!!

      Reply
      • Erin

        December 06, 2020 at 12:23 pm

        Yay yesss no-bake is my fave too 🙂

        Reply
    3. Georgia

      December 06, 2020 at 4:33 am

      Made this yesterday and the filling turned out so so soft. Could barely slice it. It didn’t really taste like cheesecake either, perhaps too much whipped cream?

      ★★★

      Reply
      • Erin

        December 06, 2020 at 9:28 am

        Hi! Hmmm that's strange, I've made it a bunch before and never had that issue. Any chance your whipped cream measurement was off? I'm so sorry it didn't work out!

        Reply
      • Erin

        December 06, 2020 at 5:42 pm

        Hi! So I just tested the filling for this again just to triple check and it came out the same way as when I shot it. The filling is definitely lighter and softer than some cheesecakes but it was still definitely able to be cut cleanly. What sort of cream cheese did you use? If you used a whipped one or a reduced fat one that might have made a difference? The other thing that I can think of is that your measurement for the cream was off. Again, so sorry that it didn't work out! I have upped the chocolate content just a tiny bit in the recipe to adjust for this just as extra insurance 🙂

        Reply
        • Georgia

          December 06, 2020 at 9:27 pm

          Hi! Thanks for replying. I used regular Philadelphia cream cheese. The cream was weighed out correctly but I think my problem was probably due to the type of cream I used. I couldn’t find double cream at the shops so got the closest thing, which apparently wasn’t that good of a substitute!

          Reply
          • Erin

            December 06, 2020 at 9:33 pm

            Ahhh yep that will do it! It's super important to use something that whips up properly when you're relying on it to set.

            Reply
          • Will

            January 18, 2021 at 2:51 pm

            So the 3 stars is for your bad choices and lack of common sense and not for the actual recipe.

            ★★★★★

            Reply
            • Georgia

              January 19, 2021 at 7:05 pm

              I just rechecked and the cream I used has the same fat % as the one the recipe calls for and is the best substitute for heavy cream (there is no such thing as heavy cream in my country) so it should have worked. I know some people try and change six million things about a recipe and wonder why it hasn’t worked but I didn’t do that so no need to be so snarky.

            • Erin

              January 19, 2021 at 7:13 pm

              Thanks for confirming! Like I said I re-tested that the recipe worked and it cut perfectly cleanly so not too sure what the issue was there if it wasn't the cream. Sorry it didn't work out for you - as a recipe developer when people have issues with the recipe and have changed the ingredients this tends to be the issue, so I apologise for assuming that this was also the case here!

    4. Caribou

      December 06, 2020 at 5:36 pm

      worked perfectly and i love that it was a no-bake!!!

      ★★★★★

      Reply
      • Demelza

        January 15, 2021 at 1:49 pm

        Thanks for another great recipe!
        Very simple and turned out amazing.
        I did make my base a bit thinner, just personal preference! Will definitely make again.

        Reply
    5. Castella

      December 06, 2020 at 5:37 pm

      tastes like the best cheesecake and so easy!

      ★★★★★

      Reply
    6. Anna

      December 06, 2020 at 5:38 pm

      What a perfect recipe! Nor one problem!! Can't wait to try it with other candy 🙂

      ★★★★★

      Reply
    7. Lauren

      December 06, 2020 at 9:38 pm

      This was so good, I made it with the peanuts and the salt on the top and it came out great!

      ★★★★★

      Reply
    8. Jessica

      January 07, 2021 at 10:47 pm

      Do you have this recipe in cup measurement?

      Reply
      • Erin

        January 08, 2021 at 7:22 am

        Hi! I don't provide recipes in cups sorry as they are not accurate. You can read more about this on my FAQ page if you like. I test my recipes in grams so it does not make sense to then provide a less accurate measurement. By posting my recipes in grams I know my readers are making the recipe accurately. Happy to recommend a scale if you need one!

        Reply
    9. Brianna

      January 18, 2021 at 12:31 pm

      Have made this recipe twice now within a week and it is still the best cheesecake I've ever eaten! Erin is a rockstar with recipes, thank you so much for creating and sharing!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:04 am

        Ah yayyyy you are so welcome!

        Reply
    10. D

      January 22, 2021 at 9:09 pm

      Just made this for second time! AMAZING! Has worked perfect both times, like mentioned before I did use less base ingredients as we prefer thinner base!
      Going to be brave and use different choc and topping next time. Thanks again x

      ★★★★★

      Reply
      • Erin

        January 23, 2021 at 11:15 am

        Yayyyy so glad you love! It would be so so good with reece's I think!

        Reply
    11. Mckenzie

      January 24, 2021 at 6:37 pm

      This is delicious! I did see some commenters saying they would half the base and I think I will do that on my second go-around! Seriously delicious!

      ★★★★★

      Reply
      • Erin

        January 25, 2021 at 9:27 am

        Hi! yay so glad you enjoyed! I love the base part the most haha but halving it works perfectly too!

        Reply
    12. Sal

      March 13, 2021 at 4:17 am

      Thank you, Erin.
      I served this to my husband and he immediately went into cardiac arrest. The medical personnel said he died with a smile on his face.

      ★★★★★

      Reply
      • Erin

        March 13, 2021 at 10:09 am

        Hhahahahhaha excellent

        Reply

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    I am originally from New Zealand but moved to Brooklyn, New York, six years ago. I live in a little wee apartment with my husband Rich, far too many house plants, and often a foster kitten or five... more

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