Skip to Content

No-Bake Snickers Cheesecake

As an Amazon Associate I earn from qualifying purchases.

Decadent and silky No-Bake Snickers Cheesecake will satisfy all your dessert cravings. The creamy cheesecake filling is speckled with chopped Snickers candy bars and sits over a buttery graham cracker crust.

no bake snickers cheesecake with caramel drizzle on a white cake stand

No-Bake Snickers Cheesecake

This is a fabulous recipe adapted from my latest no-bake cheesecake recipe. It’s absolutely sinful!

It’s comprised of a sweet, creamy cheesecake filling speckled with chopped Snickers candy bars. The filling sits nestled in a buttery graham cracker crust and it’s topped with homemade caramel sauce.

I got the idea for today’s cheesecake from my Butterfinger cheesecake. It’s a baked version made with Butterfinger candy bars instead of Snickers.

That one always gets rave reviews so I decided to transform it into another fun candy bar inspired cheesecake that’s perfect for summer.

a slice of no bake snickers cheesecake on a white plate

How to make creamy no-bake cheesecake filling?

The trick to getting a creamy no-bake cheesecake filling is to use full-fat block cream cheese, confectioners’ sugar, and heavy whipping cream.

Whip these together until the filling is thick and stiff.  It will be firm enough to hold its shape yet creamy enough to melt across the tongue.


Main ingredients for no-bake snickers cheesecake

Graham cracker crumbs – this combined with melted butter make up the crust for the cheesecake.

Cream cheese – look for full-fat cream cheese that comes in block form.

Confectioners’ sugar – make sure the ingredients contain cornstarch. This is needed to give the cheesecake the right texture.

Heavy whipping cream – when whipped, the cream will become super thick and stiff. This is needed to give the filling structure.

Snickers candy bars – chopped Snickers go inside the filling and on top. I refrigerate the candy bars to make them easier to chop.

Caramel sauce – you can use homemade or store-bought caramel sauce.

no bake snickers cheesecake with caramel drizzle on a white cake stand

How to make no-bake snickers cheesecake?

Step 1: Make the crust

Combine the graham cracker crumbs and melted butter then press it firmly into the bottom of a springform pan. Freeze the crust while you make the filling.

graham cracker crumbs pressed into a round pan

Step 2: Make the filling

Combine the ingredients for the filling, adding one at a time and mixing well after each addition. When you add the cream, beat the filling on high speed until it’s thick and stiff. Gently fold in the chopped snickers candy bar.

cheesecake filling with chopped snickers in a glass bowl
no bake snickers cheesecake filling in a glass bowl

Step 3: Refrigerate overnight

Spread the filling over the prepared crust and refrigerate the cheesecake overnight.

no bake snickers cheesecake in a pan
slice of no bake snickers cheesecake with a fork taking out a bite

Tips for no-bake snicker cheesecake recipe

  • Mix the crust well. The melted butter will bond the crumbs together once it’s cooled so it’s important to make sure all the crumbs are well coated in butter.
  • Refrigerate the candy bars for several hours to make them easier to chop. Otherwise, the caramel will stick to the knife making it difficult.
  • Whip the filling well. Use the whisk attachment and beat the filling for a good 3-4 minutes so it’s super thick. A thicker filling will support the candy pieces and keep them from sinking.

NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

no bake snickers cheesecake with caramel drizzle on a white cake stand

No-Bake Snickers Cheesecake

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Decadent and silky No-Bake Snickers Cheesecake will satisfy all your dessert cravings. The creamy cheesecake filling is speckled with chopped Snickers candy bars and sits over a buttery graham cracker crust.

Ingredients

For the crust

  • 1 ½ cups (148 g) graham cracker crumbs, from about 1 ½ sleeves
  • 6 tablespoons unsalted butter, melted

For the filling

  • 24 ounces (680 g) cream cheese, softened
  • 1 ½ cups (180 g) confectioners’ sugar, sifted
  • 1 tablespoons vanilla extract
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt
  • 1 cup (238 ml) cold heavy whipping cream
  • 3 Snickers candy bars, coarsely chopped

For the topping

  • 1 Snickers candy bar, coarsely chopped
  • ½ cup (113 g) homemade caramel sauce, store-bought can also be used

Instructions

Make the crust

  1. Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
  2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
  3. Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.

Make the filling

  1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
  2. Add the confectioners’ sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
  3. Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
  4. If using a stand mixer with the paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thickened.
  5. Gently fold in the chopped candy bars. Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate for at least 8 hours.
  6. Just before serving, remove the sides of the pan. Top the cheesecake with the remaining chopped candy bar and drizzle with caramel sauce.

    Notes

    Make ahead tip

    1. The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
    2. After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving. Then add the toppings in step 6.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 585Total Fat: 45gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 114mgSodium: 665mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 22g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    side view of no bake cheesecake on a white serving plate
    Previous
    No-Bake Cheesecake
    Coconut buttercream frosting swirled on top of a vanilla cupcake.
    Next
    Coconut Buttercream Frosting

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe