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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.

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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.


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


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.


    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.

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    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.

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    1. Taruna jain says:

      What is cold heavy whipping cream ?

    2. This cheesecake is absolutely divine. Fact!

    3. Hello. Thank you for this recipe, I love it and planning to make it soon. I have a question though. I am worried a little but that there’s no gelatine in it to guarantee that the cake will stay firm. I’m thinking to add it in same measurement that I’m using for my Nutella cheesecake. But have you tried it with gelatine at all and if so, what are the measurements? What are your thoughts on this please? Cheers, Millie

      1. I typically don’t like to use gelatin in no-bake cheesecakes (unless there’s a lot of fruit incorporated) because it changes the texture. However, this is a personal preference; I prefer softer, creamier cheesecakes. I’ve also never had an issue with it setting properly as long as it stays cold. If it sits at room temperature, it will soften considerably. You’re welcome to use gelatin if this is something you like to do.

    4. Hi ! What’s the difference between a baked cheesecake and a “no bake” cheese cake.
      Is there difference in the texture ?

      1. A baked cheesecake contains eggs and will be firm but soft once baked and set. No bake cheesecakes don’t contain eggs and will have a much softer, creamier texture.

    5. I used a store bought graham cracker crust, the recipe makes about a cup too much, so I just put it in a Tupperware and will use it for a dip with graham crackers. Just thought I’d share in case anyone was thinking of using a store bought crust instead!

    6. The cold heavy cream made my cake batter lumpy:(

      1. The cream must be cold in order to whip into a stiff texture. You have to mix it quite a bit to get it to thicken and with this much mixing, the cheesecake batter will be smooth. So make sure you are mixing it enough.

      2. Mrs Sparks says:

        It sounds like maybe you didn’t mix all of the other ingredients long enough before adding in the cream?Make sure it’s smooth before adding the cream and add the cream in slowly while it’s mixing.

    7. I made this for a coworkers birthday. Everybody loved it. I did not change a thing. I will make this again, yum!

    8. Should the cream have been whisked first? I added it to the cream cheese mix and whisked it but I’ve been whisking for 15mins and the consistency hasn’t changed. It’s more like custard than stiff.

      1. You can whip the cream first then fold it in. It gives you a lighter texture this way. I like to just mix it in without whipping first. It will thicken but remain creamy. And it sets upon refrigeration.

    9. Mary Cullen says:

      This cheesecake was easy to follow and looks great. I wish a guideline for the adding the cream in was included. I was checking it far to often for the right consistency.

    10. Can this be made in a springform pan?

      1. I haven’t made it in a springform pan so I can’t say for sure how it will hold up.

        1. What pan did you use

        2. 9-inch springform pan. It’s noted in step 1 of the recipe.