No Bake Snickers Cheesecake

No Bake Snickers Cheesecake Ingredients

• Oreos or Chocolate Graham Cracker Crumbs (2 cups): Creates a chocolate crust that pairs perfectly with the caramel and candy flavors.
• Sugar (3 tablespoons): Adds sweetness to the crust.
• Salt (¼ teaspoon): Balances the sweetness and enhances flavor.
• Unsalted Butter (6 tablespoons, melted): Holds the crust together and adds richness.
• Cream Cheese (12 ounces): Creates the creamy cheesecake base.
• Salt (¼ teaspoon): Balances the sweetness in the filling.
• Vanilla Extract (2 teaspoons): Adds warm flavor to the cheesecake.
• Sour Cream (½ cup): Adds creaminess and a slight tang for better flavor.
• Caramel Sauce (¼ cup): Adds sweetness and rich caramel flavor throughout the filling.
• Whipped Cream or Cool Whip (2 cups): Makes the cheesecake lighter and fluffy.
• Water (2 tablespoons): Helps dissolve the gelatin.
• Powdered Gelatin (1½ teaspoons): Helps the cheesecake set and slice cleanly.
• Snickers, Chopped (1 cup): Adds chocolate, caramel, peanuts, and texture throughout the cheesecake.
• Roasted Peanuts (½ cup): Adds crunch to the topping.
• Caramel Sauce (2 tablespoons): Adds extra sweetness and flavor on top.
• Fudge Sauce (1 tablespoon, optional): Adds a rich chocolate drizzle.
• Snickers, Chopped (⅓ cup): Finishes the cheesecake with extra candy pieces.

How to Make No Bake Snickers Cheesecake

CRUST. In a medium size mixing bowl, combine the Oreo crumbs, granulated sugar, and salt. Pour the melted butter over top and stir until a soft, wet mixture forms.

Firmly press into a standard size pie plate or a 9-inch springform pan. Chill for 2 hours before adding the filling.

PREP. Meanwhile, let your cream cheese and sour cream warm on the counter for at least 30 minutes before using.

FILLING. In the bowl of a stand mixer (or a large mixing bowl), beat the cream cheese until smooth and creamy. Add the salt and vanilla, mix until combined. With mixing speed on low, add the sour cream and caramel, then bring up to medium speed. Beat until combined.

TOP LAYER. In a small bowl, mix the water along with the gelatin, then place it in the microwave and heat for 25 seconds. Remove and whisk for 30 seconds, then allow to cool for 2 minutes.

Fold in the whipped cream or Cool Whip along with the gelatin, then add in the Snickers chunks. Place into the crust, spread into an even layer.

CHILL. Top with peanuts, caramel, fudge (if desired), and Snickers chunks. Chill for at least 4 hours before slicing and serving, I prefer overnight.

Kristyn’s Recipe Tips

• Let the cream cheese soften fully so the filling becomes smooth and creamy.
• Press the crust firmly and chill the full 2 hours so it stays sturdy when slicing.
• Let the gelatin cool for a couple minutes before folding in so it does not melt the whipped cream.
• Chop Snickers into small pieces so they slice cleanly without pulling.
• Chill at least 4 hours, but overnight is best for the cleanest slices and best flavor.
• Use a warm knife and wipe it clean between slices for neat cuts.

5 from 12 votes

No Bake Snickers Cheesecake Recipe

By: Natalie Dicks

This No Bake Snickers Cheesecake is creamy, rich, packed with candy pieces, and perfect for parties and make ahead desserts.

Servings: 8 slices

Prep: 15 minutes mins

Chill: 6 hours hrs

Total: 6 hours hrs 15 minutes mins

Ingredients 

1x2x3x

Crust

• ▢ 2 cups Oreos, or chocolate graham cracker crumbs
• ▢ 3 tablespoons sugar
• ▢ ¼ teaspoon salt
• ▢ 6 tablespoons unsalted butter, melted

Filling

• ▢ 12 ounces cream cheese
• ▢ ¼ teaspoon salt
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup sour cream
• ▢ ¼ cup caramel sauce, homemade or store bought
• ▢ 2 cups whipped cream, homemade or 8 oz cool whip
• ▢ 2 tablespoons water
• ▢ 1 ½ teaspoon powdered gelatin
• ▢ 1 cup Snickers, chopped

Topping

• ▢ ½ cup peanuts, roasted
• ▢ 2 tablespoons caramel sauce
• ▢ 1 tablespoons fudge sauce, (optional)
• ▢ ⅓ cup Snickers, chopped

Instructions 

• To make the crust, in a medium size mixing bowl combine the Oreo crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a standard size pie plate or a 9-inch springform pan. Chill for 2 hours before adding the filling.
• Meanwhile, let your cream cheese and sour cream warm on the counter for at least 30 minutes before using.
• In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy. Add the salt and vanilla, mix until combined. With mixing speed on low, add the sour cream and caramel, then bring up to medium speed. Beat until combined.
• In a small bowl mix the water along with the gelatin, then place in the microwave and heat for 25 seconds. Remove and whisk for 30 seconds, then allow to cool for 2 minutes.
• Fold in the whipped cream or Cool Whip along with the gelatin, then add in the Snickers chunks. Place into the crust, spread into an even layer. Top with peanuts, caramel, fudge (if desired) and Snickers chunks. Chill for at least 4 hours before slicing and serving, I prefer overnight.

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Notes

Recipe Tips.

• Let the cream cheese soften fully so the filling becomes smooth and creamy.
• Chill overnight for the cleanest slices and best texture.
• Freeze the crust briefly before adding the filling to help it hold together.
• Use a warm knife and wipe it clean between slices for neat cuts.

Store. Store it in the fridge. Tightly cover it with foil or Saran Wrap, or put it in a container with a lid. Properly stored, it should last for about 5 days. 

Freeze. Wrap it tightly with plastic wrap and again with foil and freeze for 1-2 months. 

Nutrition

Serving: 8g, Calories: 711kcal, Carbohydrates: 63g, Protein: 11g, Fat: 48g, Saturated Fat: 23g, Cholesterol: 92mg, Sodium: 594mg, Potassium: 348mg, Fiber: 3g, Sugar: 37g, Vitamin A: 1072IU, Vitamin C: 1mg, Calcium: 123mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared August, 2015.