No Bake Snickers Cheesecake

Snickers cheesecake is a no bake dream. It is cool and refreshing with the perfect amount of rich chocolate and peanut flavor!

No-Bake Snickers Cheesecake is a decadent and delicious cheesecake recipe any Snickers lover will enjoy! Cheesecake is the perfect summer treat, for a fruity twist Lemon Cheesecake with Raspberry Sauce is divine, and you can’t go wrong with classic EASY No Bake Cheesecake.

Snickers cheesecake close up image

oh so simple!

With summer in full swing I thought I would stick to something easy, simple and best of all, no-bake. This treat is refreshing and ultra delish.

That’s right, there’s no need to turn on your oven to create this beautiful & delicious dessert! Plus, who doesn’t love peanuts, caramel and chocolate?!

I promise that this recipe is an easy one! Don’t get intimidated- it’s a breeze to make and looks absolutely stunning! I hope you’ll love this no-bake cheesecake as much as we did- it’s definitely the perfect summer treat… sweet, light, creamy and cool!

Full snickers cheesecake displayed on a wooden table.

The steps

CRUST. 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.

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 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.

No bake Snickers cheesecake close up image with slice cut out.

Tips + storage

The recipe calls for roasted peanuts, which is not the same as salted peanuts. Roasted peanuts have a deep flavor because the heat brings out even more of the nutty flavor. Salted peanuts could be a fun option cause it would cut against the sweetness of the cheesecake.

The sour cream helps make the filling creamy and delicious and it also gives the tangy flavor that is common for cheesecake. Sometimes sour cream also helps with the firming up process of no bake cheesecakes, but in this recipe that is the gelatin’s job.

Microwaving the gelatin and water mixture activates the gelatin and, instead of waiting for boiling water to combine the powder with, this is just a quicker option. It does the same thing adding boiling water would, but is just easier for this recipe because it’s quick and easy.

Ways to mix it up:

  • You can make the cream cheese base chocolate with some cocoa powder
  • Make the cream cheese caramel flavor with dulce de leche
  • Instead of caramel or fudge sauce you could top it with chocolate ganache.
  • You can add a fluffy chocolate frosting layer on top of the cheesecake layer.

Since the cream cheese in this isn’t baked at all, STORE it in the fridge. Tightly cover it with foil or saran wrap, or put in a container with a lid. Properly stored, it should last for about 5 days.

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

No-Bake Snickers Cheesecake covered with caramel and peanuts, served on a white plate.

More Candy Inspired Recipes:

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No Bake Snickers Cheesecake Recipe

5 from 2 votes
Snickers cheesecake is a no bake dream. It is cool and refreshing with the perfect amount of rich chocolate and peanut flavor!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill 6 hours
Total Time 6 hours 15 minutes
Servings 8 slices
Calories 711 kcal
Author Lil’ Luna

Ingredients

Crust

  • 2 cups Oreos or chocolate graham cracker crumbs
  • 3 tbsp granulated sugar
  • ¼ tsp salt
  • 6 tbsp unsalted butter melted

Filling

  • 12 oz cream cheese
  • ¼ tsp salt
  • 2 tsp 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 tbsp water
  • 1 ½ tsp powdered gelatin
  • 1 cup Snickers chopped

Topping

  • ½ cup peanuts roasted
  • 2 tbsp caramel sauce
  • 1 tbsp fudge sauce (optional)
  • 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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About the Author

Natalie Dicks

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments:

  1. Looks amazing! I’ve put it on my “Gotta Make This for a Potluck Soon” shortlist (cuz otherwise I’d eat the whole thing myself!).A question, though. Do I use salted peanuts? I’m thinking no, but will you verify that for me?

    1. Re: Cream cheese…..you mentioned 12oz, but as Don mentioned 2 and one half blocks (8 oz each) would be 20 oz…..Please clarify.
      Thanks,
      Doris

  2. While this looked fantastic, the recipe definitely needs to be clarified. I made this over the weekend using 2 1/2 blocks of cream cheese and it just wasn’t good. Way too much cream cheese and Which was very unfortunate considering how much time and money went into making it! However, I do believe it would be quite tasty with only one and a half 8 oz blocks of cream cheese.

  3. 5 stars
    excellent! I MADE THIS A FEW WEEKS AGO WHEN I FOUND IT ON lIL’ lUNA! iT WAS A HUGE IT, VERY EASY TO MAKE! I WILL BE MAKING IT FOR thanksgiving TOMORROW. thank YOU SO MUCH FOR POSTING! I WOULD ENCOURAGE ANYONE TO TRY THIS RECIPE, IT’S A PERFECT DESERT! happy thanksgiving! !