No Bake Snickers Cheesecake Recipe

A slice of no bake snickers cheesecake on a white plate.

5 from 12 votes

No Bake Snickers Cheesecake Recipe

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

Prep Time15

Chill6

Total Time6 15

Course: Dessert

Cuisine: American

Servings: slices

Author: Natalie Dicks

Ingredients

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.

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.

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