This Snickers Cheesecake recipe is no-bake, SO easy to make, deliciously sweet, and it features everybody’s favourite chocolate bar: Snickers! An ultra creamy, decadent dessert without all the work of a baked cheesecake.
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And as much as I might love kale and spinach there’s just something about a nice big slice of cheesecake that gets me every time. I always prefer savoury foods over sweet ones and when it comes to dessert cheesecake always wins because it’s the perfect balance of flavours with a not-too-sweet creamy texture…it’s simply the best dessert ever in my humble opinion. And while I love a good New York style cheesecake or any other kind of cheesecake for that matter, a good, homemade no-bake cheesecake will always be my favourite.
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How to make Snickers Cheesecake
This Easy No Bake Snickers Cheesecake is unbelievably easy to make – the filling is just 4 simple ingredients with some chopped up Snickers bars, and the cheesecake sets to perfection in the freezer in just a few short hours so there’s not long to wait until you’re in Snickers cheesecake heaven!
What’s the best cream cheese for Snickers Cheesecake?
Since moving to Romania several months ago I’ve had to overhaul a few of my recipes since I’ve found that some of the ingredients are slightly different here than in North America. Unfortunately, cream cheese is one of those ingredients that’s not quite the same here as it is in Canada but after searching high and low for a comparable cheese I actually stumbled across Philadelphia Cream Cheese at one store and I almost cried tears of joy (ok, not quite, but I may have done a little happy dance with the kids in the deli cheese aisle). And I bought 6 packages, naturally.
Fortunately, there’s no shortage of delicious chocolate over here in Europe, so finding Snickers bars was not an issue. And I’m happy to report that they’re EXACTLY the same in Europe as they are in North America! We shared this delicious Easy No Bake Snickers Cheesecake with some friends and it was met with rave reviews! If you love cheesecake, or even if you just love easy desserts, this is definitely the one for you!
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Snickers Cheesecake Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
Easy No Bake Snickers Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons butter melted
- 600 grams cream cheese at room temperature
- 1 1/2 cup powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 2 cups whipped cream plus extra for garnish
- 3 snickers bars chopped, plus extra for garnish
- caramel sauce for garnish optional
Instructions
- Combine the graham cracker crumbs and the melted butter in a bowl until the butter is absorbed.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth using a hand mixer.
- Add the powdered sugar and cocoa powder and beat until they're completely incorporated.
- Fold in the whipped cream with a rubber spatula just until no white streaks remain.
- Fold in the chopped Snickers bars and pour the filling into the springform pan on top of the graham cracker crust.
- Freeze the cake for at least 2 hours (or overnight).
- After the cake has set, let it sit out at room temperature for 20-25 minutes before releasing the springform pan.
- Garnish with whipped cream, caramel sauce, and a few pieces of chopped Snickers bar. Slice and serve immediately.
Notes
Nutrition
Megan says
How many oz of cream cheese would that be?
Chrissie says
It’s about 2 3/4 cups pf cream cheese…close to 21 ounces. 🙂
R. Vertin says
Ca n cool whip type product be used for whipped cream?
Chrissie says
Yes, absolutely!
Emilee says
Can you use a canned whipped cream?
Chrissie says
It’s hard to say…Some canned whipped cream products contain a higher water content which would throw off the recipe. My suggestion would be whipped topping from the refrigerator section of your grocery store if you don’t want to use whipped cream. Gook luck!
Maria London says
I made this cheesecake and it was delicious. However, my crust did not set. Are you sure you only used 4 tbs of butter? It wasn’t enough to wet the crumbs.
Chrissie says
Hmm…perhaps it could be that the butter you used had a higher water content and therefore it wouldn’t set the same way in the fridge (it sets because the fat in the butter becomes solid when chilled). Feel free to add a tablespoon more next time, although if you add too much your crust might be too wet. Start with one extra tablespoon and that should help. 🙂
Jo says
Yes, ours was no where near wet enough so I just added more butter. Having said that I didn’t know how many g of biscuits you needed to make 1.5c crumbs so I guessed and assumed I had over-estimated. But 4 tbsp butter didn’t sound like enough anyway. Biscuit crumb bases are one of those things in cooking where you have to go with your knowledge rather than exactly to the recipe quite often I find bc of the differences in biscuits and butters. Should be wet enough to stick together if you back it with the back of a spoon.
J hess says
I made this with milkyways because I can’t eat nuts. Turned out great. Thank you
Chrissie says
That’s great! So glad you enjoyed it!!
Tanya Abatecola says
Why does it say get recipe but nothing shows up. I can find Ingredients but no directions. Is there another link?
Chrissie says
Hi Tanya, the recipe is above the comment section on this page with the ingredient list and instructions in full. Just scroll up until you see it 🙂
Chris says
Hi Chrissie, I am also having trouble seeing this recipe. I have gone to the top of the page and there is a picture of the cheese cake and when I click on it it plays an add then comes up with an error. What am I doing wrong.
Chrissie says
Hi Chris, the full written recipe is available at the bottom of the blog post with all the ingredients and instructions you’ll need. Just scroll down from the top until you see it!
Shabre44 says
Scoll all the way down you will see recipe in yellow nackground
Susan says
I am going to make this tomorrow. Thanks susan
Chrissie says
That’s great Susan! I hope you enjoy it!
Anonymous says
This turned out so good! So good information for making a cake. I’ll need to use your tips 😉 this one looks amazing…
The Busy Baker says
So glad to hear that! Thank you!!🙂
jamie says
Could you leave this in the freezer for a few days before serving? If so would you just leave the springform pan on until you were ready to a serve?
Chrissie says
Yes! You can absolutely make this a few days ahead of time. Just defrost it in the fridge for a few hours before serving 🙂
Gavroche says
This looks good. Did you buy a ready made caramel sauce for a topping or do you have a recipe for that too?
Chrissie says
I do have a caramel sauce recipe, but I haven’t shared it on my blog yet! Stay tuned! 🙂
Amy Smith says
hey, just wanted to thank you for this awesome recipe, I made it for the kids and they absolutely loved it. They wanted to meet the person who i got the recipe from and I told them I got it from a blog online. Everyone loved it and we enjoyed last night.
Thank you so much and keep it up. Im going to be checking back next week to see whats on the menu. lol.
Amy Smith
Baltimore, MD
Chrissie says
Thanks so much for your kind words! I’m so glad you enjoyed the recipe so much!!
Ying says
I’m going to make this for my husband’s birthday. Should I be putting the cake into the fridge to chill and set or should I be freezing it in the freezer? I’ve never done no bake cakes before and I’ve absolutely no clue!
Chrissie says
I would suggest keeping it in the freezer overnight and then putting it in the fridge for about an hour before serving. This way it will be nice and firm to slice. 🙂
Ying says
Oh, thanks for the quick reply Chrissie! I’ll let you know how it turns out. Thanks for the recipe!
Ying says
Okay, another silly question. When you mentioned put in the whipped cream, do you mean I’ve to whip the whipping cream before folding it in?
Ying says
And also, if it’s 2 cups of whipped cream, how much of whipping cream should I get so that it could be whipped up into 2 cups? Sorry, I’ve to use a metric conversion and it’s rather confusing.
Chrissie says
The measurement is for cream that’s already whipped. Heavy cream approximately doubles in volume when you whip it, so use half the volume listed of liquid cream and whip it to get the full measurement, then fold it in after it’s whipped.
Jo says
LOVE this recipe. Easy enough for the kids to make and fancy enough to serve to visitors. Excellent, thanks!
Chrissie says
Thanks so much!
Nicola says
Hi, can I use mascarpone instead of cream cheese? Thanks.
Chrissie says
I wouldn’t recommend it – the cheesecake won’t set as well with Mascarpone.
Aateka says
can I skip the whipping cream? will it be the same?
The Busy Baker says
I don’t recommend leaving it out as it helps with the fluffy and creamy texture!
Tracey Forney says
Hello, I’m making this recipe for Thanksgiving. How long can it be frozen? I’m planning on wrapping it in saran and then foil.
Thank you
The Busy Baker says
You can freeze it for up to 3 months!
Rebecca says
Hello,
I see in some previous comments that you say to whip heavy cream to create whipped cream. I can’t get heavy cream where I’m living. I just bought whipping cream from the supermarket and it’s 36% fat content. Can I whip this to get whipped cream? If yes, can I expect it to roughly double in volume just like the heavy cream? Will having whipping cream instead of heavy cream cause any setting issues?
Also, I only have metric measuring cups, so I don’t know how much the graham cracker crumbs, powdered sugar and whipped cream will look like. Are you able to tell me what those ingredients are in grams (or ounces) please?
Thank you so much^^
The Busy Baker says
The 36% whipping cream will work just fine in this recipe and yes, it should double in size as you whip it. There’s a blue button at the bottom of the ingredient list. If you click on it, all measurements will automatically convert into grams. Hope this helps! ☺️