Snickers Cheesecake

filed under: Cheesecakes on February 16, 2014

When you love snickers and you love cheesecake it’s only natural to make a SNICKERS CHEESECAKE! And I am so glad it did.

Snickers Bar Cheesecake Pie

Talk about the perfectest idea EVER.


Snickers Bar Cheesecake Pie


As you can imagine, I was instantly drawn to the decadent flavors.  Snickers is my second favorite candy bar of all time, so you can imagine how excited I got when I saw it was paired with Oreo crust and cheesecake.

Snickers Bar Cheesecake Pie


Then topped with whipped cream, caramel sauce, hot fudge and MORE snickers?  I was in HEAVEN.

Truth be told, I made two of these in 48 hours.  And I don’t regret it for one single second.

Snickers Bar Cheesecake Pie


The whole fabulous experience begins when you get to cut up 16 snack size snickers bars.  It just so happens that there were 19 bars in the bag, which was the perfect amount for the filling of the cheesecake and then to garnish the top.

This was NOT the perfect amount if you have zero self-control and just HAD to snack on one or seven of those sweet little bites as you were slaving away over the cutting board.

Just buy two bags.

Snickers Bar Cheesecake Pie

I cheated and bought Oreo’s ready made pie crusts.  I simply cannot be trusted with a bag of Oreo’s in my house and this is by far the easiest option.

You can top your cheesecake with anything you would like; I simply added whipped cream and snickers bits.

Snickers Bar Cheesecake Pie


Snickers Bar Cheesecake Pie

This Snickers Cheesecake is a keeper!

Snickers Bar Cheesecake Pie
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

When you love snickers and you love cheesecake it’s only natural to make a SNICKERS CHEESECAKE! And I am so glad it did.

Course: Dessert
Cuisine: American
Keyword: Snickers Bar Cheesecake Pie
Servings: 12 servings
Author: Amanda Rettke
  • 2 8-ounce packages of cream cheese, at room temperature
  • 1/2 c granulated white sugar
  • 2 large eggs
  • 16 "fun size" snickers candy bars chopped (2 cups total)
  • 2 6-ounce Oreo Pie Crust
  • 2 tbsp. melted butter
  1. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.

  2. Remove bowl from stand and stir in chopped candy bars.
  3. In a small bowl combine the Oreo pie crusts and the butter gently with a fork.
  4. Prepare a 6-inch spring-form pan and then press the Oreo mixture into the pan and up the sides.
  5. Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
  6. Set the pie on a wire rack and let it cool completely

See my Snickers Cheesecake Cake here:

Snickers Cheesecake Cake!

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  • Mippy/Sabrina says:

    I pinned it on Pinterest!

  • Mippy/Sabrina says:

    I shared on Google+ as MippyFoofalina 🙂

  • Kelly says:

    I hardly eat candy bars anymore, but I’m really fond of Kit Kats! I just love eating the wafer layer by layer.

  • Bethany Redman says:

    My favorite candy bar is Hershey’s with Almonds!!

    • Sarah C says:

      Snickers of course!!

  • Megan W says:

    My favorite candy bar is *and this is a tough decision* definitely Snickers!

  • Karen says:

    My favorite is Mr. Goodbar

  • Kristi says:

    Twix are definitely my favorite

  • jacquie says:

    it’s a toss up between mounds and PB cups.

  • Meg says:

    My favorite is Reeses! 🙂

  • Mabel Chan says:

    i love twix! thanks!

  • tarynnr says:

    Twix is my favorite!

  • Amy W says:


  • Amy W says:

    Anything Reese’s!!!

  • Amy W says:

    Anything Dark Chocolate!!!

  • michelle policelli says:

    my favourite candy bar is reese’s 🙂

  • Claudia says:

    My favorite is snickers!!!

  • Julie says:

    What kind of whipped cream did you use? Did you make your own? I’m not sure what kind of whipped cream allows for such nice decorating / piping? Also my whipped cream was not able to hold up the weight of the snickers bar and the snickers bar started to sink into the whipped cream. It all tasted good, but didn’t look picture perfect like yours.

    • Amanda says:

      I used Cool Whip. Sorry about any issues you had! 🙁

      • Zara says:


        I would like to know what kind of method do you use for baking your cheesecake? Is it the normal baking or bain marie?

    • Jill Drischler says:

      Stabilizing your cream with gelatin will help. For 1 cup heavy cream: dissolve 1 teaspoon gelatin in 1 tablespoon water. Soften the gelatin in a little of the cream over a low flame until melted. Whip remaining cream with optional vanilla until almost stiff. Add sugar and gelatin and continue beating until stiff.

  • Sarie says:

    Question about the pan: 6 inch springform…as in 6 inches high on the side?

  • M Giles says:

    I am a Symphony kinda gal! Mmmm! Or, any European chocolate!!

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