Snickers Cheesecake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
7 hrs
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Total Time
8 hrs 30 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
American, International
Snickers Cheesecake
Description
The Snickers Cheesecake starts with a dual-layer crust made by combining finely ground graham crackers with hazelnuts on one side and cocoa powder on the other, both mixed with melted butter. Caramel sauce is poured over this layered crust before chilling. The filling is prepared by mixing cream cheese and mascarpone with brown sugar, then adding eggs, heavy cream, and vanilla extract until smooth. Chopped Snickers bars are folded gently into the filling, preserving their texture and ensuring each slice has bits of candy.
Baked in a prepared cake tin, the cheesecake is cooked until set with a creamy consistency that holds the candy pieces in place. The crust brings crunch and depth with its combination of textures and flavors, while the caramel enhances the sweetness without overpowering the filling. The cheesecake’s texture offers richness from the cheeses and a slight chewiness from the candy bars, balanced by the nutty and cocoa crust layers.
This cheesecake is ideal served chilled and sliced for dessert or celebrations. It pairs well with simple accompaniments like a drizzle of caramel or fresh berries if desired. The recipe requires baking time of about 60-75 minutes for a smooth and firm set. The combination of ingredients produces a dessert with both creamy and crunchy elements, uniting classic cheesecake richness with candy bar decadence.
Ingredients
Base:
- 250 g graham crackers
- 50 g hazelnuts salted
- 80 g butter melted
- 1 tbsp cocoa powder
- 2-3 tbsp caramel
Filling:
- 4 Snickers Bars store-bought or homemade
- 250 g mascarpone cheese
- 400 g cream cheese
- 100 g brown sugar
- 200 ml heavy cream
- 2 egg
- 1 tsp vanilla extract
Instructions
Base:
- Grease a cake tin with butter and line the bottom with parchment paper.
- Grind the graham crackers finely in a food processor or place them in a ziplock bag and smash them with a rolling pin. Divide them in half, add the ground hazelnuts to one half and the cocoa powder to the other.
- Melt the butter over a low heat and then divide it equally between the two cracker mixtures and mix well.
- Place the hazelnut cracker mixture on the base of the cake tin and press it down well. Add the cocoa cracker mixture on top, press down again, and pour the caramel on top. Refrigerate.
Cream filling:
- Using a mixer, combine the cream cheese and mascarpone with the sugar for 2-3 minutes. Add the eggs, one at a time, mixing well after each one. Add the heavy cream and vanilla extract and mix until smooth. Finally, gently fold in the Snickers bars, cut into small pieces. Remove the cake tin from the fridge and pour the mixture over the base.
- Bake the cheesecake for 60-75 minutes in a preheated oven at 160 °C (320 °F). When ready, leave in the oven to cool for 1-2 hours, then refrigerate for at least 6 hours.
- For decoration, I used a little whipped cream, caramel, and some more Snickers bars. It was great!
Notes
User Reviews
Overall Rating
4.9
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