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Snickers Cheesecake
4.9 from 141 votes

Snickers Cheesecake

This Snickers Cheesecake features a layered crust with graham crackers, hazelnuts, cocoa, and caramel topped with a creamy filling blended with pieces of Snickers bars. The crust offers a combination of nutty and chocolate flavors with a sweet caramel glaze. The filling is rich and smooth from cream cheese and mascarpone, sweetened with brown sugar and enhanced by vanilla and heavy cream, incorporating the crunchy and chewy texture of chopped Snickers bars throughout. This dessert is rich, indulgent, and well suited for special occasions or chocolate lovers.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
7 hrs
Total Time
8 hrs 30 mins
Servings: 12 servings
Course: Dessert
Cuisine: American, International

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:
    Cup of Yum
  1. Grease a cake tin with butter and line the bottom with parchment paper.
  2. 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.
  3. Melt the butter over a low heat and then divide it equally between the two cracker mixtures and mix well.
  4. 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:
  1. 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.
  2. 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.
  3. For decoration, I used a little whipped cream, caramel, and some more Snickers bars. It was great!

Notes