1 Star2 Stars3 Stars4 Stars5 Stars

Share This



Snickers Cheesecake

This recipe came about one night from a craving for Snickers!! So what better way to make a snickers cheesecake we thought than throw a load of snickers into it. We used chopped pieces of snickers on the base of the cheesecake which is made up from chocolate digestive biscuits. Then we baked our favourite cheesecake mixture for the cheesecake. To finish the snickers cheesecake we roasted some peanuts which were sprinkled on top then we made a toffee sauce to go on top.

All in all it actually tastes very much like a snickers (how can it not though?!). If you remove the snickers and peanuts then the toffee sauce also works well with this cheesecake. And the chocolate digestive base turns into a heavenly golden base that goes well with the creamy cheesecake.


5.0 from 3 reviews
Snickers Cheesecake
Prep time
Cook time
Total time
Serves: 8
For the base
  • 150g plain chocolate digestive biscuits
  • 75g unsalted butter melted
For the cheesecake
  • 600g cream cheese
  • 250g caster sugar
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 100ml double cream
  • 2 snickers chocolate bars
For the topping
  • 100-150g peanuts
  • 100g unsalted butter
  • 100g soft brown sugar
  • 200ml double cream
  1. Preheat the oven to 160 degrees, grease and line a 23cm spring form tin.
  2. Blitz the biscuits in a food processor until fine and mix the crumbs with the melted butter. blitz the chocolate digestives for the snickers cheesecake base
  3. Press the crumb mixture into the base of the tin making sure it is smooth and even all the way round. add the chocolate digestives for the snickers cheesecake to the base and press
  4. Cut up the snickers bars into small pieces and place on top of the biscuit base. chop up the snickers and add to the snickers cheesecake base
  5. Place the cream cheese in the blender and beat for a 2 minutes, then add the sugar and vanilla and blend again until combined. blend the cream cheese for the snickers cheesecakein your stand mixer
  6. Add the eggs one at a time and mix well. add the eggs and continue to mix
  7. Add the cream and blend again (at this stage you can also taste the mixture and adjust the sugar and vanilla content). add the cream and taste
  8. Pour the cream cheese mixture over the base, give it a gentle tap if needed to even it out then place in the oven. pour the cream cheese mixture into the cheesecake tin
  9. Bake for about 30 minutes or until the cheesecake becomes puffy around the edges, the cheesecake should be set but still wobbly in the centre. Turn the oven off and leave the cheesecake to cool inside (the cheesecake might crack on cooling but that's ok).
  10. Once cool leave the cheesecake to chill in the fridge for at least two hours or ideally overnight.
  11. Toast the peanuts in a dry pan with a light sprinkle of salt and leave to cool.toast
  12. To make the caramel sauce place the cream, sugar and butter into a pan and cook over a very gentle heat, stirring occasionally. Once the mixture has warmed through and the butter has melted, allow to simmer for a few minutes, then take off the heat and leave to cool. Prepare the toffee sauce for the snickers cheesecake recipe
  13. To assemble the cheesecake, sprinkle the peanuts onto the cake and then pour the caramel sauce over the top. Ideally the cheesecake should be returned to the fridge for an hour or so to allow the caramel to set slightly.assemble the snickers cheesecake

Follow Me on Pinterest


  1. This looks incredible! YUM.

  2. Hi, I’d really want to try your cheesecake recipe but I can’t find double cream here:( would it be alright to use whipping cream instead (at 35.1%)?

    • Mongolian Chef

      Hi you can use whipping cream or any other kind of heavy cream, it’s really just to loosen the mixture up a little and take the edge off the cream cheese. Good luck, let us know how you get on.

  3. lisa

    A fantastic recipe, easy to make and Extremely yummy. I will be passing this on to all my baking friends

    • The Mongolian Chef

      Thanks Lisa, let us know how they get on with it.

  4. vic

    Hi made this cheesecake over the weekend it was a really easy recipe to follow and was best one i ever made really nice cheesecake I used 3 snickers bars as two did not cover the biscuit base fully. Was so nice that only one slice left my family really enjoyed it thanks for posting.

    • The Mongolian Chef

      Hi Vic really glad you enjoyed our recipe and thank you for sharing. Hope you try out more of our recipes.

  5. catherin3

    Is this suit for 8’tin?

    • The Mongolian Chef

      yes you can use any size

  6. CreamcCakes

    This sounds great and quite easy so I am planning on making this at the weekend, can somebody please tell me what oven temp to bake the cheesecake at and also if I could use a silicone cake mould?! Thank you :)

    • The Mongolian Chef

      Hi, we recommend baking at 140 degree Celsius oven, it will take a while but will avoid over baking the cheesecake. It’s probably best to use a baking tin instead of the silicone cake mould.


  1. 19 Cheesecake recipes you can’t resist! | Style Motivation - [...] Recipe [...]

Leave a Reply to Mongolian Chef Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: