Snickers Cheesecake Bars.

Thick and creamy cheesecake bars on top of an Oreo cookie crust and stuffed with Snickers Bars. 

Thick and creamy cheesecake bars on top of an Oreo cookie crust and stuffed with Snickers Bars.

Today’s recipe was inspired by the evil genius behind The Cheesecake Factory’s Snickers Bar Cheesecake. Whoever you are, I’d like to shake your hand for creating the most devilishly decadent dessert in the entire world.

If you haven’t had it yet, you can only imagine. It’s Snickers bars + creamy dreamy cheesecake. Need I say more?

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

If I had to eat only one candy bar for the rest of my life (can we make that scenario happen please?), it would probably be a Snickers bar. They’re the perfect package. Milk chocolate, caramel, fluffy nougat, and salty peanuts. By the way, did you know that Snickers is the world’s most popular candy bar? I’m not surprised!

Some of my favorite recipes have Snickers bars in the ingredient list. And today’s recipe might just top them all, if that’s possible.

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

What we have today is truly a simple recipe. Baking a cheesecake into bar form is so much easier than the real thing. It’s actually dangerous how easy this recipe is because now I’m probably going to make them all the time. I already have multiple requests from Kevin’s coworkers. I keep getting facebook messages for “more cheesecake snickers bars!!” Recipe success.

Start with an Oreo cookie crust. The Oreo cookie crust is quite thick – you want something very sturdy to hold up all of the heavy cheesecake batter.  I loved how thick the crust was, actually.  It’s tastes more like a layer in the bar rather than a puny little crust that will get lost under all the filling.  The Oreo cookie crust contains two things: Oreos and melted butter.  Grind up 20 whole Oreos (with the cream center) in your food processor or blender and mix with 5 Tablespoons of melted butter. That’s it.

Baking the cookie crust for about 10 minutes as you make your filling is important. Otherwise, your crust will fall apart.

The filling is quite basic. I know I’m going to use it over and over again for more cheesecake bars in my baking future. It’s a new “go-to” recipe. 16 ounces of softened cream cheese, 1 large egg, sugar, and vanilla extract. Yep, only 4 ingredients – plus snickers. 13 fun size Snickers went into my filling, which is about 1.5 cups. The amount of Snickers bars is very forgiving. Add more or less, depending on your taste. 1.5 cups gave me the perfect ratio of creamy cheesecake filling to gooey, melty Snickers inside.

Before baking, I topped the bars with milk chocolate chips. Just to give them a little something extra. Top with more Snickers, a different kind of chocolate chip or leave plain.  You could also drizzle the bars with melted chocolate after they are done baking. Always room for more chocolate, right?!

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

The hardest part about today’s recipe? Waiting for the darn bars to chill before digging in.  At least 3 hours in the refrigerator felt like a lifetime!  I did anything I could to help pass the time quicker.  An episode of How I Met Your Mother, an attempt to do laundry, a trip to the dog park across the street, and I even painted my nails.

I swear, the day I made these – time stood still for those three hours.

When the bars are ready, it’s time to EAT! You don’t even have to be hungry to eat one. In fact, you could be stuffed to the brim with absolutely no more room in your stomach, ready to completely burst – and one of these cheesecake bars will still taste incredible.

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

There is truly no other convincing I can do here. My work is done. I mean, just look at them.

These need to come with a warning label.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Snickers Cheesecake Bars

Ultra thick and creamy cheesecake bars stuffed with Snickers Bars. Easier and quicker than baking an entire cheesecake.



  • 20 Oreo cookies (Regular, Double Stuf, or any chocolate wafer cookie)
  • 5 Tablespoons (75g) unsalted butter, melted


  • 16 ounces cream cheese (2 standard packages), softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons vanilla extract
  • 13 fun size snickers, chopped (about 1.5 cups total)*
  • 1/3 cup milk chocolate chips, optional


Preheat oven to 350F degrees. Line a 8x8 or 9x9 baking pan with aluminum foil with enough overhang on the sides. Set aside.

For the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the lined pan. Bake for 9-10 minutes. Allow to cool as you prepare the filling.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the Snickers and spread the mixture over your cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool for 30 minutes on the counter and then completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.

Store bars in a covered container for up to 10 days in the refrigerator.

Recipe Notes:

Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.

*Add more or less Snickers, depending on your taste. 1.5 cups of chopped Snickers equates to 13 fun size, 20 bite size, or 3 large bars.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Try these Snickers Bar Stuffed Chocolate Chip Cookies next!

Snickers Stuffed Chocolate Chip Cookies



See more cheesecake recipes.

8 Ingredient Snickers Cheesecake Bars - no one can resist these!




  1. Is it ok to just make it in a pan w/o foil? And then just cut it in the pan.
    It wouldn’t be bars but seems easier to me.

  2. Did you grind the snickers up or did you bake them whole?

  3. Hi Sally, i made your bars yesterday but instead of a normal baking pan i used the pan which sides can be taken off (thought its gonna be easier to cut and dont have to fool around with foil). But it was a wrong idea as the butter from the crust leaked from the pan during baking it (guess this pan is not that tight) ;( so the oreo crust was very hard. However the cream cheese was super good. Also baked for 45 mins (doubled recipe) but guess less time would be better. Gonna try it again. Wont give up 😉

  4. For the Oreos, do we use them whole (with the cream in the middle), or only the dark biscuit? Thank you!

  5. I haven’t baked anything as yet from this site, as my daughter just recently introduced me.  I’m planning to bake these bars for her baby shower and will double the recipe.  You indicate they can be refrigerated for about 10 days. Can they be frozen? I could use the extra time in prepping things…

  6. Hello!, this looks very good, although I’m lactose intolerant I would make that sacrifice and eat these. How long do you think these bars can sit out, not refrigerated?

  7. Hi Sally, I made these bars for my son’s 9th birthday. My family loved them! Have you ever made these into a cheesecake using a springform pan? Would I have to change the recipe a lot?

  8. Hi Sally! I made the raspberry dark chocolate version of these from your cookbook. I just took them out of the oven and I seriously cannot wait three hours for them cool. Like I can’t. I wish I had some crazy device to chill them in a minute!! Anyways, this is my favorite dessert EVER. Thanks so much! 

  9. Hi Sally,
    During the 3 hour wait to let the cheesecake set, should we cover it or let it be uncovered in the fridge?

    Am planning to make it a day ahead so its gona be in the fridge over night before we eat it and feel i should cover it but wanted to confirm plz?
    Thaaaank gou

  10. Hi, I have been to your site before and I like some of your recipes. Pinned this one.

  11. Thank you Pinterest!!  I made these for my husband/brother-in-laws bday party last night and they were a huge hit!  So easy to make and OMG so darn good!!!  I used the leftover snickers to sprinkle on top.  I also made a raspberry swirl version and turned out super too!  Great recipe and will definitely make again!!!

  12. Sally,
    These are delicious!!! I didn’t have 16 oz cream cheese so I subbed a little Greek yogurt (1-2 oz) and I used a Nutribullet to blend the cheesecake ingredients because mixing by hand wasn’t making them smooth. They turned out perfect! The crust is nice and buttery and the cheesecake later is full of Snickers!
    Thank you!!

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