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

stack of Snickers cheesecake bars

Today’s recipe was inspired by the 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?

Snickers cheesecake bars on a wood board with a bite taken from one

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!

Snickers cheesecake bars on a white plate

What we have today is truly a simple recipe. Baking a cheesecake into bar form is so much easier than the real thing.

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. It tastes more like a layer in the bar rather than a puny little crust that will get lost under all the filling. It’s the same crust I use for my white chocolate raspberry cheesecake bars. The Oreo cookie crust contains two things: Oreos and melted butter. Grind up 22 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 because it helps the crust set shape.

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. And if you have leftovers, you won’t regret using them in these Snickers cookies.

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?!

Snickers cheesecake bars on a wood board

The hardest part about today’s recipe? Waiting 3 hours for the bars to chill before digging in.

I swear, the day I made these, time stood still for those 3 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.

stack of Snickers cheesecake bars on a wood board

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.

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Snickers cheesecake bars on a wood board

Snickers Cheesecake Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 16 bars 1x
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale

Crust

  • 22 regular Oreo cookies (not Double-Stuf)
  • 5 Tablespoons (72gunsalted butter, melted

Filling

  • 16 ounces (45og) block-style cream cheese (2 standard packages), softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 13 fun-size Snickers, chopped (about 1.5 cups total)*
  • optional: 1/3 cup milk chocolate chips

Instructions

  1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  2. Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into prepared pan. With medium pressure using your hand, pat the crumbs down into the bottom to make a compact, thick crust. Bake for 10 minutes, and then cool for 10 minutes before spreading the filling on top. Leave oven on.
  3. Make 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 slightly cooled crust. Top with chocolate chips.
  4. 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 3 hours. Lift the parchment paper out of the pan and cut the cheesecake into squares.
  5. Store bars in a covered container for up to 10 days in the refrigerator.

Notes

  1. Snickers: Add more or less Snickers, depending on your taste. 1 and 1/2 cups of chopped Snickers equates to 13 fun-size, 20 bite-size, or 3 large bars.
  2. Larger Batch: Filling recipe can easily be doubled and baked in a 9×13-inch pan, but the bake time will vary—about 45–55 minutes. For a 9×13-inch Oreo cookie crust, use 30 Oreos + 8 Tablespoons (115g) butter (doubling the crust is too much). Crust pre-bake time remains the same. If you make these in an 8×8-inch pan, follow the recipe above as written, and extend the bake time by a few minutes.
  3. 9-Inch Pan: These are the baking pans I own and love: Wilton Recipe Right Square 9-Inch Covered PanNordic Ware Natural Aluminum Square Cake Pan with Lid, or USA Pan Bakeware Square Cake Pan.

Keywords: snickers cheesecake bars

Reader Questions and Reviews

  1. Going to make these for my mom this weekend! Have you tried using light cream cheese? If not, do you think that would be ok? thanks!

    1. Lisa, I actually used light cream cheese the first two times I made it. So yes, it’s ok 🙂

  2. Hello Sally,
    I just wanted to tell you the cheesecake was a HIT!. All of my co wokers enjoyed it, including fellow chefs, and the executive chef. Someone even said it was the best cheesecake they’ve tatsted, while someone else went to say that they wish that their house was made of oreo crust.( lol) Thanks for this recipe, I will be making it over and over again now.

    p.s I think I want to try the smores pie next!!!

  3. Hello! Loooove your site. We don’t have one of those blend-y things. Is it possible to crush the oreos by hand and still make it work?

    1. Laura – it would be rather difficult to make fine crumbs without a blender or food processor. You could try putting the Oreos into a large zipped-top bag and rolling with a rolling pin to crush. Make sure there are NO large crumbs.

      1. Thanks so much! Tried this today. Crushed the biscuits by hand till they were mega-fine! They managed to stay on the cheese and they turned out fantastic! 🙂 x

  4. Made thses snicker bars this weekend for our daughter and son-in-law’s reception party. Big hit. Delicious 🙂

  5. do i have to let it cool completely on the counter, and then chill it 3 hours in the fridge? or do i take it out from the oven and directly put it in the fridge?

    1. Hi Mary – allow it to cool for a little bit (maybe 30 mins or so) on the counter and then transfer to the refrigerator.

  6. Hi Sally!

    I brought these to a holiday party over the weekend and they were a HUGE hit! Not even a crumb was left over!

    Thanks so much for sharing all of your recipes. Since discovering your blog I have made about 6 of them and each one has come out wonderfully. (even better than anything I have made from any baking cookbook that I own!).

    Rachel

  7. These look amazing, I think I’m going to make them as a valentines day dessert. One question, How can you tell when they are done? Should the middle be jiggly like a traditional cheesecake or should these be treated more like a brownie and mostly cooked all the way through?

    1. Hi Mo! You’ll want them to be practically firm in the center of the pan before removing from the oven. No jiggles. Enjoy!

  8. I made these yesterday. OMG WOW!! My family demolished it in minutes. Thank you Sally!

    1. Hi Mary, I actually have an oreo cheesecake recipe in my cookbook. I’ve never tried using this recipe to make a full cheesecake before. Let me know if you try it!

  9. 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.

    1. That’s completely fine. I find they are easier to cut after lifting them out using the foil.

  10. 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…

  11. 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!!
    Deena

  12. Hi Sally! First off, I love all your recipes! Whenever I want to bake something, I always check your site first. 🙂 I got your cookbook for my mom for Christmas one year, and she uses it a lot! Anyways, I want to make some Oreo cheesecake bars and wondered if you think I could just replace the snickers with chopped Oreos? Just want to see if you think the cheesecake base would be sweet enough without the candy melting into to. 🙂 thanks so much for everything!

    1. Hi Alex! Thank you so much for the kind comment. Yes, you can replace the chopped Snickers with chopped Oreos– will be delicious! No other changes to the recipe necessary 🙂

  13. Hi!
    Did you choose Snickers simply because they’re your favorite? I’m wondering if I could swap them for Twix or Milky Ways or even do a combination of 2 or three of those candies inside the bars/on top.
    Let me know what you think!

    1. Hi Hillary! I love Snickers & cheesecake, so that’s why I chose that candy bar. However, most candy bars translate well into baked desserts. Chopped twix or milky ways would be excellent.

  14. I made these a few months ago for a coworker’s birthday. Everyone loved them, and I just got another request for them for a birthday this week. Thank you for sharing your recipes! Your website is my first stop when I want to bake something new.

  15. These are amazing! Snickers cheesecake was the first cheesecake I ever had and these are just so perfect.

  16. Hi Sally, I’m going to make a snicker cheesecake bar.
    But I want to do Oreo base, basic cheesecake as its plain not putting the lemon juice in, a layer of your salted caramel with peanuts then covered in chocolate kind of like you snickers pie but with cheesecake in a slice/ bar ! I’m in Australia so let’s hope this turns out
    I need to do in it a big rectangular tray making a double batch so my work mates can all get some?
    Is there any recommendations?
    I just seen on this one I will only cook for 40-45 min due to the tray

    1. Hi Nicole! That sounds out of this world delicious. I’m unsure of the best bake time, but you will need to double this cheesecake filling recipe to yield enough for the larger rectangle baking pan (9×13 inch/23x33cm) I assume? You can use the same Oreo crust measurements that I do for this ice cream cake. (The 36 Oreos and 1/2 cup (115g) unsalted butter, melted.) Let me know how it turns out!

      1. It’s workout out perfect
        I ended up having a little extra batter so I did a few mini ones.
        I cooked it for 40min and left in the oven for an hour. Everyone at work loved it. If I could add a picture I would

  17. Can i use boxed oreo crumbs instead of cookies? If yes, how many cups?
    Thanks!

  18. Sally, question for you … I’m hosting a baby shower and to keep things simple, we’re only doing mini-cheesecakes for the sweet bite that will be served. I’m using your no-bake mini cheesecake recipe to use for our fruity topped ones with graham cracker crust, but would also love an Oreo-crust cheesecake option, and these snickers cheesecake bars look PERFECT. However, I’d love to do them in the muffin pans so they look consistent with the graham cracker/fruity ones. Do you think I could just do the individual steps (crust, filling, etc) as per the recipe, but then assemble them in the muffin tin liners and bake according to your mini no-bake cheesecake temperature and times?? Thanks for your help!

    1. Hi Gwen, absolutely! You can make these in mini muffin tins, but we’d follow the bake times closer to the regular mini cheesecakes. Hope they’re a hit for the shower!

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