Snickers Cheesecake Bars

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 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?

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. 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?!

Snickers cheesecake bars on a wood board

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.

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
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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



  • 20 Oreos (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 pure vanilla extract
  • 13 fun size Snickers, chopped (about 1.5 cups total)*
  • optional: 1/3 cup milk chocolate chips


  1. Preheat oven to 350°F (177°C). Line a 8×8 or 9×9 baking pan with aluminum foil with enough overhang on the sides. Set aside.
  2. Make 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.
  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 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.
  4. Store bars in a covered container for up to 10 days in the refrigerator.


  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: Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary– about 45-55 minutes.

Keywords: snickers cheesecake bars


Comments are closed.

  1. 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! 

  2. 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

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

  4. 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!!!

  5. 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!!

  6. 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 🙂

      1. Thanks so much for your reply! I’m going to make them and bring them to work to share with my colleagues. They all love Oreos so I’m sure it’ll be a hit! 🙂

  7. Hi Sally,

    How far ahead can you make these in advance? Can I make tonight for an event Saturday night? Assuming this is OK since you said they can be stored 10 days.


    1. Yes, store them in the refrigerator (covered tightly) and they will be good for Saturday! Enjoy!

      1. Thanks Sally! I love your website and your recipes also turn out so well! Excited to try this one.

  8. I believe there is an unintentional duplicate in the new recipe site re-work on this recipe. The recipe name is listed twice above for this recipe directly below the picture.

  9. 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.

  10. 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.

    1. You are welcome, Julia! I’m so glad they were a hit!

  11. Hi, Sally! I was just wondering if you thought it would be good if I drizzled some of your caramel sauce on top of these?

  12. Hey Sally, Do you think I can use a layer of caramel sauce in between the crust and the cheesecake filling?

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

  14. 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

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