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!

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.

Print

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

Description

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


Ingredients

Crust

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

Filling

  • 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

Instructions

  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.

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: 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

201 Comments

  1. Hi there,

    I am reading this from the UK and our measurements are slightly different…I have managed to convert everything but was just wondering whether the 5 Tablespoons of unsalted butter are measured before or after it’s melted? If beforehand are they level Tablespoons. I know this will seem a silly question to most of you but I’ve not made cheesecake before, or ever measured butter (melted or solid) using a tablespoon :-p

    Your advice would be much appreciated!

    Great website btw 🙂

  2. 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?

  3. Hi Sally!Awesome recipe✌Especially since I love Snickers AND cheesecake,so these were like Heaven.The Oreo crust is heavenly,by the way.I ♥ the way all your recipes all go together SOOOO well.Thanks so much,Sally♥✌♥!!

  4. Oh Sally, you’ve done it again! I made these for a work dessert potluck this week, and people were seriously losing their dang minds over them! There was a lot of moaning over food, and “oh wow…” uttered over and over again! Of all the fabulous desserts that people brought in, these were gone the quickest (half were gone before lunchtime!!)! I even had a couple people say they were orgasmic. So thank you again for making a fabulous dessert that made me the workplace belle of the ball! (The peanut butter & pretzel topped brownies were the first winner!)

    1. LOVE those peanut butter + pretzel brownies, Desiree! And I knew these cheesecake bars would be a hit at any sort of potluck. Because no one can ever resist them when they’re baked. Everyone always begs me for the recipe. Our little secret can be how easy they are. 😉 Thanks for reporting back!

  5. Hi Sally,

    Local small shop had no regular cream cheese today (Finland has VERY limited stocks of ingredients anyway, not much to choose from), which made me pretty mad at first. I thought I would have to abandon my plan of baking these as a birthday present from me to me! After a short time of thinking I decided to buy some mascarpone cheese and non-fat cream cheese (which I personally hate, I refuse to buy non-fat products unless I absolutely have to). I combined those two, threw in some sugar, vanilla, the egg and the Snickers, and boy is it sweet but good 😀 Thank you so much for the recipe, I bet we’ll enjoy these!

    1. Hi Saunatar! I’m glad you were able to make do with what was available to you! I personally hate fat free cream cheese too. It’s awful! Especially in baked goods. But combined with mascarpone? I’m sure it did wonders!

      1. Hey again!

        The mascarpone worked very well. I’m pretty sure I have to make these again someday 😉 In less than 24 hours the whole thing was gone. And there were only three of us enjoying it, haha.

        Thank you!!

  6. Hello again Sally (:
    I was wondering if you think that Kit Kats or 100 Grand bars would go better into this. I’m making it for a friend, and those are his two favorite candy bars. I can’t decide which to use!

  7. I tried this on Sunday and it is totally yummy! It’s so yummy that my family members, friends and boyfriend refuse to share their portion of the bar. It is definitely easy to make. This recipe should come with a caution sign. Thank you for sharing this recipe online.

  8. 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

    1. Thanks Rachel. That really means a lot to me! Let me know any recipes you make next. I love hearing about it. And these cheesecake bars – sooo good.

  9. Love Love Love this recipe!!! My husband is a MP in the Army,his soldiers ask my husband if I can send some on night shift to motivate them almost daily!!!…..To make them more compact is it possible that I could put them into mini cheesecake tarts by putting them in a muffin pan with liners? …would this mess up the baking times,etc?

    1. Hi Sara! You certianly may bake these bars as mini cheesecakes. Yes, the baking time would be significantly less. I’m unsure of the exact time, but they will be done when they are almost 100% cooked through the center and will firm up after chilling.

  10. 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?

  11. These were amazing!! I doubled the recipe and added peanut butter to the cheesecake batter, and topped with homemade salted caramel and a chocolate drizzle. So good!

    I would like try these with a brownie base next time; do you have any recommendations for baking times using one of your brownie recipes? Thanks!

    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!

  12. Hey Sally great recipe! I tried this out the other day and I did the recommended time for baking but mine came out with cracks on it. Do you know possibly why?

  13. Made these just last night! It was kind of a “spur of the moment” decision so the only candy bars I had on hand were my favourite — cookies & cream. So that’s what I used and these turned out great. I’m looking forward to trying them with snickers though. That’s my moms favourite chocolate

  14. I made these for today’s pot luck at work and they were a hit! One guy said “I’d marry that.” Lol. The cheesecake was super delicious just as you described it thick and creamy. Thank you for this recipe

  15. 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.

  16. 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 😉

  17. 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…

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