A creamy, chocolate cheesecake filled with pieces of snickers bars on a malt biscuit base. This incredible dessert is a show stopper that is bound to impress your friends and family. I guarantee it will become a family favourite!
Sometimes I just want to make something a little 'extra'. Last time I felt like that, I created this amazing Snickers Cheesecake and I have no regrets about it.
A buttery, malt biscuit base topped with a cheesecake filling made from thickened cream, cream cheese and melted milk chocolate PLUS pieces of snickers. Topped with even more snickers for show and flavour. I highly recommend making this as your next crowd-pleasing dessert. If you like this recipe, you might also love my Milky Bar No-Bake Cheesecake or my Top Deck Cheesecake!
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Ingredient notes:
- Malt biscuits: These are my absolute favourite biscuits to use in a cheesecake base. The malty flavour adds a lovely richness that compliments the cheesecake filling so well. As always though, feel free to use your favourite biscuits instead. Any plain biscuits will work well.
- Milk chocolate: I'm a big fan of dark chocolate, however, when it comes to cheesecake I'm going to say it - milk chocolate is best! I love this affordable Belgian milk chocolate from my local supermarket.
- Cream cheese: The hero of every cheesecake! Make sure you purchase traditional/original cream cheese and not spreadable as that won't set as well.
- Thickened cream: Thickened cream has gelatine in it which helps the cheesecake set.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line the base of a 23cm springform cake tin with baking paper.
Place the malt biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
Pour the mixture into the lined tin. Spread out to the edges and push down with the back of a spoon. Place in the fridge to chill.
Melt the chocolate in a glass bowl in the microwave, then set aside to cool slightly.
Place the cream cheese and brown sugar in the bowl of a stand mixer. With a paddle attachment, mix together on high for a few minutes, scraping down the sides as you go.
Add the cooled chocolate to the bowl and mix until incorporated. Add the diced snickers and mix through. Finally, add the cream and mix for a minute until thick and everything is combined.
Pour the filling on top of the chilled base and spread out evenly. Add the remaining chopped snickers to the top then place in the fridge overnight to set completely.
To serve, remove from the tin, carefully remove the baking paper from the base and place on a cake plate. Leave at room temperature to soften for about 20 minutes before slicing and serving.
Recipe FAQs:
Go for gold! If you can't eat peanuts (or you just prefer other chocolate bars) then feel free to swap the Snickers out. Mars bars, Crunchie bars or Moro bars would all be good options.
Short answer - yes. The longer you leave the cheesecake in the fridge, the more set it will be. I recommend at least 12 hours or overnight.
Yes! Swap the malt biscuits for your favourite gluten free biscuits and double check your other ingredients are completely gluten free (i.e. not made in a factory where they could have been cross-contaminated).
Storage:
As I mention above, it's crucial that you allow the cheesecake enough time to set in the fridge. Make sure you cover your cheesecake with cling film to prevent it taking on the flavours of other food while setting.
Store any leftovers in an airtight container in the fridge for up to three days.
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Snickers Cheesecake
A decadent no-bake cheesecake made from a malt biscuit base topped with a cream cheese and chocolate filling with pieces of snickers bars throughout.
Ingredients
Base
- 250g packet malt biscuits
- 125g butter, melted
Filling
- 190g milk chocolate, melted
- 500g cream cheese
- ¼ cup brown sugar
- 2 Snickers bars, diced
- 125g thickened cream
Topping
- 2 Snickers bars, chopped
Instructions
- Line the base of a 23cm springform cake tin with baking paper.
- Place the malt biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Pour the mixture into the lined tin. Spread out to the edges and push down with the back of a spoon. Place in the fridge to chill.
- Melt the chocolate in a glass bowl in the microwave, then set aside to cool slightly.
- Place the cream cheese and brown sugar in the bowl of a stand mixer. With a paddle attachment, mix together on high for a few minutes, scraping down the sides as you go.
- Add the cooled chocolate to the bowl and mix until incorporated. Add the diced snickers and mix through. Finally, add the cream and mix for a minute until thick and everything is combined.
- Pour the filling on top of the chilled base and spread out evenly. Add the remaining chopped snickers to the top then place in the fridge overnight to set completely.
- To serve, remove from the tin, carefully remove the baking paper from the base and place on a cake plate. Leave at room temperature to soften for about 20 minutes before slicing and serving.
Notes
- Cheesecakes always benefit from a long setting time. If you have to make it on the day you want to serve it, make it as early as possible in the morning.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 543Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 97mgSodium: 316mgCarbohydrates: 41gFiber: 1gSugar: 30gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tina Stringer says
I haven't got a mixer... just a hand mixer and kitchen Wizz... which would be better..
VJ cooks says
No worries. You could use either but I would probably go with the hand mixer. Just make sure you use a large bowl so you can move it easily.
Sally says
Would this freeze ok to make a week prior then defrost overnight in fridge etc before needed!?
VJ cooks says
Yes, absolutely!
Lyn says
Thankyou for this. Son in law is a snickers nut. So this year when he asked if I was doing a cheesecake for Christmas, this is the one I picked.
Huge huge hit with everyone.
VJ cooks says
That's awesome. Thanks for the feedback, Lyn 🙂
Corina says
Hi VJ- could I add say 1/4 cup fine crushed peanuts to the base to give it a peanutty taste? I was going to do a salted caramel layer on top with the cut snickers. Just bring those snickers flavours in a touch more…could that work?
VJ cooks says
Yes you could. If it becomes too crumble though, you may need to add more melted butter.