No-Bake Snickers Cheesecake
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This no-bake Snickers cheesecake has a buttery biscuit base, a creamy chocolate filling, and a caramel topping loaded with Snickers and peanuts.
Why You’ll Love This No-Bake Snickers Cheesecake
If you love rich, creamy cheesecakes, chocolate, caramel and nuts, this Snickers cheesecake is for you. It has a buttery digestive biscuit base, a smooth chocolate cheesecake filling, and a caramel topping, all finished with chopped Snickers and crushed peanuts.
Since it’s a no-bake recipe, it’s easy to make and doesn’t require an oven. Just mix, layer, and let it chill in the fridge until set. It’s the perfect make-ahead dessert for celebrations or weekend indulgence.
What Makes This Recipe Special?
This cheesecake is loaded with Snickers chunks, giving you a mix of chocolate, caramel, and peanuts in every bite. The milk chocolate cheesecake filling is smooth and creamy, while the caramel layer adds extra sweetness and richness.
The digestive biscuit base is buttery and slightly salty, which balances the sweetness of the chocolate and caramel perfectly.
Equipment You’ll Need
To make this No-bake Snickers cheesecake, you’ll need:
- 8-inch (20cm) springform tin – For easy removal.
- Baking paper – 8-inch circular piece or just cut it out
- Mixing bowls – For preparing each layer.
- Electric mixer – To whip the cream and mix the filling.
- Spatula – For folding in the whipped cream.
- Food processor (optional) – For crushing the biscuits.
Why This Recipe Works So Well
- No Baking Required: Perfect for warm days, as you don’t need to turn on the oven.
- Snickers in Every Layer: Chopped Snickers in the filling and on top for extra flavour and texture.
- Perfectly Balanced Flavour: Sweet caramel, rich chocolate, and crunchy peanuts make every bite indulgent.
- Easy to Make Ahead: Chill overnight for the best texture and flavour.
Ingredients for No-Bake Snickers Cheesecake
Base:
- 300g (3 cups) digestive biscuits, crushed
- 150g (⅔ cup) salted butter, melted
Cheesecake Filling:
- 300ml (1 ¼ cups) double cream (heavy cream), cold
- 150g (5 ¼ oz) milk chocolate, melted and cooled slightly
- 500g (2 cups) full-fat cream cheese, room temperature
- 120g (1 cup) icing sugar (powdered sugar), sifted
- 100g (3.5 oz) Snickers, chopped into small pieces
Topping:
- 200g (¾ cup) thick ready-made caramel sauce (Sainsbury’s Taste the Difference Salted Caramel recommended)
- 100g (3.5 oz) Snickers, chopped into small pieces
- 1-2 tbsp crushed peanuts
Tin size: 8-inch (20cm) springform tin.
How to Make No-Bake Snickers Cheesecake
Step 1: Prepare the Biscuit Base
Crush the digestive biscuits using a food processor or place them in a sealed bag and crush them with a rolling pin.
Transfer the crushed biscuits to a bowl and mix with the melted butter until fully combined.
Press the mixture firmly into the base of an 8-inch (20cm) springform tin lined with baking paper. Use the back of a spoon to press it down firmly and smooth it out evenly.
Place in the fridge while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, whisk the cold double cream to stiff peaks using an electric hand whisk.
Melt the milk chocolate in the microwave in 30-second intervals, stirring between each, then allow it to cool slightly
In a separate bowl, beat the cream cheese and icing sugar until smooth.
Whisk the melted chocolate into the cream cheese mixture until fully combined.
Gently fold in the whipped cream using a spatula, keeping the mixture light and airy.
Stir in the chopped Snickers, making sure they are evenly distributed.
Step 3: Assemble the Cheesecake
Scoop the cheesecake mixture onto the biscuit base.
Smooth the top using a spatula or the back of a spoon.
Refrigerate for at least 6 hours, or overnight for the best set.
Step 4: Add the Caramel Topping
Once the cheesecake has set, gently spread the thick caramel sauce over the top using a spatula. You can loosen it in the microwave if you want to make it easier to spread, just make sure you don’t pour it on while it’s very hot as it can melt the cheesecake.
Place back in the fridge for 30 minutes to allow the caramel to firm up slightly before adding the toppings, otherwise they can slide off.
Step 5: Decorate the Cheesecake
Place the chopped Snickers pieces around the edge of the cheesecake.
Scatter the crushed peanuts around the Snickers pieces for extra crunch and flavour.
Why This Recipe is Perfect for Any Occasion
This no-bake Snickers cheesecake is perfect for parties, celebrations, or simply when you want an indulgent dessert.
Since it’s made ahead and chilled, it’s great for preparing in advance, leaving you more time to enjoy the occasion.
Tips for the Best Snickers Cheesecake
- Use Full-Fat Cream Cheese: This ensures a rich and creamy texture.
- Chill the Cheesecake Fully: Letting it set overnight gives the best texture and structure.
- Cool the Chocolate Before Mixing: This prevents the cheesecake filling from becoming grainy.
- Let the Caramel Set Before Adding Snickers: If the caramel is too soft, the Snickers pieces may slide off.
- Adjust the Topping: Swap Snickers for Mars Bars and skip the peanuts for a nut-free version.
Serving Suggestions
This Snickers cheesecake is delicious on its own, but here are some ways to enhance it:
- With a Drizzle of Melted Chocolate: For extra chocolatey flavour.
- With a Scoop of Vanilla Ice Cream or Whipped Cream: A cool contrast to the rich cheesecake.
- With Extra Caramel Sauce: Drizzle over slices before serving for even more flavour.
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Cheesecake can be frozen for up to 2 months—defrost in the fridge overnight before serving.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more no-bake dessert recipes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle .
Why You’ll Keep Coming Back to This Recipe
This no-bake Snickers cheesecake is rich, creamy, and packed with layers of flavour.
The chocolate cheesecake filling, gooey caramel topping, and crunchy Snickers pieces make it completely irresistible.
Once you try it, you’ll want to make it again and again!
Other Recipes to Try
If you loved this Snickers cheesecake, check out these other delicious no-bake desserts from Fitwaffle Kitchen:
- No-Bake Biscoff Cheesecake: A creamy Biscoff cheesecake with a Biscoff biscuit base and smooth Biscoff topping.
- No-Bake Kinder Cheesecake: A sweet, chocolatey cheesecake packed with Kinder chocolate and a sweet Kinder ganache.
Both are easy, delicious, and packed with flavour!
No-Bake Snickers Cheesecake
Ingredients
For the Base:
- 300 g 3 cups digestive biscuits, crushed
- 150 g ⅔ cup salted butter, melted
For the Cheesecake Filling:
- 300 ml 1 ¼ cups double cream (heavy cream), cold
- 150 g 5 ¼ oz milk chocolate, melted and cooled slightly
- 500 g 2 cups full-fat cream cheese, room temperature
- 120 g 1 cup icing sugar (powdered sugar), sifted
- 100 g 3.5 oz Snickers, chopped into small pieces
For the Topping:
- 200 g ¾ cup thick ready-made caramel sauce (Sainsbury’s Taste the Difference Salted Caramel recommended)
- 100 g 3.5 oz Snickers, chopped into small pieces
- 1-2 tbsp crushed peanuts
Instructions
Step 1: Prepare the Biscuit Base
- Crush the digestive biscuits using a food processor or place them in a sealed bag and crush them with a rolling pin.
- Transfer the crushed biscuits to a bowl and mix with the melted butter until fully combined.
- Press the mixture firmly into the base of an 8-inch (20cm) springform tin lined with baking paper. Use the back of a spoon to press it down firmly and smooth it out evenly.
- Place in the fridge while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, whisk the cold double cream to stiff peaks using an electric hand whisk.
- Melt the milk chocolate in the microwave in 30-second intervals, stirring between each, then allow it to cool slightly
- In a separate bowl, beat the cream cheese and icing sugar until smooth.
- Whisk the melted chocolate into the cream cheese mixture until fully combined.
- Gently fold in the whipped cream using a spatula, keeping the mixture light and airy.
- Stir in the chopped Snickers, making sure they are evenly distributed.
Step 3: Assemble the Cheesecake
- Scoop the cheesecake mixture onto the biscuit base.
- Smooth the top using a spatula or the back of a spoon.
- Refrigerate for at least 6 hours, or overnight for the best set.
Step 4: Add the Caramel Topping
- Once the cheesecake has set, gently spread the thick caramel sauce over the top using a spatula. You can loosen it in the microwave if you want to make it easier to spread, just make sure you don't pour it on while it's very hot as it can melt the cheesecake.
- Place back in the fridge for 30 minutes to allow the caramel to firm up slightly before adding the toppings, otherwise they can slide off.
Step 5: Decorate the Cheesecake
- Place the chopped Snickers pieces around the edge of the cheesecake.
- Scatter the crushed peanuts around the Snickers pieces for extra crunch and flavour.
