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Snickers No-Bake Cheesecake


This week we are celebrating one of my favorites birthdays!  I love other peoples birthdays so much more than my own because I love to make friends and family dessert.  I have always let my kids decide what they want me to make them on their special day.  In fact, today one of our kids was narrowing down what she wanted and her birthday that is over 6 months away.  For this guy, I wanted it to be something that I knew he would go crazy for and this Snickers No-Bake Cheesecake was just the ticket.  Snickers bars are his candy bar of choice and who doesn’t love cheesecake?

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Love no bake desserts?  Try these…Muddy Buddy Cookies, Twix Icebox Cake and No-Bake Sprinkle Cheesecake.

As much as I love to be in the kitchen, I will admit that I can be a little lazy sometimes.  I don’t always have an infinite amount of time and so that is why I love a good no-bake dessert.  The best part about this recipe is that you can swap out the candy bar for whatever you or your family like.  The options are pretty endless, I can’t wait to see what I can come up with next.

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Now you could absolutely use a store bought Oreo crust but I decided to go ahead and make one myself.  They are so simple if you have a food processor.  Make sure you have a fine crumb.

Then I added the melted butter and turned the food processor on for just a few more seconds.

Turn the mixture out into a spring form pan that has been sprayed with non-stick spray.  Using your finger tips press the crumbs into the bottom and up the sides of the pan until it is nice and compacted.  Refrigerate for about 15 minutes.

Now it is time to assemble.  Add 1/4 cup of caramel sauce to the bottom of the crust.

Then chopped peanuts.

Before making the cheesecake mixture, chop 3 Snickers bars.

For the cheesecake mixture, mix together the softened cream cheese, powdered sugar and caramel sauce.  Once that is just combined, add the Cool Whip and mix it in {being sure to do it slowly because you don’t want to completely deflate it}.  Finally, add the chopped Snickers bars.

Pour the cheesecake mixture into the prepared crust and spread it out into an even layer.

OPTIONAL:  Add a couple of tablespoons of chocolate {I used the kind that hardens} and a few more chopped peanuts.  Refrigerate for at least a couple of  hours.

Once set up, remove the outside ring from the pan and cut into wedges.

Look at all of that glorious goodness!!  I can’t wait to surprise the birthday boy with what I think will be his new FAVORITE dessert.  This would also be the perfect dessert for your sweetie on Valentine’s Day.  After all, the way to someone’s heart is through their sweet tooth.  Enjoy!

Snickers No-Bake Cheesecake

A creamy no-bake cheesecake is full of chopped Snickers bars, then nestled upon an Oreo crust topped with caramel and peanuts.  The perfect dessert for Snickers lovers everywhere.
Course: Dessert
Prep Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes
Servings: 10
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  • 1 pkg Oreo Cookies
  • 8 tbsp butter {melted}


  • 8 oz. cream cheese {softened}
  • 1/2 cup caramel sauce {split between filling and crust}
  • 1 cup powdered sugar
  • 16 oz Cool Whip
  • 3 Snickers bars {chopped}
  • 1/4 cup lightly salted peanuts {chopped}



  • Grind the Oreo cookies into a fine crumb using a food processor or blender. {If you don't have a food processor or blender than add cookies to a Ziploc bag and crush with a rolling pin} Mix together Oreo crumbs and melted butter until crumbs are completely coated. Pour crumbs into a greased 9" spring form pan and press into the bottom and half way up the sides of pan. Refrigerate the crust for at least 15 minutes.  Before adding the filling, spread 1/4 cup of caramel over the crust, followed by chopped peanuts.

Cheesecake fillling

  • In a mixing bowl, beat cream cheese, powdered sugar and half of caramel sauce until combined. Add Cool Whip to mixture and gently stir. Fold Snickers pieces into the cheesecake mixture by hand. Pour cheesecake mixture into prepared crust.   OPTIONAL:  Add chocolate sauce and chopped peanuts to top of cheesecake. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
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9″ Springform Pan:

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