These sweet and salty squares are incredibly rich and perfect for kids and adults. Creamy cheesecake layered with Oreo crust and Snickers pieces makes a decadent dessert that’s so simple to make!
I just wanted to make a simple cheesecake this time, and I have no idea how Snickers ended up in my cheesecake. But these Snickers cheesecake bars have a tangy batter and are not overly sweet. They’re bursting with the perfect balance of sweet and salty flavors and have great texture. Oreos, chocolate, peanuts, caramel–what could be bad?
How to make Snickers cheesecake bars
- Start by pulsing the Oreos in a food processor. The whole cookie – filling and all. Pulse until the cookies are finely ground. Then, stir the crumbs with the melted butter.
- Line your pan. Gently press the crumbs into the pan with your fingers until the crumbs form an even layer, and bake at 350°F/180°C for 8 minutes. Let the crust cool at room temperature while you prepare the cheesecake filling.
- Make the cheesecake filling. In a mixer fitted with the paddle attachment, beat room temperature cream cheese on medium speed for about 2 minutes until smooth. Add sugar and beat on medium speed for 2 minutes until smooth. Add the eggs, one at a time, until fully combined. Scrape down the sides and the bottom of the bowl occasionally. Add vanilla and sour cream and beat until incorporated and smooth. Fold in Snickers pieces and pour on top of your cooled crust. Top with chocolate chips.
- Bake. Bake your Snickers cheesecake bars in a 325°F/162°C oven for 30-40 minutes. Don’t wait until the cheesecake is completely set – the center should be slightly wobbly. It will set once cooled. If the cake starts to brown while baking, cover it loosely with aluminum foil. Once it’s done, let it cool until it’s cool enough to touch, and place in the refrigerator for at least 6 hours, but I highly recommend making this a day ahead, as the flavors actually intensify. This means the longer you wait to taste your cheesecake bars, the yummier it will be.
Tips for making Snickers cheesecake bars
- Press the Oreo crumbs firmly into the pan. When making your crust, press the crumbs into the pan firmly so they bake together to form a nice, solid crust.
- Use room temperature cream cheese. This ensures a smooth, creamy texture that’s free of lumps because room temperature cream cheese combines more easily with the rest of the ingredients.
- Cut Snickers bars into bite-sized pieces. This way, you’ll still get a nice bite of Snickers along with the Oreo crust and cheesecake filling.
- Allow the cake to fully set in the refrigerator. That way, it will be nice and chilled when you enjoy it, and the flavors actually get better the longer the cake sets!
More of my favorite cheesecake recipes
- Chocolate Cheesecake: Super creamy and rich, this chocolate cheesecake is topped with a layer of chocolate ganache.
- Individual Biscoff Cheesecakes: Biscoff spread makes an indulgent, individually-portioned treat topped with whippe cream and Biscoff cookies.
- New York Cheesecake: The ultimate New York Cheesecake recipe. It’s rich, thick, and perfectly creamy.
- Pumpkin Cheesecake: This yummy pumpkin cheesecake is full of autumn spices and is the perfect fall dessert.
- Ricotta Cheesecake: The flavor of ricotta adds a delicious flavor and richness to this light and fluffy cheesecake.
Rich and creamy cheesecake is layered with an Oreo cookie crumb crust and Snickers bar pieces for the ultimate treat.
- 15 Oreo cookies
- 3 tablespoons (40g) unsalted butter, melted
- 2 cups (450g) full-fat cream cheese, room temperature
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120g) sour cream
- 4 Snickers bars , chopped into chunks
- Chocolate chips for sprinkling (optional)
Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out of the pan after baking.
Pulse the Oreos (the whole cookie, with their filling) in a food processor or blender until finely ground. Put the crumbs in a medium bowl and stir in the melted butter. Put crumbs in the lined pan. Gently press with your fingers until the crumbs are an even layer. Bake for 8 minutes. Allow to cool while you prepare the cheesecake filling.
Reduce oven temperature to 325F/160C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add the eggs, one at a time, until fully combined. Add vanilla and sour cream and beat until incorporated and smooth. Remember to scrape down the sides and the bottom of the bowl. Fold in Snickers.
Pour batter over the cooled Oreo crust and spread evenly. Sprinkle with chocolate chips. Bake for 30-40 minutes. The center of the cake should be slightly wobbly. Allow the cake to sit at room temperature for 1 hour, then refrigerate for 4 hours (preferably overnight) until the cake is completely set. Then, lift the cake out of the pan using the parchment paper and cut into squares.
- Cheesecake bars taste better after refrigeration (minimum 6 hours, but best after 24 hours).
- You can double the recipe and bake it in a 9*13-inch pan for 50-60 minutes.
- Store the cheesecake in an airtight container in the refrigerator for up to 7 days.