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Snickers Cheesecake Bars

Rich and creamy cheesecake is layered with an Oreo cookie crumb crust and Snickers bar pieces for the ultimate treat.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
YIELD 8 *8 inch pan (16 bars)

Ingredients

Crust:

  • 15 Oreo cookies
  • 3 tablespoons (40g) unsalted butter, melted

Filling:

  • 2 cups (450g) full-fat cream cheese, room temperature
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120g) sour cream
  • 4 Snickers bars , chopped into chunks
  • Chocolate chips for sprinkling (optional)

Instructions

  1. 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.

  2. 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.
  3. Reduce oven temperature to 325F/160C.
  4. 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.
  5. 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.

Recipe Notes

- 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.