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This Snickers cheesecake blends the richness of a creamy cheesecake with the indulgence of the famous Snickers chocolate, creating an irresistible treat that'll wow everyone at your table.
I've been making this cake for all our family birthdays since I stumbled upon it at a friend's party. The first time I served it to my kids, their faces lit up like never before.
Ingredients
- For the base:
- 200g digestive or shortbread cookies: Finely crushed to make a perfect crunchy foundation
- 80g melted unsalted butter: To bind the cookie crumbs and create a solid texture
- For the cheesecake filling:
- 500g cream cheese: Softened at room temp to avoid any lumps
- 200ml heavy cream: For a light, fluffy texture
- 150g powdered sugar: Blends perfectly into the cream
- 1 teaspoon vanilla extract: To bring out all the flavors
- 3 chopped Snickers bars: Adding creamy caramel and crunchy peanuts
- 100g caramel sauce: To boost the sweetness and indulgence
- For the topping:
- 100g dark chocolate chips: High-quality for a shiny coating
- 2 extra Snickers bars roughly chopped: For that eye-catching final touch
- 50g lightly toasted peanuts: For an irresistible crunch
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Step-by-Step Guide
- Making the base:
- Smash the cookies in a food processor or with a rolling pin until you get a really fine, sandy texture. Mix with the still-warm melted butter to coat every crumb. It should feel like wet sand that sticks together when pressed.
- Shaping the base:
- Put the mixture into a 23cm springform pan lined with parchment paper. Push down firmly with the back of a spoon to make an even, compact layer. Make sure to push it slightly up the sides to form a small edge that'll hold the filling.
- Making the cream filling:
- Beat the cream cheese for at least 3 minutes at medium speed to fluff it up and get rid of any lumps. Slowly add the heavy cream while continuing to beat, then mix in the powdered sugar and vanilla. The mix should be smooth and cling to the beaters when lifted.
- Adding the Snickers:
- Chop the Snickers bars into pieces of different sizes to create varied textures in each bite. Gently fold them into the mixture with the caramel sauce using gentle movements so the cream stays fluffy. Leave some swirls by not mixing completely.
- Assembly and chilling:
- Pour the creamy mixture onto the cookie base, gently smoothing the surface. Tap the pan lightly on the counter to remove air bubbles. Cover without touching the surface and chill for at least 4 hours, best overnight for the perfect texture.
- Adding the toppings:
- Melt the chocolate very gently in a double boiler or in 20-second bursts in the microwave, stirring between each. Pour over the chilled cake making decorative patterns, then quickly sprinkle with Snickers pieces and peanuts before the chocolate hardens.
The key to this treat is using good cream cheese. I suggest going for a premium brand like Philadelphia for the best texture. The first time I served this cake at my daughter's birthday, even my mother-in-law who usually hates sweet desserts asked for seconds.
Storage and Serving
This cheesecake stays fresh in the fridge for three days if kept in an airtight container. To keep it looking good, wrap it with plastic wrap making sure it doesn't touch the decorated surface. When serving, dip your knife in hot water between cuts for perfectly clean slices.
Possible Twists
Can't find Snickers bars? Swap them out for Mars or Twix for a different but equally tasty flavor. You might also try using speculoos cookies instead of digestives for a spiced base that pairs wonderfully with the Snickers caramel.
Pairing and Presentation
Serve this cheesecake with a strong coffee or espresso to balance out its sweetness. For a fancy presentation, drizzle some caramel sauce on the plate and sprinkle crushed peanuts around. Add a small dollop of lightly sweetened whipped cream on the side to bring some lightness.
Dessert Background
This modern treat draws inspiration from traditional American cheesecakes but gets updated with the iconic flavors of the Snickers bar created in 1930 in the USA. In France, this kind of fusion dessert became popular in the 2000s as folks got excited about reimagined American baking.
Frequently Asked Questions
- → Can I swap Snickers for another candy bar?
Sure, you can use caramel or nut-based chocolate bars that suit your taste buds.
- → How long does this dessert stay fresh in the fridge?
You can keep it chilled in the fridge for up to 3-4 days in a sealed container.
- → Is it possible to prepare this in advance?
Yes, making it the night before gives it ample time to set for the perfect texture.
- → Can cream cheese be replaced with something else?
You could try mascarpone, but it will give a slightly different flavor and feel.
- → Which type of chocolate works best on top?
Feel free to pick dark, milk, or white chocolate based on your preference.