Snickers Cheesecake Dessert
Najat
Photo by Najat
If you’re a fan of rich, flavorful desserts, this Snickers-inspired cheesecake is sure to become your new favorite.
This recipe combines everything you love about a classic Snickers bar—creamy caramel, crunchy peanuts, and silky milk chocolate—all layered into a baked cheesecake with a buttery cookie crust. Originating as a creative twist on American-style cheesecake, this version adds a fun, candy bar-inspired flair that’s perfect for celebrations or when you’re simply craving something over-the-top delicious.
The smooth cream cheese filling is swirled with homemade peanut caramel, and topped with a glossy chocolate ganache for the ultimate finish. Whether you call it a Snickers cheesecake, caramel peanut cheesecake, or a chocolate peanut butter cheesecake, one thing is certain—it’s a real showstopper.
Make this dessert a day ahead for the best results, and don’t forget to chill it overnight so it slices beautifully. Perfect for parties, birthdays, or whenever your sweet tooth strikes!
Ingrediënten
CARAMEL MIXTURE
COOKIE DOUGH
CHEESECAKE BATTER
TOPPING
Shop ingredients:
Tips
You can substitute mascarpone with your favorite cream cheese.
Adjust the sugar to your taste.
Swap the milk chocolate for white or dark chocolate for extra variety.
This recipe was made using a baking tin measuring 30×13 cm.
Stappenplan
Bring the water and sugar to a boil in a saucepan over medium heat. Cook until the sugar mixture starts to turn golden brown. Add the heavy cream and whisk until combined. When the caramel sauce begins to darken slightly, add the butter and stir well. Remove the pan from the heat and mix until smooth.
Add the chopped peanuts to the caramel mixture and stir well.
Melt the butter in a saucepan over low heat.
Place the chocolate cookies and tea biscuits in a food processor and blend until fine. Add the melted butter and blend again until combined.
Line a baking tin with parchment paper and press the cookie base evenly into the bottom. Place it in the fridge to set.
In a large bowl, combine the cream cheese, mascarpone, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch over the bowl and mix together. Set the mixer aside and continue with a spatula. Add the eggs one at a time, folding them in gently to keep the mixture airy.
Spread a layer of the cheesecake mixture evenly over the cookie base, followed by a layer of the caramel mixture. Spoon another layer of cheesecake batter on top and smooth it out. Add another layer of caramel, then finish with the remaining cheesecake mixture and smooth it evenly.
Place the Snickers cheesecake in a preheated oven at 125 °C (260 °F) and bake for 55–60 minutes, or until the sides are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour—this helps prevent cracking or sinking. Cover and refrigerate the cheesecake to let it set, preferably overnight.
Heat the cream almost to a boil. Add the chopped milk chocolate and let sit for 1 minute. Stir until smooth. Add the chopped peanuts and mix well.
Spread the chocolate mixture over the Snickers cheesecake and place it in the fridge until the topping is firm.
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