*This post may contain affiliate links. Please see my disclosure for more details!*

Chocolate Peanut Biscuit Base, Chocolate Caramel Cheesecake filling full of Snickers, with Whipped Cream, a Caramel Drizzle, and even more goodness. An amazing Snickers Cheesecake!

So, this recipe has been requested SO MANY TIMES I can’t actually keep up. I didn’t do it for ages as I couldn’t eat peanuts for a while, but now… now its happened. It is dreamy. I knew I wanted my Cheesecake to be a No-Bake like a majority of my other cheesecake recipes, as I love them so much. They’re creamy, delicious, and only take about 20 minutes to make them!

I based a majority of this recipe on my No-Bake Mars Bar Cheesecake as Mars Bars and Snickers are very similar, just Snickers have the Peanut addition. The No-Bake Mars Bar Cheesecake calls for a plain Digestive base, so I changed it up slightly to use a cocoa chocolate base like my No-Bake After Eight Cheesecake.

However, I wanted to make it to be slightly different, so I used some Peanuts in the base as well. I made sure not to use too many Peanuts as I didn’t want it to be a complete and utter overload, but enough to give it a delicious peanutty flavour.

I decided that I wanted mine to be more caramel flavoured than peanut flavoured as I just prefer it that way. If you wanted to make it more peanut like however, you could substitute the Caramel in the cheesecake mixture for 100g of peanut butter. Or, you could drizzle peanut butter on the top by melting some carefully in the microwave so its loose enough to drizzle and use that instead. Honestly, its so adaptable.

As this is my first Snickers recipe on my blog, I can’t refer you to any other I have done… buy you could easily adapt others to use Snickers if you’re a fan. For example, you could use Snickers in my Peanut Butter Pie, or even in my Peanut Butter Fudge.

I am a Snickers fan, and especially in this cheesecake. Honestly, they’re the perfect amount of Nougat, Caramel, Chocolate, and Peanut, so mixed with a Biscuit Base, creamy delicious Cheesecake filling, and some delicious yummy topping, what more could you want?! Enjoy! x

No-Bake Snickers Cheesecake!

Chocolate Peanut Biscuit Base, Chocolate Caramel Cheesecake filling full of Snickers, with Whipped Cream, a Caramel Drizzle, and even more goodness. An amazing Snickers Cheesecake!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Snickers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 275 g Digestives
  • 50 g Peanuts
  • 25 g Cocoa Powder
  • 150 g Unsalted Butter/Stork

Cheesecake Filling

  • 500-600 g Full Fat Cream Cheese (philadelphia/mascarpone)
  • 100 g Icing Sugar
  • 100 g Caramel (carnations)
  • 1 tsp Vanilla Extract
  • 200 g Milk Chocolate (chopped)
  • 300 ml Double Cream
  • 200-300 g Snickers (chopped)


  • 50 g Caramel (Carnations)
  • 150 ml Double Cream
  • 2 tbsps Icing Sugar
  • 12 pieces Snickers
  • Peanuts (chopped)


For the Base

  • Melt the butter in the microwave on short bursts on in a small pan over a medium heat.
  • Blitz the biscuits, cocoa powder, and peanuts in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. 
  • Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Cheesecake

  • Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
  • With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
  • Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
  • Fold through the chopped Snickers bits through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For Decoration

  • Remove the cheesecake from the tin carefully. I whip together my double cream and icing sugar till thick and pipeable.
  • Drizzle over the caramel, and pipe the whipped cream on using a 2D Closed Star Piping Tip. Sprinkle on some chopped peanuts, and add a piece of Snickers to each Cream swirl!


  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
  • If you don’t want to use Caramel, you can easily swap it to Peanut Butter as well. Swap the same amount for Peanut butter, and drizzle some melted peanut butter over the top as well! If you don’t want to use either, use 300g of milk chocolate.
  • You can use Dulce De Leche, or other caramel for example, but you want a thick caramel sauce.
  • This Cheesecake will last covered in the fridge for 3 days!
  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.




  1. Louise on August 5, 2023 at 7:40 pm

    5 stars
    I made this cheesecake today, my first ever cheesecake and I must say it is absolutely delicious. Thank you for so many amazing recipes Jane!
    I was worried it wouldn’t set but it was perfect!

  2. Kathryn Bebb on September 14, 2022 at 9:00 pm

    5 stars
    Hello Jane.

    Love all your recipes and adding a little twist and needed to share this with you. In the base I used the Snickers trail mix blended with the biscuits ……. run don’t walk…… absolute game changer!

    • Jane's Patisserie on September 22, 2022 at 1:49 pm

      Ooooh that sounds delicious! Enjoy! x

  3. Mehreen on September 7, 2021 at 1:10 pm

    hi I’ve made ur cheesecakes before but this time while making snickers one… i think I’ve over whisked it or something. I don’t know… its a bit too runny… is there anything that I can do to fix it…??
    can I put in freezer fr a bit to set it??

  4. Harriet on January 23, 2021 at 9:42 am

    Hi Jane,
    For the base instead of peanuts would I be able to put Reese peanut butter chips?? Or would that not work??

    Thank you in advance.


    • Jane's Patisserie on January 27, 2021 at 8:13 pm

      I haven’t tried it myself, but I’m sure adding some I would be tasty!

  5. Mike on December 30, 2020 at 3:09 pm

    I’ve just made this and, albeit with a few minor changes to the appearance, I’ve struggled again with piping the cream. The cream never seems to flow smoothly from the nozzle and has a very cracked and broken appearance, it also feels like I’m going to burst the piping bag when piping, do you have any ideas how I can make the cream smoother and easier to pipe? I’m using a plain open nozzle as any star types just seem too small to try and pipe cream through!

    • Jane's Patisserie on December 30, 2020 at 7:20 pm

      So this sounds like you need to whip your cream slightly less. As the cream sits in the piping bag and then goes through the nozzle it can do this, so I find if you whip the cream less so its slightly softer, it will prevent the bitty appearance!

  6. Aleksandra Klar on December 14, 2020 at 11:38 am

    Do you think white chocolate instead of milk one will be ok? I’m a fan no1 of white chocolate haha

  7. Habiba Ali on December 12, 2020 at 1:12 pm

    5 stars

    Can I put peanut butter instead of the peanuts?

    • Jane's Patisserie on December 12, 2020 at 8:34 pm

      If you mean for the base I would say no as that would make it soggy – but for the decor yes!

  8. Eleanor on December 7, 2020 at 8:29 pm

    5 stars
    I have to start by saying that every recipe I have tried by Jane so far has been without fail amazing. This cheesecake in particular was incredible. I make cheesecake for my fiancé as it’s his favourite desert however I don’t tend to like any cheesecake myself. I actually LOVED this one though. The flavours all work beautifully with the tart base and delicious cheesecake filling with tonnes of snicker chunks. Could not recommend this enough even for non cheesecake lovers.

  9. Jas on November 8, 2020 at 2:06 pm

    Hi Jane this looks bloody fantastic! I’m planning on making this for Christmas. As I’m only making it for two people, rest of family don’t eat cheesecake. Could I change the, measurements of ingredients, if so by how much? Love this!!

    • Jane's Patisserie on November 9, 2020 at 11:07 am

      Yes so a 6″ cheesecake is about half of the recipe, or you can also half it and put it into ramekins/glasses and freeze the spare! x

  10. Rizwana on July 6, 2020 at 9:54 pm

    Hi Jane, how would you scale this recipe down pls?

    • Jane's Patisserie on July 7, 2020 at 4:43 pm

      That depends entirely on what size tin you’d want to use instead?

    • rizwana on July 7, 2020 at 8:12 pm

      Hi Jane, how would you scale down for a 6inch tin?

    • Jane's Patisserie on July 8, 2020 at 6:30 pm

      Probably half it!

  11. Janet on October 7, 2019 at 7:30 am

    Hi Jane,
    What peanuts would you recommend? As in salted peanuts?

    • Jane's Patisserie on October 7, 2019 at 2:18 pm

      You can use either – it depends if you mind how salty it could be!

  12. S Rashid on May 21, 2019 at 8:20 pm

    Hi, the recipe says 500-600g for the cream cheese. How much do you use ? 500 or 600 g? Thanks

    • Jane's Patisserie on May 21, 2019 at 8:21 pm

      You can use either or – packaging sizes vary depending on brand hence the 500-600.

    • Beaux on August 29, 2021 at 10:09 pm

      Hi Jane,
      This recipe is lovely albeit I have altered it slightly. I use just a plain digestive base. And for the filling I substitute the chocolate and caramel for snickers peanut butter spread and it works beautifully.

    • Donna on February 25, 2023 at 8:28 am

      Hi darlin with folding snickers through ajd caramel I’m worrying it he too sweet with choc aswel is it a very sweet cheesecake compared to others abd is their an alternative to choc if it is very sweet with what ever u suggest can u tell me how to adjust measurements x.

    • Jane's Patisserie on February 27, 2023 at 3:52 pm

      Hiya! This is a sweet cheesecake – if you’re worried, you could try folding the snickers into a vanilla cheesecake mix instead! Hope this helps! x

  13. Sinead on December 20, 2018 at 1:50 pm

    I’m making this for Christmas day😊 Do you think I can freeze this cheesecake and will it still be as nice? PS: I always have problems getting things off a spring form tin! How do you manage it so well? Thanks

    • Jane's Patisserie on December 20, 2018 at 2:30 pm

      Yes you can do, but I do always say if you can keep it fresh its better – freezing and thawing is fine but can sometimes change the texture. I just run a knife around underneath, and slide if off, but I’ve made so many 100s of cheesecakes I am quite skilled at it now haha! You can line it to make it easier, but I tend to find that a little awkward!

  14. Helen Sharpe on October 20, 2018 at 4:10 pm

    5 stars
    Hi Jane, i want to make a Cadbury fruit and nut cheesecake, can the snickers cheesecake be changed to use fruit and nut chocolate bar and fruit and nuts on top, many thanks helen

    • Jane's Patisserie on October 21, 2018 at 9:18 am

      I’ve never personally tried it, but I don’t see why not!

    • Helen Sharpe on October 23, 2018 at 1:09 pm

      5 stars
      Thank you. Your cheesecakes r to die for. I’d never made cheesecake before but now im making one a week,

    • Amina on July 13, 2019 at 11:50 pm

      5 stars
      Hi Jane
      Have you tried using mascarpone cheese for the snickers cheesecake instead of soft cheese?

  15. Amanda W. on July 18, 2018 at 11:55 am

    5 stars
    Hi Jane, i have never made a cheesecake nor use use a springform tin. Just to check, do you line the tin with parchment paper and grease it? or just put everything into the tin bare? thanks

    • Jane's Patisserie on July 18, 2018 at 5:43 pm

      If you are using a non-springform tin it might be best to line the tin so that its easier to get out. A springform tin is easier as it comes away itself! xx

    • Amanda W. on July 23, 2018 at 3:26 pm

      Thanks Jane.
      1. I just bought an 8″ Springform – so, do i just use it without any parchment paper?
      2. I will be using Philadelphia cream cheese – as i know they contains some liquid in the tub, do i use muslin cloth to squeeze all the liquid out?
      Thanks again

    • Jane's Patisserie on July 23, 2018 at 3:48 pm

      I usually just let the excess liquid drip out of the tub, but I don’t squeeze it out. And yes I don’t line the base, I just use it as is!

  16. Hafsah on July 16, 2018 at 6:19 pm

    5 stars
    Hi jane… Would this be suitable to make as individual dessert cups instead of one big one? If yes would you recommend changing anything

    • Jane's Patisserie on July 16, 2018 at 7:38 pm

      Hiya! Yes it makes great individual cheesecakes – I usually use the same recipe! X

  17. Lynsey McGee on December 30, 2017 at 6:15 pm

    I can’t get carnations caramel, is there something else I ca use instead? I got carnations condensed milk and was going to make that into caramel but don’t know if that will change the consistency of the cake?

    • Jane's Patisserie on December 31, 2017 at 8:34 am

      Theoretically it shouldn’t if you make it into the caramel correctly – or you can sue something like dulce de leche?

  18. Heather Allen on November 10, 2017 at 7:44 am

    Can you use regular salted peanuts ?

    Thank You

    • Jane's Patisserie on November 10, 2017 at 6:13 pm

      For the peanut part? I don’t see why not!

  19. Jill on October 13, 2017 at 10:58 am

    Do you ever add gelatine to your cheesecakes? I made your marsbar one a while ago and the chocolate orange one and even after leaving in the fridge over night they were both really soft (they were still eaten of course and were amazing!) but just wondered how I could make sure they set better. Thanks!

    • Jane's Patisserie on October 13, 2017 at 3:26 pm

      If they were really soft, you didn’t whip it up thick enough. As you can see from my photos, I work well with the recipe and with no gelatine as I don’t like using it. You can indeed use it for a more guaranteed set, but obviously its not vegetarian.

    • Jill on October 13, 2017 at 4:25 pm

      I’ll try that this time then as I’d rather not use gelatine either. Love your recipes they’re always amazing! Thanks ??

  20. Richa from Kasaragod Cakes on August 28, 2017 at 6:01 am

    3 words- I love it! I can’t get enough of this cake. First its a cheesecake, then adding upon is caramel and then one of the favorite chocolate bar -Snickers. Its everything so sweet. My son is going to love this cake very much. I am going to make this cake at home for sure. It looks so delicious.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.