No-Bake Snickers Cheesecake!

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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!
5 from 5 votes
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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!
Nutrition Facts
No-Bake Snickers Cheesecake!
Amount Per Serving
Calories 541 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 27g169%
Cholesterol 124mg41%
Sodium 283mg12%
Potassium 248mg7%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 32g36%
Protein 7g14%
Vitamin A 1425IU29%
Vitamin C 0.2mg0%
Calcium 96mg10%
Iron 1.9mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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.



About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Rizwana
    July 6, 2020 at 9:54 pm

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

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

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

    • rizwana
      July 7, 2020 at 8:12 pm

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

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

      Probably half it!

  • Janet
    October 7, 2019 at 7:30 am

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

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

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

  • S Rashid
    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
      May 21, 2019 at 8:21 pm

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

  • Sinead
    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
      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!

  • Helen Sharpe
    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
      October 21, 2018 at 9:18 am

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

    • Helen Sharpe
      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
      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?

  • Amanda W.
    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
      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.
      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
      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!

  • Hafsah
    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
      July 16, 2018 at 7:38 pm

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

  • Lynsey McGee
    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
      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?

  • Heather Allen
    November 10, 2017 at 7:44 am

    Can you use regular salted peanuts ?

    Thank You

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

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

  • Jill
    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
      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
      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 ??

  • Richa from Kasaragod Cakes
    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.


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