I enjoy this recipe because it’s simple to prepare yet tastes incredibly luxurious. I like that it’s a no-bake cheesecake, which makes it ideal when I want an impressive dessert without extra effort. The combination of chocolate, cream cheese, and Snickers creates a perfectly balanced sweetness that always feels special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Base 250g packet digestive biscuits 125g butter, melted
Filling 190g milk chocolate, melted 500g cream cheese ¼ cup brown sugar 2 Snickers bars, diced 125g thickened cream
Topping 2 Snickers bars, chopped
Directions
I start by lining the base of a 23cm springform cake tin with baking paper. I place the digestive biscuits into a food processor and blitz them into fine crumbs, then add the melted butter and blitz again until fully combined.
I press the biscuit mixture firmly into the base of the prepared tin, spreading it evenly to the edges. I place it in the fridge to chill while I prepare the filling.
I melt the milk chocolate in a microwave-safe glass bowl and allow it to cool slightly. In the bowl of a stand mixer, I add the cream cheese and brown sugar and mix on high speed for a few minutes, scraping down the sides until smooth.
I add the cooled melted chocolate and mix until fully incorporated. I then mix in the diced Snickers bars, followed by the thickened cream, mixing for about a minute until the filling is thick and creamy.
I pour the filling over the chilled base and smooth the top evenly. I sprinkle the chopped Snickers over the surface and place the cheesecake in the fridge overnight to set completely.
To serve, I remove the cheesecake from the tin, gently peel away the baking paper, and transfer it to a serving plate. I let it sit at room temperature for about 20 minutes before slicing.
Servings and Timing
I make this cheesecake to serve 12 people. The preparation takes about 30 minutes, and it needs at least 12 hours in the fridge to set properly, making the total time approximately 12 hours and 30 minutes.
Variations
I sometimes use chocolate digestive biscuits for a richer base flavor. For a deeper chocolate taste, I replace the milk chocolate with dark chocolate. I also like adding extra chopped Snickers into the filling or drizzling caramel sauce over the top before serving.
Storage/Reheating
I store this cheesecake covered in the refrigerator, where it keeps well for up to 4 days. Since it’s a no-bake dessert, I don’t reheat it. I simply let slices rest at room temperature for 15–20 minutes before serving for the best texture.
FAQs
Can I make this cheesecake ahead of time?
I usually make it a day in advance because it sets better and tastes even better the next day.
Can I freeze this cheesecake?
I freeze it occasionally by wrapping it tightly, then thaw it overnight in the fridge before serving.
What if I don’t have a stand mixer?
I use a hand mixer instead, making sure the cream cheese is soft for a smooth filling.
Why does it need to chill overnight?
I find that a long chilling time ensures the cheesecake sets firmly and slices cleanly.
Can I reduce the sugar?
I sometimes reduce the brown sugar slightly, but I keep in mind the Snickers add sweetness too.
How do I get neat slices?
I use a sharp knife dipped in hot water and wiped dry between each cut.
Can I add nuts to the base?
I occasionally add finely chopped peanuts to the base for extra crunch.
What size tin should I use?
I always use a 23cm springform tin for the best results.
Can I use whipped cream instead of thickened cream?
I prefer thickened cream, as it gives the filling a more stable texture.
Why is my cheesecake too soft?
I’ve found it’s usually because it hasn’t chilled long enough or the cream wasn’t mixed thoroughly.
Conclusion
I love this Snickers Cheesecake because it’s creamy, chocolatey, and packed with indulgent flavors while being easy to prepare. It’s a dessert I rely on for gatherings and special occasions, and it never fails to impress.
