Snicker’s Cheesecake Bars

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Oh me. These little Snicker’s cheesecake bars are dangerously good. Oooey gooeyness from the Snicker’s. Creaminess from the cream cheese. A little crunch from the Oreo crust. Yowsa. The problem with little bites like these is that it’s easy to lose track of how many you’ve had. That’s a good problem to have!

Snicker's Cheesecake Bars

Go Rogue

I plan on making other versions of these Snicker’s cheesecake bars. The base recipe is so simple, lending itself to using all sorts of other candy bars. But, I have to say, this Snicker’s version is pretty darned good and maybe shouldn’t be messed with.

Also try my sweetheart buddies.

Snicker's Cheesecake Bars
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5 from 1 vote

Snicker’s Cheesecake Bars

Oh me. These little Snicker’s cheesecake bars are dangerously good.
Course Dessert
Cuisine American
Keyword bars, chocolate
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 16
Calories 395kcal


For the crust

  • 20 Oreos
  • 5 tablespoons unsalted butter melted

For the filling

  • 2 8 ounce cream cheese softened
  • 1 large egg
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 13 Snickers bars fun size, chopped


  • Preheat oven to 350 F.
  • Tear off a piece of aluminum foil that is a few inches larger than a 9″ x 9″ baking pan. You want some of the foil to hang over the sides because you’ll use it as a ‘handle’ to remove the bars later.
  • Place the Oreos in a blender or food blender and pulse until they form a fine crumb. Transfer to a medium-sized bowl.
  • Add butter to Oreo crumbs and stir.
  • Pour mixture into the baking pan and flatten out using a spatula. Press down to make a dense crust.
  • Place pan into the oven and bake 9-10 minutes. Remove from the oven and let cool.
  • Meanwhile, make the filling by beating the cream cheese, egg, sugar, and vanilla extract in a mixer for 3 minutes.
  • Gently fold in the Snickers.
  • Once the baked crust has cooled completely, spread the Snicker’s mixture over the crust, pressing into the corners.
  • Bake for 30-35 minutes (ours only took 30) until the cheesecake has started to brown just a little on top.
  • Remove from oven and let cool before then placing into the fridge for 3 hours.
  • Remove the cheesecake from the pan by grabbing two sides of the overhanging foil and pulling upwards. The cake should pull out easily. Place onto a cutting board.
  • Cut cheesecake into 16 bite-sized pieces.


Calories: 395kcal | Carbohydrates: 43g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 230mg | Potassium: 207mg | Fiber: 1g | Sugar: 33g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Nutritional values are approximate.

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