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 (if there is such a thing) with little bites like these is that it’s easy to lose track of how many you’ve had.
I plan on making other versions of these 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
For the crust
- 20 Oreos
- 5 tablespoons unsalted butter melted
- 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.
Nutritional values are approximate.