Snickers Strawberry Cheesecake Recipe
This indulgent cheesecake combines the creamy richness of a classic cheesecake with the nutty, caramel goodness of Snickers and the sweet tang of fresh strawberries. A dessert that’s as decadent as it is delightful!
Servings 12
Calories 450kcal
Cost $20-$25
Equipment
- Springform pan (9-inch)
- Electric mixer
- Food processor
- Parchment Paper
- Offset spatula
Ingredients
Crust
- 2 cups(200 g) Graham cracker crumbs
- 1/4 cup(50 g) Granulated sugar
- 1/2 cup(113 g) Unsalted butter melted
Cheesecake Filling
- 24 oz (680 g) Cream cheese softened
- 1 cup(200 g) Granulated sugar
- 3 large Eggs at room temperature
- 1/4 cup(60 ml) Sour cream
- 1 tsp Vanilla extract
- 1/2 cup(120 g) Snickers bars chopped
Strawberry Topping
- 1 lb(450 g) Fresh strawberries hulled and sliced
- 1/4 cup(50 g) Granulated sugar
- 2 tbsp(30 ml) Lemon juice
Garnish
- 1/4 cup(60 g) Caramel sauce
- 1/4 cup(30 g) Chopped peanuts
- 1/4 cup(120 g) Snickers bars chopped
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then let cool completely.
Make the Cheesecake Filling
- Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs, one at a time, mixing until just incorporated. Avoid overmixing.
- Blend in the sour cream and vanilla extract, ensuring the mixture is smooth.
- Fold in the chopped Snickers bars gently to ensure even distribution.
Assemble and Bake
- Pour the cheesecake filling over the cooled crust and smooth the top with an offset spatula.
- Bake for 50–55 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for 1 hour to prevent cracking.
Strawberry Topping
- Combine sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries release their juices and form a thick, syrupy mixture (about 10 minutes). Let cool completely.
Chill and Garnish
- Once the cheesecake is at room temperature, refrigerate for at least 4 hours (or overnight) to set fully.
- Spread the strawberry topping evenly over the chilled cheesecake.
- Drizzle caramel sauce on top, sprinkle with chopped peanuts, and add extra Snickers pieces for garnish.
Notes
- Substitutions: Use digestive biscuits or chocolate wafer cookies instead of graham crackers for the crust.
- Make-Ahead Tip: The cheesecake can be made a day in advance. Add toppings just before serving for the freshest presentation.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.