Description
Looking for a dessert that combines the creamy richness of cheesecake with the chocolatey, nutty goodness of Snickers? This Snickers Cheesecake is the perfect treat. It features a buttery graham cracker or Oreo crust, a luscious pink chocolate filling, and chunks of Snickers throughout. Ideal for parties, special occasions, or simply satisfying a sweet craving, this cheesecake is easier to make than it looks and guaranteed to impress.
Ingredients
Base:
- 1 ½ cups graham cracker crumbs or crushed Oreos
- ⅓ cup melted unsalted butter
Filling:
- 3 (8 oz) packs cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream
- 2 cups semi-sweet chocolate chips, melted and cooled
- 1 cup chopped Snickers bars
- Pink food coloring (gel or liquid)
Toppings:
- Whipped cream
- Chopped Snickers bars (optional, for garnish)
- M&Ms (optional, for decoration)
Instructions
- Crush graham crackers or Oreos into fine crumbs using a food processor or a rolling pin.
- Mix crumbs with melted butter and press firmly into the bottom of a springform pan. Chill for 30 minutes.
- Melt semi-sweet chocolate chips over medium heat, stirring continuously, then allow to cool slightly.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add melted chocolate and mix until fully combined.
- Fold in chopped Snickers bars.
- Mix a portion of the filling with pink food coloring, then blend back into the main filling until the desired color is achieved.
- Whip heavy cream until stiff peaks form and fold gently into the filling.
- Pour filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or until firm.
- Once set, remove cheesecake from the pan. Top with whipped cream, M&Ms, and extra Snickers chunks if desired. Slice and serve.
Notes
- Serve chilled for the best flavor and texture.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Use a hot knife to slice for clean, neat pieces.