No Bake Snickers Cheesecake Bars
These No Bake Snickers Cheesecake Bars combine the nutty, chocolatey, caramel goodness of a Snickers bar with the tangy smoothness of a classic cheesecake. A buttery graham cracker crust is topped with a fluffy cheesecake filling studded with candy bar chunks and swirled with chocolate and caramel sauce.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped cream
- 1 cup Snickers bars chopped
- 1/2 cup chocolate sauce
- 1/2 cup caramel sauce
Instructions
- Prepare your pan. Line an 8x8 inch baking dish with parchment paper. Leave some overhang on the sides. This creates handles that make lifting the finished bars out for clean slicing incredibly easy.
- Make the crust. In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the lined baking dish. Use the flat bottom of a measuring cup to create an even, compact layer.
- Blend the base. In a large bowl, beat the softened cream cheese and powdered sugar using an electric mixer. Beat until the mixture is completely smooth and no lumps remain.
- Add the fillings. Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the air you have in the whipped cream; this is what makes the bars light and fluffy. Once combined, fold in the chopped Snickers bars.
- Assemble the layers. Spread the cheesecake mixture over the prepared crust. Use a spatula to smooth the top into an even layer.
- Add the swirl. Drizzle the chocolate sauce and caramel sauce over the top of the cheesecake layer. Use a butter knife or a toothpick to swirl the sauces together, creating a beautiful marbled pattern. Do not overmix, or you will lose the distinct colors.
- Chill. Refrigerate for at least 4 hours before slicing into bars. For the cleanest cuts, chill overnight. The filling needs time to firm up completely so it doesn't squish when you cut through it.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze bars for up to 3 months. For clean cuts, use a hot, dry knife. Let cream cheese fully soften and gently fold whipped cream to keep the filling light.