Irresistible Snickers Strawberry Cheesecake in 3 Easy Steps

Name: Irresistible Snickers Strawberry Cheesecake in 3 Easy Steps
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 2 cups cream cheese, softened; 1/2 cup sugar; 1 tsp vanilla extract; 2 eggs; 1 cup chopped strawberries; 1/2 cup chopped Snickers bars; 1/2 cup whipped cream

Author: Amelia Francis

Published: May 29, 2025

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Okay, let me tell you about my favorite accidental kitchen masterpiece – this Snickers Strawberry Cheesecake Recipe that came from pure desperation one summer. I had leftover strawberries from the farmers’ market and a half-eaten bag of Halloween Snickers (don’t judge my candy stash). What started as a “let’s see what happens” experiment turned into the most requested dessert at every family gathering since. The creamy cheesecake base with juicy strawberry bursts and those little caramel-chocolate-nut surprises? Absolute magic. Trust me, this isn’t your average cheesecake – it’s like if your favorite candy bar and summer berries had the most delicious baby.

Why You’ll Love This Snickers Strawberry Cheesecake Recipe

Oh, where do I even start? This Snickers strawberry cheesecake is basically everything you want in a dessert, all in one glorious bite. Here’s why it’s become my go-to for every special occasion (and let’s be honest, sometimes just because it’s Tuesday):

Creamy dreamy texture – That perfect cheesecake smoothness with little surprises of juicy strawberry and crunchy Snickers bits
Flavor fireworks – Sweet, tangy, chocolatey, nutty… it’s like a party in your mouth
Surprisingly simple – No fancy techniques, just good ingredients and a little patience while it chills
Crowd-pleaser magic – I’ve never brought this to a gathering without someone asking for the recipe

Seriously, once you try this combo, you’ll wonder why all cheesecakes don’t come with built-in candy bars!

Ingredients for Snickers Strawberry Cheesecake

Alright, let’s gather our goodies! Here’s what you’ll need to make this showstopper of a dessert. I promise it’s all pretty straightforward – no obscure ingredients hiding in the back of your spice cabinet. Just make sure your cream cheese is properly softened (I leave mine out on the counter for about 2 hours) for that perfectly smooth filling.

1 1/2 cups graham cracker crumbs – You can buy these or crush about 12 whole crackers (I use a rolling pin and zip-top bag when I need stress relief!)
1/4 cup melted butter – Unsalted is my go-to, but salted works if that’s what you’ve got
2 cups (16 oz) cream cheese, softened – Full-fat only, please! The reduced-fat stuff just doesn’t set right
1/2 cup granulated sugar – Not packed, just scoop and level
1 teaspoon vanilla extract – The real stuff makes a difference here
2 large eggs, room temperature – Cold eggs can make the batter lumpy
1 cup chopped strawberries – Fresh is best, but thawed frozen will work in a pinch (pat them dry!)
1/2 cup chopped Snickers bars – I like mini bars for easier chopping (about 5-6 minis)
1/2 cup whipped cream for topping – Freshly whipped or the good stuff from a can, no judgment here

Snickers Strawberry Cheesecake Recipe - detail 1

How to Make Snickers Strawberry Cheesecake

Okay, let’s get baking! This Snickers strawberry cheesecake comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect creamy texture with all those delicious mix-ins. Don’t worry if you’re new to cheesecakes – my grandma taught me these tricks, and they’ve never failed me!

Step 1: Prepare the Crust

First things first – that buttery graham cracker base! Preheat your oven to 325°F (165°C) and grab a 9-inch springform pan (trust me, you’ll want those removable sides later). Mix your graham cracker crumbs with melted butter until it looks like wet sand. Then press it firmly into the bottom of the pan – I use the bottom of a measuring cup to get it nice and even. Pop it in the oven for 8 minutes to set, then let it cool while you make the filling. This little bake gives your crust that perfect crunch!

Step 2: Make the Cheesecake Filling

Now for the good stuff! In a big bowl, beat your softened cream cheese until it’s completely smooth – no lumps allowed! Add the sugar and vanilla and beat again until it’s fluffy. Here’s my secret: scrape down the sides of the bowl often to make sure everything gets mixed evenly. Then add your eggs one at a time, mixing just until each one disappears into the batter. Overmixing at this stage can lead to cracks, so go easy!

Step 3: Add Strawberries and Snickers

Time for the fun part! Gently fold in your chopped strawberries and Snickers pieces with a rubber spatula. I like to reserve a tablespoon of each to sprinkle on top before baking – makes it look extra pretty! The key here is gentle folding – you want to keep those strawberry pieces intact and those Snickers chunks visible. Pour this gorgeous mixture over your cooled crust and smooth the top with your spatula.

Step 4: Bake and Chill

Bake your masterpiece for about 45 minutes – the edges should be set but the center will still have a slight jiggle (like Jell-O!). Turn off the oven, crack the door open, and let it cool inside for an hour – this prevents cracks! Then transfer to the fridge for at least 4 hours (overnight is even better). I know waiting is hard, but this chilling time is what gives you that perfect creamy texture. Top with whipped cream right before serving, and watch it disappear!

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Tips for the Perfect Snickers Strawberry Cheesecake

After making this cheesecake more times than I can count (blame my family’s constant requests!), I’ve picked up a few tricks that make all the difference:

Room temp ingredients are non-negotiable – Cold cream cheese = lumpy batter. I set mine out 2 hours before baking.
Don’t skip the water bath hack – Place a pan of hot water on the oven rack below to prevent cracks (grandma’s secret!).
Chop your Snickers small – Big chunks sink! I aim for pea-sized pieces that distribute evenly.
Pat those strawberries dry – Excess moisture makes the filling weep. A quick dab with paper towels does wonders.
Resist the peek! That oven door stays shut until the timer goes off – temperature swings cause sinking.

Follow these, and you’ll get that creamy dreamy texture every single time!

Ingredient Substitutions & Variations

Listen, I love the original combo, but sometimes you gotta mix things up! Here are my favorite twists on this Snickers strawberry cheesecake when I’m feeling adventurous (or just cleaning out my pantry):

Candy swap: Out of Snickers? Try chopped Milky Way for extra caramel or Reese’s cups for peanut butter lovers
Berry bonanza: Raspberries or blackberries work beautifully instead of strawberries – just adjust sweetness if they’re tart
Crust creativity: Oreo crumbs make a decadent chocolate crust (use 2 tbsp extra butter since they’re drier)
Nutty notion: Add 1/4 cup chopped toasted pecans to the crust for extra crunch
Chocolate drizzle: Melt some chocolate chips with cream for a fancy topping (because why not?)

The beauty of this recipe? It’s like your favorite jeans – looks great no matter how you accessorize it!

Serving and Storing Snickers Strawberry Cheesecake

Okay, here’s where the magic happens! Right before serving, I love topping this cheesecake with big fluffy dollops of whipped cream – it makes it look so fancy with basically zero effort. For extra pizzazz, sprinkle a few leftover strawberry pieces and Snickers bits on top. Pro tip: use a warm knife (run it under hot water and dry quickly) for clean slices that show off all those gorgeous layers.

Store any leftovers (ha, like there will be any!) in the fridge, covered tightly with plastic wrap. It actually gets even better by day two as the flavors mingle. Just don’t freeze it – the strawberries get weirdly watery when thawed. Trust me, I learned that one the hard way!

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Snickers Strawberry Cheesecake FAQs

I get asked about this cheesecake all the time, so here are answers to the most common questions that pop up. Trust me, I’ve made every mistake possible with this recipe so you don’t have to!

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw them completely first and pat them really dry with paper towels. Frozen berries release extra juice that can make your filling watery. I actually keep a bag in my freezer for cheesecake emergencies!

Why did my Snickers sink to the bottom?

Oh honey, we’ve all been there! The trick is to chop them small (pea-sized) and toss them with a teaspoon of flour before folding in. The flour helps them “float” in the batter instead of becoming a candy layer at the bottom.

How do I know when it’s done baking?

Look for set edges with just a slight jiggle in the center – like Jell-O when you tap the pan. The top should look matte, not shiny. And resist the urge to poke it! That perfect texture needs to set undisturbed.

Can I make this without a springform pan?

You can use a regular 9-inch cake pan lined with parchment paper (leave overhang to lift it out), but honestly? Springform pans are worth the investment if you bake cheesecakes often. I got mine at a thrift store for $3!

How long will leftovers keep?

Covered tightly in the fridge, it stays delicious for 3-4 days. The crust gets a bit softer, but that just means you get to eat it faster! Pro tip: hide a slice behind the milk carton if you want any chance at leftovers.

Nutritional Information

Just between us? I never count calories when there’s Snickers involved! But for those who like to know, keep in mind that nutrition can vary based on your specific ingredients and brands. This is a rich, indulgent dessert – and honestly? Worth every single bite. Enjoy it, share it, but most importantly… savor it without guilt!

Final Thoughts

There have it – my absolute favorite cheesecake that never fails to impress! I’d love to hear how yours turns out when you try it. Snap a pic and tag me – nothing makes me happier than seeing your kitchen creations. Now go grab those Snickers and strawberries… your taste buds will thank you!