Snickers Caramel Cheesecake Bars are a caramel-lover’s dream: chopped Snickers and extra caramel in every bite, layered over a creamy cheesecake filling and a chocolate crust.
You guyssssss… I might have gone a little overboard with this one. Then again, is there ever such a thing as too much caramel and chocolate?
Hint: the answer is no.
These Snickers Caramel Cheesecake Bars are downright ridiculous—in the best way. They combine the rich tang of cheesecake with salty-sweet Snickers pieces, extra caramel, and a chocolate wafer crust. The result is a handheld cheesecake bar that’s indulgent, portable, and perfect for sharing (or not).
On a personal note: life has been busy and exciting lately—sponsored projects, new clients, giveaways (big one coming soon!), and long to-do lists. Somehow I’m managing to stay ahead: recipe development is on schedule, workouts are happening, and goals are getting checked off. I’ll call February the month of getting things done—and celebrating with stacks of cheesecake bars.
I’m loving this momentum. It feels like a fresh, more awesome version of me—and yes, it includes more dessert. Because why not?
For more Snickers-inspired treats, try a Snickers ice cream recipe for another crowd-pleasing option.
Snickers Caramel Cheesecake Bars
10 mins
45 mins
55 mins
14 large bars
ingredients
- 30 chocolate wafer cookies
- 5 Tbsp unsalted butter melted
- 16 oz cream cheese room temp
- 1 large egg
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 3 full-size Snickers bars chopped (≈2 cups)
- 1/3 cup caramel bits
- 1/2 cup mini chocolate chips
instructions
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Preheat oven to 350°F. Line an 8×8 baking dish with aluminum foil, allowing the foil to hang over the sides for easy removal.
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Place chocolate wafer cookies in a food processor or blender and pulse into fine crumbs. Combine crumbs with melted butter in a medium bowl, then press the mixture into the bottom of the prepared pan. Bake about 10 minutes, then set aside to cool.
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In a stand mixer or with an electric hand mixer, beat the cream cheese, egg, sugar, and vanilla until smooth and creamy, about 2–3 minutes.
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Fold in the chopped Snickers and caramel bits, then spread the filling over the cooled crust. Sprinkle mini chocolate chips on top. Bake 30–35 minutes, until the edges are golden and the center is set.
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Allow the pan to cool briefly, then chill in the refrigerator for at least 3 hours. Use the foil overhang to lift the bars from the pan and cut into squares.
Cakes, Pies, & Tarts