Snickers Cheesecake
Prep time
Cook time
Total time
Yield: round mould 24cm
  • 1 can sweetened condensed milk
  • 300gr oreo cookies
  • 125gr melted butter in room temperature
  • 500gr unsalted cream cheese in room temperature
  • 2 cans morfat creamy (canned whipped cream)
  • ¾ cup (108gr) powdered sugar
  • 1 bag mini snickers (300gr)
  1. Boil in lots of water (covering the can at all times) the sweetened condensed milk.
  2. Crash completely the oreos in the food processor.
  3. Add the cold melted butter and stir to make a solid paste
  4. Place the paste evenly on the bottom of a cake mold with a removable ring
  5. Crash by hand 5 chocolates in small pieces
  6. On a standing mixer beat the canned whipped cream to get fluffy
  7. Add the sugar, cream cheese and beat for 4 minutes to get an even mixture
  8. Remove from the boll and add the chocolate pieces. Mix with a silicon spatula to get allover the mixture.
  9. Spread the mixture over the oreo base.
  10. Refrigerate for at least 4 hours or overnight.
  11. The next morning spread the caramel from the can all over the top of the cheesecake.
  12. Decorate with the rest of the chocolates cut in small cubes.
  13. Put back in the fridge for 2 hours and serve.
Recipe by Craft Cook Love at