Irresistible Snickers Protein Cheesecake You’ll Love

Snickers Protein Cheesecake is that dessert you make when your sweet tooth and your goals decide to get along. Maybe you’re like me and always looking for a treat that actually satisfies without leaving you in a sugar crash. Or maybe you want something fun for the weekend that still packs a protein punch. Either way, this is the cheesecake I make when I want a dessert that tastes indulgent but fits a busy, balanced life. It’s creamy, chocolatey, peanutty, and honestly, it hits every craving. Let’s make it together and keep it simple enough for weeknights too.

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Why you’ll love it

This Snickers Protein Cheesecake recipe is designed to be incredibly easy—no fussy steps and no special tools aside from a blender or hand mixer. It layers the flavors you already love from a Snickers bar: chocolate, peanuts, caramel, and a creamy cheesecake base that stays light instead of heavy. The texture hits that perfect spot between silky and rich, and the crust gives you a satisfying crunch. One of the best parts about this Snickers Protein Cheesecake is that you can make it no-bake or bake it if you prefer a firmer set.

Protein is built right into the batter, so this Snickers Protein Cheesecake isn’t just dessert it’s a smart, high-protein sweet treat you can enjoy after dinner or even post-workout. I’ve served it to friends who didn’t realize it was high-protein until I told them after they cleared their plates.

If you’re already a fan of high-protein desserts, this Snickers Protein Cheesecake fits perfectly into your routine. You get balanced macros, bold flavors, and that classic Snickers taste wrapped in a creamy cheesecake that actually supports your goals.

“I made this for Sunday dinner and my husband said, I don’t know what magic you did, but this is better than the bakery. He had no idea it was a protein cheesecake until I told him.”

Want a few more treats to try next time? I’m obsessed with this high-protein chocolate mousse for quick cravings, and if you love a richer bake, don’t miss the caramel brownie cheesecake too.

Ingredients for Snickers cheesecake pudding

We’re building a smooth cheesecake base, a crunchy crust, and that signature candy bar vibe with peanut and caramel notes. I use simple, grocery store ingredients and a few smart swaps to keep the protein up.

Cheesecake base

• Low-fat cream cheese, softened
• Greek yogurt or skyr for extra creaminess and protein
• Vanilla whey or a neutral-flavored protein powder
• Sweetener of choice: maple syrup, honey, or your favorite zero-cal blend
• Vanilla extract and a pinch of salt
• Unsweetened cocoa powder for chocolate richness
• Milk of choice to adjust thickness

Crust and mix-ins

For the crust, you can go with crushed graham crackers or a high-fiber cookie, mixed with a little melted light butter or coconut oil. For the Snickers vibe, you’ll want chopped roasted peanuts, a few mini chocolate chips, and a drizzle of light caramel or date caramel. If you don’t want to make a crust, you can also serve it in jars as a layered “pudding” cheesecake. Either way, it tastes amazing.

If breakfast desserts are your thing, pin this for later and try these cottage cheese pancakes next. They’re fluffy and super satisfying.

Step-by-step instructions

Quick overview

There are two easy paths here: no-bake or baked. I’ll give you the no-bake method first because it’s fast and foolproof. If you like a firmer slice, the baked option is here too.

1. Prep the crust: Crush your grahams or cookies in a bag or food processor. Stir in melted butter until it clumps when pressed. Press into a lined 8-inch pan or into jars if you’re going the pudding route. Chill while you make the filling.
2. Blend the filling: Add cream cheese, Greek yogurt, protein powder, sweetener, cocoa, vanilla, and a pinch of salt to a blender or bowl. Blend or whip until super smooth. If it’s too thick, splash in a bit of milk. Taste and adjust sweetness.
3. Fold in the “Snickers”: Stir in chopped roasted peanuts and a few mini chocolate chips. Keep some for topping.
4. No-bake set: Spread the filling over the crust. Drizzle with light caramel and sprinkle extra peanuts and chips. Chill for 3 to 4 hours, or overnight for clean slices.
5. Baked option: Pour the filling into a lined springform pan. Bake at 300°F until the center is just set with a slight jiggle, about 30 to 35 minutes. Cool completely, then chill for at least 3 hours before topping and slicing.
6. Serve: Cut into slices and drizzle a bit more caramel. Add an extra pinch of sea salt on top if you love that salty-sweet finish.

Texture tip: For a pudding-style vibe, spoon the filling directly into jars without a crust, then layer it with peanuts, caramel, and chips. It’s great for meal prep and easy to take on the go.

When you want a protein-packed meal before dessert, bookmark this chicken crust pizza. It’s a fun low-carb dinner that sets you up nicely for a sweet slice afterward.

Dietary restrictions

Gluten-free

Use gluten-free graham crackers or cookies for the crust, or skip the crust and do jar servings. Most protein powders are gluten-free, but always check your label.

Lower sugar

Use a zero-cal sweetener you like. Choose sugar-free caramel and use dark chocolate chips or a chopped dark chocolate bar to keep it balanced. A little goes a long way here.

Dairy-free

Swap in dairy-free cream cheese and coconut yogurt, and use a plant-based protein powder. The flavor stays great with peanuts and caramel. Aim for a thicker dairy-free cream cheese so the filling sets nicely.

Nut-free

If peanuts are off the table, sunflower seeds or chopped pretzels give a similar crunchy vibe. The flavor changes, but the dessert stays fun and satisfying.

Want more high-protein inspo for mornings? Check out these practical protein shake recipes that keep you full and energized.

Important tips

Use room temperature ingredients. Cold cream cheese can leave little lumps and make you overmix. Give it 20 to 30 minutes on the counter.

Choose a protein powder you actually like. The flavor of the powder shows up. Vanilla whey creates a classic cheesecake taste. If using plant-based, pick a smooth one and add an extra splash of milk if it’s thick.

Sweetness is personal. Start moderate, then taste and adjust. It’s way easier to add more sweetener than to fix an overly sweet result.

Chill long enough. Especially for the no-bake version, time in the fridge helps it set and slice cleanly. Overnight is best when you can swing it.

Salt matters. A tiny pinch of salt in the filling and a sprinkle of flaky salt on top make the chocolate and caramel pop. Don’t skip it.

Curious about other fun cheesecake spins? These churro cheesecake bars bring that cinnamon sugar crunch in the best way.

Common Questions

Let’s wrap it up and get baking

There you go. A creamy, satisfying Snickers Protein Cheesecake that tastes like dessert and acts like a smart treat. You can chill it as a no-bake pudding cake or bake it for clean slices that hold their shape. If you love this, you’ll probably also enjoy experimenting with easy desserts like basque cheesecake or quick pairings like protein porridge on busy mornings. For even more ideas, check out this take on Snickers Cheesecake Pudding (High Protein) and a layered Snickers Cheesecake Protein Bowl that’s perfect for meal prep. Now grab a spoon or a slice and enjoy the best of both worlds.