Name: Chocolate Caramel Candy Bar Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter, melted; 3 (8-ounce) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 1/2 cups chopped chocolate caramel candy bars (e.g., Snickers, Milky Way); 1/2 cup caramel sauce, plus more for topping; 1/3 cup chocolate syrup or melted chocolate, for drizzling; Extra chopped candy bars, for garnish

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This Chocolate Caramel Candy Bar Cheesecake is a rich, no-bake cheesecake featuring a crunchy chocolate crust, a creamy caramel filling, and a topping of chopped candy bars and chocolate ganache.

Why You’ll Love This Recipe

It’s luxurious, over-the-top, and perfect for celebrations. If you love candy bars, caramel, and chocolate, this layered dessert brings them together in a creamy, decadent way.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chocolate sandwich cookies (for crust)
butter, melted
cream cheese
powdered sugar
caramel sauce
whipped topping or whipped cream
chocolate chips or dark chocolate
heavy cream
assorted candy bars, chopped (Snickers, Twix, etc.)

Directions

Crush cookies and mix with melted butter to form the crust. Press into a springform pan. Chill to set.
Beat cream cheese until smooth. Add powdered sugar and caramel sauce, mix until well blended.
Fold in whipped topping gently. Spread mixture over the crust and smooth the top.
Chill for at least 4 hours, or until firm.
Prepare ganache by heating cream and pouring over chocolate. Stir until smooth.
Pour ganache over cheesecake, then sprinkle chopped candy bars on top.
Chill again before slicing and serving.

Servings and Timing

Servings: 10–12
Prep Time: 25 minutes
Chill Time: 4–6 hours
Total Time: ~6 hours 30 minutes

Variations

Use peanut butter cups or toffee bits instead of candy bars.
Add a layer of caramel under the filling for extra indulgence.
Use a brownie base instead of cookie crust.

Storage/Reheating

Store covered in the refrigerator for up to 5 days. Freeze slices for up to 2 months. Thaw in the fridge before serving. No reheating needed.

FAQs

Can I bake this instead of chilling?

No, this is a no-bake cheesecake designed to set in the fridge.

What candy bars work best?

Snickers, Twix, Milky Way, or Rolos work well.

Can I use caramel bits?

Yes, melt them with a splash of cream to make a pourable sauce.

How do I get clean slices?

Use a sharp knife wiped clean between cuts.

Is the ganache necessary?

It adds richness, but the cheesecake is still great without it.

Can I make it in advance?

Yes—this dessert is best made the night before.

What size pan should I use?

A 9-inch springform pan is ideal.

Can I make it gluten-free?

Use gluten-free sandwich cookies for the crust.

Is this dessert very sweet?

Yes, but the richness of the cream cheese helps balance it.

How to serve it?

Cold, straight from the fridge.

Conclusion

Chocolate Caramel Candy Bar Cheesecake is a show-stopping dessert that combines creamy cheesecake with all your favorite chocolate bar flavors. It’s perfect for birthdays, potlucks, or whenever you crave

Chocolate Caramel Candy Bar Cheesecake

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Chocolate Caramel Candy Bar Cheesecake is a rich and creamy dessert featuring a chocolate cookie crust, velvety cheesecake filling studded with chopped candy bars, and topped with gooey caramel, chocolate drizzle, and more candy bar pieces.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 6 hours
Yield: 12 slices 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix chocolate cookie crumbs and melted butter until well combined. Press into the bottom of the pan to form a crust.
Bake crust for 8–10 minutes. Remove and let cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream.
Fold in chopped candy bars and caramel sauce.
Pour the filling over the crust and smooth the top.
Bake for 50–60 minutes or until center is set and edges are lightly browned.
Turn off oven, crack the door open, and let cheesecake cool in oven for 1 hour.
Refrigerate for at least 4 hours or overnight until fully chilled.
Before serving, drizzle with chocolate syrup and more caramel sauce. Garnish with additional chopped candy bars.