Candy Bar Cheesecake Squares
Indulge your sweet tooth with these decadent Candy Bar Cheesecake Squares—an irresistible fusion of classic cheesecake and your favorite candy bars. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a generous layer of chopped candy bars like Snickers, Twix, or Reese’s, this dessert is a showstopper for any occasion. With just 20 minutes of prep time, these cheesecake squares are baked to creamy perfection, then chilled for a firm, sliceable treat. Ideal for parties, potlucks, or simply satisfying your chocolate cravings, these squares deliver a delightful balance of smooth cheesecake and crunchy, gooey candy bar goodness in every bite. Serve them chilled for the ultimate indulgence, and watch as they vanish quickly from the table! Keywords: candy bar cheesecake squares, cheesecake dessert, easy party dessert, candy bar recipes, graham cracker crust, no-fail cheesecake, creamy cheesecake squares.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 1.5 cups Chopped candy bars (e.g., Snickers, Twix, Reese’s)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, stir together the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 1/2 cup granulated sugar together until smooth and creamy, about 2–3 minutes using an electric mixer on medium speed.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until combined. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid air bubbles in the cheesecake.
Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
Sprinkle the chopped candy bars evenly over the top of the cheesecake batter, gently pressing them into the surface.
Bake the cheesecake in the preheated oven for 35–40 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan.
Remove the cheesecake from the oven and let it cool to room temperature in the pan, about 1 hour. Then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight.
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 squares and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.1 g | 467% | |
| Saturated Fat | 204.7 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 574.1 g | 209% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 431.5 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1055 mg | 81% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
