Gluten‑Free Snickers Cheesecake with Salted Caramel Cookie Crust and Chocolate Ganache

Why You’ll Love Gluten‑Free Snickers Cheesecake with Salted Caramel Cookie Crust and Chocolate Ganache Recipe

This cheesecake is an extraordinary treat with multiple textures and flavors — a crunchy caramel‑cookie base, smooth and creamy cheesecake, and a luscious chocolate ganache finish. Every bite delivers the nutty, caramel, chocolatey goodness of Snickers in a dessert that’s gluten‑free yet indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Crust
gluten‑free flour
salt
baking soda
brown sugar
caramel‑flavored sugar (or extra brown sugar)
granulated sugar
softened butter
vanilla extract
large eggs
gluten‑free salted caramel baking chips

For the Cheesecake Filling
cream cheese, softened
granulated sugar
pinch of salt
large eggs, room temperature
vanilla extract
heavy cream
sour cream

For the Chocolate Ganache
chopped chocolate
heavy cream

Directions

1. Preheat your oven to 375°F (190°C). In a bowl, mix together the gluten‑free flour, salt, and baking soda.

2. In another bowl, cream together the brown sugar, caramel sugar, granulated sugar, softened butter, and vanilla. Add eggs one at a time, mixing well after each addition. Stir in the gluten‑free salted caramel chips.

3. Scoop the cookie dough onto a baking sheet and bake for 8–10 minutes. Once baked and cooled, process the cookies into fine crumbs to make about 2.5 cups of crumbs.

4. Combine the prepared crumbs with melted butter and press into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes.

5. Reduce oven temperature to 325°F (163°C). Beat the softened cream cheese for about 4 minutes, then mix in sugar. Add salt and vanilla, then incorporate eggs one at a time. Blend in sour cream and heavy cream until smooth.

6. Wrap the bottom and sides of the springform pan with foil and place it in a larger pan with a water bath to help prevent cracking. Pour the cheesecake batter over the crust and bake for about 90 minutes until the center is set.

7. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. Then refrigerate for at least 4 hours.

8. For the chocolate ganache, heat the heavy cream until it begins to bubble and pour it over the chopped chocolate. Allow it to sit briefly, then stir until smooth.

9. Pour the ganache over the chilled cheesecake and refrigerate again for about an hour to let it set.

Servings and timing

This recipe makes one full cheesecake, ideal for about 10–12 servings. Total time including baking and chilling is approximately 6–7 hours, with most of that being hands‑off cooling and refrigeration time.

Variations

• Add chopped gluten‑free Snickers bars into the filling for even more candy bar flavor.

• Swap the salted caramel chips for peanut butter chips for a different twist.

• Make a chocolate cookie crust instead by using gluten‑free chocolate cookies instead of caramel ones.

• Drizzle with extra caramel sauce or sprinkle chopped peanuts on top of the ganache for added crunch.

• Use mini springform pans to create individual cheesecakes for serving at parties or gatherings.

Storage/Reheating

Store leftover cheesecake in the refrigerator, covered, for up to 4–5 days. Do not reheat; serve chilled for the best texture and flavor. You can also freeze individual slices wrapped securely for up to 1 month — thaw in the refrigerator before serving.

FAQs

How long should I chill the cheesecake?

Chill the cheesecake for at least 4 hours in the refrigerator, though overnight is best for firm slices and full flavor.

Can I make this cheesecake without a water bath?

Yes, you can skip the water bath, though the texture might be slightly less uniform and you may see small cracks.

Can I use regular sugar instead of caramel‑flavored sugar?

Yes — regular granulated sugar or extra brown sugar can substitute if you don’t have caramel‑flavored sugar.

Is this recipe dairy‑free?

No. To make it dairy‑free, you would need dairy‑free cream cheese, dairy‑free chocolate, and appropriate substitutes for cream and sour cream.

What pan size should I use?

A standard 9‑inch springform pan works well for this cheesecake.

Can I add chopped Snickers bars to the filling?

Yes — folding in chopped gluten‑free Snickers pieces can add extra texture and flavor.

How do I prevent cracks on the cheesecake surface?

Use the water bath and avoid overmixing the batter. Let the cheesecake cool gradually in the oven before chilling.

Can I prepare this ahead of time?

Absolutely — it’s ideal for making a day ahead so the flavors set and the texture firms up.

How do I store leftover ganache?

Keep leftover ganache in an airtight container in the refrigerator for up to a week.

Can I use a different gluten‑free cookie crust?

Yes — a gluten‑free graham cracker or cookie crumb crust works perfectly if preferred.

Conclusion

This gluten‑free Snickers cheesecake with salted caramel cookie crust and chocolate ganache is a standout dessert that blends classic flavors with rich, creamy textures. Whether you’re celebrating a holiday or just craving a show‑stopping sweet treat, this cheesecake delivers indulgence in every slice.