snickers cheesecake cake


Snickers Cheesecake Cake!

“What? What is it?”


Snickers Cheesecake Cake!

Yes, it most definitely is.

But I could not help myself. It was magical, that spilling forth of sugary sweet rich chocolate ganache and Snickers® frosting.

Yes, I said Snickers® frosting. Poured on a cake. A cake with a Snickers® cheesecake inside.

Sandwiched between layers of dark chocolate cake.

Snickers Cheesecake Cake!

Then topped with whipped cream and more chocolate ganache and Snickers® frosting.

I think this cake ranks right up there with one of the most over-the-top I have ever made. And I have made a few my friends.

Snickers Cheesecake Cake!

This particular one was inspired by my friend Aimee of Shugary Sweets. She makes the most amazing Cheesecake Cakes! (I believe the first one I ever made was actually more than 2 years ago – White Chocolate Cheesecake Milky Way Cake-, but not nearly as pretty as anything others are making!)

snickers cheesecake cake


Snickers Cheesecake

  • 2 (8-oz.) packages of cream cheese, at room temperature
  • 1/2 c granulated white sugar
  • 2 large eggs
  • 16 "fun size" snickers candy bars, chopped (2 cups total)


  • 1 3/4 c all-purpose flour
  • 2 c sugar
  • 3/4 c good unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 c buttermilk
  • 1/2 c vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 tsp. McCormick® vanilla extract
  • 1 c freshly brewed hot coffee (can substitute hot water)


  • 1 (12-oz.) package milk chocolate morsels
  • 1/4 tsp. salt
  • 1 (14-oz.) can sweetened condensed milk
  • 2 tbsp. butter

Snickers Frosting

  • 9 fun size Snickers bars
  • 1 stick butter, room temperature
  • 3 cups confectioners sugar
  • 1/2 c milk
  • Whipped Cream (I used Cool Whip®)
  • 4 extra Snickers® bars, chopped for garnish


Snickers Cheesecake

  1. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
  2. Remove bowl from stand and stir in chopped candy bars by hand.
  3. Stuff face full of chopped snickers pieces and tell no one. Ever.
  4. Prepare an 8-inch springform pan by spraying with bakers spray and lining with parchment.
  5. Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
  6. Set the pie on a wire rack and let it cool completely.
  7. Refrigerate for at least 2 hours before assembling cake.


  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  5. (I prepared my cakes in two 8in round cake pans)


  1. Pour water to depth of 3 inches into bottom of a double boiler (or medium pan) over medium-high heat, and bring to a simmer.
  2. Reduce heat to medium; place chocolate and salt in top of double boiler (or medium pan) over simmering water.
  3. Cook, stirring constantly, 2 to 3 minutes or until melted.
  4. Add sweetened condensed milk and stir constantly for 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and stir 4 to 5 minutes or until smooth.

Snickers Frosting

  1. Melt Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add confectioners sugar (starting with 3 cups and adding more only if frosting seems to runny) then the milk.
  2. Whisk until smooth.

Recipe adapted from Snickers® Bar Cheesecake Pie, Snickers® Frosting, Perfect Chocolate Cake.

Snickers Cheesecake Cake!

There is a heck of a lot going on with this Snickers® Cheesecake Recipe, but it actually all went pretty smoothly. (Also, feel free to use a box mix for the chocolate cake; I recommend a Dark Chocolate)

Here is how to assemble this cake:

Prepare Snickers® Cheesecake and allow to cool for a couple hours.

Prepare cake and allow to cool for at least one hour. (30 minutes in freezer)

Prepare ganache and immediately after make the Snickers® frosting.

Place one 8-inch layer of chocolate cake on cake stand. Carefully place cheesecake on top of that. Set other layer of 8-inch cake on top of cheesecake.

Pour warm ganache over cake and allow to spill over the sides. This is a THICK ganache: if that bothers you at all feel free to add milk or heavy cream, one tablespoon at a time, to reach your desired consistency.

Right after you have poured the ganache, gently spoon the Snickers® frosting over the cake. This is much thinner and will run over the sides faster, so go slow and get a feel for how you want the cake to look.

Using an open star tip, pipe out dollops of whipped cream around the edge of the cake.

Using a fork (or a piping bag with a very small round tip) drizzle more ganache and frosting over the cake.

Insert a piece of candy bar into the top of each whipped cream dollop. Chill until ready to serve.

Snickers Cheesecake Cake!

You will have some ganache and Snickers® frosting left over, but I have a recipe coming up that I think will be the perfect use for those leftovers. Just in case I don’t get the posted in the next couple of days here are a couple of ways to use it:

ice cream

any cake

with a spoon

I am here to help folks.

Snickers Cheesecake Cake!

This cake is seriously amazing. I know I say that all the time, but that’s because I can’t tell a lie. 😉

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Well this is officially one of the most amazing things I’ve ever seen!!

Christina Heggins | A Soulful Twist

Gracious goodness this cake should be totally illegal!! It looks incredible!

Phi @ The Sweetphi Blog

Wowsa, this is such a gorgeous cake, I want it right this second!


How long would the snickers sauce last in the fridge if you were to make it as a topping


For the Love of Mike! I want to marry this thing. It is my favorite thing, with my other favorite thing, combined with that other favorite thing. COMBINE ALL THE FAVORITE THINGS!!!

I have absolutely no reason to make this – cake – mana from heaven – love of my life – and no one in my world who would eat it, but it will be made; now I just have to decide which of my neighbors is deserving of such a gift (and will share).

Thalia @ butter and brioche

Oh my god the images of this cake are just making me salivate. SO decadent, SO delicious.. I wish I had a slice (or two)!

Lynn | The Road to Honey

Yes. . .yes. . .it is spilling everywhere. Would ‘t it be just wonderful if it spilled onto my plate here in Boston? Oh well. . .I guess I will just admire it’s beauty from the screen of my monitor.


I hate to sound redundant with the other comments, but the top photo of this cake took my breath away…bravo!!!


I just made this and everyone now thinks I’m completely awesome! I would just add to the directions that you need to wait for the frosting to cool before you add the whipped cream. It’s like a no brainier, but I was so excited to see it all come together that I melted all my whipped cream down the sides. It still tastes as good, but the finished product isn’t as pretty.

Dee Spiers

ok I made this and she is right the chocolate ganache is so thick you can frost the cake with it LOL I will be thining it next time! It is also very sweet, and rich. But very, very good! Enjoy one and all!!!


Hi Amanda, cake looks amazing!! I tried your ganache recipe, and you weren’t kidding when you said it was thick LOL. In fact, when I put in the 1st can, it looked like it was seizing – almost the same appearance as when making modeling chocolate. So I started adding another can (and then finally, the entire thing), and it was still super thick, but it came together (phew).

Now, I covered with cling the same way I would regular ganache, but I’m wondering – it is left on the counter for a day (like the regular). I won’t be using it until later tonight – if I put it in the fridge, will it set hard? If so, just pop in the microwave for a few seconds like I would normally do? I’m just worried about it getting even thicker LOL.

Also, does this whip up like the regular? Sorry for all the questions. It took me a full year to finally make ganache properly (2 ingredients & I still struggled LOL), so I just want to make sure I’m doing the right thing, and I can’t find any answers on Google.

Thanks so much,


Wow it looks amazing. I think I’m going to make this cake tomorrow! And I’m planning to use box mix. How many box do I need to make this cake? Is one enough?


If I do not have any 8 inch pans can I use 9 inch pans?


Hey the recipe is great. I just have one question. While baking the snickers cheesecake, won’t the snickers chocolate bits that we add melt? That would also increase the volume of the cake right? Are there any measures we cocouls exercise to avoid this problem?

Aimee @ ShugarySweets

I want to live inside this cake. So wonderful. All those snickers, OMG!

Bert Scott

If any body was craving for a cake death for chocolate this would be it

Cristi Brown

Looking forward to making this cake. It sounds delicious. Thank you for the recipe.