Snickers Cheesecake Cake

filed under: Cheesecakes on February 18, 2015

This show-stopping Snickers Cheesecake Cake is definitely meant for special occasions! It’s so sweet you may get a tooth-ache! 😉 If you love decadent desserts be sure to head on over and look at this!

Snickers Cheesecake Cake

Layers of chocolate cake, snickers cheesecake, fudge sauce, caramel, whipped topping, and snickers candy of course! Think it’s a mouthful to say? Just wait until you try a bite!

5 from 7 votes
Snickers Cheesecake Cake!
snickers cheesecake cake
Prep Time
15 mins
Cook Time
40 mins
Cooling Time
2 hrs
Total Time
55 mins

This show-stopping Snickers Cheesecake Cake is definitely meant for special occasions! It’s so sweet you may get a tooth-ache!

Course: Dessert
Cuisine: American
Keyword: snickers cake, snickers cheesecake cake
Servings: 12
Author: Amanda Rettke
Snickers Cheesecake
  • 2 (8-oz.) packages of cream cheese, room temperature
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 16 "fun size" snickers candy bars chopped (2 cups total)
  • 1 3/4 cup all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 tsp. McCormick® vanilla extract
  • 1 cup 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 cup 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
  4. 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.

  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  6. (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
  2. confectioners sugar (starting with 3 cups and adding more only if frosting seems to runny) then the milk.
  3. Whisk until smooth.


Snickers Cheesecake Cake!

Snickers Cake

I recently had a conversation and it went something like this:


“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!

Recipes for a Snickers Cake

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!

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

Snickers Cheesecake Cake!


How to Make a Snickers Cake:

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

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

Prepare ganache immediately after making the Snickers frosting.

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

Pour warm ganache over the 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 them 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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  • Debbie Gentile Duncan says:

    I don’t have a double boiler, how else can I melt the morsels?

    • Doris Pickle says:

      Get a big pan and a little pan put water in the big pan put little pan on top of water the water will get hot in the big pan and it will melt your morsels

  • Charlene says:

    I enjoyed your recipes ,and would like to be place on your email list .thank you.

  • Cynthia Hamilton says:

    I haven’t made the Snickers cheesecake yet but plan to very soon. Would love to see anything and everything you post!

  • Lulu says:

    I loooove all your recipes. I’m making this cake for my son’s birthday. He’ll love it.

  • Barb says:

    I suggest using a boxed cake mix. I made the cake from scratch and the cake was runny. I didn’t even put in all the coffee because it was not a good consistency for batter. it baked up fine but when I tried to get it out of the pans, it fell apart.
    Hopefully the rest will go together well.

  • Jennifer says:

    Loved the from scratch cake and the cheesecake. Baked up beautifully!

  • Joella Flowers says:

    I used the 8in. cake pans like it said and it boiled over. So disappointed was going to be my dessert for Thanksgiving.

  • Deborah Keibler says:

    Going to try this Snickers Cheesecake..thank you for this recipe.

  • Traci says:

    I did make the snickers cheesecake and actually this will be my second time. I forgot some of the ingredients I will need, so when I get the rest I will take a picture and post. I thought the cake was to die for. Who doesn’t love cheesecake, chocolate and nuts. The video had my mouth watering. Lol

  • Kirie says:

    I made this cheesecake cake last week. It was absolutely delicious. A couple of suggestions/changes.: I added about 3/4 cup more of flour as the batter just seemed too runny. The cakes came out moist and nice. As for the whip cream, I would use real whip cream and don’t type it on until the cake icing has cooled quite a bit. I wiped it on right away and the whipped cream slid down the side of the cake. Perhaps just pipe it on when you’re ready to serve. This is very rich so you certainly could serve probably 20 people with the cake and there is definitely extra icing and ganache.

  • Cynthia says:

    A friend of mine shared this recipe on Facebook wishing should could try it. As a surprise, I made it for her birthday. Since then, I have made this cake 4 times now. Not only does it turn out beautifully every time, but everyone thoroughly enjoys it! Thank you for creating and sharing it!

  • Katie says:

    Do you use a waterbath for your cheesecake when you bake it?

  • Janae Rios says:

    I followed the directions to a T and the cake came out better than expected! Absolutely amazing to taste and quite a showstopper to look at!

  • Chris says:

    Can this be made ahead of time and put in the freezer?

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