This cake is a dream come true for anyone who loves the combination of chocolate, caramel, and peanuts. Each bite delivers creamy cheesecake and moist chocolate cake, paired with the crunch and sweetness of Snickers bars. It’s indulgent, satisfying, and surprisingly easier to put together than you might think. Whether you’re baking for a party, birthday, or just because, this cake will be the highlight of the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese
Granulated sugar
Eggs
Sour cream
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Vegetable oil
Buttermilk
Hot water
Snickers bars, chopped
Heavy cream
Semi-sweet chocolate chips
Directions
Prepare the Cheesecake Layer: Preheat the oven and line a springform pan with parchment. Beat cream cheese until smooth, then mix in sugar, eggs, sour cream, and vanilla until creamy. Pour into the pan and bake until set. Let cool completely and chill in the fridge.
Make the Chocolate Cake Layers: In a large bowl, combine dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt). In another bowl, whisk together oil, buttermilk, eggs, and vanilla. Mix wet and dry ingredients, then stir in hot water until smooth. Divide the batter between two cake pans and bake. Let cool completely.
Assemble the Cake: Place one chocolate cake layer on a serving plate. Top with the cheesecake layer, followed by the second chocolate cake layer. Chill briefly to firm it up.
Prepare the Ganache: Heat heavy cream and pour over chocolate chips. Let sit, then stir until smooth. Pour ganache over the assembled cake, letting it drip down the sides.
Add the Snickers: Press chopped Snickers bars onto the top of the cake while the ganache is still slightly soft. Chill until set before serving.
Servings and timing
This recipe serves 12 to 14 people. Prep time: 45 minutes Bake time: 1 hour 15 minutes (combined for cheesecake and cake) Chill time: At least 4 hours or overnight Total time: Approximately 6 hours (including chilling)
Variations
Peanut Butter Twist: Add a swirl of peanut butter to the cheesecake batter before baking.
Brownie Base: Swap out the chocolate cake layers with rich brownie layers for extra fudginess.
Mini Version: Make individual portions using cupcake tins for personal Snickers cheesecake cakes.
No-Bake Cheesecake: Replace the baked cheesecake with a no-bake version for a simpler prep.
Different Candy Bars: Substitute Snickers with other candy bars like Milky Way or Twix for fun variations.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving. This cake is best served chilled or at room temperature. Avoid microwaving to maintain the texture of the cheesecake and ganache.
FAQs
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture and flavor in the cheesecake layer.
Can I make this cake ahead of time?
Yes, this cake is ideal for making a day ahead since it needs time to chill and set.
How do I keep the layers from sliding?
Chilling the cheesecake and cake layers before assembling helps keep everything stable.
Can I use boxed cake mix?
Absolutely! A chocolate boxed cake mix can be used to save time.
How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath or avoid overmixing the batter to reduce the risk of cracking.
What’s the best way to cut the cake cleanly?
Use a sharp knife dipped in hot water and wiped clean between slices for neat cuts.
Can I use store-bought ganache?
Yes, you can use ready-made ganache if you’re short on time.
What size pans do I need?
You’ll need two 9-inch cake pans for the chocolate cake and a 9-inch springform pan for the cheesecake.
Is this cake nut-free?
No, Snickers bars contain peanuts. For a nut-free version, use a peanut-free candy alternative.
Can I use low-fat ingredients?
You can, but the texture and richness may be affected. Full-fat ingredients are recommended for best results.
Conclusion
Snickers Cheesecake Cake is the ultimate indulgent dessert that brings together rich chocolate cake, creamy cheesecake, and the nutty sweetness of Snickers bars in one stunning treat. Whether you’re celebrating or simply treating yourself, this cake delivers layers of flavor and texture that are sure to impress every time.
This Snickers Cheesecake Cake is an indulgent layered dessert combining rich chocolate cake, creamy vanilla cheesecake, and chopped Snickers bars, topped with silky chocolate ganache. It’s the perfect celebration cake for lovers of chocolate, caramel, and peanuts.
Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Beat cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla extract. Mix until creamy. Pour into the pan and bake for about 50-60 minutes, or until set. Let cool completely and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk oil, buttermilk, eggs, and vanilla. Combine wet and dry ingredients, then stir in hot water. Divide batter between pans and bake for 30–35 minutes. Cool completely.
Place one cake layer on a serving plate. Carefully place the chilled cheesecake layer on top. Add the second chocolate cake layer. Chill the stacked cake for about 30 minutes to firm up.
To make ganache, heat heavy cream until just boiling, then pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Pour ganache over the cake, letting it drip down the sides.
Press chopped Snickers bars onto the top of the cake while ganache is still slightly soft. Refrigerate until set before serving.
Notes
For a nut-free version, substitute Snickers with a peanut-free candy bar.Use full-fat cream cheese for the best cheesecake texture.Make a day ahead to allow full chilling and easier slicing.Dip a knife in hot water and wipe clean between slices for neat cuts.
