Recipe: Snickers cheesecake cake

Snickers cheesecake cake by Corrine Cassar

Recipe by Corrine Cassar


For the caramel: 

• 1 can Frisian Flag sweetened condensed milk

For the cheesecake:

• 3 Philadelphia cream cheese (I used light)
• 2 tbs Cadbury cocoa powder
• ¾ cup sugar
• 1 tsp vanilla
• 3 eggs
• ½ cup smooth peanut butter

For the cake: 

• 2 cups sugar
• 1 ¾ cup all-purpose flour
• ¾ cup Cadbury cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong coffee
• ½ cup vegetable oil
• 1 tsp vanilla

For the peanut butter frosting:

• 1 cup Remia Gold margarine, room temperature
• ½ cup peanut butter
• 1 tsp vanilla
• 3 cups powdered sugar
• 3-4 tbsp milk or cream

For the chocolate ganache:

• 1 cup chopped Cadbury Bournville chocolate (large bar)
• ⅓ cup milk or cream
• ½ cup salted roasted peanuts, chopped
• 3 regular sized Snickers bars, chopped


For the caramel:

  1. Peel label off can of sweetened condensed milk.
  2. Place in a large pot of water (can must be covered – at least 1” of water above the can) and bring to a boil.
  3. Boil for 3 hours, topping up the water if needed to keep the can covered.
  4. Cool to room temperature and store in the fridge or the cupboard until needed.


For the cheesecake:

  1. Line two 9” springform pans with parchment paper (I like to cut a circle to fit), spray the inside of the pan and parchment with non-stick spray and wrap tin foil around the outside to catch any possible leaks.
  2. Preheat the oven to 350 degrees F.
  3. In the bowl of a stand mixer, add cream cheese and beat until smooth.
  4. Add sugar, eggs, vanilla and peanut butter and beat until smooth.
  5. Divide evenly between the two pans.
  6. Bake for 20-25 minutes until the centre is set, though it might have a slight jiggle to it.
  7. Let it come to room temperature before removing from the pan. 
  8. Wrap in plastic wrap and freeze until ready to use. (The cheesecake is light and mousse-like, even when baked. I like to wrap in plastic wrap with the bottom of the springform pan to freeze so that it freezes in a flat layer)

For the cake: 

  1. Line two springform pans with parchment. Spray parchment and pan with non stick spray and wrap outside with tin foil. Preheat oven to 350 degrees F.
  2. In a large bowl, combine sugar, flour, Cadbury cocoa powder, baking soda, baking powder and salt with a whisk.
  3. Add eggs, buttermilk, coffee, oil and vanilla and whisk until totally smooth (batter will be thin).
  4. Divide evenly between the two pans and bake for 25-30 minutes until toothpick inserted in the centre comes out clean.
  5. Set aside to cool to room temperature. Remove from the pan, wrap in plastic wrap and freeze until ready to assemble.

For the peanut butter frosting (Recommended to make just before cake is assembled for easy spreading):

  1. In the bowl of a stand mixer, beat margarine until smooth.
  2. Add peanut butter, powdered sugar and vanilla and beat until smooth, scraping down the sides of the mixer if necessary.
  3. Add in milk or cream, one tablespoon at a time and beating after each addition, until you reach the desired consistency.
  4. Frosting can be left on the counter at room temperature for several hours before frosting cake if need be.

For the chocolate ganache (Prepare after cake is assembled):

  1. In a small pot over low heat, melt together the Cadbury Bournville chocolate and milk or cream, stirring constantly, until melted.
  2. Remove from the heat and set aside for 5 minutes before pouring evenly over the cake.
  3. Top with chopped snickers bars and additional peanuts if desired.
  4. Store in the fridge up to 4 days or freeze for up to a month.


  1. Place one cake layer on your cake plate. Spread with a very thin layer of frosting, ⅓ of the caramel and ⅓ of the peanuts.
  2. Place one cheesecake layer on top of the peanuts. Spread with a very thin layer of frosting, ⅓ of the caramel and ⅓ of the peanuts.
  3. Place the second cake layer on top of the peanuts. Spread with a very thin layer of frosting, remaining caramel and peanuts.
  4. Place second cheesecake layer on top. Freeze for 2-3 hours before frosting.
  5. Frost cake with remaining peanut butter frosting.

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