No-Bake Snickers Cake Delight: A Decadent Dessert for Any Occasion

No-Bake Snickers Cake Delight: A Decadent Dessert for Any Occasion

Indulge in the rich, irresistible flavors of this no-bake Snickers Cake, a luxurious dessert that combines creamy mascarpone, smooth caramel and crunchy peanuts in a delicious symphony of textures and tastes. No-bake, this cake simplifies dessert preparation while delivering a complex flavor profile reminiscent of the beloved Snickers candy bar. Layered with milk-soaked butter cookies and topped with a chocolate-peanut frosting, this cake is sure to satisfy any sweet tooth.


Why you'll love it:

This no-bake Snickers Cake is a dessert lover’s dream. It requires no oven, which means less hassle and more fun. The creamy layers of mascarpone and whipped cream provide a velvety texture, while the caramel and peanuts provide a delicious contrast with their rich flavor and crunch. This cake is not only delicious but also visually appealing, making it the perfect centerpiece for any gathering.

Perfect occasion:

Perfect for any occasion, this Snickers-inspired cake shines at parties, family gatherings and special celebrations. It is especially suitable for birthdays, potlucks or any event where a simple but decadent dessert is desired. Since this is a no-bake cake, it's also ideal for the warmer months when you'd rather not turn on the oven but still want to enjoy a sumptuous treat.

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Decorating Tips:

For an even more spectacular presentation, consider drizzling a little caramel on top and sprinkling with chopped peanuts just before serving. You can also add a dollop of whipped cream to each slice for added luxury. Edible gold flakes or a dusting of cocoa powder can also enhance the visual appeal, making it as beautiful as it is tasty.


  • 500 grams of mascarpone
  • 400 ml heavy cream
  • 50 grams of sugar
  • 1 sachet of vanilla sugar
  • 3 sachets of stabilizing cream
  • 200 grams of caramel spread
  • About 350 grams of butter biscuits
  • 150 ml of milk for dipping

replaces the word nice with emptypping ingredients:

  • 50 ml of heavy cream
  • 100 grams of milk chocolate
  • 50 grams of chopped peanuts


  1. In a large bowl, combine the mascarpone, heavy cream, sugar, vanilla sugar and cream stabilizer. Beat until mixture is stiff and holds peaks.
  2. Dip the butter biscuits one by one in the milk and arrange them in a single layer in a 26×26 cm springform pan.
  3. Spread a layer of the whipped mascarpone mixture over the cookies. Pour 2-3 tablespoons of melted caramel over the cream.
  4. Repeat the layering process two more times, finishing with a layer of the mascarpone mixture.
  5. For the topping, heat the 50 ml of heavy cream and add the milk chocolate, stirring until the chocolate is completely melted. Add the crushed peanuts to the chocolate mixture.
  6. Pour this chocolate and peanut filling on the last layer of the cake.
  7. Refrigerate the cake for 4 to 5 hours to allow it to set completely before serving.


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