Vegan Snickers Cheesecake
This rich, 10-ingredient vegan cheesecake is a decadent treat infused with the classic flavors of a Snickers bar: caramel, peanuts, and chocolate. It features a tender, naturally sweetened date-walnut crust, a creamy cashew-based filling swirled with homemade date caramel, and a generous topping of roasted peanuts and dark chocolate drizzle. This no-bake dessert is perfect for any occasion.
Instructions
- 1
Add raw cashews (1.5 cups) to a bowl and cover with boiling hot water. Let sit, uncovered, for minutes (60). Drain thoroughly. Line an 8x8 inch baking dish with parchment paper.
- 2
Make crust by adding packed pitted dates (1 cup) to a food processor. Blend until small bits remain or it forms a ball. Remove and set aside.
- 3
Add raw walnuts (1.5 cups) and sea salt (0.25 tsp) to the food processor and process into a meal. Add the reserved [pitted dates] back in and blend until a loose dough forms. If too dry, add more [pitted dates]. If too wet, add more [raw walnuts].
- 4
Press the crust into the parchment-lined dish until uniformly flat. Set crust in freezer to set.
- 5
Make date caramel by adding packed pitted dates (0.75 cup) to the food processor. Blend until a paste forms, then add hot water (0.25 cup) a little at a time until it forms a spreadable caramel-like paste (approx. 3 tbsp hot water). Set aside.
- 6
Add your drained, soaked raw cashews (1.5 cups) to a high-speed blender, along with vanilla extract (1 tsp) (optional), maple syrup (0.33 cup), full-fat coconut milk (0.5 cup), sea salt (0.25 tsp), grapeseed oil (3 tbsp), and lemon juice (2 tbsp). Blend until creamy and smooth, scraping sides as needed.
- 7
Taste and adjust flavor as needed, adding more [lemon juice] for brightness, [sea salt] for flavor balance, or [maple syrup] for sweetness.
- 8
Pour filling over the crust. Add half of the date caramel in small spoonfuls and swirl with a toothpick or chopstick.
- 9
Sprinkle the roasted salted peanuts (0.75 cup) on top. Cover lightly with plastic wrap, then seal with foil. Freeze for minutes (300), or until completely set and firm.
- 10
When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more [roasted salted peanuts] (optional).
- 11
Prepare chocolate sauce. Add chopped vegan dark chocolate (0.75 cup) and coconut oil (1 tbsp) (optional) to a heat-safe bowl set over simmering water. Stir until melted (alternatively, melt in microwave in 30 second increments).
- 12
Drizzle the chocolate over the cheesecake, slice into 12 bars and serve.
- 13
Enjoy immediately. Store leftovers in the freezer up to 3 weeks.
Nutrition Facts
Per portion