Vegan Snickers Cheesecake Recipe

Introduction

This vegan Snickers cheesecake is a luscious, layered treat that combines a crunchy oat and nut base, creamy peanut-flavored cheesecake, rich caramel, and a smooth chocolate topping. Perfect for satisfying your sweet tooth while keeping it plant-based and dairy-free.

Ingredients

• Base:
• 1 cup old-fashioned rolled oats
• 3/4 cup almonds or other nuts (pecans or sunflower seeds for nut-free)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• Cheesecake layer:
• 1 1/3 cups cashews (soaked in hot water for at least 20 minutes)
• 1/3 cup peanut butter
• 3/4 cup full-fat or light canned coconut milk
• 1/3 cup coconut yogurt or Greek yogurt (unsweetened vanilla preferred)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 2 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• Pinch of sea salt
• Caramel layer:
• 1 can full-fat canned coconut milk
• 1/2 cup plus 2 tbsp coconut sugar
• 1 1/2 tbsp coconut oil
• 1 tsp vanilla extract
• Good pinch of sea salt
• 1/2 cup chopped peanuts
• Chocolate layer:
• 1 1/2 cups chocolate chips
• 1 tbsp coconut oil (optional, to thin the chocolate)

Instructions

1. Step 1: Grease an 8-inch springform cake pan. In a food processor, combine the oats, nuts, maple syrup, and melted coconut oil. Process until the mixture forms a dough. If it doesn’t hold together, add 1-2 tablespoons of water and process again. Press this base evenly into the bottom of the pan. Set aside.
2. Step 2: In a blender, combine soaked cashews, peanut butter, coconut milk, coconut yogurt, maple syrup, melted coconut oil, lemon juice, vanilla extract, and sea salt. Blend until completely smooth. Taste and adjust sweetness if needed. Pour this cheesecake layer over the base and place in the freezer for about 1 hour until firm to touch.
3. Step 3: While the cheesecake firms, prepare the caramel. In a small pot over medium heat, combine canned coconut milk, coconut sugar, and coconut oil. Bring to a boil, stirring frequently. Reduce heat and let simmer for 20-30 minutes, stirring regularly to prevent burning, until it thickens and darkens. Remove from heat and let cool slightly. Stir in half the chopped peanuts or save them for topping.
4. Step 4: Pour the cooled caramel over the firm cheesecake layer, spreading evenly. Sprinkle remaining chopped peanuts on top if not mixed in. Return to the freezer for 30 minutes to set.
5. Step 5: Melt chocolate chips with coconut oil in a heatproof bowl, heating in 20-second intervals and stirring between until smooth. Pour the melted chocolate over the caramel layer and spread quickly. Sprinkle lightly with sea salt. Freeze the cheesecake for at least 4 hours or overnight before slicing and serving.

Tips & Variations

• For a nut-free base, substitute almonds with sunflower seeds or pumpkin seeds.
• If you prefer a less sweet cheesecake layer, reduce the maple syrup slightly.
• You can use peanut butter powder mixed with a little water instead of creamy peanut butter for a lighter texture.
• For a soy-free version, ensure your yogurt choice is soy-free or use coconut-based yogurt.
• To make the caramel layer without canned coconut milk, try using full-fat coconut cream but monitor the cooking time as it may thicken differently.

Storage

Store your vegan Snickers cheesecake in an airtight container in the freezer for up to 1 week. To serve, thaw in the refrigerator for about 1 hour or until soft enough to slice easily. Avoid leaving it at room temperature too long, as the layers may become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews instead of soaked ones?

Soaking cashews softens them for a creamy texture in the cheesecake layer. Using dry raw cashews may result in a grainy or less smooth filling, so soaking is recommended.

Is it necessary to freeze the cheesecake between layers?

Yes, freezing between layers ensures each layer sets properly and prevents them from mixing together, giving you distinct textures and flavors in each bite.

Vegan Snickers Cheesecake Recipe

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★★★★★

4.8 from 150 reviews

This Vegan Snickers Cheesecake is a deliciously creamy and indulgent dessert featuring a nutty oat base, a smooth cashew and coconut cheesecake layer, a rich homemade coconut caramel layer with peanuts, and a decadent chocolate topping. Perfect for those avoiding dairy or animal products, this no-bake cheesecake combines classic Snickers-inspired flavors in a healthy, vegan-friendly treat.

• Author: Rita
• Prep Time: 25 minutes (including soaking cashews)
• Cook Time: 30 minutes (caramel simmering)
• Total Time: 5 hours (including freezing times)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base

• 1 cup old-fashioned rolled oats
• 3/4 cup almonds (or other nuts, pecans work great; sunflower seeds for nut-free option)
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted

Cheesecake Layer

• 1 1/3 cups cashews, soaked in hot water for at least 20 minutes
• 1/3 cup peanut butter
• 3/4 cup full-fat or light canned coconut milk
• 1/3 cup coconut yogurt (or Greek yogurt, unsweetened vanilla preferred)
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 2 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• Pinch of sea salt

Caramel Layer

• 1 can full-fat canned coconut milk (see notes for substitutions)
• 1/2 cup + 2 tbsp coconut sugar
• 1 1/2 tbsp coconut oil
• 1 tsp vanilla extract
• Good pinch of sea salt
• 1/2 cup peanuts, chopped

Chocolate Layer

• 1 1/2 cups chocolate chips
• 1 tbsp coconut oil (optional, to help thin the chocolate)

Instructions

1. Prepare the Base: Grease an 8-inch springform cake pan. Place the oats, almonds, maple syrup, and melted coconut oil into a food processor; process until the mixture forms a dough. If it doesn’t hold together well, add 1-2 tablespoons of water and process again. Press this dough evenly into the bottom of a lined or greased 9-inch pie pan. Set aside.
2. Make the Cheesecake Layer: Combine soaked cashews, peanut butter, canned coconut milk, coconut yogurt, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt in a blender. Blend for about a minute until completely smooth and creamy. Taste and adjust sweetness if needed. Pour this mixture over the prepared base. Place the pan in the freezer for about an hour to let the cheesecake layer firm up, ensuring the caramel layer doesn’t melt it later.
3. Prepare the Caramel Layer: While the cheesecake firms, prepare the caramel by combining the full-fat coconut milk, coconut sugar, and coconut oil in a small pot over medium heat. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook for 20-30 minutes, stirring often to prevent burning. The mixture will thicken and darken. Remove from heat and let cool slightly; it will thicken more as it cools. Stir in chopped peanuts or reserve them to sprinkle on top later. Once cooled, pour the caramel evenly over the cheesecake layer and spread gently. Sprinkle chopped peanuts on top if not stirred in. Return to the freezer for about 30 minutes to set the caramel.
4. Add the Chocolate Layer: Melt the chocolate chips with the optional coconut oil in a heatproof bowl by heating in 20-second increments, stirring well between each until smooth. Pour the melted chocolate over the caramel layer and spread quickly and evenly. Sprinkle a light pinch of sea salt over the top. Return the cheesecake to the freezer and chill for at least 4 hours or overnight to fully set before slicing.

Notes

• For a nut-free base, substitute nuts with sunflower seeds.
• Full-fat canned coconut milk is essential for the caramel layer’s creaminess; for substitutions, try other plant-based creamy milk but expect texture changes.
• Soak the cashews in hot water for at least 20 minutes to achieve a smooth and creamy cheesecake blending.
• Use unsweetened vanilla yogurt to avoid excessive sweetness.
• Let each layer properly firm in the freezer to maintain distinct layers and prevent mixing.
• Store leftover cheesecake in the freezer to maintain its structure and freshness.

Keywords: Vegan cheesecake, Snickers inspired dessert, no-bake vegan dessert, peanut butter cheesecake, coconut caramel, plant-based dessert