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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/vegan-snickers-cheesecake-recipe/