Vegan Snickers Cheesecake Recipe

Introduction

This Vegan Snickers Cheesecake is a decadent, plant-based dessert that combines creamy cashew cheesecake, rich caramel, crunchy peanuts, and a luscious chocolate topping. Perfect for those craving a sweet treat without dairy, it’s surprisingly easy to make and sure to impress.

Ingredients

• 1 cup old-fashioned rolled oats
• 3/4 cup almonds (or other nut; pecans work great; sub sunflower seeds for a nut-free option)
• 1/4 cup maple syrup
• 2 tbsp coconut oil (melted)
• 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
• 1 can full-fat canned coconut milk (for caramel)
• 1/2 cup + 2 tbsp coconut sugar
• 1 1/2 tbsp coconut oil (for caramel)
• 1 tsp vanilla extract & good pinch of sea salt (for caramel)
• 1/2 cup peanuts (chopped)
• 1 1/2 cups chocolate chips
• 1 tbsp coconut oil (optional, to help thin chocolate)

Instructions

1. Step 1: Grease an 8-inch springform cake pan and line or grease a 9-inch pie pan.
2. Step 2: Prepare the base by adding oats, almonds, 1/4 cup maple syrup, and 2 tbsp melted coconut oil into a food processor. Process until the mixture forms a dough. If it doesn’t hold together well, add 1–2 tbsp water and process again.
3. Step 3: Press the base mixture firmly into the pie pan’s bottom. Set aside.
4. Step 4: For the cheesecake layer, combine soaked cashews, peanut butter, coconut milk, coconut yogurt, 1/4 cup maple syrup, 2 tbsp melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt in a blender. Blend until completely smooth. Taste and adjust sweetness as desired.
5. Step 5: Pour the cheesecake mixture over the base. Freeze for about 1 hour until firm enough to hold the caramel layer without melting.
6. Step 6: Make the caramel by combining the full can of coconut milk, 1 1/2 tbsp coconut oil, and 1/2 cup plus 2 tbsp coconut sugar in a small pot over medium heat. Stir frequently and bring to a boil.
7. Step 7: Reduce heat to simmer and cook the caramel for 20–30 minutes, stirring regularly to prevent burning, until it thickens and darkens to a caramel consistency. Remove from heat and let cool for a few minutes to thicken further.
8. Step 8: Stir chopped peanuts into the caramel or save them for sprinkling later. Pour the caramel over the cheesecake layer and spread evenly. Top with remaining chopped peanuts if not stirred in. Freeze for another 30 minutes to set the caramel.
9. Step 9: For the chocolate topping, melt chocolate chips with 1 tbsp coconut oil (optional) in a heatproof bowl, heating in 20-second intervals and stirring until fully smooth.
10. Step 10: Pour the melted chocolate over the caramel layer and spread quickly. Sprinkle a little sea salt on top and freeze for at least 4 hours or overnight before slicing.

Tips & Variations

• Soak the cashews well to ensure a creamy cheesecake texture.
• For a nut-free version, substitute almonds and cashews with roasted sunflower seeds, and use seed butter instead of peanut butter.
• Use unsweetened vanilla coconut or Greek yogurt to balance the sweetness.
• Add a pinch of cayenne pepper to the caramel for a spicy kick.
• Store leftovers in the freezer to maintain texture and freshness.

Storage

Store the cheesecake covered in the freezer for up to one week. To serve, thaw in the refrigerator for a few hours for easier slicing. Avoid leaving it at room temperature too long to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a food processor or blender?

A food processor or blender is essential for achieving the smooth creamy texture of the cheesecake layer and the dough-like base. Manual tools won’t produce the same results.

What can I use instead of coconut milk?

Full-fat coconut milk is best for creaminess and flavor, but you can substitute with other plant-based milks combined with a thickener like soaked cashews or vegan cream cheese for the cheesecake layer.

Vegan Snickers Cheesecake Recipe

Print Recipe

★★★★★

5 from 59 reviews

This Vegan Snickers Cheesecake is a deliciously rich and creamy plant-based dessert featuring a crunchy oat and nut base, a smooth cashew cheesecake layer, a homemade coconut caramel topping with peanuts, and a glossy chocolate ganache finish. Perfectly balanced between sweet and salty with delightful textures, this no-bake cheesecake is frozen to set and makes an impressive vegan treat for any occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours (including freezing time)
• 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 like pecans; 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
• 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. Add oats, almonds, maple syrup, and melted coconut oil to a food processor and blend until a dough forms. If the mixture is too crumbly to hold together, add 1-2 tablespoons of water and process again. Press the dough firmly into the bottom of a lined or greased 9-inch pie pan. Set aside.
2. Make the Cheesecake Layer: Combine soaked cashews, peanut butter, coconut milk, coconut yogurt, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt in a blender. Blend on high until smooth and creamy, tasting to adjust sweetness if needed. Pour this mixture over the prepared base and place it in the freezer for about 1 hour until firm to the touch.
3. Prepare the Caramel: While the cheesecake layer chills, combine the full can of coconut milk, coconut sugar, and coconut oil in a small pot over medium heat. Stir frequently and bring to a boil, then reduce heat to a simmer. Let it simmer for 20-30 minutes, stirring often to prevent burning, until it thickens and darkens to a caramel consistency. Remove from heat, stir in vanilla extract and sea salt. Allow to cool slightly—it will thicken more as it cools. Stir in chopped peanuts or reserve them for topping.
4. Assemble the Caramel Layer: Pour the cooled caramel over the firm cheesecake layer and gently spread evenly. Sprinkle chopped peanuts on top if you haven’t mixed them in. Return to the freezer for about 30 minutes to let the caramel set.
5. Make the Chocolate Layer: Place chocolate chips and optional coconut oil in a heat-proof bowl. Melt in 20-second increments in the microwave, stirring well between each, until smooth. Pour the melted chocolate over the caramel layer and quickly spread evenly. Sprinkle a little sea salt on top.
6. Freeze to Set: Return the entire cheesecake to the freezer for at least 4 hours or overnight to fully set. When ready, remove from freezer and let it sit for a few minutes before slicing to make cutting easier.

Notes

• Soaking cashews softens them, making the cheesecake layer creamy and smooth.
• You can substitute almonds with pecans or sunflower seeds (for a nut-free crust) in the base.
• For the caramel, full-fat canned coconut milk works best for richness, but you can substitute with another creamy plant-based milk if needed, though consistency may vary.
• If the chocolate ganache is too thick, add a small amount of coconut oil to thin it for easier spreading.
• Use an 8 or 9-inch springform pan or pie pan lined with parchment paper for easy removal.
• Allow cheesecake to thaw for a few minutes at room temperature before cutting to prevent cracking.

Keywords: vegan cheesecake, snickers cheesecake, no bake cheesecake, vegan dessert, peanut butter dessert, coconut caramel, plant-based cheesecake