Indulging in dessert doesn’t have to mean sacrificing your dietary choices. The Vegan Snickers Cheesecake Recipe effortlessly combines the richness of creamy cheesecake with the nutty, chocolatey flavors of a classic Snickers bar. This delightful dessert is simple to prepare and customizable, making it perfect for busy days when you still want something special.
Recipe Information
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 4 hours (including freeze time)
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 7g
Carbohydrates: 32g
Fat: 20g
Fiber: 3g
Sugar: 14g
Sodium: 150mg
Why Make Vegan Snickers Cheesecake Recipe
The Vegan Snickers Cheesecake Recipe offers a fantastic alternative to traditional cheesecakes. It’s not only plant-based but also packed with wholesome ingredients that are good for you. The base of rolled oats and nuts provides fiber and healthy fats, while the creamy filling features cashews and coconut milk, giving it a rich texture without dairy. Plus, it’s versatile enough to cater to various dietary needs, including nut-free options.
How to Make Vegan Snickers Cheesecake Recipe Step by Step
Ingredients
1 cup old-fashioned rolled oats
3/4 cup almonds (or other nuts such as pecans; sunflower seeds can be used for 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, preferably unsweetened vanilla)
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
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
1 1/2 cups chocolate chips
1 tbsp coconut oil (optional, to thin the chocolate)
Directions
Grease an 8-inch springform cake pan. Add rolled oats, almonds (or chosen nut/seed), maple syrup, and melted coconut oil to a food processor. Process until the mixture becomes a sticky dough. If it doesn’t hold together, add 1-2 tablespoons of water and process again. Press this dough firmly into the bottom of a lined or greased 9-inch pie pan and set aside.
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 for about a minute until the mixture is very smooth and creamy. Taste and adjust sweetness if desired. Pour this cheesecake batter over the prepared base. Freeze for about an hour until the cheesecake layer firms up to the touch.
While the cheesecake is setting, add full-fat coconut milk, coconut sugar, and coconut oil to a small pot over medium heat. Stir frequently and bring the mixture to a boil. Reduce heat to a gentle simmer and cook for 20-30 minutes, stirring often to avoid burning, until the mixture thickens and darkens to a rich caramel consistency. Remove from heat and let cool for a few minutes; it will thicken further as it cools. Stir in half the chopped peanuts or reserve for sprinkling on top.
Pour the caramel over the firm cheesecake base, spreading it evenly. Sprinkle the remaining chopped peanuts on top if they were not mixed in. Return the pan to the freezer for about 30 minutes to allow the caramel layer to firm.
Place chocolate chips and optional coconut oil in a heat-proof bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth. Pour the melted chocolate over the caramel layer and quickly spread evenly. Sprinkle with a little sea salt for finishing.
Place the assembled cheesecake in the freezer for at least 4 hours, preferably overnight, to allow all layers to fully set and firm up before slicing and serving.
How to Serve Vegan Snickers Cheesecake Recipe
This delightful Vegan Snickers Cheesecake is perfect on its own, but you can elevate the dessert even further with a scoop of dairy-free ice cream or a dollop of coconut whipped cream. Serve alongside fresh berries for a refreshing contrast or pair it with a light salad for a balanced meal.
How to Store Vegan Snickers Cheesecake Recipe
Storing this cheesecake is easy! Keep it in the freezer in an airtight container to maintain its freshness. It can last for up to a month in the freezer. If you’re looking to enjoy it sooner, simply thaw it in the refrigerator for a few hours before serving.
Expert Tips for Cooking Vegan Snickers Cheesecake Recipe
- Always soak cashews in hot water for the right creamy texture.
- Adjust the sweetness according to your taste preference by adding more or less maple syrup.
- For a nut-free version, swap out nuts for seeds like sunflower or pumpkin seeds.
- Use a high-speed blender for the creamiest result.
- Don’t skip the salt; it enhances all the flavors beautifully.
Delicious Variations of Vegan Snickers Cheesecake Recipe
For an added twist, try mixing in a dash of cinnamon or a tablespoon of coffee for a mocha flavor. If you want to go tropical, add crushed pineapple to the creamy layer for extra sweetness. For a spicy kick, a pinch of cayenne in the caramel sauce brings a surprising yet delightful heat.
Conclusion
Do not miss out on trying this Vegan Snickers Cheesecake Recipe! It’s packed with flavor, incredibly easy to make, and offers endless possibilities for customization. With its delectable layers, this cheesecake is sure to impress everyone at your next gathering.
Vegan Snickers Cheesecake
Ingredients
Crust
- 1 cup old-fashioned rolled oats
- 3/4 cup almonds (or other nuts such as pecans; sunflower seeds can be used for nut-free option)
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
Cheesecake Filling
- 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, preferably unsweetened vanilla)
- 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 coconut sugar
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla extract
- Good pinch of sea salt
- 1/2 cup peanuts, chopped
Chocolate Topping
- 1 1/2 cups chocolate chips
- 1 tbsp coconut oil (optional, to thin the chocolate)
Instructions
Preparation
- Grease an 8-inch springform cake pan.
- Add rolled oats, almonds (or chosen nut/seed), maple syrup, and melted coconut oil to a food processor. Process until the mixture becomes a sticky dough. If it doesn't hold together, add 1-2 tablespoons of water and process again.
- Press this dough firmly into the bottom of a lined or greased 9-inch pie pan and set aside.
- 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 for about a minute until the mixture is very smooth and creamy.
- Taste and adjust sweetness if desired, then pour this cheesecake batter over the prepared base.
- Freeze for about an hour until the cheesecake layer firms up to the touch.
Caramel Preparation
- While the cheesecake is setting, add full-fat coconut milk, coconut sugar, and coconut oil to a small pot over medium heat.
- Stir frequently and bring the mixture to a boil. Reduce heat to a gentle simmer and cook for 20-30 minutes, stirring often to avoid burning, until the mixture thickens and darkens to a rich caramel consistency.
- Remove from heat and let cool for a few minutes; it will thicken further as it cools. Stir in half the chopped peanuts or reserve for sprinkling on top.
Assembling the Cheesecake
- Pour the caramel over the firm cheesecake base, spreading it evenly. Sprinkle the remaining chopped peanuts on top if they were not mixed in.
- Return the pan to the freezer for about 30 minutes to allow the caramel layer to firm.
- Place chocolate chips and optional coconut oil in a heat-proof bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
- Pour the melted chocolate over the caramel layer and quickly spread evenly. Sprinkle with a little sea salt for finishing.
- Place the assembled cheesecake in the freezer for at least 4 hours, preferably overnight, to allow all layers to fully set and firm up before slicing and serving.
