Vegan Snickers Cheesecake
Rich, 10-ingredient vegan cheesecake infused with the flavors of a Snickers bar: caramel, peanuts, and chocolate.
- Prep time
- 6 hr
- Cook time
- 4 hr 12 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup packed pitted dates
- 1 ½ cups raw walnuts
- 1/4 tsp sea salt
- 1 ½ cups raw cashews
- 1 tsp vanilla extract ((optional))
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk ((or sub another dairy-free milk, such as almond or rice))
- 1/4 tsp sea salt
- 3 Tbsp grape seed or olive oil ((or use melted coconut oil, but it will impart more coconut flavor))
- 2 Tbsp lemon juice ((1/2 lemon yields ~2 Tbsp or 30 ml // plus more to taste))
- 3/4 cup packed pitted dates ((plus water to blend))
- 3/4 cup roasted salted peanuts ((I like the roasted lightly salted peanuts from Trader Joe’s))
- 3/4 cup chopped vegan dark chocolate ((I like the 72% dark chocolate from Trader Joe’s))
- 1 Tbsp coconut oil ((optional))
Instructions
- 1
Add cashews to a bowl and cover with boiling hot water. Let sit, uncovered, for 1 hour. Then drain thoroughly. Also line an 8×8-inch baking dish* with parchment paper. Set aside.
- 2
In the meantime, make crust by adding dates to a food processor. Blend/mix until small bits remain or it forms into a ball. Remove and set aside.
- 3
Add walnuts and sea salt to the food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.
- 4
Press the crust into the parchment-lined dish (see photo), until uniformly flat. I like to lay parchment paper on top and then press down with something flat - like a liquid measuring cup - and press down so it's firmly packed. Set crust in freezer to set.
- 5
Next make date caramel by adding 3/4 cup dates (amount as original recipe is written // adjust if altering batch size) to the food processor. Blend until a paste forms, then add hot water a little at a time until it forms a nice caramel-like paste that's spreadable. Try not to add more than 3-4 Tbsp (45-60 ml // amount as original recipe is written // adjust if altering batch size), which will depend on the freshness of your dates. Set aside.
- 6
Add your drained, soaked cashews to a high-speed blender, along with vanilla (optional), maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth, scraping down sides as needed.
- 7
Taste and adjust flavor as needed, adding more lemon for brightness, salt for flavor balance, or maple syrup for sweetness.
- 8
Pour filling over the crust and tap on the counter to release any air bubbles. Then add half of the date caramel in small spoonfuls and swirl with a toothpick or chopstick (see photo).
- 9
Sprinkle the peanuts on top and tap once again so they gently sink in. Cover lightly with plastic wrap, and then seal the top with foil. Freeze for 4-6 hours, 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 peanuts (optional).
- 11
In the meantime, prepare chocolate sauce. Add chocolate and coconut oil (optional) to a ceramic (or other heat-safe) bowl and set over a small saucepan with 1 inch simmering water (over medium heat). Stir occasionally over the simmering water until melted (alternatively, melt in a microwave-safe bowl in the microwave in 30 second increments).
- 12
Drizzle the chocolate over the cheesecake, slice into 9 to 12 bars (amount as original recipe is written // adjust if altering batch size) and serve.
- 13
Enjoy immediately. Store leftovers in the freezer up to 3 weeks (best in the first week).