Vegan Snickers Cheesecake Recipe

If you’re a fan of rich, indulgent desserts that happen to be completely plant-based, you’re going to flip for this Vegan Snickers Cheesecake Recipe. It packs all the creamy, caramel-y, chocolate-y goodness of a traditional Snickers bar into a luscious cheesecake that’s made without any dairy. When I first tried this, I was blown away by how decadent and satisfying it is — and trust me, once you make it, your friends and family will be begging for seconds. Let me walk you through everything you need to know to nail this at home!

this Recipe

Ingredients You’ll Need

This Vegan Snickers Cheesecake Recipe uses wholesome, simple ingredients that come together beautifully. I recommend using quality nuts and coconut products, as they really make the flavors pop. If you’re nut-free, there are easy substitutions you’ll appreciate too.

• Old-fashioned rolled oats: They add chewy texture and a whole-grain base that holds together nicely.
• Almonds (or other nuts): Provide healthy fats and a subtle crunch; I love pecans too, and sunflower seeds work for nut-free.
• Maple syrup: Natural sweetness that pairs perfectly with the caramel and peanut butter flavors.
• Coconut oil: Melts smoothly to bind ingredients and gives richness.
• Cashews: Soaked for creaminess in the cheesecake layer—this is your secret to that velvety texture.
• Peanut butter: Essential for mimicking the classic Snickers taste.
• Full-fat or light canned coconut milk: Adds creaminess in the cheesecake and makes the caramel wonderfully rich.
• Coconut yogurt: I use unsweetened vanilla for tang and balance; Greek yogurt is a fine substitute if you’re not vegan.
• Lemon juice and vanilla extract: Bring brightness and depth to the cheesecake layer.
• Coconut sugar: Deepens the caramel’s flavor with a lovely hint of molasses.
• Peanuts: Chopped for that authentic crunchy Snickers feel.
• Chocolate chips: Dark or semi-sweet work well; coconut oil helps make the chocolate layer silky.
• Sea salt: The finishing touch enhancing every sweet layer.

Variations

I love that you can tailor this Vegan Snickers Cheesecake Recipe to match whatever you have on hand or your dietary preferences—feel free to make it your own!

• Nut-Free Version: Swap almonds for sunflower seeds in the base to keep it allergy-friendly without sacrificing crunch.
• Lower Sweetness: If you’re watching sugar, reduce maple syrup and coconut sugar slightly or try adding a splash of vanilla stevia.
• Switch Up the Nuts: Pecans or walnuts in the base add a richer flavor; pistachios surprisingly complement the caramel well!
• Alternative Caramel: Use date caramel made with blended soaked dates, coconut oil, and a pinch of salt for a different take.

How to Make Vegan Snickers Cheesecake Recipe

Step 1: Crafting the Perfect Base

Start by greasing an 8-inch springform pan to avoid any sticky situations later. In your food processor, toss in the rolled oats, nuts, maple syrup, and melted coconut oil. Blend until everything sticks together into a dough — this usually takes about 1-2 minutes. If it’s crumbly or dry, add a tablespoon or two of water and pulse again. Once it holds, press the mixture firmly into the bottom of your lined pan. This base will provide that essential crunch you expect, so don’t skimp on pressing it firmly; it’ll help keep everything intact when you slice the cheesecake.

Step 2: Whip Up the Creamy Cheesecake Layer

This is where magic happens. 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 on high for about a minute until it’s silky smooth. I like to pause and taste here—if you want it a bit sweeter or tangier, feel free to adjust. Pour this luscious mixture over your prepared base and pop the pan into the freezer for about an hour. This step firms up the cheesecake to help keep those neat layers later.

Step 3: Slow-Cook Your Vegan Caramel

While the cheesecake chill out, start your caramel. Pour the full-fat coconut milk, coconut sugar, and coconut oil into a small pot over medium heat. Bring it to a gentle boil while stirring often to prevent burning. Then, reduce the heat to low and let it simmer for 20-30 minutes, stirring frequently—the mixture will thicken and darken to a luscious caramel consistency. Patience here is key! After it cools slightly, stir in your chopped peanuts or reserve them for sprinkling on top later. Pour the caramel evenly over the cheesecake layer and sprinkle with peanuts if you didn’t mix them in. Freeze again for 30 minutes so the caramel sets just right.

Step 4: Finish with a Chocolate Dream

For the grand finale, melt your chocolate chips gently with the optional coconut oil in short 20-second bursts in the microwave, stirring after each, until smooth. Pour this glossy chocolate layer over the chilled caramel and quickly spread it out. A sprinkle of flaky sea salt here elevates the flavor and ties the layers together. Return the cheesecake to the freezer for at least 4 hours—or better yet, overnight—before slicing. Trust me, this pause is worth it for the perfect cut and taste.

How to Serve Vegan Snickers Cheesecake Recipe

Garnishes

I love topping slices with a sprinkle of flaky sea salt and a few extra chopped peanuts for crunch. Sometimes I drizzle a bit of warmed peanut butter or a smear of vegan whipped cream for an extra indulgent touch. These little garnishes really highlight the flavors and textures.

Side Dishes

This cheesecake pairs wonderfully with a bright fresh fruit salad to cut through the richness—think juicy berries or sliced kiwi. A cup of strong black coffee or a nutty chai tea is also my go-to beverage to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve served this Vegan Snickers Cheesecake Recipe in mini jars layered with extra caramel and a sprinkle of sea salt on top—an easy crowd-pleaser that’s both pretty and portable. A dusting of edible gold dust or chopped roasted peanuts on top also makes it party-ready.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully stored in an airtight container in the freezer for up to a week. I slice it first for easy serving, then keep the pieces wrapped tightly with plastic wrap or parchment paper in a sealed container to avoid freezer burn.

Freezing

Because this recipe is no-bake and frozen to set, it’s naturally freezer-friendly. Just be sure to thaw slices in the refrigerator for at least an hour before serving to bring out the best creamy texture.

Reheating

Since it’s best served chilled, I don’t recommend reheating this cheesecake. Instead, just let your slices thaw in the fridge or at room temperature for a bit before eating. This keeps the layers firm but creamy—plus, no melty mess!

FAQs

Final Thoughts

This Vegan Snickers Cheesecake Recipe is one of those desserts that feels like a special occasion treat, but it’s really approachable to make at home. I love how every bite captures the classic Snickers vibe—salty, sweet, creamy, and crunchy—all without dairy or guilt. If you love layered desserts or have been searching for a vegan cheesecake that doesn’t compromise on flavor, give this a try. I can almost guarantee it’ll become a favorite in your recipe rotation, just like it did in mine!

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