Description
This Vegan Snickers Cheesecake is a luscious, plant-based dessert featuring a crunchy oat and nut base, a creamy vegan cashew cheesecake layer, a rich homemade coconut caramel with peanuts, and a smooth chocolate topping. Perfect for those seeking a dairy-free, indulgent treat reminiscent of classic Snickers flavors but completely vegan and free from refined sugars.
Ingredients
Scale
Base
- 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 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, 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 + 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 thin the chocolate)
Instructions
- Prepare the Base: 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.
- 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 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.
- Prepare the Caramel Layer: 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.
- Assemble the Caramel Layer: 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.
- Prepare the Chocolate Layer: 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.
- Freeze and Set: 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.
Notes
- You can substitute the base with any crunchy cookie of your choice.
- The coconut oil in the recipe can also be replaced with ghee, vegan butter, regular butter, or avocado oil for different flavor profiles.
- For the caramel, light canned coconut milk can be used but will yield a less rich caramel; it remains tasty though.
- Soaking cashews in hot water for 20 minutes helps achieve a smooth and creamy cheesecake texture.
- To avoid melting the cheesecake layer when pouring caramel, ensure the cheesecake is well chilled or slightly frozen.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 15g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
