Cheesecake was always my favourite dessert before going vegan, and luckily, this raw vegan Snickers cheesecake is every bit as creamy, rich, and delicious as the original (without the refined sugars or heavy dairy). The best part is that it’s a no-bake recipe that comes together with simple and whole-food ingredients like cashews, dates, coconut cream, and peanuts.
Raw desserts like this are not only quick and fuss-free (no oven required 🙌), they’re also packed with healthy fats from cashews, coconut, and peanuts, which support growing brains and keep little tummies full for longer. With natural sweetness from dates and maple syrup instead of refined sugar, this wholesome treat is perfect for families, even toddlers can enjoy it (from 24 months with cacao, or 12 months if you swap in carob – see notes below)!
This healthy vegan cheesecake recipe is creamy, nutty, and chocolatey, with the perfect balance of sweet and salty.
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Vegan Snickers Cheesecake
Ingredients
BASE:
- 180 g medjool dates (pitted)
- 150 g peanuts (unsalted)
- 55 g rolled oats
- Pinch sea salt (optional)
- 1 Tbsp water (ONLY if the blender is struggling to process)
FILLING:
- 225 g raw cashews (soaked in hot water for a minimum of 1 hour or overnight, then rinsed and drained)
- 125 ml coconut cream
- 65 g peanut butter (natural)
- 60 ml maple syrup
- 60 ml coconut oil (melted)
- Juice 1 lemon (~ 2 tbsp)
- Pinch sea salt
TOPPINGS:
- 3 medjool dates (finely chopped, for "caramel" chunks)
- 2 tbsp peanuts (crushed)
Raw vegan chocolate for topping:
- 2 tbsp cacao powder
- 1 tbsp coconut oil (melted)
- 1 tbsp maple syrup
Instructions
- Add the base ingredients to a food processor and blend until no chunks remain and a sticky ball is formed (around 30-60 seconds).
- We used a seedandsproutco 4 portion silicone freezer tray as the perfect dessert mould (these are rectangular and hold one cup each)- spread the base mix evenly across them, pressing firmly and evenly to create the cheesecake base.
- Then make the filling by adding all of the ingredients to a blender and blending until smooth. Be patient and blend for 1-2 minutes until fully smooth, this is important as you don’t want any cashew chunks. Once smooth pour over the base and smooth with the back of a spoon.
- Top with the fillings, swirling the chocolate to spread through the filling slightly (you can also press some of the dates down to create little “caramel” chunks throughout).
- Cover, then place in the freezer for a minimum of four hours, or until solid. Remove from the freezer and allow to sit for a couple of minutes, then gently press the edges of the tray away from the cheesecake in an outwards motion, then flip upside down and gently press them out. Leave to soften for a further 10 minutes before slicing and enjoying.
Storage
Store leftovers in an airtight container in the freezer for up to 2 months.Notes
Did you make this recipe?
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4 Comments
Thank you for this delicious looking recipe! I’d like to substitute the oatmeal in the base for hemp seed. It would serve me better as a 4th stage cancer patient. I’ll let you know you it turns out.
You’re welcome! I hope this worked out well, If the hemp seed doesn’t hold well enough you could try almond flour x
Gracias por la receta, la haré esta semana para colaciones de los niños.
So glad you like this!