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Vegan Snickers Cheesecake
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Vegan Snickers Cheesecake

5 from 1 vote
Prep Time 10 minutes
Setting Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Suitable For 12m+
Metric - US Customary Units

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

To make this suitable from 12 months, swap the cacao for carob and ensure the dates are very finely chopped.