Vegan Snickers Cheesecake

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Stack of of our naturally-sweetened Vegan Snickers Cheesecake squares

By now, you must know of my fondness for Snickers bars.

It doesn’t get much better than a candy bar coated in peanuts and caramel and dunked in chocolate. I mean, wow. Unless, that is, you turn it into an Ice Cream Snickers Bar. Like, whoa.

As you might’ve guessed, it was only a matter of time before I smooshed together my love for Snickers and cheesecake.

The results? Totally drool-worthy, and it all happens with just 10 simple ingredients.

Food processor with ingredients for making the date and walnut crust for our vegan cheesecake

This cheesecake begins with my go-to date-walnut crust. Dates, walnuts, and sea salt whirled together to create a tender, naturally sweetened base for our cheesecake.

Pressing down the crust ingredients into a parchment-lined pan for our vegan cheesecake recipe

While the crust sets in the freezer, it’s time to move on to the 1-ingredient date caramel. ONE INGREDIENT, people. It’s magic.

Simply add dates into a food processor and thin with a little hot water. Voila – we have a caramel ribbon ready to swirl through our cheesecake.

Making vegan date caramel in the food processor

Using a toothpick to swirl date caramel into vegan snickers cheesecake filling

Next comes roasted salted peanuts for that salty-sweet flavor contrast and added crunch. Swoon.

Vegan Snickers Cheesecake with peanuts sprinkled on top

The hard part is waiting for it all to set in the freezer for about 4-6 hours. But it’s so worth the wait.

Patience, my friend.

9 by 9 inch square gluten-free vegan snickers cheesecake drizzled with chocolate sauce

I think you guys are going to LOVE this cheesecake! It’s:

Rich
Salty-sweet
Creamy in the center
Crunchy on top
Chocolaty
Caramel-y
Peanut-y
& Delicious

This would make the perfect dessert for a weekend treat or to celebrate special occasions (you know, like Tuesday). It’s naturally sweetened, insanely rich, and truly reminiscent of a Snickers bar.

If you give this recipe a try, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!

Drizzling chocolate sauce over squares of our vegan snickers cheesecake recipe

Vegan Snickers Cheesecake

Rich, 10-ingredient vegan cheesecake infused with the flavors of a Snickers bar: caramel, peanuts, and chocolate.
Author Minimalist Baker
Print
Stack of squares of homemade Vegan Snickers Cheesecake
4.81 from 31 votes
Prep Time 6 hours
Total Time 6 hours
Servings 12 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 Weeks
Does it keep? Store in freezer.

Ingredients

CRUST

  • 1 cup packed pitted dates
  • 1 1/2 cups raw walnuts
  • 1/4 tsp sea salt

FILLING

  • 1 1/2 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 coconut, but it will impart more coconut flavor)
  • 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp // plus more to taste)

TOPPINGS

  • 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

  • Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 hour. Then drain thoroughly. Also line an 8x8-inch baking dish* with parchment paper. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Taste and adjust flavor as needed, adding more lemon for brightness, salt for flavor balance, or maple syrup for sweetness.
  • 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).
  • 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.
  • When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more roasted peanuts (optional).
  • In the meantime, prepare chocolate sauce. Add chocolate and coconut oil (optional) to a ceramic 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 the microwave in 30 second increments).
  • 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.
  • Enjoy immediately. Store leftovers in the freezer up to 3 weeks (best in the first week).

Notes

*If you'd like to turn this cheesecake into a round cheesecake shape, see this post for tips. If you'd like to make mini cheesecakes, use this post for tips. If you'd like to make this into 4 small cheesecakes, see this post for tips.
*Nutrition information is a rough estimate calculated without additional coconut oil in the chocolate sauce.

Nutrition (1 of 12 servings)

Serving: 1 bars Calories: 366 Carbohydrates: 39.8 g Protein: 7.3 g Fat: 22.4 g Saturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 91 mg Fiber: 4.3 g Sugar: 29.3 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vani, maybe macadamia nuts or almonds? We haven’t tried it though! Let us know if you do!

  1. Heather says

    I just made this and was delighted with how the crust and filling tasted while in process. My husband, who has tolerated all my vegan recipes (even though he’s not vegan) couldn’t believe how great it tasted!
    It’s in the freezer now and I can’t wait to eat it!
    My “caramel” never really came together but everything else was so amazingly delicious, I don’t mind at all. Not sure it’s really necessary anyway. Seriously so so so good!

  2. Kelsey says

    I made this Vegan Snickers Cheesecake as a christmas day desert to bring and it went down a treat! There’s a combo of food allergies to deal with – egg, dairy, gluten,coconut so it was nice to be able to serve them something fun and deserty.
    I made it in a medium sized metal quiche/tart dish, so increased the amount of ingredients used a little so that there was enough filling to make it deep enough.
    Was also making the MB Salted Caramel Peanut butter truffles at the same time, which uses the same date caramel, so made a big ‘ol batch of that at once to split between the two recipes.
    Ran out of walnuts so subbed in some almonds to the base, and also added a bit of cinnamon.

    Also replaced the maple syrup with some local honey as a sweetner, and replaced coconut oil with avocado oil as I already both on hand. Still worked really nicely and will definitely be making again :)
    Swirled the date caramel through the filling, but might try to swirl some honey directly into the filling next time too.

  3. Nora says

    My Son in law is vegan so I always try to make as many of our “traditional” recipes vegan so that he never feels separate. This year I was making various cheesecakes. This was perfect! Delicious and even the nonvegans loved it.
    I made it exactly as listed here except for drizzling the chocolate. I chose to spread it across the top. Thank you so much for sharing.

    Nora

  4. Kim Lopez says

    Hi Dana!

    First of all I can’t tell you how much I love everything about your sight…. recipes, pictures, videos, fun writing to go along recipes, etc!

    I’m pretty sure there’s rarely a day that I don’t use one of your recipes! I’ve been eating plant based for a couple years snd vegetarian before that. I used mostly a Forks Over Knives recipes and my own creations in the beginnning but your recipes have allowed me to branch out! I’ve made muffins, pancakes, waffles, many desserts, pastas, tons of soups, breads, sauces and more! Just yesterday I made the vegan lemon cheesecake! I shared with my nieces and sister… were all in love!

    Anyways I could go on and on but my purpose for this email was to not only let you know how awesome your sight is but if you ever meet any “fans” ? I hope that doesn’t sound weird but if i make it up to Portland (live in central CA), I’d love to meet you! Over the last few years I’ve been lucky enough to meet Gene Baur (founder of Farm Sanctuary) and Elle (founder of the Gentle Barn). I love meeting people who are like minded, have passion for similar interest and that are just good people ?

    I’m an animal advocate as far as taking on rescuing dogs, helping places like mentioned above, and of course through my diet and lifestyle. I love to run (exercise in general) read, and of course eat (way to much ?)

    I’m not sure when I’ll make it to Portland but I thought I’d put it out there.

    Thanks for your time and thoughts!

    Kim Lopez

    You can find me on instagram at saveashelterdog or kim lopez on FB

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks for the sweet note! We don’t plan to do any meet-ups at the moment! But if we do we’ll be sure to share that on social!

  5. Manan says

    I made this last year for my vegan daughters and I was super surprised at how delicious it was! Seriously yum. I’ve by and large given up sugar and dairy this year and thought I’d give it another go. I can’t wait till Sunday!

  6. Lucinda says

    I’m going to make this recipe for the birthday of a friend of mine. She’s allergic to peanuts, so she asked me to make it with either almonds or cashews. At first my thought was cashews are already used in the filling, so why not use (salted) almonds for topping. But i also want to wow with this recipe because friends of us do never eat vegan unfortunately. So I thought maybe (salted) cashews come closer to the taste of salted peanuts than almonds. What would you recommend? And would you recommend the almonds or cashews also salted on top?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think roasted cashews would be great! Salted or unsalted for the filling and salted for the topping. If you give it a try, we would love to hear how it goes!

  7. Lisa says

    I made this two days ago and I looooove this raw cheesecake. It’s just the right amount of sweetness, nuttiness, and creaminess for me. Mine doesn’t look anything like the pic in the recipe, nor do I think it tastes anything remotely like a snickers bar…mine tastes kinda similar to a tiramisu with a hint of coconut.

    The walnut base is so yummy. My caramel sauce blended into the cheesecake instead of forming a hard crust on top but that was fine by me. I blended and heated raw cacoa nibs with coconut oil to make the chocolate and it really complements the caramel sauce. Next time, I will soak the walnuts that’s in the base and add cinnamon to it. I also will make a bigger batch for the filling because I wanted more “cheesecake.” My boyfriend, who is a chef said it needed to be sweeter, but I don’t know what he’s talking about.

    • Ryan says

      Don’t think you understand what a “raw diet” recipe is.

      I’ve made this, if you follow the directions; there’s roasted nuts, processed milks, chocolates etc that require heating or melting etc. None of these are part of a raw food diet.

      A raw vegan diet consists of unprocessed, plant-based foods that are completely raw, you can’t roast, fry, melt or boil and you can’t eat/drink processed chocolates, oat, almond, coconut milks etc.

  8. Amy says

    This looks incredible! Just wondering if the recipe freezes well?
    Im hoping to cut into little squares and freeze for the holidays.

  9. Cassandra says

    I made this last night, instead of the date Carmel, I made the coconut Carmel sauce from the cookbook. It was so yummy! I like the subtle sweetness, and if anyone wanted there’s more sweet, I had extra Carmel sauce for them. The adults and my 4 year old enjoyed it. My sister’s 8 year old didn’t like it as much, but she is used to eating a lot of sweets and junk food, so I think my “healthier” dessert wasn’t sweet enough for her.

  10. Lieselot says

    I’m not very experienced with baking but was excited to try this out (also because it seems quite simple and doesnt require an oven)

    I had some issues blending the dates but that has nothing to do with the recipe I think, but with the quality of the dates. My food processor struggled very much and I had to add some water to the dates (for the crust) and then mix the walnuts and blended dates with a spoon because I felt my food processor couldn’t handle the stickyness/heavyness of the dates anymore.

    I also used a baking dish that’s probably slightly bigger than 8x8inch, and wish I could’ve made some more of the white filling because it turned out to be a very thin/flat cake, but that is also my mistake.

    Besides struggling a little, the flavour of the white filling blew me away! And the combination on top of the salty-sweet-nutty crust is really great. I used almond milk in stead of coconut milk.

    I love the taste of this but texture-wise it is not very much like what I remember cheesecake to be.

  11. Shanice Lim says

    I just made this for my sister’s birthday! It tasted so so so gooooood and everyone was super satisfied with it!! I substituted the coconut milk with coconut yogurt instead and the taste was amazing :) Thanks for sharing!

  12. Sacha says

    Ok, I made this today. I have only just found your blog, and you now have my undivided attention. I am looooving your blog and your recipes. Just tasting the cashew base for this made me so happy. Add in the dates and the chocolate…YUM! I’m sharing this dish with my recipe group tonight (we are a sugar-free, dairy-free, and gluten-free recipe sharing group). Thanks!!!

  13. Juanima says

    I just made this, and it’s in the freezer now. I’m eyeballing the clock because if I wait the full four hours we’ll all be in bed! AAAGH!! And I’m so excited to try it I don’t think I can wait until tomorrow. I may have to serve it to my family a little early. It’ll be more like a Snickers Blizzard. ;-)

    I got ahead of myself during prep and tried doing the filling in the food processor. I kept wondering, “How LONG do I have to blitz this to get it smooth??” And then it dawned on me that I was supposed to use the blender. Transferred it over and gave it a good whiz for about 2 1/2 minutes, and what a difference. It turned out SO smooth and creamy, so you definitely want to use a high-powered blender! I can’t wait to savor this! I just know it’s going to be amazing. <3

  14. Andrea says

    I made this for my boyfriends birthday today and it was a total crowd pleaser! Thanks so much for this awesome recipe. Greetings from Holland!

  15. Margie says

    I made this last year for my bday and I loved it so much that I had to give most of it away to keep from eating it all! Have you ever tried using stevia instead of maple syrup in the filing, or does it need the syrup to help it set?

  16. Ana says

    Made this last week, so delicious even my non vegan hubby who is a sself-confessed snickers addict loved it! He even asked me to make another batch for his workmates and to impress the boss! Winner snickers!

  17. Nia says

    Hi! Question: when you say coconut milk, do you mean the kind that comes in a can or do you mean the coconut beverage that is more along the lines of almond/rice/soy milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nia! For this one, we are referring to the coconut beverage! Any non-dairy milk will work for this though. Cheers!

      • Juanima says

        To “Support” re: coconut milk ~ Are you sure that it’s the coconut beverage for this recipe? Her ingredient list says “full-fat coconut milk”, and in her response to Deanna above, she says to use the canned coconut milk. I just want to clarify!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi! Sorry about that, it is the coconut milk in a can, but you can sub another dairy-free milk, such as almond or rice!

  18. Cassie says

    OMG this was delicious! So simple and easy to make too! My partner and I loved it and even had an after breakfast dessert the next day because I had been dreaming about it all night and couldn’t wait until dinner time for my next slice! I didn’t have enough cashews, only about 2/3 of the amount so I topped it up with banana instead and it worked really well and the hunt of banana flavour made it even better in my opinion. Thank you so much for this creation!

  19. JanetinJackson says

    OMG!!! Each week I have dinner with 7-10 of my dearest friends. They put up with my “GF, non-dairy, no eggs, no almonds, no a bunch of other things” so well cuz they love me. Tonight I took this cheesecake to our dinner and it was a total “10”!!! I just sent the recipe link to everyone. It is rich, creamy, dreamy and totally divine. Better than traditional cheesecake. Thank you for a fantastic recipe, Dana!

  20. Richa Sharma says

    I made this as cheesecake pie for pie day! This turned out amazing and delicious! I also had “guess the ingredient” game with my team..nobody could tell! It was fun and everyone loved it, even conventional pie lovers. Thanks Dana! I love your website :-)

  21. Melissa says

    It was so yummy I ade these tonight. They don’t look exactly like yours but really close. The only thing is when I took them out of the freezer the filling tasted not as sweet. It was like a ice cream cake. Not a cheese cake. I think I should have put it in the refrigerator instead.
    Thank u melissa

  22. Mairead says

    I have made this so many times and everytime it is a hit! Just a note in case anyone is interested, I used the biscuit style base form the lemon bars reipe in stead of dates and walnuts and it works so well!!

  23. Irina says

    I made this today and it is honestly the most amazing cake I’ve ever had. Seriously, everyone has to try this!

  24. Kate says

    Can someone help me? I am new to vegan cooking so I am not sure if when it says to use “full fat coconut milk” if she is referring to the liquid at the bottom of the can of milk or if you mix the fat with the liquid first (bc it is typically separated) and then measure the amount needed after combining the layers. Thanks!

  25. Diane says

    Omg! I just put it in the freezer. The Hardest part is waiting FOUR HOURS….the rest is a piece of (vegan cheese) cake!

  26. Colleen says

    Do you soak your walnuts before making the crust? I’ve made this twice, and it was delicious both times, but the crust has me stumped. It comes out tasty, but the texture is off. I’ve soaked my walnuts both times. Is that what I’m doing wrong?

  27. Sarah says

    These are so good! Even my dairy-loving family members loved them and only knew they were vegan because they were made by me. I was able to travel with them by putting them in a freezer bag with an icepack. Otherwise, I think they’re best straight out of the freezer. Oh, and for those of you who buy “pitted dates” make sure you check for pits anyway because that label is usually a lie (and you can really hurt your food processor). Thank you for sharing, Dana!

  28. Siobhan says

    Yo! Love this! Made it for my birthday and am already looking forward to making it again!!! I made a modification that I submit to you for future use: peanut buttercream frosting. 1 part TJs salted creamy peanut butter 3 parts coconut milk (Chaokoh) and 1 part date sugar. Food processor that and drizzle it in the chocolate topping to make that fancy swirl. It has a softer melting point so it breaks up the texture if you’re like me and instead of drizzling a little bit of chocolate on top, you melted half of a pound plus bar and COVERED the cheesecake with it. I think the best part about this is getting dessert without having a major sugar freak out. I love dates, so magical!

  29. Hannah says

    I made this and it didn’t work…
    The coconut oil curdled in it and it wasn’t edible! Super disappointed.

    • Evelien says

      Hi,
      I’m in the middle of making this and I want to take it to work tomorrow to share with my colleagues, but I have a question about the whole take-out-of-the-freezer-before-serving-part. What happens if I store it in the fridge? Will it go runny? And if I do keep it in the freezer and then take it out, are you supposed to eat it slightly frozen?

      Thanks in advance!

      Evelien, The Netherlands

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        It will work in the fridge but will be soft and it needs to be frozen first to set! In short it’s best in the freezer.

  30. Cindy B says

    O. M. G. Made this last night for Shabbat dinner. Out–Standing!!!!!!! Wow! Made a lot of vegan cheesecakes in my life. This one is unbelievable. A lot of steps, but not difficult and you can use the processor twice between the crust steps and the date caramel without washing, so that’s ok. A true knockout.

  31. Ashley says

    Your posts are inspired! What great recipes and ideas to encourage people to try out vegan recipes!

    Thank you!

    Ashley x

    theveganapprentice.com

  32. Brittany says

    My non-vegan family thought these were awesome! They thought they were more of a ‘snickers square,’ instead of a cheesecake but as a vegan I can appreciate how these were cheesecakey. You cannot go wrong with chocolate/peanuts and date caramel!

  33. Katie says

    Umm, this was amazing. Made it for my family, who all love Snickers and dairy, and they couldn’t believe that it was dairy and gluten-free. I used almond milk rather than coconut milk, and so the consistency was like a Snickers ice cream bar rather than a cheesecake, but this was not at all a problem for us! :) I also made my own salted caramel sauce to go on top in case the dates didn’t give the same “caramel” flavor that they were used to, but everyone agreed it was completely unnecessary. Amazing recipe.

  34. Brad says

    So I made this last night. It’s a little labor intensive for me, but then again I don’t normally bake. I cook a lot but not on the dessert side. My wife and kids were out of town so I had the night to myself and thought I’d try it out. I made it exactly to the recipe with one change. I used a little Braum’s Caramel sauce on the top. Even without that, this is pretty awesome. I would definitely make it again for a special occasion as it’s a little pricey with all the nuts. Thanks

  35. Julie says

    Oh sweet mercy the snickers cheesecake is next level. It is hands down the most delicious raw cheesecake I’ve ever made.

  36. Vivian says

    This is so delicious! But although I followed all the instructions to make your date caramel, it didn’t look anything like yours. I processed the dates for at least two minutes, and they didn’t form a paste. I processed them a bit longer but they stayed the same: just date pieces. So I went ahead and added the hot water, and they just looked like wet date pieces. They tasted amazing though. Any suggestions for next time so they look a bit more caramel-y?
    Overall, a great recipe!

  37. ajtaylor says

    I think I have a slight date allergy :(

    Has anyone tried this using raisins or prunes? ‘Raisin caramel’ just doesnt have the same ring to it…

  38. Marisa Rechenberg says

    hello Dana! I tried the recipe yesterday but hadn’t read it till the end before I started…so I panicked when I arrived at the freeze-eat-immediately part of the recipe (LOL). I made a few changes to the recipe (brazilian nuts instead of cashew; treacle instead of maple syrup), but what caught my attention was that I didn’t have enough to cover the bottom of the pan – and it wasn’t more than 3mm thick! what I did instead was to assemble in small jars with lid, so I can take them still frozen to the office for either a breakfast or mid-afternoon snack. I loved it, even if there was no chocolate on mine! I had never mixed lemon to coconut, and I thought it adds an interesting twist! Thanks for sharing!

  39. Leann says

    I made this yesterday and it turned out delicious and was very easy to make! The only difference I made was I added a few ground coffee beans to the chocolate (because I’m coffee obsessed) and yummmmm!!! Your recipes are very easy to follow and I love how simple you keep things. People make things way too complicated and always add unnecessary ingredients. This was better than any cheesecake I’ve ever had and didn’t give me the horrible sugar spikes. This is my new favorite treatsie!

  40. Karen says

    This looks soooo good! Do you think it would work for a dinner party if you made it ahead of time completely and then brought it out to thaw just before dessert time?

  41. Melissa says

    I made this for my husband’s birthday. Instead of using a square pan, I made 6 individual cheesecakes.
    They turned out beautifully! My non-vegan parents were blown away with how delicious they were. The birthday boy requested that they be made again and soon.

  42. Victoria says

    Im allergic to maple. What would you suggest as a replacement?
    I typically use honey, as i am vegetarian and not vegan. But maybe agave?

  43. Alicia Lawrence says

    Can’t wait to try this! My husband’s birthday is at the end of this month and he loves cheesecake so this will make a perfect birthday dessert for him :)

  44. Lauren Gaskill | Making Life Sweet says

    These are too die for dear!!! Making these tomorrow! :D :D :D I can hardly wait.

  45. Chris says

    We just made this today. And it is sooooooo good!!! Even my super picky 6 year old loved it (of course I didn’t tell him what was in it ;)
    Thanks so much for sharing all your amazing recipes!

  46. Amy | Lemon and Coconut says

    OMG I am just dying right now seeing those photo’s this is mind-blowing! You’re cracking all my good intentions here I feel like I could eat a whole load of them :)

  47. Rachel M says

    I made these last night and they were amazing! I used unsweetened almond milk instead of full far coconut, and I thought it would affect the consistancy, but it is firm and delicious! Thanks for a great recipe, I would definately make this again!

  48. Leslie |Bessie Bakes says

    I know people think I’m crazy, but I’m not a big cheesecake fan because I find it to be too rich and too heavy. But THIS vegan cheesecake with cashews and coconut milk sounds like a winner to me!

  49. Georgie @ Healthy Pears says

    These look incredible! I’ve tried your chocolate cheesecake before and it was beautiful, can’t wait to give this one a go!

  50. Kate Van Horn says

    Wow this looks incredible! I love vegan cheesecakes, but I too have used a food processor and found I didn’t love the results. I will have to try the blender, thank you!!

  51. Dominic says

    This bars look so amazing. I’m so addicted to snickers, mostly snicker ice cream. But the fact that it’s not vegan and maybe not so healthy makes me discard it from my diet plan.
    But these recipe sounds really good to me and is even healthier ! Have to try it in the next days :)

  52. Emilie @ Emilie Eats says

    I was totally thinking of doing a Snickers cheesecake…but I guess I’ll just leave it to the pros. ;) Snickers was my all-time favorite candy bar as a kid, and cheesecake was always my favorite dessert until I was vegan. This is a literal dream. <3

  53. Mariel Parman says

    I just made these tonight, and they were insanely delicious. Just sweet enough. I really appreciate all of the wonderful recipes you post; I always know I can rely on this blog to have tasty and healthy food!

  54. Deanna says

    Hi! This recipe looks delicious (like all of your other ones!). I was just wondering if the coconut milk you used is the really creamy canned coconut milk or if its the kind in a carton, that is generally used for cereal etc.?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I always use canned in my desserts, as the “beverage” in a carton is too thin and has too much water. Hope that helps!

      • Deanna says

        Thank you! I have some canned coconut milk on hand! I will be making this dessert on the weekend :) Thanks again!

        • Nic says

          I’ve seen similar recipes that suggest you scrape the hard coconut cream from the top of the can and discard the liquid. Do you do this or do you use the whole can mixed up? Where I live they sell the cream already seperated in a carton so was wondering if it was best to get that or just the canned milk

  55. Kate @ My Little Larder says

    These look amazing! I love that they are pretty healthy too. I don’t have a high speed blender and was wondering if it would work in a food processor?

  56. Alicia says

    When I think you couldn’t make awesomer recipes, you come out with ones like this. You’re honestly amazing! I’m definitely trying it soon.

  57. Janine says

    Wow. I am def. need to check out this Version. I make the ones from Hippielaneapp and they are so good. But yours are very Special. Thank you for sharing this idea. xoxo Janine

  58. Virginia says

    Thank you so much for your creative recipes!!! And thank you for their vegan (and often gluten free) style !! You are so great at laying out the steps and giving great photos of how things should look. They have changed our everyday old cooking and put some flair into our meals n desserts. I also really appreciate the regular intervals with which you produce recipes! You are a champion! :) So appreciate what you do.

  59. Laura says

    Ok, for real. This sounds crazy awesome- like so many of your recipes! But here is my drama: nuts are expensive. Like, serious expensive- and this almost 4 cups for one dessert! Where do you buy yours (Trader Joes)? I’ve tried everything; Trader Joe’s, Costco, bulk bins at New Seasons/Whole Foods/MoC, store brands from Target or Safeway.. and I just fail at justifying the cost. I love your recipes so much and I want to make them, but I don’t know how to make them affordable (dates can get kind of spendy too!). Do you have any shopping tips?

    • Jessica Harris says

      I hear you … I’m in Canada and our prices on nuts are insane!! I always see awesome looking recipes like this and then don’t ever make them because a ‘treat’ is going to run me upwards of $15+. I was thinking of halfing the recipe so the price point won’t be as high and I’ll still be able to enjoy the deliciousness!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi ladies! Buy in bulk whenever you can, especially from places like Costco. I personally find that Trader Joe’s has the best prices. I buy nuts for the occasional dessert and see it as a special treat! So if they’re pricey where you are, just find the best deal possible. Also, you can always halve the ingredients and make a smaller cheesecake! Hope that helps.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I always recommend medjool because they are the most fresh and caramel-like when blended. But deglet noor can work, too!

      • Sheryl says

        I used a food processor today and it’s creamy and delicious! And I only soaked the cashews for 15 minutes. ?

  60. Danielle says

    Oh my gosh. This looks incredible. I love everything I’ve ever made from your blog, so I’m sure I’m going to love this too. Thank you!

  61. Cassie says

    These snickers cheesecake slices look to die for! Vegan cheesecake is so so good–better than the real deal!

  62. Mel @ The Refreshanista says

    This looks so so good! I love vegan cheesecakes :) they’re so rich without being too heavy.

    • Tom ~ Raise Your Garden says

      Heavy is my issue too. When I eat cheesecake, then I tell myself I’m supposed to go workout or something. Bleh. My mom’s cheesecake is so HEAVY! And maybe that’s why they now make Spanx for men. Until then, wife and I need to whip this bad boy up!