Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbook
  • Shop
  • blogger resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Vegan Snickers Cheesecake

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

Print
Stack of squares of homemade Vegan Snickers Cheesecake
4.8 from 29 votes

Vegan Snickers Cheesecake

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

Ingredients

US Customary - Metric

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

  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.

  6. 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.
  7. Taste and adjust flavor as needed, adding more lemon for brightness, salt for flavor balance, or maple syrup for sweetness.
  8. 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).
  9. 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.

  10. When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more roasted peanuts (optional).
  11. 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).
  12. 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.

  13. 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 Per Serving (1 of 12 bars)

  • Calories: 366
  • Fat: 22.4g
  • Saturated fat: 6.4g
  • Sodium: 91mg
  • Carbohydrates: 39.8g
  • Fiber: 4.3g
  • Sugar: 29.3g
  • Protein: 7.3g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It

131 Comments 10 ingredients or less, Dairy-Free, Egg-Free, Gluten Free, Grain-Free, Holiday, No Bake, Recipes, Refined Sugar-Free, Soy-Free, Sweet (dessert), Vegan, Winter

← 1-Pot Red Lentil Chili
Banana & Berry Hemp Seed Pudding →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Leave a Comment & Rating Cancel reply

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

All commentsI made thisQuestions
  1. Avatar for NoraNora says

    December 1, 2019 at 3:13 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 11:01 am

      What a great mother-in-law! We’re so glad you enjoyed this recipe, Nora! xo

      Reply
  2. Avatar for MilenaMilena says

    November 2, 2019 at 11:51 am

    Paradise on Earth!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2019 at 10:22 am

      We’re so glad you enjoyed it! Thanks for sharing, Milena!

      Reply
  3. Avatar for Kim LopezKim Lopez says

    June 30, 2019 at 8:10 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2019 at 9:48 am

      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!

      Reply
  4. Avatar for MananManan says

    April 5, 2019 at 12:07 am

    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!

    Reply
  5. Avatar for LucindaLucinda says

    March 17, 2019 at 10:36 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 18, 2019 at 2:05 pm

      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!

      Reply
      • Avatar for LucindaLucinda says

        April 3, 2019 at 3:40 am

        I did make it and put salted cashews and a few roasted almonds on it. THEY LOVED IT (and me tooo)!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          April 3, 2019 at 11:37 am

          Thanks so much for sharing, Lucinda! We are glad to hear this!

          Reply
  6. Avatar for LisaLisa says

    February 10, 2019 at 5:47 pm

    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.

    Reply
    • Avatar for RyanRyan says

      October 3, 2019 at 10:10 pm

      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.

      Reply
  7. Avatar for AmyAmy says

    November 9, 2018 at 11:44 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 10, 2018 at 1:03 pm

      Yes! Store leftovers in the freezer up to 3 weeks (best in the first week).

      Reply
  8. Avatar for CassandraCassandra says

    January 14, 2018 at 4:18 pm

    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.

    Reply
  9. Avatar for LieselotLieselot says

    January 4, 2018 at 8:51 am

    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.

    Reply
  10. Avatar for Shanice LimShanice Lim says

    December 12, 2017 at 12:24 am

    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!

    Reply
  11. Avatar for SachaSacha says

    November 28, 2017 at 12:47 pm

    This is yummy!

    Reply
  12. Avatar for SachaSacha says

    November 28, 2017 at 12:45 pm

    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!!!

    Reply
  13. Avatar for JuanimaJuanima says

    November 19, 2017 at 8:07 pm

    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

    Reply
  14. Avatar for AndreaAndrea says

    August 12, 2017 at 10:39 am

    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!

    Reply
  15. Avatar for MargieMargie says

    August 1, 2017 at 4:12 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 1, 2017 at 6:56 pm

      Hi! We have not tried it, but if you do let us know how it goes!

      Reply
  16. Avatar for AnaAna says

    July 28, 2017 at 11:15 pm

    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!

    Reply
  17. Avatar for NiaNia says

    July 11, 2017 at 7:36 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 11, 2017 at 8:21 pm

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

      Reply
      • Avatar for JuanimaJuanima says

        November 19, 2017 at 8:03 pm

        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!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          November 20, 2017 at 8:11 pm

          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!

          Reply
  18. Avatar for CassieCassie says

    May 21, 2017 at 7:31 am

    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!

    Reply
  19. Avatar for JanetinJacksonJanetinJackson says

    April 24, 2017 at 8:53 pm

    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!

    Reply
  20. Avatar for Richa SharmaRicha Sharma says

    March 15, 2017 at 10:37 am

    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 :-)

    Reply
  21. Avatar for MelissaMelissa says

    February 5, 2017 at 9:32 pm

    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

    Reply
  22. Avatar for MaireadMairead says

    January 31, 2017 at 7:03 am

    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!!

    Reply
  23. Avatar for IrinaIrina says

    June 29, 2016 at 12:57 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2016 at 11:56 am

      Lovely, thanks Irina!

      Reply
  24. Avatar for KateKate says

    June 22, 2016 at 5:15 pm

    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!

    Reply
  25. Avatar for DianeDiane says

    June 13, 2016 at 6:29 pm

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

    Reply
  26. Avatar for ColleenColleen says

    May 30, 2016 at 8:21 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2016 at 5:56 pm

      Hmm, nope! I use them raw! Not sure!

      Reply
  27. Avatar for SarahSarah says

    May 21, 2016 at 8:29 am

    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!

    Reply
  28. Avatar for SiobhanSiobhan says

    May 18, 2016 at 10:46 pm

    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!

    Reply
  29. Avatar for HannahHannah says

    May 15, 2016 at 11:54 am

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

    Reply
    • Avatar for EvelienEvelien says

      August 15, 2016 at 11:18 am

      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

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        August 16, 2016 at 4:57 pm

        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.

        Reply
  30. Avatar for ColbyColby says

    April 15, 2016 at 10:21 am

    WOW! Turned out much better than I expected and it tasted amazing will be making another cake this weekend!

    Reply
  31. Avatar for Cindy BCindy B says

    April 2, 2016 at 11:22 am

    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.

    Reply
  32. Avatar for MelodyMelody says

    April 1, 2016 at 5:47 pm

    Hi, Do you think you could substitute the coconut cream for coconut yoghurt?

    Reply
  33. Avatar for AshleyAshley says

    April 1, 2016 at 6:33 am

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

    Thank you!

    Ashley x

    theveganapprentice.com

    Reply
  34. Avatar for BrittanyBrittany says

    March 28, 2016 at 10:36 am

    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!

    Reply
  35. Avatar for KatieKatie says

    March 28, 2016 at 8:59 am

    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.

    Reply
  36. Avatar for BradBrad says

    March 26, 2016 at 6:42 am

    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

    Reply
  37. Avatar for jennaijennai says

    March 26, 2016 at 12:12 am

    These looks so delicious and super cute

    Reply
  38. Avatar for Sarah M SciclunaSarah M Scicluna says

    March 24, 2016 at 12:57 am

    Did this and it was amazing! Could barely survive the freezer waiting time :)

    Reply
  39. Avatar for Bethany @ athletic avocadoBethany @ athletic avocado says

    March 22, 2016 at 2:30 pm

    OH MY YUM! I love both snickers and cheesecake, aka this was made for me!

    Reply
  40. Avatar for JulieJulie says

    March 22, 2016 at 12:13 pm

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

    Reply
  41. Avatar for VivianVivian says

    March 22, 2016 at 8:52 am

    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!

    Reply
  42. Avatar for ajtaylorajtaylor says

    March 22, 2016 at 6:00 am

    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…

    Reply
  43. Avatar for Marisa RechenbergMarisa Rechenberg says

    March 21, 2016 at 1:11 pm

    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!

    Reply
  44. Avatar for LeannLeann says

    March 21, 2016 at 7:59 am

    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!

    Reply
    • Avatar for JulieJulie says

      March 22, 2016 at 12:14 pm

      Coffee beans…..genius. Totally doing this next time

      Reply
  45. Avatar for KJ | Om Nom HerbivoreKJ | Om Nom Herbivore says

    March 19, 2016 at 8:41 pm

    Tuesday seems like a perfect occasion to make these :p They look absolutely amazing!

    Reply
  46. Avatar for KarenKaren says

    March 19, 2016 at 11:10 am

    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?

    Reply
  47. Avatar for MelissaMelissa says

    March 18, 2016 at 3:17 pm

    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.

    Reply
  48. Avatar for VictoriaVictoria says

    March 17, 2016 at 10:55 am

    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?

    Reply
    • Avatar for Carly SymsCarly Syms says

      March 18, 2016 at 7:04 am

      Hi Victoria! Please check out Dana’s FAQ page for an answer.

      Reply
  49. Avatar for Alicia LawrenceAlicia Lawrence says

    March 17, 2016 at 9:54 am

    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 :)

    Reply
  50. Avatar for CharlotteCharlotte says

    March 16, 2016 at 5:22 pm

    Wow. Just wow! I need to try this recipe ASAP!

    Reply
  51. Avatar for JasminJasmin says

    March 16, 2016 at 5:16 pm

    My husband is going to love this

    Reply
  52. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet says

    March 16, 2016 at 4:26 pm

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

    Reply
  53. Avatar for ChrisChris says

    March 14, 2016 at 10:14 pm

    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!

    Reply
  54. Avatar for Amy | Lemon and CoconutAmy | Lemon and Coconut says

    March 14, 2016 at 6:07 pm

    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 :)

    Reply
  55. Avatar for Rachel MRachel M says

    March 14, 2016 at 11:40 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:23 pm

      Lovely! Thanks for sharing, Rachel!!

      Reply
  56. Avatar for Leslie |Bessie BakesLeslie |Bessie Bakes says

    March 14, 2016 at 11:32 am

    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!

    Reply
  57. Avatar for Nicole @ Young, Broke and HungryNicole @ Young, Broke and Hungry says

    March 14, 2016 at 10:59 am

    Ummm yes please!! These cheesecakes look incredible.

    Reply
  58. Avatar for Georgie @ Healthy PearsGeorgie @ Healthy Pears says

    March 14, 2016 at 10:29 am

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

    Reply
  59. Avatar for Kate Van HornKate Van Horn says

    March 14, 2016 at 7:15 am

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:23 pm

      Yes! A blender is key for the filling especially.

      Reply
  60. Avatar for DominicDominic says

    March 14, 2016 at 7:12 am

    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 :)

    Reply
  61. Avatar for JodiJodi says

    March 14, 2016 at 5:35 am

    Holy non-cow moly! You owe me one computer keyboard. I just shorted mine out with all the drool.

    Reply
  62. Avatar for ToriTori says

    March 14, 2016 at 2:49 am

    Wow, these look heavenly! The fact that they’re also vegan just makes them even more appealing!

    Reply
  63. Avatar for Emilie @ Emilie EatsEmilie @ Emilie Eats says

    March 13, 2016 at 9:22 pm

    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

    Reply
  64. Avatar for Mariel ParmanMariel Parman says

    March 13, 2016 at 6:13 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:22 pm

      Lovely! Thanks for sharing, Mariel!

      Reply
  65. Avatar for DeannaDeanna says

    March 13, 2016 at 4:26 pm

    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.?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:22 pm

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

      Reply
      • Avatar for DeannaDeanna says

        March 15, 2016 at 12:16 pm

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

        Reply
        • Avatar for NicNic says

          June 7, 2016 at 1:31 am

          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

          Reply
  66. Avatar for Tammy ThieleTammy Thiele says

    March 13, 2016 at 3:45 pm

    Once again I find myself drooling over my keyboard! Can. not. wait until we make this bad boy!

    Reply
  67. Avatar for Jade SheldonJade Sheldon says

    March 13, 2016 at 2:43 pm

    Um, are you kidding me with this!!!? AMAZING…

    Reply
    • Avatar for JodiJodi says

      March 14, 2016 at 5:37 am

      Ha! That’s exactly what I thought! I sat here going, “Whaaaat??!?!?”

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        March 14, 2016 at 2:21 pm

        Too kind! Thanks ladies! xoxo

        Reply
  68. Avatar for Sarah | Well and FullSarah | Well and Full says

    March 13, 2016 at 2:21 pm

    Oh. My. Goodness. Dana, you’ve outdone yourself!! This cheesecake looks INCREDIBLE!!!!

    Reply
  69. Avatar for Kate @ My Little LarderKate @ My Little Larder says

    March 13, 2016 at 2:02 pm

    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?

    Reply
    • Avatar for Kate @ My Little LarderKate @ My Little Larder says

      March 13, 2016 at 2:04 pm

      Whoops! Just read your reply to my question in another comment.

      Reply
  70. Avatar for AliciaAlicia says

    March 13, 2016 at 10:37 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:20 pm

      So kind! thanks Alicia. xoxo

      Reply
  71. Avatar for Vivian | stayaliveandcookingVivian | stayaliveandcooking says

    March 13, 2016 at 10:29 am

    I looove the way this sounds! Such a great idea!

    Reply
  72. Avatar for Sara @ Oats & RowsSara @ Oats & Rows says

    March 13, 2016 at 9:17 am

    so dreamy!

    Reply
  73. Avatar for JanineJanine says

    March 13, 2016 at 8:20 am

    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

    Reply
  74. Avatar for VirginiaVirginia says

    March 13, 2016 at 8:07 am

    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.

    Reply
  75. Avatar for LauraLaura says

    March 12, 2016 at 10:48 pm

    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?

    Reply
    • Avatar for Jessica HarrisJessica Harris says

      March 13, 2016 at 11:13 am

      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!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        March 14, 2016 at 2:19 pm

        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.

        Reply
  76. Avatar for MarthaMartha says

    March 12, 2016 at 10:22 pm

    I’m a Milky Way fan. Could you design a Milky Way cheesecake?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:17 pm

      Um yes, added to the list!

      Reply
      • Avatar for MarthaMartha says

        March 14, 2016 at 5:59 pm

        Thanks, Dana!

        Reply
        • Avatar for LissaLissa says

          July 30, 2016 at 4:51 pm

          A Milky Way bar is very, very similar to a Snickers bar without peanuts….. Omitting the nuts and perhaps increasing the amount of date caramel would likely make a Milky Way Cheesecake that’s quite good.

          Reply
          • Avatar for MarthaMartha says

            January 13, 2017 at 10:08 am

            Thanks, Lisa! I’ll try your suggestions.

  77. Avatar for NikkyNikky says

    March 12, 2016 at 6:54 pm

    Should u not use activated nuts?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:17 pm

      You can if you’d like!

      Reply
  78. Avatar for MarielleMarielle says

    March 12, 2016 at 6:38 pm

    What kinds of dates do you recommend? Do they have to be medjool dates?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 14, 2016 at 2:16 pm

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

      Reply
  79. Avatar for DanicaDanica says

    March 12, 2016 at 5:29 pm

    This is such a creative recipe. Looks delicious.

    Reply
  80. Avatar for NardiaNardia says

    March 12, 2016 at 2:52 pm

    Can you substitute the cashews for another nut? I have an allergy to them? x

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 12, 2016 at 3:23 pm

      See our Recipe FAQ for ideas! -> https://minimalistbaker.com/recipe-faq/

      Reply
  81. Avatar for Maya | Spice + SproutMaya | Spice + Sprout says

    March 12, 2016 at 1:45 pm

    whaaaaaa! amazing! :D

    Reply
  82. Avatar for TamTam says

    March 12, 2016 at 12:16 pm

    Delicious! This Sounds and Looks so so so delicious!!! I Need to try this out!

    Tam

    Reply
  83. Avatar for Ana | Espresso My KitchenAna | Espresso My Kitchen says

    March 12, 2016 at 11:59 am

    These look sooo yum!

    Reply
  84. Avatar for LindsayLindsay says

    March 12, 2016 at 11:28 am

    These look so delicious!!! Do you think it would work to use a food processor to make the filling?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 12, 2016 at 3:22 pm

      It will, but unfortunately it won’t be as creamy, so I always recommend a blender.

      Reply
      • Avatar for SherylSheryl says

        April 2, 2016 at 4:02 pm

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

        Reply
  85. Avatar for DanielleDanielle says

    March 12, 2016 at 11:22 am

    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!

    Reply
  86. Avatar for Toshi BakesToshi Bakes says

    March 12, 2016 at 9:51 am

    I can’t believe these are vegan, they look amazing!

    Reply
  87. Avatar for CassieCassie says

    March 12, 2016 at 8:51 am

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

    Reply
  88. Avatar for Emily @ Robust RecipesEmily @ Robust Recipes says

    March 12, 2016 at 7:45 am

    Omg I’m drooling right now!!!

    Reply
  89. Avatar for Emily @ RobustrecipesEmily @ Robustrecipes says

    March 12, 2016 at 7:42 am

    I am drooling over this right now! Yum!

    Reply
  90. Avatar for julie:)julie:) says

    March 12, 2016 at 7:24 am

    WOW!! This looks so good! Definitely going on my list of things to make!

    Reply
  91. Avatar for Mel @ The RefreshanistaMel @ The Refreshanista says

    March 12, 2016 at 5:59 am

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

    Reply
    • Avatar for Tom ~ Raise Your GardenTom ~ Raise Your Garden says

      March 14, 2016 at 5:51 am

      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!

      Reply

mb

Minimalist Baker is a place for recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
Learn More About Us →
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources