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
4.84 from 43 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 8×8-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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  1. Cindy Boxer says

    I am literally so obsessed with this recipe. I even made it with coconut flakes in the cheesecake itself and it’s amazing. I have made it 4 times in a row and no plans to stop. lol. Just a perfect recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you love the recipe, Cindy. Thank you for the lovely review! xo

  2. Anne E. McGuigan says

    Super tasty. I am looking for an Easter GF Dessert and this does not disappoint. I used pistachios instead of peanuts because that is what I had on hand. I used less chocolate than called for, maybe 1/2 cup in total. Next time I will try this recipe in a round pan.

  3. Henri says

    Hey,

    Im really fan of your recipes and follow you on YouTube channel!

    I plan to make your Cakes for my daughter birthday coming soon.

    Salted Caramel Chocolate Pie and Chocolate Raspberry Tart are on my List!

    For this Cheesecake can i use a classic round Springform pan 8′ ?

    With same quantities?

    I really love Dates especially fresh soft ones like MEDJOOL and Sukari so would be perfect to make
    Caramel!

    Please let me know!

    Many thanks in advance

    Henri πŸ™‚

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Henri! We haven’t tried it in an 8 inch springform pan, but it should work! Let us know how it goes!

      • Henri says

        Hey Im so happy to have an answer from you!

        Thanks so much!

        I forgot to ask you if Coconut Oil can be substitute with Coconut Butter for filling as it solidify quickly and set up well.. or Coconut Cream?

        I also left you comments and questions on Chocolate Raspberry Tart and Salted Caramel Chocolate Ganache Tart..

        So if you can help me the same as you did for this Cheesecake I would be very happy and grateful!

        Henri πŸ˜‰

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Henri, We think coconut butter might make the texture a little gritty. But you can try leaving out the coconut oil and use coconut cream instead of coconut milk to increase the fat content. We’ve responded to your comments on the other recipes, but perhaps you didn’t get a notification? Hope that helps!

          • Henri says

            Hey thanks you are so nice!

            Yes I saw the comments but sometimes no notifications…

            Sorry for repeating sometimes!

            For Coconut Milk or Cream always thick part of the can?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            You can use all of the coconut milk, not just the thick part in this recipe. If omitting the coconut oil, that’s when we’d recommend using coconut cream or the thick part of the can of coconut milk.

          • Henri says

            Hey,

            I just have another question to clarify about Coconut oil please..

            You said to use only thick part if I remove Coconut Oil but is it the 3tbsp of Coconut Oil I can substitute with 3tbsp Coconut Milk thick part or is it also the 1/2 cup Full Fat Coconut Milk I have to substitute with Thick part too?

            Many thanks l!

            Henri πŸ˜‰

          • Henri says

            Hey,

            Thanks so much for your answer about Coconut Oil!

            In general, you use unflavored Coconut Oil in your recipes or the original unrefined? (But it has Coconut Coconut taste and depending the recipe it can hide the others flavors in some cases but personnally I love Coconut)

            But if I remove totally oil I can go with 1/2 cup + 3Tbsp Chilled Coconut Milk thick part so a total of 170g for this recipe (about 2/3 Cup right?)

            Please let me know!

            Henri πŸ˜‰

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We use refined coconut oil when we don’t want a coconut taste, and otherwise unrefined. Yes, we think that should work, but haven’t tested it. 165 ml, not sure about grams!

      • Henri says

        I really hope it can work with Springform pan I dont want to miss the cake…

        For the Drizzle Chocolate it can be done before puting cake in the freezer or best last minute before serving?

        In this case I can prepare the Chocolate drizzle in advance and store?

        But it will solidify with the Coconut Oil so no storage in fridge?

        Thanks!

          • Henri says

            Hey thanks again for all!

            So if I use only Coconut Milk thick part and no Oil it would be about 2/3 cup if you say 165ml if I understand well?

            And if it is Coconut Cream it can be either Room temperature or Chilled?

            Henri πŸ˜‰

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Yes, 165 ml or slightly more than 2/3 cup. Room temperature is fine.