No Bake Snickers Cheesecake – a devilishly decadent dessert that’s free of eggs, dairy, grains, and refined sugars. Make it paleo by swapping peanuts with almonds!
Hi, hello it’s Friiiiday which means it’s time to eat ALL the chocolate.
Not that you need a special day or another reason to eat chocolate. I could easily make up an argument for why you should eat chocolate on any given day of the week, but I’ll spare you the details because there are more important things to discuss: like these snickers cheesecake squares!*high five emoji*
No Bake Vegan Snickers Cheesecake Bars
I’m actually a little sad right now looking at all these pictures and knowing that there’s none left. They were just sooo good.
Vegan cheesecake is the kind of thing that always looks a lot more complicated than it actually is to make. There are all these nuts and crazy things that you wouldn’t necessarily expect to see in a regular cheesecake recipe that kind of throw you off.
Once you actually try it though you’ll see how easy it is to make – the most difficult part is to waiting, but maybe that’s just me.
This cheesecake is a combination of a couple of recipes I’ve previously shared. The cheesecake part of this recipe is based off of this raw blackberry cheesecake and the nut butter caramel is from these no bake millionaires I made last year. These are my two most popular desserts on their own, but together they are beyond decadent and delicious. Really though – just try it!
More Vegan Treats You Might Enjoy
- Chocolate Covered Dates
- Healthier No Bake Samoas Cookie Bars
- Healthier Homemade Tagalongs
- Gluten Free Thin Mints
- No Bake Vegan Snickers Bars
- Toasted Quinoa Peanut Butter Scotcharoos
Enjoy!
Let me know if you try this recipe! If you have the time, I’d love it it you could leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
No Bake Snickers Cheesecake (Vegan & Paleo)
No Bake Snickers Cheesecake - a devilishly decadent dessert that's free of eggs, dairy, grains, and refined sugars. Make it paleo by swapping peanuts with almonds!
Ingredients
CRUST
- 1 1/2 cup packed dates
- 1 1/2 cups raw pecans or walnuts
CHEESECAKE FILLING
- 2 cups raw cashews
- 1/2 cup full fat coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon coconut oil
- 1 tablespoon lemon juice
NUT BUTTER CARAMEL
- 2 tablespoon maple syrup
- 2 tablespoon melted coconut oil
- 2 tablespoon peanut butter, or almond butter for paleo
- 1/2 teaspoon vanilla extract
TOPPINGS
- 1/2 cup salted peanuts or almonds for paleo
- 1/2 cup melted dark chocolate
Instructions
- If you haven’t already add the cashews to a bowl and cover with water. Leave the cashews overnight to use when you need it the next day.
Crust
- Make the crust by adding the dates and the pecans to a food processor or high powered blender. Blitz together until the dates and pecans are broken up into small pieces and come together. If your mixture is too dry add a couple more dates. You may need to stop to scrape the sides down occasionally.
- Press the crust into an 8in x 8in parchment-lined dish, until evenly spread. Use another sheet of parchment paper to place over the crust when pressing in the pan. This will keep the crust from sticking to your hands when you’re trying to press it into the tin.
Nut Butter Caramel
- In a small pot melt the caramel ingredients on a medium low heat for about 2 minutes (the maple, coconut oil, nut butter, vanilla, and sea salt). Make sure to stir while everything melts to keep from burning. Pour the caramel mixture into a small bowl so that it cools faster. Set it aside in the fridge while you make the filling.
Filling
- For the cheesecake layer, begin by draining the water from the cashews and then placing them in a high speed blender or food processor with the remaining cheesecake ingredients. Blend it all together until it becomes smooth. If you need, stop and scrap the sides down to get all the bits mixed in. This should take 60-90 seconds. (If you own a Blendtec, I put mine on the smoothie setting and that did the trick
- Taste and adjust flavor as needed. Add another 1-2 tablespoons of maple if you like it sweet. Keep in mind that the nut butter caramel will add additional sweetness when we add it in later.
- Pour filling over the crust. Dollop half of the caramel mixture across the cheesecake filling and then drag a knife or toothpick across the top to create the rippled effect. Don't worry if it's not pretty because you're going to later drizzle dark chocolate and the remaining caramel over the top of the cheesecake. Take half of the peanuts (or almonds) and scatter them across the pan and press them into the filling
- Cover the cheesecake and place it in the freezer for 4-5 hours to set.
- Remove the cheesecake from the freezer to allow it to thaw slightly before cutting it.
- While it's thawing melt your dark chocolate in the microwave in 30 second increments or over the stove top over a pot of simmering water on a low heat stirring constantly. Remove the chocolate from the heat and let it cool for a minute or two before drizzling it over the cheesecake.
- Drizzle the remaining nut butter caramel over the top along with the melted chocolate and remaining peanuts (or almonds).
- Store leftover bars in an airtight container and keep in the fridge up to one week or in the freezer 2-3 weeks.
Notes
- If you want to speed up the cashew soaking process cover the cashews with boiling water and set them aside for at least 2 hours.
- If you keep the leftover bars stored in the freezer I recommend you take them out and leave them at room temperature for about 15-20 minutes to soften before serving.
- Hands on prep time is about 30 minutes, but these need time to set in the freezer for about 4-5 hours before eating.Â
Lynne says
Hello does this need to be set in freezer or fridge? Both are mentioned. Should leftovers be stored in freezer or fridge? Many thanks
Sarah Nevins says
Hi Lynne! Sorry about the confusion – I definitely could have been more clear there!
I recommend you let the bars set in the freezer when you first make them. You can do this in the fridge, but it will take longer for them to fully set. Once you’ve made them though you can keep them in either the fridge or freezer. Just keep in mind that leftover bars kept in the fridge need about 15-20 minutes to thaw out of the freezer before serving.
Hope this helps 🙂