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*
I’m actually a little sad right now looking at all these pictures and knowing that there’s none left. They were just so damn good. On a brighter note, I already have more cashews soaking in the kitchen so that I can make some more tomorrow! This is my kind of mental health food and it’s 1000% necessary.
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!
FACEBOOK | INSTAGRAM | PINTEREST | SNAPCHAT
Don’t forget to #asaucykitchen if you try this snickers cheesecake! You can also post your pictures to my facebook page!
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!
- 1 1/2 cup packed about 200 g, pitted dates
- 1 1/2 cups raw pecans or walnuts 115 g
- 2 cups raw cashews about 290 grams, soaked in water overnight
- 1/2 cup full fat coconut milk 120 ml
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon coconut oil
- 1 tablespoon lemon juice about 1/2 small lemon, plus more to taste
- 2 tablespoon maple syrup
- 2 tablespoon melted coconut oil
- 2 tablespoon peanut butter or almond butter for paleo
- 1/2 teaspoon vanilla extract
- 1/2 cup salted peanuts or almonds for paleo 73 grams
- 1/2 cup melted dark chocolate 90 grams
- 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.
- 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.
- In a small pot melt the caramel ingredients on a medium low heat for about 2 minutes (the maple, oil, nut butter 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.
- 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).
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 Keep these stored in the fridge or freezer.
Hands on prep time is about 30 minutes, but these need to set in the fridge for about 4-5 hours before eating.
other no bake paleo/vegan desserts you might be interested in…
Double Decker Almond Butter Cups
No Bake Paleo Millionaire’s Shortbread
Raw Blackberry Cheesecake
Sarah
Latest posts by Sarah (see all)
- Gluten Free Flatbread - August 18, 2017
- Cauliflower Pizza Dip (A Chickpea Free Hummus) - August 16, 2017
- One Pan Greek Chicken & Roasted Veggies - August 14, 2017
Hi Sarah,
This Vegan Snickers Cheesecake recipe is just amazing.
I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe but only one image, title, a small quote and then link directly back here.
Would that be okay?
Thanks a Lot 🙂
Hi Katherine! That’s no problem with me 🙂 So glad you liked the cheesecake! Thanks for coming back to leave a comment/rating!
so glad I found this recipe!! made them this weekend and it’s been hard not eating them all at once!!
Ahhh! So glad to hear it! Thanks Liz!
Can you make the snicker cheese cake in advance.
Yeah totally! Just keep them in the freezer until you need them and you’re good to go!
Haven’t tasted it yet because it’s still in the freezer but that topping…OMG…I could easily just cook that and eat it on it’s own.
Yay! Glad you like it so far! That topping is my weakness too – SO ADDICTING! Hope you like the rest just as much 🙂
Did you use canned coconut milk?
Yes! Full fat & from a can
Do you drain the water from the can of coconut or just mix it up?
I mixed it up so it was a like a thick milk but you can just use the coconut cream if you’d like
Totally amazing and really does taste like a Snickers bar! Never tried making a vegan ‘cheesecake’ before, but so glad I tried this recipe…I’ll definitely be making more!
So glad you liked it! Thanks for coming back to leave a comment – they make my day!
These were amazing!!!! Made them today and they really tasted like real cheese cake and that’s saying a lot because I’m not vegan or vegetarian and they we’re amazing! Defiantly would make them again!
Yay! I’m so glad you liked them! Who’d have thought cashews make for such good cheesecake?! 🙂
oh wow.. these look unbelievable. pinning for later
Thanks so much! 🙂
Whoa, I HAVE to have these in my life! Thanks for sharing on Savoring Saturdays, this recipe and your Chia Seed Jam are featured this week and I would love to have you share more great recipes. Have a great weekend! ~Celeste
Thanks so much Celeste – can’t wait to see it 🙂
Wow. Those are beautiful, Sarah! Thanks so much for sharing them with us at Savoring Saturdays!
Thanks Raia!
How decadent and fabulous! Even better that they are vegan! Pinning for later dear. xo, Catherine
Thanks Catherine!
I don’t need a reason to eat these–they are incredible!! Pinned
Thanks Kristen! I’m with ya!
These look so decadent…I love snickers and cheesecake and really LOVE the fact that you can actually make a healthier version of such a yummy dessert!
Thanks Michelle! I LOVE snickers bars so these just had to be done 😉
Wow! These look so good!
Thanks Bethany!
This looks so unbelievably delicious! I was off dairy for 9 months and I would have probably made this every week. I can’t wait to try out this recipe now! Thanks for sharing, stopping by from SITS.
Thanks Bev! When my husband and I were both off dairy things like this made it so much easier for us – you don’t even miss the real thing!
OMG! Looks amazing!
Thanks Josephine!
Can’t even describe in words just how delicious these look. When I make them I’m hiding them all away in the freezer for myself 🙂 Thanks for sharing such a lovely recipe!
Haha, I wouldn’t blame you! Thanks Monique 🙂
Oh my goodness, this looks so amazing! I’m off sugar right nowAND I think I’ll be dropping dairy again for my son, so this looks beyond.
Thanks Morgan!
Wait… is that why I’m suddenly happy? ‘Cause it’s time to eat ALL of the chocolate?!? 😉 Thanks for sharing this awesome recipe, Sarah! I am just sitting here, looking at my bowl of oatmeal, thinking… hmm, I could use, oh, the ENTIRE tray of this snickers cheesecake. Also, it’s vegan. Yay!!!
I wouldn’t blame you if you did! If I didn’t have help getting through things like this there’s a good chance I’d eat everything myself too!
These look seriously, ridiculously, AMAZING! I need these in my life, ASAP!
Aww thanks Kristy!
Well, I am definitely drooling! I have an idea in my head for a vegan snickers bar, but I am LOVING this cheesecake version. Your pics are awesome and I want to reach through my screen and grab that stack right out of your hand! YUM!
Thank you Jenn! I’ve been wanting to make something snickers related for a long time too and now I’m OBSESSED!
This looks absolutely incredible. My husband was practically licking the screen! I have to ask — what kind of camera do you have? I’m assuming full frame?
Thank you so much, Lisa! I use a cannon EOS 1200 – not a full frame, but I love what I can do with it!