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No Bake Snickers Cheesecake (Vegan & Paleo)

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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! 

vegan snickers cheesecake stack with chocolate drizzling over the top


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*

vegan snickers cheesecake cut into squares

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!

vegan snickers cheesecake stack

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Don’t forget to #asaucykitchen if you try this snickers cheesecake! You can also post your pictures to my facebook page!

other no bake paleo/vegan desserts you might be interested in…

Double Decker Almond Butter Cups
Double Decker Almond Butter Cups

Paleo & Vegan Millionaire's Shortbread
No Bake Paleo Millionaire’s Shortbread

Raw Blackberry Cheesecake (gluten free) | www.asacuykitchen.com
Raw Blackberry Cheesecake

Yield: 16 squares

No Bake Snickers Cheesecake (Vegan & Paleo)

vegan snickers cheesecake stack with chocolate drizzling over the top

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!

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes

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

  1. 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

  1. 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.
  2. 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

  1. 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.

Filling

  1. 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
  2. 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.
  3. 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
  4. Cover the cheesecake and place it in the freezer for 4-5 hours to set.
  5. Remove the cheesecake from the freezer to allow it to thaw slightly before cutting it.
  6. 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.
  7. Drizzle the remaining nut butter caramel over the top along with the melted chocolate and remaining peanuts (or almonds).

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 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. 

Nutrition Information:

Yield:

16

Serving Size:

square
Amount Per Serving: Calories: 326Saturated Fat: 9gSodium: 38mgCarbohydrates: 24gFiber: 3gSugar: 15gProtein: 6g
© Sarah
Cuisine: American / Category: Desserts

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Reader Interactions

Comments

    • Sarah Nevins says

      Hi Lisa! It’s hard to say without testing it myself first. I think you’d probably be able to use vegan cream cheese in place of the cashews, but I’m not sure how much of the other ingredients you’d have to change as well to adjust for taste

      Reply

  2. Kay-M says

    These look soooo good – but, unfortunately, with 24 carbs for just one of 16 servings, they are too sweet for my diabetic husband’s blood 🙁 Guess, he/we will just have to drool!!!

    Reply

    • Sarah Nevins says

      Hi Eleanor! If you’re only intolerant to cashews and not other nuts as well you can try using another type of nut in its place. I’ve seen people use almond/macadamia instead of cashews before. If nuts are a no go then you can try using hulled sunflower seeds. Hope that helps!

      Reply

  4. Kirsten Braddock says

    For the photos, did you make more caramel than the recipe calls for? That topping is amazing but it seemed like such a small amount. Also, it was hard to spread since it was so thick. Every layer was delicious. I’m dying to taste the finished product. Your photos are amazing!

    Reply

    • Sarah Nevins says

      Hi Kirsten! Nope – everything picture is how much I made for the recipe. I’m wondering if maybe you needed to heat up the caramel layer a little more so that it could spread easier?

      Hope you loved it in the end! 🙂

      Reply

  5. maggie says

    Hi ! Im making this today! , is it ok if i leave it on the freezer overnight covered and put in on the fridge on the morning while im at work and then do the finishing touches the next day? ( drizzle the nut butter caramel and melted chocolate, and toppings) or can i leave it all the time on the freezer until im back to finish it??

    Thank you!!

    Reply

    • Sarah Nevins says

      Hi Maggie! Either way will work so whichever is easiest for you! If it’s kept in the freezer the whole time it will just need about 15-20 minutes to defrost before you’re able to enjoy it so it’s not too solid to eat. Hope you love it!

      Reply

  8. Angelita Guy says

    Your photos are way too realistic. You are not nice to make us all drool! Can’t wait to try these! Thanks for sharing!

    Reply

  9. Jo says

    I am so impressed by this and it will now be one of my go to desserts all the time! So delicious and am trying really hard not to scoff it all (but I probably could right as it’s healthy yeah) still trying to get my head around something that tastes this good is actually good for me!
    Any idea how many calories in this? (I don’t usually calorie count but am interested… )

    Reply

    • Sarah says

      Hi Jo! Really glad you like it! This is definitely one of our favourites! If you divide the bars up into 16 pieces like I recommend then they come out to about 300 calories each (it will vary slightly depending on whether or not your use pecans/walnuts & what type of chocolate). Because of the nuts/dates they do pack in a punch calorie wise. Though these are definitely healthier than regular cheesecake/snickers bars I think it’s still important to remember not to eat too much – which I know for myself can be tricky because I have such a sweet tooth!

      Thanks so much for coming back to let me know what you thought!

      Reply

      • Jo says

        Thanks for that I cut mine into about 5×5 (25 pieces) and used pecans & peanuts (but will try walnuts and almonds next time) so thanks for the indication for the 4×4 😋 I do love a Snickers and a cheesecake so am very happy to find this healthy refined sugar free version! But yes will keep with the portions (as hard as it is) due to the nuts and dates.
        Freezes so well too and delicious frozen (I’m in QLD, Australia so it’s summer here atm)

        Reply

  10. Jessica says

    This turned out really good and tasted amazing! I will definitely put this on my list of desserts I can make. I do not have a food processor unfortunately so I was very concerned because I had to put all of mine together very blocky and the blender and it was not smooth at all like yours, however it ended up tasting just as well chunky and fine, including not having the ability to soak the cashews very long. So I can’t imagine how much better this would taste if I had followed the recipe to a T! Thanks for the recipe!

    Reply

    • Sarah says

      That’s awesome! SO glad you liked it and really happy to know it was still good even without a high powdered blender! Thanks so much for coming back to leave a review letting me know how it went 🙂

      Reply

    • Sarah says

      You only need about 15 minutes to let them thaw. If you keep them stored in the freezer and take them out when you need it these will easily last a few weeks – really they should last even longer than that in freezer but we never have them last longer than that to find out 🙂 If you wanted to keep them in the fridge then I’d say a week or two

      Reply

  12. Katherine says

    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 🙂

    Reply

  15. Alison says

    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.

    Reply

  17. Elle says

    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!

    Reply

  18. Adele says

    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!

    Reply

  20. Celeste says

    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

    Reply

  26. Bev says

    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.

    Reply

    • Sarah says

      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!

      Reply

  28. Monique says

    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!

    Reply

  30. demeter | beaming baker says

    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!!!

    Reply

    • Sarah says

      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!

      Reply

  32. Jenn says

    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!

    Reply

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