Vegan Snickers Cheesecake
Rich, luscious, vegan cheesecake packed full of all the nostalgic snickers flavors! It's vegan, gluten and refined sugar-free, and only requires a handful of ingredients to make!
Ingredients
Base
- 1 cup old-fashioned rolled oats
- 3/4 cup almonds *or other nut. Pecans work great! Can sub sunflower seeds for a nut-free option.
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
Cheesecake layer
- 1 cup cashews *soaked in hot water for at least 20 mins
- 1/3 cup peanut butter
- 3/4 cup full-fat or light canned coconut milk
- 1/3 cup coconut yogurt *or greek yogurt. I like unsweetened vanilla
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp lemon juice
- 1 1/2 tsp vanilla extract
- pinch of sea salt
Caramel Layer
Chocolate Layer
- 1 1/2 cups chocolate chips
Instructions
Base
- Grease an 8” spring form cake pan.
- Add the base ingredients to a food processor, processing until it becomes a dough. If your mixture doesn't hold together, add a tbsp or two of water & process again.
- Pour the mixture into the bottom of a lined/greased 9" pie pan and press it down firmly. Set aside.
Cheesecake Layer
- Combine everything in a blender and blend for a minute or so until super smooth. Taste and adjust as you'd like. Pour over the cookie base. Place in the freezer for 40 minutes to an hour until the cheesecake layer is slightly firmed.
Caramel
- While the cheesecake is firming up, making the caramel. Add the coconut milk, water and coconut sugar to small pot over medium heat, bringing it to a boil, being sure to stir very frequently.
- Turn down the heat a little, letting the mixture simmer for 15 to 20. You'll want to stir every so often so the mixture doesn't burn.
- The mixture will start to darken in color and reduce to a caramel consistency. Remove it from the heat and stir in the peanuts. Then, let it cool a few minutes, it'll thicken up while it cools as well.
- Once it's cooled down, pour the caramel over the cheesecake layer, gently spreading it out evenly. Sprinkle over the chopped peanuts.
Chocolate layer
- When ready to make the chocolate layer, add the chocolate chips to a heat-proof bowl with the coconut oil. Heat in 20 second increments, stirring well between each one, until smooth. Pour it over the caramel layer, quickly spreading it over top.
- Top with sea salt and place back in the freezer for at least 4 hours-overnight before cutting into slices.
Notes
*You can use any crunchy cookie for the base!
**You can use melted coconut oil, ghee, vegan butter, regular butter, or avocado oil.
***You can try using light canned coconut milk, but it won't make as rich of a caramel - still tasty though!