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 1/3 cups 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
- 1 tbsp coconut oil *optional, to help thin it out
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 (adding more sweetener if needed, etc).
- Pour over the cookie base. Place in the freezer for an hour or so until the cheesecake layer is firm to touch. You won't want the caramel layer to melt the cheesecake layer too much.
Caramel
- While the cheesecake is firming up, make the caramel. Add the coconut milk, oil, and coconut sugar to small pot over medium heat, bringing it to a boil, being sure to stir frequently.
- Turn down the heat a little, letting the mixture simmer for 20-30 minutes (sometimes this can take longer!). Stir pretty frequently to prevent burning.
- The mixture will start to darken in color and reduce to a caramel consistency. Remove it from the heat & let it cool a few minutes, it'll thicken up while it cools as well. You can stir in the peanuts or sprinkle them over top after you pour it onto the cheesecake.
- Once it's cooled down, pour the caramel over the cheesecake layer, gently spreading it out evenly. Sprinkle over the chopped peanuts if you didn't stir them in. Place back in the freezer for 30 minutes or so to let that layer firm up.
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.
Video
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!