Vegan Snickers Cheesecake Recipe

If you’re anything like me and happen to crave something irresistibly rich and indulgent but still want to keep it plant-based, then you’re absolutely going to adore this Vegan Snickers Cheesecake Recipe. It’s the perfect blend of creamy cheesecake, gooey caramel, crunchy peanuts, and luscious chocolate, all without a hint of dairy or eggs. Trust me, once you try this, it might just become your new favorite dessert to impress friends, family, or even yourself on a cozy night in.

this Recipe

Ingredients You’ll Need

Each ingredient in this Vegan Snickers Cheesecake Recipe was chosen to balance flavor and texture perfectly. From creamy cashews to crunchy peanuts and silky dark chocolate, it’s all about combining those rich, peanutty, and sweet notes into one dreamy cheesecake.

• Rolled oats: These form the sturdy, chewy base and keep it gluten-free if you grab certified oats.
• Almonds or nuts of choice: I sometimes swap almonds for pecans for a deeper, buttery flavor, or sunflower seeds for a nut-free twist.
• Maple syrup: A natural sweetener that mixes beautifully into both the base and the cheesecake layer.
• Coconut oil: Melted, it adds richness and helps bind the layers together.
• Cashews: Soaked to get the silkiest, creamiest cheesecake texture without cream cheese.
• Peanut butter: Adds that classic Snickers flavor—it’s what makes this cheesecake so special.
• Full-fat canned coconut milk: The secret weapon in both the cheesecake and the caramel layers for that luscious mouthfeel.
• Coconut yogurt or Greek yogurt: I love using unsweetened vanilla coconut yogurt for a subtle tang and creaminess.
• Lemon juice and vanilla extract: They brighten the cheesecake and balance the sweetness perfectly.
• Coconut sugar: Used in the caramel to give it that authentic deep caramel flavor without refined sugar.
• Peanuts, chopped: Crunchy bites that give this cheesecake its Snickers-style texture.
• Chocolate chips: For that final, glossy layer that seals in all the yum.

Variations

One of the best things about this Vegan Snickers Cheesecake Recipe is how easy it is to make it your own. Over time, I’ve played around with a few tweaks that might inspire you to add your personal touch, depending on what’s in your pantry or what kind of flavor profile you’re in the mood for.

• Nut-free option: I swapped almonds for sunflower seeds once for a friend with nut allergies and it worked like a charm—just as tasty with a slightly earthier flavor.
• Chocolate variations: Use vegan dark chocolate chips or even a mix of dark and milk-style vegan chocolate for a twist.
• Swapping sweeteners: If you’re avoiding coconut sugar, brown sugar or even a little date syrup works nicely in the caramel.
• Add a pinch of sea salt: I always sprinkle some flaky sea salt on top of the chocolate layer—it amps up the flavors wonderfully.

How to Make Vegan Snickers Cheesecake Recipe

Step 1: Create the Perfect Base

The base sets the foundation, so I always start by lightly greasing my 8” springform pan to make sure the cheesecake pops out easily later. Then, I toss rolled oats, almonds (or nut alternative), maple syrup, and melted coconut oil into the food processor. You’ll want to pulse until it holds together like a sticky dough—you might need to add a tablespoon or two of water if it seems too dry. Press this evenly into the bottom of your lined pan; getting it firm and compact is key for a crunchy but sturdy crust.

Step 2: Blend the Creamy Cheesecake Layer

Once your base is sorted, rinse out the food processor or grab your blender to make the cheesecake. Combine the soaked cashews, creamy peanut butter, full-fat coconut milk, coconut yogurt, maple syrup, coconut oil, lemon juice, vanilla, and a pinch of sea salt. I usually blend for a good minute or so until it’s incredibly smooth. Don’t be shy here—taste and add a touch more sweetener or lemon if it needs a little pick-me-up. Pour this dreamy mixture right over your base and pop it into the freezer for about an hour so it firms up nicely before the caramel layer goes on.

Step 3: Whip Up the Decadent Caramel

This caramel is where the magic really happens. Pour your canned coconut milk, coconut sugar, and coconut oil into a small saucepan. Bring it to a boil on medium heat while stirring often—you don’t want it to stick or burn. After boiling, reduce the heat and let it simmer for 20-30 minutes, stirring frequently, until it thickens into that perfect, luscious caramel color. Remove from heat and stir in the chopped peanuts if you want them mixed in, or just sprinkle them on top once you’ve poured it over. Let the caramel cool and thicken slightly, then gently spread it over your firm cheesecake layer before freezing again for about 30 minutes.

Step 4: Finish with the Chocolate Layer

Last but certainly not least, melt your chocolate chips with a bit of coconut oil in short bursts in the microwave, stirring in between to get a glossy, smooth finish. Pour the chocolate over the caramel layer and quickly spread it out evenly. If you love my trick, sprinkle a pinch of flaky sea salt on top before freezing. Then, freeze your masterpiece for at least 4 hours or overnight if you can wait that long to dig in.

How to Serve Vegan Snickers Cheesecake Recipe

Garnishes

I love topping slices with a few extra crunchy peanuts and a sprinkle of flaky sea salt—it just elevates that salty-sweet vibe. Sometimes I drizzle a little more peanut butter or even a touch of melted chocolate for that extra wow factor.

Side Dishes

This cheesecake is rich, so I like to keep the sides simple—think fresh berry salad, some sliced bananas, or even a scoop of dairy-free vanilla ice cream if you’re feeling extra indulgent.

Creative Ways to Present

For holiday parties, I’ve plated it with a drizzle of homemade chocolate sauce and sprinkled edible gold dust for a festive touch. Individual mini cheesecake jars with layered toppings work beautifully for gatherings too, making serving a breeze.

Make Ahead and Storage

Storing Leftovers

After slicing, I store leftovers tightly wrapped in the fridge, though it’s best enjoyed within 3-4 days. The flavors meld beautifully overnight, making it even better the next day!

Freezing

This cheesecake freezes wonderfully. I usually wrap it tightly in plastic wrap and foil, then thaw slices individually in the fridge for a few hours before serving. Perfect for planning ahead or saving extras.

Reheating

You actually don’t want to heat this cheesecake since it’s meant to be enjoyed cold and creamy—but if you prefer it less frozen, just leave a slice at room temperature for 15-20 minutes before digging in.

FAQs

Final Thoughts

I absolutely love how this Vegan Snickers Cheesecake Recipe brings together layers of flavor and texture while staying 100% plant-based. When I first tried making it, I was blown away by how indulgent and satisfying it was without any dairy or eggs. If you’re looking for a show-stopping dessert that feels both nostalgic and fresh, this cheesecake is your answer. Grab your ingredients, get in the kitchen with me, and create something delicious that everyone will rave about—you’re going to nail this, I promise!

Print