Description
This Vegan Snickers Cheesecake is a decadent, allergy-friendly dessert featuring a nutty oat base, a creamy cashew peanut butter cheesecake layer, a rich homemade coconut caramel layer studded with peanuts, and a smooth chocolate topping. Perfectly balanced between sweet and salty with a luscious, layered texture, it’s an indulgent no-bake treat that everyone can enjoy.
Ingredients
Scale
Base
- 1 cup old-fashioned rolled oats
- 3/4 cup almonds (or other nuts like pecans; sunflower seeds for 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 minutes)
- 1/3 cup peanut butter
- 3/4 cup full-fat or light canned coconut milk
- 1/3 cup coconut yogurt (or Greek yogurt, unsweetened vanilla preferred)
- 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
- 1 can full-fat canned coconut milk
- 1/2 cup + 2 tbsp coconut sugar
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla extract
- Good pinch of sea salt
- 1/2 cup peanuts, chopped
Chocolate Layer
- 1 1/2 cups chocolate chips
- 1 tbsp coconut oil (optional, to help thin it out)
Instructions
- Prepare the Base: Grease an 8-inch springform cake pan. Add rolled oats, almonds, maple syrup, and melted coconut oil to a food processor and blend until a dough forms. If the mixture doesn’t stick together, add a tablespoon or two of water and process again. Press the dough firmly into the bottom of a lined or greased 9-inch pie pan. Set aside.
- Make the Cheesecake Layer: Combine soaked cashews, peanut butter, canned coconut milk, coconut yogurt, maple syrup, melted coconut oil, lemon juice, vanilla extract, and sea salt in a blender. Blend on high for about a minute until completely smooth and creamy. Adjust sweetness if needed. Pour the mixture evenly over the prepared base. Freeze for about 1 hour or until firm to the touch.
- Prepare the Caramel: While cheesecake firms, add full-fat coconut milk, coconut sugar, and coconut oil to a small pot over medium heat. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook for 20-30 minutes, stirring often to prevent burning, until the mixture thickens and darkens into a caramel consistency. Remove from heat and let cool slightly; it will thicken more as it cools. Stir in chopped peanuts or reserve peanuts to sprinkle later.
- Assemble the Caramel Layer: Once caramel has cooled, pour it evenly over the cheesecake layer. Gently spread to cover evenly. Sprinkle with remaining chopped peanuts if not mixed in. Return to freezer for 30 minutes to firm up the caramel layer.
- Make the Chocolate Layer: Place chocolate chips and coconut oil in a heatproof bowl. Heat in 20-second intervals, stirring well between each, until the chocolate melts and becomes smooth. Pour the melted chocolate over the set caramel layer, spreading quickly and evenly. Sprinkle lightly with sea salt. Freeze the entire cheesecake for at least 4 hours or preferably overnight before slicing.
Notes
- Any crunchy cookie base can substitute for the oat and nut base for a different texture.
- Melted coconut oil can be replaced with ghee, vegan butter, regular butter, or avocado oil as preferred.
- Using light canned coconut milk for caramel is possible but will yield a less rich caramel, though still tasty.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
