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A creamy cheesecake that’s no-bake and made without dairy. This vegan Snickers cheesecake is for all you peanut butter lovers out there!

Inspired by the flavours of a Snicker bar – chocolate and peanuts, which is a flavour combination you can never go wrong with. A simple no-bake oaty, chocolate base, a creamy peanut butter centre and smooth, velvety and rich chocolate topping.

Super creamy and rich made using healthier ingredients like cashews, peanut butter, peanut and oats. I used almond milk instead of cream/coconut milk to make it a little lighter. So yummy and easy to make!

Vegan Snickers Cheesecake

This cheesecake is also

  • Vegan
  • Dairy-free
  • Gluten-free
  • Wheat-free
  • Soy-free
  • No-bake
  • Easy to make
  • And made using healthier ingredients

Vegan Snickers Cheesecake

A delicious and creamy cheesecake made vegan and without dairy! I love peanut butter + chocolate, so I thought why not make a cheesecake flavour inspired by Snickers!
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Prep Time 30 minutes
Cook Time 4 hours
Course Dessert
Servings 12
Calories 443 kcal

Ingredients
 
 

For the base

  • 80g oat flour*
  • 25g cocoa
  • 2 tbsp coconut oil melted
  • 2 tbsp maple syrup
  • A pinch of salt

For the filling

  • 400g cashews soaked for 4-8 hours**
  • 120ml  Califia Farms Unsweetened Vanilla Almond Drink***
  • 100g smooth peanut butter
  • 65g coconut oil melted
  • 120ml maple syrup
  • 1/4 tsp salt

For the topping

  • 70g dark chocolate
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil melted
  • chopped peanuts

Instructions
 

  • Cover the cashews with water and leave to soak overnight.
  • Mix the base ingredients in a bowl, then transfer and press down into a round 8”x8” loose base tin. Freeze for 5 minutes.
  • Drain and rinse the cashews, then add to a food processor along with the rest of the filling ingredients. Blend until smooth.
  • Transfer the mixture into the cake tin and return to the freezer for 3-4 hours until set.
  • Mix the melted dark chocolate, peanut butter and coconut oil in a bowl, then spread over the cheesecake and top with a sprinkle of peanuts.

Notes

* I made my own oat flour by blending plain rolled oats in a high speed blender. You can use gluten-free oats to make the recipe gluten-free. 
** For speed, you can soak the cashews in boiling water for 30 minutes instead, then drain and rinse. 
*** Any milk will work 

Nutrition

Calories: 443kcalCarbohydrates: 33gProtein: 10gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 0.2mgSodium: 82mgPotassium: 393mgFiber: 3gSugar: 16gVitamin A: 41IUVitamin C: 1mgCalcium: 65mgIron: 4mg
Keyword dairy-free cheesecake, gluten-free dessert, snickers cheesecake, vegan cheesecake, vegan dessert, vegan recipes
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