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+ servings
slice of snickers cheesecake with biscuit base and layers of caramel, cream, chocolate and nuts
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Snickers Cheesecake

This no-bake, gluten-free, Raw Vegan Snickers Cheesecake consists of a buttery, biscuit base, a decadent, rich caramel layer and a creamy vanilla cashew cream topping, which is finished off with a generous sprinkle of nuts and chocolate drizzle.
Prep Time10 mins
Chilling Time3 hrs
Course: Dessert, Snack
Cuisine: American, English
Keyword: cheesecake, chocolate, dairy-free, eggless, flourless, gluten-free, no-bake, plant-based, raw, vegan, vegan foodporn, vegan junk food, vegetarian
Servings: 12 slices
Calories: 560kcal
Author: Reena Sharma


Cheesecake base

  • 200 g almond flour
  • 2 tbsp coconut sugar
  • 5 tbsp coconut butter

3-Ingredient caramel

  • 260 g pitted dates
  • 200 g peanut butter
  • 50 ml plant milk

Cashew cream

  • 300 g raw cashews soak these overnight
  • 1 tbsp maple syrup
  • 50 ml full fat coconut milk solid part
  • 1 tsp vanilla extract

Cheesecake toppings

  • 60 ml coconut melted coconut butter
  • 40 g cocoa powder
  • 2 tbsp maple syrup
  • 100 g peanuts


  • Combine almond flour, sugar and coconut butter with hands or fork until well incorporated.
  • Press tightly into spongiform tin, lining base and keep aside in the fridge.
  • In a food processor, blend the dates with the peanut butter and plant milk (scraping down sides in between).
  • Spread carefully on top of biscuit base and leave aside
  • Add the cashews to a food processor with the coconut milk, vanilla extract and maple syrup.
  • Blitz into a smooth cream and spoon carefully on top of the caramel layer.
  • Sprinkle with peanuts and place in the freezer for 1 hour.
  • In the mean time, mix the coconut butter, cocoa powder and maple syrup together until well incorporated.
  • Drizzle on top of the cheesecake and place back into the freezer for 2 hours.
  • Before serving, remove from freezer and allow to rest for 5-10 minutes before slicing. It can be left out longer to rest or in the fridge if you prefer the cream layer to be softer – your choice!


  • Coconut butter can be replaced with coconut oil
  • Coconut sugar can be subbed with any other sugar or syrup
  • If not abiding by raw food diet then any peanut butter can be used


Calories: 560kcal | Carbohydrates: 41g | Protein: 16g | Fat: 42g | Saturated Fat: 11g | Sodium: 92mg | Potassium: 555mg | Fiber: 8g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 4mg