Gretchen's Vegan Bakery

Vegan Snickers Cheesecake

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Snickers Cheesecake is everything you expect it to be!

If you know anything about me you probably know that my vegan cheesecake recipes are unmatched.
I’ve come to be known on all of social media as the Vegan Cheesecake Queen
Try it for yourself and you will see! How about starting with this Snickers Cheesecake?

Vegan Snickers Cheesecake

I’m pretty sure you will convert your non vegan friends in an instant with this one!

Fudge brownie base with a a layer of roasted peanuts and caramel swirl throughout the dense and creamy New York Style Cheesecake batter!
More caramel and peanuts on top and a hefty drizzle of chocolate ganache!

Vegan Snickers Cheesecake

Today I used a date caramel recipe because I wanted to get away from using so much refined sugar in this recipe.

Between the chocolate ganache, cheesecake batter and the brownie base
It’s chock full of refined sugar, so the date caramel was a good idea and I absolutely love it

Read more here about Sugar Free Baking in my recipes!

Vegan Snickers Cheesecake

WATCH THE VIDEO  FOR HOW TO MAKE THIS CHEESECAKE

Vegan Snickers Cheesecake

No affiliation with any product or company linked below, solely for visual reference

Notes for Success:

Normally I bake all of my cakes including cheesecakes in 7″ x 2″ pans, but for this recipe I used a 3″ deep pan

Because of this deeper pan and the amount of ingredients in it
I had to increase the bake time on the cheesecake portion to 90 minutes versus the usual one hour bake time
However I am still keeping it in the oven for the additional hour after shutting the oven down to cool down slowly

But the most important thing is to just be wary of that extra bake time
And whatever you do ~~ Jiggle Jiggle Jiggle TEST!

Skip to 4:09 in that video  to see the actual Jiggle Test in action!

I never use springform pans and I have an entire article explaining why

Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
CLICK HERE FOR MY HOMEMADE TOFUTTI CREAM CHEESE COPY CAT RECIPE

Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Vegan Snickers Cheesecake

Snickers Cheesecake

Fudge brownie base with a a layer of roasted peanuts & caramel swirl throughout the dense, creamy New York Style Cheesecake batter! More caramel & peanuts on top with a hefty drizzle of chocolate ganache!
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Inactive Time 1 hour
Total Time 4 hours
Servings 10

Ingredients
  

For the Brownie Base

  • 1 cup All Purpose Flour (125g)
  • ⅓ teaspoon Baking Powder
  • ⅓ teaspoon Salt
  • ¾ cup Granulated Sugar (150g)
  • 6 Tbs Vegan Butter (85g)
  • 2 teaspoon Molasses (10ml)
  • 6 Tbs Strong Brewed Coffee (90ml)
  • 1½ ounces Semi Sweet Chocolate (43g)
  • 9 Tbs Natural Unsweetened Cocoa Powder (43g)
  • 2 teaspoon Vanilla Extract (10ml)

For the Cheesecake Batter

  • 16 ounces Vegan Cream Cheese (454g)
  • 2 Tbs Vegan Butter melted (28g)
  • 1 cup Granulated Sugar (200g)
  • 4 Tbs Cornstarch (32g)
  • 3 Tbs All Purpose Flour (24g)
  • ¾ cup Plant Milk (177ml)
  • ½ teaspoon Vegan Lactic Acid
  • 2 teaspoon Vanilla Extract (10ml)

for the topping

For the Date Caramel:

  • 1 cup Medjool dates (approx 12 Lg) (212g)
  • ½ cup Raw Cashews (75g)
  • ⅓ cup Full Fat Plant Milk (80ml)
  • ½ teaspoon Salt ½ teaspoon
  • 1 teaspoon Vanilla Extract 1 teaspoon (5ml)

Additional Ingredients

  • 1½ cups Roasted Peanuts

Instructions
 

  • First prepare the brownie base by bringing the vegan butter & molasses to a boil in a small sauce pot
  • Add the cocoa powder & the chocolate & whisk to melt smooth
  • Add the hot coffee & then transfer to a large mixing bowl, add the vanilla extract & the sugar Whisk smooth
  • Sift the flour, baking powder & salt into the batter & stir just to combine, do not over mix
  • Spread into a greased & parchment lined cake pan & bake in a preheated 350℉ oven for 18 minutes *it may seem under baked that's ok, it gets baked longer once you prepare the cheesecake batter
  • Next prepare the caramel recipe by pitting the medjool dates ~ reserve
  • Bring the cashews in about 1 cup of water to a boil, then let stand for about 20 minutes.
  • Drain cashews & then add them to a high speed blender along with the rest of the ingredients including the drained cashews & blend smooth
  • Once the brownie has been baked & slightly cooled, spread 1/4 cup of this date caramel over the entire surface of the brownie *still in the pan
    Then sprinkle it with approximately 1 cup of the roasted peanuts
  • Prepare the cheesecake batter by placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
  • Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  • Pour the batter carefully over the peanuts & caramel layer on the brownie base & return the pan to the oven this time in a water bath
    Bake at 350°F for 90 minutes
  • After 90 minutes turn the oven off but leave the cheesecake in the oven to cool slowly for another 30 minutes
  • Remove the cheesecake to cool completely at room temperature & then refrigerate it for at least 2 hours to set or overnight before unmolding.
  • Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
  • Vegan Cheesecakes unmold very easily so flip it out onto your serving platter then garnish & decorate as shown in the video

Video

Notes

Be sure to read all the notes for success section above this recipe 
Storage Snickers Cheesecake must be kept refrigerated and will stay fresh for up to 1 week wrapped to prevent drying
Tried this recipe?Let us know how it was!

 

Reader Interactions

Comments

  1. Gosia

    Hi Gretchen, I really love your cheesecakes and I completely agree- you are the queen of vegan cheesecakes! Just one remark to this recipe – in the instructions you don’t mention anything about layer of caramel and roasted peanuts between the brownie and cheese batter, however you show this in your video. As I followed your written instructions, not the video, I didn’t put the peanuts and caramel and I’m really disappointed as I wanted to have a snickers cheesecake 🙁

    • Gretchen

      Hi! Thank you so much for pointing out this error! I am so sorry about that~ I am making the correction to the written post now! Sorry again!

  2. Katie

    Hi Gretchen!

    I am planning on making this cheese cake, but I don’t have a 7×3 cake pan, and I do not want to purchase. I have an 8×2 and a 9×2 cake pan. Do you have any suggestions on which size would be best and bake time?

    Thanks!
    Katie

    • Gretchen

      Sure many people just use straight water if they don’t like coffee

      *Just note that you will not taste the coffee, coffee & chocolate are like soulmates… they bring out the best in each other 🙂

  4. Natalia

    I reduced the sugar in the recipe by half and was still sweet. I cant imagine how using the full amount of sugar would taste like. The brownie bottom was overpowering – you could basically taste only chocolate which for me as a cheesecake lover isnt ideal at all. Would half the brownie bottom next time or use a shortbread crust. Overall, a cool idea, needs some tweaking though cuz it didnt remind me of a snickers much, more of a brownie with peanuts