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–+ servings
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!
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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!