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Creamy, rich peanut butter cheesecake topped with chocolate and toasted peanut, this Vegan Snicker Cheesecake is one of the best desserts to enjoy all the time, especially for my peanut butter lover and chocoholic friends! (wink wink)

Peanut butter and chocolate are both at the top of my favourite food list. So any combination of them will surely make my heart bloom, like these Vegan Snicker Bars and Vegan Peanut Butter Cookies.

The other day, Mr. J (my partner) mentioned that he loves the peanut butter and chocolate combo too, which made me ponder on how long it has been since I made something with these two together.

And I bet you know the answer. Yes, IT’S BEEN A WHILE. So, I decided to make a Vegan Snicker Cheesecake!

What’s special about Vegan Snicker Cheesecake?

Rich, creamy, but not heavy peanut butter cheesecake filling
Toasted, nutty base that compliments the filling so well
Vegan, no eggs, no dairy or any animal products
No-bake, super easy to put together

Ingredients You Need for this Snicker Cheesecake

You only need these basic 9 ingredients for this vegan snicker cheesecake:

Pitted dates
Jumbo rolled oats
Toasted peanuts
Raw cashews
Soy milk (unsweetened)
Peanut butter (natural, runny one)
Maple syrup
Extra-virgin coconut oil
Dark chocolate (50 – 70% cacao content)

One optional ingredient is salt, which I believe most people have it around the house. We just a pinch as well.

For ingredient substitutions, please take a look at “Questions You Might Have” section and the recipe card.

How to Make Vegan Snicker Cheesecake

Here is a simple go-through to let you know the steps. The exact measurement for each ingredient and details is in the recipe card at the end of this post.

To make the base:

Line the bottom of a 4-inch cake tin with baking paper.
Chop the pitted dates in a food processor finely. Then add rolled oats, peanuts, salt, and water. Blitz again to chop all ingredients and bring them together.
Check the texture. It should stick together when pressed between your fingers.
Transfer the mixture to the prepared tin. Use a spoon to press it down firmly. Then put it in the freezer while we make the filling.

To make the filling:

Drained out the water from the cashews. Give them a rinse.
Add all ingredients to a blender and blend until smooth.
Take the cake tin out from the freezer. Pour the filling into the cake tin on top of the base.
Cover and place the cake in the fridge to set overnight or 4 hours in the freezer.

To make the topping:

Melted the dark chocolate and coconut oil together by using a double boiler (bain-marie) or in a microwave (~30 seconds). Then add a pinch of salt and stir to incorporate.
Take out the cheesecake from the fridge. Pour the melted chocolate on top and even the chocolate out by gently tilting the cake tin in different angles.
Sprinkle the chopped peanuts on top evenly. Place the cake tin back in the fridge for another 20 minutes to let the chocolate set up. Then slice and enjoy!

How to Store Vegan Snicker Cheesecake

Store the cheesecake in an airtight container in the fridge for 3 – 5 days, or 2 weeks in the freezer.

Tips for Success

Soak the cashews for at least 4 hours. If you want your cheesecake to taste smooth and creamy, soaking the cashews long enough is crucial.
Use a high-speed blender with a small blender container. This recipe only makes one 4-inch cake, so the filling is not a lot. Make sure to use a small blender container with a high-speed blender to make sure everything gets blended well.
Refrigerate the cheesecake for at least 8 hours. The filling needs time to set, so be patient. (Make it the day before.)
Transfer it to the freezer to set up if your fridge is not cold enough. Not all fridges work the same. So if you see the filling doesn’t set up after 6 hours, consider move it to the freezer for 1 – 2 hours.

Questions You Might Have

I don’t have extra-virgin coconut oil, is there something else I can use?

You can use refined (deodorized) coconut oil if you don’t have extra-virgin one. But other oil won’t work the same, so I’d say stick to coconut oil. Another option is cacao butter.

Are there other substitutions for soy milk?

Yes, you can use other plant-based milk like oat milk or almond milk. I often use soy milk because it’s my favourite milk alternative, and it’s always in my fridge.

What kind of peanut butter can I use?

Here, I’d recommend using the natural peanut butter, which should only have 1 ingredient – Peanuts. Either crunchy or smooth one can work because we’re going to blend it with other ingredients anyway. (See How to Make Peanut Butter)

Final Words

This vegan snicker cheesecake is really lovely and satisfying, with the rich peanut butter taste and creamy texture given. I hope you will love this no-bake peanut butter-chocolate cheesecake as much as I do!

—— Nora

More Peanut Butter Desserts:

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Vegan Snicker Cheesecake (no-bake)

Creamy, rich peanut butter cheesecake topped with chocolate and toasted peanut, this Vegan Snicker Cheesecake is one of the best desserts to enjoy all the time, especially for my peanut butter lover and chocoholic friends!

Author: Nora Hsu

Prep Time30

Resting Time8

Total Time8 30

Course: Dessert

Cuisine: American, vegan

Keyword: chceesecake, dairy-free, gluten-free, no-bake, peanut butter, snickers, vegan

Servings: 6 people

Ingredients

For the base

30 g pitted dates
30 g jumbo rolled oats
1 Tbsp toasted peanuts
A pinch of salt
1 tsp drinking water

For the filling

80 g raw cashews, (a heaping 1/2 cup) soaked in water for 4 – 8 hours
45 g soy milk, or other plant-based milk (3 Tbsp)
30 g pure peanut butter, (2 Tbsp) Homemade Peanut Butter
1 Tbsp maple syrup
1.5 Tbsp extra-virgin coconut oil, melted
salt

For the topping

20 g dark chocolate, 50 – 70%
1 tsp extra-virgin coconut oil
A pinch of salt
30 g toasted peanuts, chopped