Snickers Cheesecake

From Pascha's Kitchen

The Vegan Snickers Cheesecake from Pascha Chocolate is the ultimate indulgence—a creamy, dairy-free cheesecake layered with a luscious peanut butter filling, gooey caramel, crunchy nuts, and a rich dark chocolate drizzle. Best of all, it’s gluten-free, dairy-free, and refined sugar-free, making it a perfect treat for those with food sensitivities who still want to indulge in something decadent.

For full recipe ingredients and instructions, scroll to the bottom of the page

Why You’ll Love This Vegan Snickers Cheesecake

✔ Gluten-Free & Dairy-Free – A completely plant-based take on the classic Snickers bar, turned into a creamy cheesecake.
✔ Naturally Sweetened – Made with dates and maple syrup instead of refined sugars.
✔ Rich Pascha Chocolate Topping – Our organic, allergen-free dark chocolate makes every bite extra indulgent.
✔ No-Bake & Easy to Make – No need for an oven—just blend, chill, and enjoy!

Key Ingredients

For the Crust:

  • Almond flour (or oat flour for a nut-free option)
  • Dates – Naturally sweet and sticky for the perfect crust texture
  • Coconut oil – Helps bind everything together

For the Cheesecake Filling:

  • Cashews – Blended into a smooth, creamy, dairy-free cheesecake base
  • Maple syrup – A natural sweetener with caramel notes
  • Lemon juice – Mimics the tanginess of classic cheesecake
  • Coconut milk – Adds a rich, velvety texture
  • Peanut butter – For that irresistible Snickers-inspired flavor

For the Toppings:

  • Pascha Organic 70% Cacao Dark Chocolate Chips – Melted into a silky drizzle
  • Date caramel – A naturally sweet and gooey layer
  • Chopped peanuts – For the perfect crunch

How to Make Vegan Snickers Cheesecake

  1. Make the Crust: Blend dates, almond flour, and coconut oil, then press into a pan.
  2. Blend the Cheesecake Filling: Soak cashews, then blend with coconut milk, maple syrup, and lemon juice until smooth. Pour over the crust and freeze until firm.
  3. Prepare the Date Caramel: Blend dates, water, and vanilla for a rich caramel layer.
  4. Assemble: Spread the date caramel over the cheesecake, sprinkle with chopped peanuts, and drizzle generously with melted Pascha Dark Chocolate.
  5. Chill & Serve: Freeze for a few hours, then slice and enjoy!

This recipe was created by collenshealthylife as part of Pascha's Bake Off Competition.

Ingredients

For the Base

  • 2/3 cup Almonds
  • 1/3 cup Organic Walnuts
  • 2 tbsp Peanut Butter
  • 6 whole Medjool Dates (pitted)

Cheesecake Filling

  • 1 cup Raw Cashews (soaked in hot water for 1hr)
  • 1 cup Coconut Cream (+2 tbsp)
  • 1/2 cupu Creamy Peanut Butter
  • 1/4 cup Coconut Oil (softened)
  • 4 tbsp Maple Sugar
  • 2 - 3 tbsp Coconut Milk 
  • 1 1/2 tbsp Lemon Juice
  • 2 tsp Pure Vanilla Extract
  • 1/4 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips

Peanut Butter Caramel

  • 1/2 cup Creamy Peanut Butter 
  • 3 tbsp Pure Maple Syrup
  • 1/3 cup Coconut Milk
  • 1 pinch Sea Salt

Chocolate Ganache 

Instructions

  1. Begin by soaking your cashews in hot water for an hour to soften them
  2. Process base ingredients together, then press down into 7" springform pan
  3. Process your cheesecake filling ingredients together
  4. Divide cheesecake mixture in half. Set one half aside. Add in 1/4 cup chocolate chips to one half, and layer overtop your base. Place in freezer
  5. Create peanut butter caramel by mixing these ingredients together until smooth
  6. Pour overtop first cheesecake layer, then carefully pour remaining cheesecake overtop
  7. Cover and freeze for 4 hours
  8. Remove from pan (you'll have to allow it to come to room temp for 15-20 mins)
  9. Melt chocolate and peanut butter together and pour overtop cheesecake
  10. Optional to sprinkle crushed peanuts overtop
  11. Enjoy! Keep stores in fridge

 

 

 

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