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A single, creamy slice of vegan snickers cheesecake which has been drizzled with vegan dulce de leche caramel.
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5 from 3 votes

Best Vegan Snickers Cheesecake (Gluten Free + No-Bake)

This creamy vegan snickers cheesecake is the dessert of your dreams. It is topped with a dairy-free dulce de leche caramel. I hope you enjoy! 
Prep Time50 minutes
Cook Time5 hours
Total Time5 hours 50 minutes
Course: Dessert
Cuisine: Snickers Cheesecake
Diet: Vegan
Servings: 12 Slices
Calories: 443kcal
Author: DJ

Ingredients

For the crust:

  • 180 g gluten free digestives or regular digestives vegan graham crackers also work but they’re not gluten free
  • 60 g vegan butter block
  • Pinch of salt

For the filling:

  • 250 g vegan dark chocolate chopped
  • 85 g unsalted cashews* soaked overnight (see notes)
  • 150 ml water
  • 450 g vegan cream cheese
  • 50 g smooth peanut butter
  • 150 g granulated sugar
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 Tablespoons cocoa powder
  • Pinch of salt

Toppings:

Metric - US Customary

Instructions

Make the crust:

  • Line a round, 8” spring form cake tin with parchment paper then set aside.
  • Add the Digestive biscuits to a high-speed blender or a food processor and blitz until fine crumbs form.
  • Melt your vegan butter then pour it into the blender along with the salt. Pulse again until the mixture has the texture of wet sand.
  • Press the Digestive crust mixture into the bottom of the spring form tin. I use the bottom of a glass to press it in nice and compactly.
  • Place your crust into the freezer while you make the filling.

Make the filling:

  • Add your dark chocolate to a heat-proof bowl and place it over a pan boiling water (bain-marie). Stir the chocolate over a low heat until it has melted completely. 
  • Drain the soaked cashews then add them to a high-speed blender along with the water. Blend until the mixture is smooth.
  • Now, add in your vegan cream cheese, peanut butter, granulated sugar, maple syrup, vanilla extract, cocoa powder and salt. Blend again until a smooth mixture forms.
  • Lastly, add in the melted dark chocolate. Blend one more time.
  • Pour the snickers cheesecake filling over the Digestive crust and place it into the fridge for 5 hours to set.  

Make the caramel topping:

  • For this recipe you can make your own vegan dulce de leche caramel or you can use store-bought vegan caramel.
  • Make the caramel just before the cheesecake is due to come out of the fridge.
  • When the caramel is ready, place it into the fridge for 30 minutes to thicken.
  • Take the cheesecake out from the fridge along with the thickened caramel.
  • Top the chocolate cheesecake with chopped peanuts, then drizzle on the thickened caramel.

Video

Notes

  • While you make the chocolate peanut butter cheesecake filling, make sure that you place the cheesecake crust into the freezer. This will give it chance to firm up a little before the chocolate is poured onto it.
  • The bain-marie method is where you place a heatproof bowl over some boiling water and continuously stir the chocolate until it melts. I've found that this method helps to prevent the chocolate from burning.
  • If you don't soak your cashews overnight, they won't be soft enough for blending. Therefore the texture of the cheesecake will suffer as a result. If you forget to soak them, boil some water and let the cashews sit in it for at least one hour.

Nutrition

Calories: 443kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 291mg | Potassium: 119mg | Fiber: 6g | Sugar: 27g | Vitamin A: 179IU | Vitamin C: 0.05mg | Calcium: 47mg | Iron: 2mg