This recipe is a paid collaboration with NutShed, all views are my own.

If you're someone who loves peanut butter, this will be the cheesecake recipe of your dreams! It's the ultimate vegan cheesecake with layers of a peanut butter crust, tangy vanilla cheesecake, crunchy peanut butter salted caramel, creamy peanut butter cheesecake, and a peanut butter chocolate ganache topping! It doesn't get much more decadent than this. It's essentially like vegan snickers bars in a cake version!

slice of snickers cheesecake.Pin

How to make a vegan snickers cheesecake

(Full instructions and ingredient measurements are in the recipe card at the end of this post)

This almost raw snickers cheesecake comes together in five stages. This means it does take a little time to make but it really is easy. Most of the layers are either blended up or simply mixed together. 

Peanut butter crust

To make the base you first want to blend down the dry ingredients (ground almonds and salt) to a fine flour consistency. This will ensure that there are no chunks of nuts visible in the crust. Then add in the wet ingredients (dates and peanut butter) and blend again until everything sticks together to form a dough consistency. Press the dough into the base of a lined cake tin and set it aside.

Vanilla cheesecake filling

To make the filling simply blend the ingredients in a high-speed blender until smooth and creamy. Make sure there are no lumps, the mixture should be silky smooth once it's ready. Pour into the cake tin and freeze for a couple of hours.

Salted peanut butter caramel

Once the vanilla cheesecake layer has set enough to be firm when you touch it, you can start on the caramel. Probably the easiest part of the cake! Just mix the ingredients together in a bowl until combined. Spread the caramel on top of the cheesecake as evenly as possible.

Peanut butter cheesecake

For this layer repeat the same process as used for the vanilla cheesecake. Then pour it on top of the peanut butter caramel and freeze until completely set.

Peanut butter ganache

For the ganache, melt the chocolate peanut butter, and chocolate over a double boiler (bain-marie). Once melted, pour the ganache over the top of the cheesecake and use a spoon to ease it over the edges for a drip effect. 

peanut butter layer cake with chocolate topping on a white wooden board.Pin

Frequently asked questions

How to get clean layers 

You might ask how do I make sure the layers in this cake stay nice and clean without mixing into one another? The key is to freeze the cake in between each layer. You want the vanilla cheesecake to be set enough to take the caramel layer without it sinking into the batter. 

Can I reduce the recipe to make a smaller cake?

One of the best things about this layered no-bake cheesecake is you can adapt it to your taste. If you would like to make a smaller portion I'd recommend omitting one of the cheesecake layers.

What if I can't get chocolate peanut butter where I live?

No problem, you can swap this out for regular creamy butter! I personally love using all three NutShed nut butters in this cake as they each have their own flavor and texture.

How should I store this cheesecake?

You can store this cake in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze it for up to a month. I recommend cutting it into serving portions and freezing them individually so that you can grab a slice whenever you feel like it. Defrost for an hour or two at room temperature before serving.

Swaps and additions

Ground almonds: if you're avoiding almonds, you can swap out the ground almonds in the base for raw unsalted peanuts. I recommend using blanched peanuts as these will already have the skins removed. You can also swap them out for oats if you're not trying to keep the cake gluten-free.

Additional toppings: You can get as creative as you like with the toppings. If you're planning on going all out why not add some homemade vegan snickers bars or nut butter cups for even more wow factor!

layered peanut butter chocolate cheesecake on white wooden cutting board.Pin

More vegan snickers desserts

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No-Bake Vegan Chocolate Peanut Butter Cheesecake

4.67 from 30 votes
PREP TIME: 45 mins
Chilling Time: 5 hrs
TOTAL TIME: 5 hrs 45 mins
Servings: 15
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Description

The ultimate layer cake for peanut butter lovers! This no-bake cheesecake is decadent while not being too sweet. You’ll find peanut butter in each and every layer from the crust to the ganache topping! The perfect table centerpiece for any special occasion. 

Ingredients

Crust

  • 1 ⅓ cups (150 g) flaked or ground almonds
  • 6 medjool dates, pitted
  • 2 tablespoons (30 g) peanut butter
  • ½ teaspoon (2.5 g) sea salt

Vanilla Cheesecake

  • 1 cup (145 g) cashews, soaked *see notes
  • ¾ cup (170 g) chilled coconut milk (use only the thick cream from top of the can), *see notes
  • ¼ cup (20 g) coconut yoghurt, or soya yoghurt
  • ¼ cup (60 ml) pure maple syrup
  • 3 tablespoons (45 g) coconut oil, solid
  • 1 tablespoon (15 ml) lemon juice
  • 2 teaspoons (10 g) vanilla bean paste

Peanut Butter Caramel

  • ½ cup (130 g) NutShed Very Crunchy peanut butter
  • 3 tablespoons (45 ml) pure maple syrup
  • ½ teaspoon (2.5 g) sea salt

Peanut Butter Cheesecake

  • 1 cup (145 g) cashews, soaked *see notes
  • ¾ cup (170 g) chilled coconut milk (use only the thick cream from top of the can), *see notes
  • ½ cup (130 g) NutShed Original or Very Crunchy Peanut Butter
  • 3 tablespoons (45 ml) pure maple syrup
  • 4 tablespoons (60 g) coconut oil, solid
  • 1 tablespoon (15 ml) lemon juice
  • ¼ teaspoon (1.25 g) sea salt

Peanut Butter Chocolate Ganache

  • ½ cup (130 g) NutShed Chocolate Peanut Butter
  • 1 oz (30 g) vegan chocolate

Garnish (optional)

  • roasted salted peanuts , chopped

Instructions

Crust

  • Line a 7.5 or 8" cake tin (with removable base) with parchment paper and set aside.
  • Add the flaked almonds and salt to a food processor and blitz for a couple of minutes until they form a fine crumb consistency. Add the dates and peanut butter and continue to process for a few more minutes until the ingredients begin to stick together to form a dough.
  • Press the dough into the base of the cake tin and use a flat-bottomed glass to even it out. Set aside in the freezer-

Vanilla cheesecake

  • Add all of the ingredients to a high-speed blender and blitz until smooth and creamy with no lumps.
  • Pour the filling into the cake tin and gently tap the tin on your work surface to knock out any air bubbles. Place in the freezer to set for 2 hours.

Peanut butter caramel

  • Add the peanut butter, maple syrup, and salt to a medium bowl and whisk until smooth and creamy.
  • Once the vanilla cheesecake layer has set, carefully spoon the caramel on top of the cheesecake and smooth it out in an even layer using the back of your spoon. Place the cheesecake back in the freezer while you prepare the peanut butter filling.

Peanut butter cheesecake

  • Add all of the ingredients to a high-speed blender and blitz until smooth and creamy with no lumps.
  • Pour the filling into the cake tin on top of the other layers and gently tap the tin on your work surface to knock out any air bubbles. Place in the freezer to set for another 3-4 hours. 

Peanut butter chocolate ganache

  • Place the chocolate peanut butter and vegan chocolate in a bowl and gently melt over a Bain Marie (double boiler). Stir until melted thoroughly. 

Assembly

  • Once set, remove the cake from the tin whilst frozen.
  • Pour the ganache on top of the cake and use a spatula or pallet knife to carefully spread it over the top, adding little ganache drips on the sides if desired! Top with some chopped roasted salted peanuts.
  • Allow to defrost at room temperature for about an hour, and use a hot wet sharp knife to slice.

Storage

  • Store any leftover cake in the fridge in an airtight container and enjoy within 3 days, alternatively you can freeze it in portions and defrost for an hour before serving!

Notes

  • Soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Rinse them clean and drain them before use.
  • Chilled coconut milk: Refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can, and discard the liquid.
  • Chocolate peanut butter: if this isn't available to you, you can swap it out for smooth peanut butter
  • Freeze the cake completely in between each layer. You want the vanilla cheesecake to be set enough to take the caramel layer without it sinking into the batter.
  • If you would like to make a smaller portion I'd recommend omitting one of the cheesecake layers.
  • Swap out the ground almonds in the base for raw unsalted peanuts. You can also swap them out for oats if you're not trying to keep the cake gluten-free.

Nutrition

Calories: 494kcal | Carbohydrates: 32g | Protein: 13g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 331mg | Potassium: 453mg | Fiber: 4g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
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