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!
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.
Frequently asked questions
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.
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.
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.
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!
More vegan snickers desserts
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
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📖 Recipe
Description
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" 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
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Hi! I am making this for my boyfriend's 29th birthday, and I have a question. The coconut milk/fat part wasn't super clear to me. In the recipe it says we need 170g but only use the top part. Does this mean the whole can of coconut milk is 170g but we only use the top part, or do we maybe need to buy multiple cans and get enough fat to equal 170g?
Our favorite vegan restaurant discontinued their peanut butter chocolate cheesecake so I am so excited to try this! Thanks in advance for getting back to me(:
Hi Keigon,
That's correct! You need the weight amount of 170g. I usually get that from one can, but it can vary based on the brand. I hope this helps, have a wonderful birthday celebration!
I wanted to give a shoutout for a recipe I found on your site. It was a huge hit at my husband's 40th birthday, as cheesecake is his favorite, and he was thrilled with his cake this year. Thank you so much for the incredible work you do. For the last four years, I've made one of your recipes—whether it's a cake, tart, or cheesecake—for every birthday occasion, and they have all been absolutely amazing and top-notch. I follow you on all your platforms because you are one of my top three go-to sources for high-end recipes. Thanks again for your dedication to testing and sharing your expertise!
Hi Nicole,
Thank you so much for trusting in my recipes and for your incredibly kind words. You have truly made my day!
Hi dear Christina,
As you know I already made this wonderful Chocolate Peanut Butter Cheesecake last year!
I would like to make it again but I had the idéal to turn it as a "Chocolate Almond Butter Cheesecake"!
I have 3 types of Almond Butter on hand:
-White Raw Almond Butter
(from Blanched Almonds)
-Classic Raw Almond Butter
(From Whole Almonds, Darker color)
-Crunchy Raw Almond Butter
(From whole Almonds, Darker Color)
I also have Almond extract (like for Frangipane in Galette des Rois!)
So do you think it could be good and how can I use them following the layers on the original recipe?
#FILLING
Can I remove Coconut Oil for Coconut Butter or More Coconut Milk thick part?
I know it wont set as well but oil is not OK for me anymore...
Please let me know
Many thanks
Henri 🙂
Hi Henri,
That sounds lovely! yes, you can swap the peanut butter for almond butter - which type you use is really just up to your taste! Again, the coconut oil is needed to set the layers properly, so without it, you will end up with a softer consistency - which is a risk!
If it were me, I would first test a small part, or one layer to see if it sets properly beforehand.
Hope this helps!
Hey Christina,
So happy to read you again!
You always help me I really appreciate!
Ok for the Almond version...but only the white Almond Butter has a nice color, Original and Crunchy are not as beautiful as the Peanut Butter ones...
And No Almond Chocolate Butter like I have with PeanutButter!
#CRUST
Do you think I can use Crunchy Peanut Butter for Crust? Besides Peanuts instead of Almond flour it wont make too much Peanuts?
Because I guess the ground Almonds + Peanut Butter makes a kind of "Nougat" texture as in Original Snickers bars?
#COCONUT OIL
I already made many recipes without oil, the cakes set well but longer to freeze, and it melts quickly when defrost...but I really prefer the texture and way easier to digest!
Will try here but Im sure it will be perfect!
Or maybe use Coconut Butter instead of oil?
I find it is an amazing ingredient, texture, so tasty! And set well!
Or just Coconut Cream in same quantity works too...
Please let me know what you think about
Henri 😉
hiya! is yoghurt in the first layer and lemon in second neccesary ? 🙂 i know it is supposed to imitate cheesecake but im just not so sure about it after making mascarpone kind of cream for a cake with just cashews coco maple and vanilla which everyone loved i’m afraid lemon will leave weird cheap kind of cheesecake aftertaste 🙈 is this even sensible worry should i leave it out or it’s not even the case here , what do you think ?
any help much appreciated again !
caro
Hi Caro!
Personally, I find the tanginess from the yogurt and lemon juice is what makes them taste like cheesecake. I definitely recommend the yogurt, as this really helps the flavor. For the lemon juice, you could just blend up the other filling ingredients and taste it to see how you like it - then add the lemon if you feel it needs it. Hope this helps x
I made this last weekend and it was a huge hit! So good and really easy to make!
So happy you loved it Amanda!
Hi Christina,
Could I use crushed digestive cookies in exchange for the almonds used in the crust?
Hi Pamela, Absolutely! I'd recommend following the crust ratios over on my No-Bake Vegan Cheesecake recipe 🙂
Thank you so much! Could I just play with it so that we still get the peanut butter and dates in there? This recipe sounds amazing and all the peeps I am taking it to are vegan☺️
Yes that should work 🙂 Oh I hope everyone enjoys the recipe x
Hey Christina,
(*This is an update from my last comment I forgot a question)
I had your answer today you posted 8th march thanks!
So about Coconut Oil yes it hardens quickly the layers, but do you think I can use Chilled Coconut Milk thick part to substitute Coconut oil even if I have to wait more to let each layer to set up firm in the freezer?
In same quantity?
This Cheesecake is awesome but I think without oil it would be lighter with a soft texture you see what I mean?
If not possible the Cake is great like this but in case I prefer to ask you and share my idea with you...
#COCONUT OIL
Which one do you use?
Unflavored or non refined Coconut oil?
In all your recipes when Coconut oil needed?
Please let me know
Thanks
Henri 🙂
Hi Henri,
I answered this one in your other comment yesterday. No, I do not recommend leaving out the coconut oil, if you do so, you will risk the cake not holding up. I use raw virgin coconut oil, but feel free to use odorless if you prefer a milder taste 🙂
This Raw cheesecake recipe is amazinggg, I’ve used this recipe many times and it always works out so perfect. I’ve even made mini ones by using silicone cupcake moulds instead of a tin.
Thankyou so much for the recipe Christina! xx
Hi Manjari,
I am so happy you love the recipe, and mini cheesecakes sound so nice! I'm actually working on some of those next week also. I bet yours looked beautiful! Thanks so much for your fantastic feedback.
Hey Christina,
This Cheesecake looks amaaaaazing!
Probably one of my favorite from your cakes recipes! 🤤
Fof the CHOCOLATE GANACHE, I can pour over the Filling once set to store in freezer like this in Springform pan?
(Or best to Make GANACHE last minute before serving to Drizzle Chocolate on Cheesecake sides as you did?)
You use 3 différent Peanut Butter from Nutshed but here I can only have the Go Nuts if seems good?
https://lafourche.fr/collections/go-nuts
Many thanks!
Henri 🙂
Hi Henri,
Thank you so much!
For the ganache, make it last minute when you're cheesecake is ready and then pour it over. It will sink into the cake if you don't allow it to set first.
Yes, you can use any peanut butter you fancy here.
Hey Christina,
Thanks so much again!
I wanted to say if I can put the Topping once the Cake has firm up in the freezer and then put back the Cheesecake with Topping in the freezer removed from the Springform pan...
Then store until the Day to serve 😉
Hi Henri,
You're welcome. Yes you can do that, just make sure that the cake is in a container or covered with plastic wrap while you're storing it in the freezer.
Dear Christina thanks for the freezer storage tips with Topping!
Yes I will cover and put in zip plastic bag Albal good?
For Crust, Almonds ground is like Almond Powder/Flour (blanched Almonds?
.if there a difference between the 2?
And Almond meal (whole Almonds ?)
Many thanks for everything you ARE AMAZING ! 🤗
Hello Henri,
Yep that's good as long as it is not exposed to air. Ground almonds tend to be a little less expensive so I usually use those, but almond flour can be used interchangeably - no problem!
Hey dear Christina,
Thanks so much for all your reply!
For Crust when I said "Almonds ground" I wanted to mean buying blanched Almonds and mixing them finely instead of buying grounded Almonds..
More expensive as you said!
And why not toasted Peanuts in the crust instead of Almonds?
Maybe too much peanuts as we already have Peanut Butter in crust..?
I found 3 different Peanut Butter especially for your recipe! 😉
The Topping and Chocolate Drizzle will stay well if I remove the Cheesecake from the Springform pan for storage in freezer?
Hey dear Christina,
I have some questions about the Step of the preparation..
#TIME BETWEEN EACH LAYERS
To save time..after the 1st layer..
Is it possible to prepare other layers then put in some Pyrex Glass dish with lid and put in the fridge waiting the previous layer has perfectly ser up firm?
#STORAGE
Is it possible to let the whole Cake not covered the first night to let it set up fully?
(then remove from the Springform pan the day after and cover in plastic bag as you said)
#TOPPING
So I can finish the cake except the Chocolate Topping..then the day after I remove from the pan and pour Chocolate Ganache, Drizzle, and peanuts..then go back in freezer?
Many thanks dear Christina!
Henri 😉
Hey Christina,
I made your Peanut Butter Cheesecake the 3 layers are amazing!
But for the Ganache, the Chocolate Peanut butter was too crunchy so many pieces of Peanuts like grainy texture..
Next time I will choose another Peanut Butter Chocolate more smooth...like the Classic I had for 2nd layer..
And for the Topping Ganache, You apply directly when remove from the heat?
Because if we wait it becomes hard...but if we pour when hot, we havr to go fast because it solidify quick and can melt other layer of cake?
I learn to progress, not easy with some details..experience has a price!
To have a melty Ganache, can i put in the fridge 1 pr 2 days before we eat?
Need to know how to defrost for a smooth creamy texture...
Many thanks dear Christina!
Hey dear Christina,
I was on holidays with my cheer daughter and we really enjoyed your Chocolate Peanut Butter Cheesecake!
It was a real success and the taste is so amazing with the different flavors!
Congratulations it is one of the best Cake of my life!
I will make it again soon for my Grandma who is Peanut addict since child 🙂
But I had some questions mainly about Coconut Oil
#COCONUT OIL
For each layers, you use Coconut Oil solid form..
You use unflavored one? To feel more Peanut and Vanilla...
(Thats what I made this time..)
Is it possible to substitute with Coconut Milk (Thick part)?
If yes in same quantities?
I guess the Cheesecake will take longer to set almost between each layers?
And will thaw quickly without Coconut oil?
And it could stay in fridge without melting like an Ice Cream?
Please let me know...
Henri 😉
Hi Henri,
I'm happy to hear you all enjoyed the recipe, thank you so much for the amazing feedback. Coconut oil is needed to set the layers, but you can use odorless coconut oil if preferred.
Hey Christina,
I had your answer today you posted 8th march thanks!
So about Coconut Oil yes it hardens quickly the layers, but do you think I can use Chilled Coconut Milk thick part to substitute Coconut oil even if I have to wait more to let each layer to set up firm in the freezer?
In same quantity?
This Cheesecake is awesome but I think without oil it would be lighter with a soft texture you see what I mean?
If not possible the Cake is great like this but in case I prefer to ask you and share my idea with you...
Please let me know
Thanks
Henri 🙂
Lovely texture!