Vegan Baked Snickers Cheesecake
This Baked Snickers Cheesecake is totally vegan *and* totally delicious! All you need are 10 simple ingredients to make this creamy and decadent dessert.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: Serves 8 to 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
For the Chocolate Crust:
- 1 cup (100 g) rolled oats (not quick-cooking)
- 1/2 cup (70 g) roasted and unsalted peanuts
- 1/4 cup (20 g) cacao powder
- 1/2 cup (125 g) natural peanut butter*
- 1 tablespoon coconut sugar
- Pinch of salt
For the Cheesecake Filling:
- 16 ounces (450 g) silken tofu (I use Nasoya)
- 1 1/2 cups (385 g) natural peanut butter
- 1 cup (129 g) coconut sugar
- 1/4 cup (30 g) arrowroot powder
- 1/4 cup (60 ml) lemon juice
- 1/4 teaspoon salt
For Serving: (optional)
- Chopped peanuts
- Salted Caramel Sauce
- Easy Vegan Snickers, sliced
- Dairy-free vegan chocolate or chocolate chips, to melt and drizzle
Instructions
- Bake the Crust: Preheat the oven to 350F and grease a 9″ springform pan with oil or dairy-free butter. Add the oats, peanuts, and cacao powder to a food processor and pulse until a fine meal forms. Add the peanut butter, coconut sugar, and salt and process until a moist dough forms – it should hold together when you pinch it. Press the crust into the bottom of the springform pan (it will not cover the sides) and bake in the middle rack of the oven for 15 minutes while you prepare the filling.
- Make the filling: quickly rinse out the food processor, then add the tofu, peanut butter, coconut sugar, arrowroot, lemon juice, and salt. Process until a thick, even batter forms. Remove the crust from the oven and immediately reduce the temperature to 325F. Use a spatula to spread the filling over the baked crust – it won’t spread out much, so try to get it as even/level as possible. Bake in the middle rack of the oven for 30 minutes – the edges of the cheesecake will be firm, but the center will still be a little soft.
- Cool: turn off the heat and crack the oven door about 1-2” open (I like to put a pair of oven mitts in the door and close it on them) . Let the cheesecake sit in the oven for 1 hour, then refrigerate for an additional hour or until it has cooled completely
- Serve: slide a butter knife around the edges of the springform pan, then remove the cake from the pan and serve as desired. Leftovers will last at room temperature for up to two days, or can be refrigerated for up to one week.
Notes
- Natural Peanut Butter should only be 1-2 ingredients (Peanuts and Salt). Try to stay away from the other stuff for this recipe, as it won’t cook down the same way!
- There is no substitute for arrowroot powder in this recipe; cornstarch will not work well in the oven, and tapioca flour does not react well with the acid from the lemon juice.
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Find it online: https://frommybowl.com/baked-snickers-cheesecake/