Mini Snickers Cheesecake

VG - GF - RF
Serving Size:

The classic snickers bar turned into vegan, gluten and refined sugar free mini cheesecakes! All of the sweetness of a chocolate bar with a tart cheesecake filling and salted date crust the best dessert!

Salted Date Crust

  • 15 pitted medjool dates
  • 1 cup walnuts (sub pecans or walnuts)
  • 1/4 cup almond flour
  • 1/4 tsp sea salt

Cheesecake Filling

  • 1 cup raw soaked cashews
  • 1 can of chilled coconut cream*
  • 1/4 cup maple syrup
  • Juice from 1/2 lemon
  • 2 tsp vanilla extract

Caramel Sauce

  • 2 tbsp creamy almond butter (sub cashew or peanut butter)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Serving Suggestion:

Serve topped with 1/2 cup chopped peanuts and 1/4 cup melted dark chocolate! 

How To:

  1. Start by preparing your crust. To a food processor add your pitted medjool dates, walnuts, almond flour and sea salt.
  2. Blend until a cookie dough like texture has formed. The mixture should be mostly broken down and should stick together when pressed between two fingers.
  3. Divide your crust among your mini tart pans and press down to form an even crust. If the mixture sticks to your fingers, lightly wet your fingers with water before pressing.
  4. Place your crust in the fridge to let cool while you prepare your cheesecake filling.
  5. To a high speed blender, add your raw soaked cashews, coconut cream, maple syrup, lemon juice and vanilla extract. Blend on high until smooth and creamy.
  6. Remove your crust from the fridge and fill with your cheesecake filling. Top with a sprinkle of chopped peanuts and press lightly into the cheesecake filling.
  7. Place your mini cheesecakes back in the fridge to let set.
  8. Next, prepare your caramel by adding your almond butter, maple syrup, coconut oil, vanilla extract and sea salt to a microwave safe bowl.
  9. Heat for 30-45 minutes, or until coconut oil has melted.
  10. Whisk together until fully combined and smooth. Place your caramel sauce in the fridge.
  11. Allow both your cheesecakes and caramel sauce to cool in the fridge for at least 1-2 hours.
  12. In a separate microwave safe bowl, add your 1/4 cup of dark chocolate chips. Heat chips for 30 second intervals, stirring in between, until chocolate chips are melted.
  13. Once your cheesecake and caramel sauce have chilled, remove from the fridge.
  14. Top your cheesecakes with a drizzle of chocolate, a drizzle of caramel sauce and a sprinkle of chopped peanuts. Place in the fridge to allow the chocolate to set for 5-10 minutes.
  15. Once chilled, remove from your tart pans, serve cold and enjoy! 

*Make sure your coconut cream is chilled in the fridge ahead of time. This recipe requires you to only us the solid top layer of coconut cream.

a sip

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