Raw Snickers Cheesecake Slice

This four-tier ‘Snickers Cheesecake Slice’ is a non-dairy adaptation of the classic Snickers Bar with a Cashew base to hold it all in place,  a date caramel filling, followed by a peanut ‘cheesecake’ and lastly a homemade chocolate topping. This ‘Snickers Cheesecake Slice’ is no-bake, dairy-free, egg-free and refined sugar-free. 

Snickers Cheesecake Slice

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During my 23 years in existence, popular ingredients such as Peanuts and Coconut for example, were never on my list of things I enjoyed or things I would eat; which is funny really, because now I absolutely love both!

I think for me, my taste buds grew up and adapted quite a lot over a short period of time to include many foods and ingredients, but most importantly here are Peanuts because you cannot have a Snickers Bar without Peanuts and therefore my ‘Snickers Cheesecake Slice’ would not be in existence and we would all be missing out!

Growing up, I absolutely hated Snickers Bars, I remember them being a favourite of my Grandads; along with a Bounty Bar, which I also hated! I remember always leaving the mini Snickers Bars behind in selection boxes at Christmas but luckily for the planet (not the waistline), they weren’t ever wasted as the men in my family loved them and my Dad still does!

Looking back, what isn’t there to love about a gooey layer of Nougat, followed by a sticky layer of Peanuts and Caramel and then all coated with a chocolate coating…heavenly right! Albeit, not very health friendly with all those hydrogenated oils, sugar, milk, butter and egg whites; also, far from Vegan friendly. So, of course, a Snickers Bar needs a makeover…a Vegan makeover because now I absolutely love Peanuts and anything involving Peanuts is my idea of heaven.

Whilst jotting my ideas down in my ever-growing notepad full of ideas, I really couldn’t decide between a Cheesecake twist or a no Cheesecake twist, but then I remember about my ‘Peanut Butter Millionaire Shortbread Slice’, which is a Peanut twist to the classic Caramel Millionaire Shortbread, so I couldn’t do a very similar recipe, so instead the Cheesecake won, and what a delicious dessert it is.

So ‘Snickers Cheesecake’ is actually quite a thing and obviously not your typical Snickers Bar but a fabulous twist. My ‘Snickers Cheesecake Slice’ may look quite daunting from the ingredient list, but don’t be put off, because it is 4 simple steps and the hardest and most time-consuming part is letting each layer set so you can add the next layer; so patience and organisation is key when making a recipe such as this.

The Base layer to my ‘Snickers Cheesecake Slice’ is the ‘Nougat’ layer, which isn’t Nougat of course because a) Nougat isn’t Vegan and b) I actually have never liked Nougat. If you’re unsure, Nougat is the process of whipping egg whites, sugar, nuts and honey together over heat. So instead of Nougat, I have used my go-to Base to replicate this.

Next is the Peanut Date Caramel Filling which combines Dates to replicate the sweet stickiness of Caramel. I used a Crunchy Peanut Butter here as Snickers typically has Crunchy Peanuts within its Caramel layer, but you could also add a layer of Skinless Peanuts at this point too.

Then comes the ‘Cheesecake’, which is a Peanut Cheesecake Mousse type layer. Delicious and decadent with a combination of Coconut Cream (the top fat part from a full-fat can), non-dairy Cream Cheeze (mine is a coconut oil based Cheeze), some Non-dairy Milk (I use unsweetened Soya) and then a good dose of Peanut Butter to really finish off this decadent filling. Plus Agar Agar Powder, which I am new to using but I have been adding a tsp. to recipes such as this which benefit from thickening and setting like the use of gelatine, and I have had no bad responses from using it.

Lastly, the Chocolate part, which is like a Vegan Chocolate Ganache using Cacoa Powder (the good-quality stuff) and Carob Powder (but feel free to use all Cacoa), Coconut-oil makes the top set due to the fat content, the Agave syrup sweetens the bitterness of Cacoa (feel free to use Maple Syrup) and the Non-dairy Milk creates a lovely creaminess.

When making this ‘Snickers Cheesecake Slice’, you will benefit from a good quality food processor to make the layers, and because the ingredients are quite similar, you will only need to wipe it out slightly between each layer. Once you have made the base layer, press it down firmly and pop in the freezer whilst you make the ‘Peanut Date Caramel Filling’; the base doesn’t need to be fully frozen before you add this layer. Return to the freezer and then make the ‘Cheesecake Mousse’ layer, which again can be added atop the ‘Caramel Filling’ before it is fully frozen. However, the ‘Cheesecake Mousse’ layer does need to set in the freezer fully before adding the Chocolate topping; which will take approximately 4 hours, but the Chocolate topping will set quite quickly in the freezer so pop it back for an hour to fully set.

Once you have painstakingly waited for the whole ‘Snickers Cheesecake Slice’ to set, you will want to remove it from the freezer for 30 minutes before slicing into individual portions. I recommend using a sharp warm knife, and carefully slicing and then storing again in an air-tight contain in the freezer, and then serve individual portions as and when you fancy them. They are best removed from the freezer 30 minutes prior to eating to allow them to thaw. This recipe makes quite a large portion, so perfect for sharing, or stock up your freezer (like mine) with a delicious dessert to grab whenever you fancy!

If you like this recipe, I’m sure you’ll love:

Lemon Mousse Bars

Raw Vegan Coconut and Berry Chocolate Cheesecake

Raw Peanut Butter Millionaire Shortbread Slice

Raw Vegan White Chocolate and Strawberry Cheesecake

I hope you all enjoy my blog and I would love it so much if you try any of my recipes, please let me know by leaving your comments, sharing your pictures and like me on Instagram, Facebook, Twitter and Pinterest 🙂 xo

Snickers Cheesecake Slice
Prep time
Cook time
Total time
Recipe type: No-bake, Dessert
Cuisine: American
Serves: Serves 12
Nougat Base
  • 2 cups cashews
  • pinch salt
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 2 tbsp almond butter
  • ½ tsp vanilla essence
  • ¼ - ½ cup wholemeal flour (add gradually)
Peanut Date Caramel Filling
  • 2 cups pitted dates, soaked and drained (reserve some liquid)
  • 1 tbsp coconut oil, melted
  • 2 tbsp peanut butter (crunchy or smooth)
  • ½ cup skinless peanuts, chopped
Peanut Cheesecake Mousse Filling
  • 1 can coconut milk (thick top part only)
  • ½ cup non-dairy cream cheese
  • ¼ cup non-dairy milk (I used unsweetened soya)
  • ½ cup creamy peanut butter (crunchy or smooth)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp agar agar powder
Chocolate Genache Topping
  • ½ cup coconut oil
  • ¼ cup agave syrup
  • 1 tsp vanilla extract
  • ¼ - ½ cup milk (whisk in gradually)
  • ¼ cup cacoa powder
  • 2 tbsp carob powder
  1. Firstly, line a deep dish with parchment paper and set aside.
  2. In a food processor, add the cashew nuts and salt and process until they form a flour-like texture.
  3. Then add the remaining base ingredients (except flour) and blend until they clump together and are smooth. Gradually add the flour to form a dough-like texture.
  4. Remove the mixture from the processor and press firmly and evenly into the dish and place in the freezer.
  5. Next, wipe out the processor and add the peanuts and pulse a few times until they have broken down somewhat. Remove and set aside.
  6. Then add the dates and process until smooth, then add the coconut oil and peanut butter until combined, adding date liquid as necessary until smooth.
  7. Remove the mixture from the processor and spread evenly over the base and return to the freezer.
  8. Now make the 'cheesecake' filling, wipe out the processor again and add all the ingredients to the processor and blend until smooth and combined. Then remove with a spatula and add atop the caramel filling, smooth it out and then place back in the freezer to set, approx. 4 hours.
  9. Finally, make the topping by melting the maple syrup, vanilla and coconut oil in a jug placed in the microwave and then carefully whisk in the cacoa powder and carob powder until combined and lump free; it should be quite thick so whisk through the milk gradually.
  10. Then pour this mixture over the 'cheesecake' filling, and place back in the freezer to set the top, approx. 1 hour.
  11. Then remove the dish from the freezer, let it sit for 10 minutes before slicing into approx. 12 slices.
  12. Best stored in an air-tight container in the fridge for a day or two or in the freezer and thaw for 30 minutes before serving.
  13. Remove from the freezer and slice into 8 individual slices (use a hot knife to avoid cracking the chocolate).
  14. Store in the freezer and remove individual slices 30 minutes before tucking in, but also good from frozen!

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