No-Bake Snickers Cheesecake with Cashew Cream
This raw vegan cheesecake delivers all the flavor of a Snickers bar in creamy, plant-based form. A crunchy almond-cocoa-date base supports a silky cashew filling infused with mesquite and tahini for depth, then topped with salted peanuts, peanut butter, and dark chocolate. The combination of caramel-like mesquite, nutty tahini, and crispy peanut clusters creates the chewy-crunchy contrast that makes Snickers iconic. Perfect for vegan, raw-food, or dairy-free diets, this works as a dinner-party dessert or afternoon treat. What sets it apart: no baking, no dairy, no refined sugar, and all the satisfaction of the candy bar without guilt.
Ingredients
- ¼ cup almonds
- ¼ cup buckinis
- ¼ cup desiccated coconut
- 4 whole medjool dates
- 2 tbsp cacao powder
- ½ tbsp coconut oil
- 1 cup cashews, soaked 3-6 hours
- ⅓ cup peanuts
- ½ cup filtered water
- 1 tbsp mesquite powdercarob powder3/4:1earthy-sweet
adds chocolate undertone
- ½ tbsp tahini
- ½ cup medjool dates
- ¼ tsp Himalayan salt
- 1 tbsp coconut oil
- 1 tsp vanilla bean powder
- ½ cup peanuts, for topping
- 1 cup peanut butter, for topping
- 5 ½ oz dark chocolate
Instructions
- 1
Combine almonds, buckinis, desiccated coconut, medjool dates, cacao powder, and coconut oil in a high-powered blender and blend until smooth, adding water carefully to avoid a wet paste.
- 2
Press the base mixture into a greased square springform cake tin and freeze while preparing the filling.
- 3
Drain and rinse soaked cashews.
- 4
Blend cashews, peanuts, filtered water, mesquite powder, tahini, medjool dates, Himalayan salt, coconut oil, and vanilla bean powder until smooth and creamy.
- 5
Spread the filling onto the frozen base and sprinkle peanuts evenly over the surface.
- 6
Return to freezer for 2-3 hours to set.
- 7
Spread a layer of peanut butter over the filling.
- 8
Drizzle melted dark chocolate over the peanut butter.
- 9
Place in fridge to set the chocolate, then serve.
Tips
Soak cashews 3-6 hours ahead; this hydrates them for a creamy blend. If you forget, use boiling water and soak 20 minutes, then drain well before blending to avoid a thin filling.
Add water to the base one tablespoon at a time while blending. Too wet and it won't hold; too dry and it won't press evenly. Aim for damp sand texture.
Use raw, minimally processed peanut butter and dark chocolate for the most authentic Snickers flavor. Heating chocolate gently over a double boiler prevents seizing.
Good to Know
Cover and refrigerate up to 5 days, or freeze up to 2 months. Thaw in fridge 2-3 hours before serving to soften the base.
Prepare up to 3 days ahead. After pressing the base and freezing, the filling can be blended and layered 24 hours before serving. Keep covered in the fridge.
Serve chilled. Slice with a warm, dry knife, wiping between cuts. Pairs well with fresh berries, coconut cream, or a raw fruit coulis.
Common Mistakes
Add water slowly to the base blend to avoid a wet, unset mixture that crumbles when pressed into the tin.
Skip soaking cashews to avoid a gritty, incomplete filling; they must hydrate to blend smooth.
Freeze the base before layering the filling to prevent the layers from merging into one texture.
Substitutions
Nut-Free Alternatives
General Alternatives
adds chocolate undertone
FAQ
Can I make this without a high-powered blender?
A regular blender will work for the filling (which is softer), but the base needs serious blending power to break down nuts and dates into a cohesive paste. A food processor is a backup but produces a chunkier base; press it extra firmly into the tin.
What if I don't have mesquite powder?
Carob powder (use 3/4 tbsp) provides earthy sweetness; or try vanilla extract (1/2 tsp). Both add depth without mesquite's unique molasses note. Maple syrup adds sweetness but moisture, so reduce water by 1 tbsp if using it.
How long does this cheesecake keep, and can I freeze it?
Refrigerated, it lasts 5 days covered. Frozen, it keeps 2 months in an airtight container. Thaw in the fridge 2-3 hours before serving. The chocolate layer may soften slightly when thawed; re-chill 30 minutes before slicing.