These vegan Snickers cheesecake bars combine a walnut-date crust with creamy cashew filling, date caramel, roasted peanuts, and dark chocolate.
Vegan Snickers Cheesecake Bars
Creamy no-bake vegan cheesecake bars with a walnut-date crust, date caramel, salted peanuts, and dark chocolate.
Servings 12
Ingredients
For the walnut-date crust
- 1 cup packed pitted dates
- 1 1/2 cups raw walnuts
1/4 teaspoon sea salt
- For the cashew cheesecake filling
- 1 1/2 cups raw cashews soaked and drained
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1/4 teaspoon sea salt
3 tablespoons grapeseed or olive oil
- 2 tablespoons lemon juice
- For the caramel and topping
- 3/4 cup packed pitted dates
- Water as needed for blending
- 3/4 cup roasted salted peanuts
- 3/4 cup chopped vegan dark chocolate
- 1 tablespoon coconut oil optional
Instructions
- Soak the cashews in boiling water for 1 hour, then drain well. Line an 8-inch square pan with parchment paper.
- Process the crust dates in a food processor until finely chopped; transfer to a bowl. Process walnuts and sea salt into a meal, then return the dates and pulse until the mixture holds together when squeezed.
- Press the crust firmly and evenly into the prepared pan. Freeze while you prepare the filling.
- For the date caramel, blend 3/4 cup dates with water, adding only enough water to make a thick, spreadable paste. Set aside.
- Blend drained cashews, vanilla, maple syrup, coconut milk, sea salt, oil, and lemon juice until completely smooth. Taste and adjust lemon or salt if needed.
- Pour the filling over the chilled crust. Spoon half the date caramel over the top and swirl gently with a toothpick. Scatter peanuts over the filling.
- Cover and freeze for 4 to 6 hours, until firm.
- Melt dark chocolate with coconut oil over gentle heat or in short microwave intervals. Top bars with remaining caramel, extra peanuts, and a drizzle of melted chocolate. Slice into 9 to 12 bars and serve.
Make-Ahead Dessert Tip
For the cleanest slices, let the bars sit at room temperature for a few minutes after freezing, then use a warm sharp knife. Keep leftovers chilled or frozen.