Vegan and Gluten-Free Raw Mini Snickers Cheesecakes
These mini cheesecakes are a healthy, easy, guilt-free dessert that are sure to please everyone!
These mini snickers cheesecakes are vegan, gluten-free, raw, refined sugar-free, no bake and most importantly, delicious! Aren’t they adorable, too? They are the perfect size portion for every lucky person who gets to indulge, and they will certainly impress any crowd.
Snickers x Cheesecake… I’m down with that. Not to mention it’s vegan, gluten-free, raw and all natural.
I’ve always been a huge fan of Snickers – caramel, chocolate, peanuts – what’s not to love? Well, everything besides the calories and sugar! So, I decided to create an all-natural vegan version of this loved candy bar and mend it with one of my other favorite desserts – cheesecake.
Mini Snickers Cheesecakes are incredibly easy to make. All you need for equipment is a food processor and cupcake/muffin pan.
First – you make the crust by mixing almonds, dates, vanilla extract, salt and water in a food processor. I don’t recommend using a blender as it will create an unwanted consistency. As such, I highly suggest investing in a food processor. I absolutely love mine and have had it for years – linked here. Press the mixture into a greased cupcake tray and place in the freezer while you make the creamy filling.
Next – in the same food processor (you don’t even have to clean it) process soaked cashews, coconut cream (not cream of coconut), lemon juice, vanilla extract, maple syrup and salt until creamy. Spoon on top of crust and freeze.
Finally – spread crunchy peanut butter (or any nut butter of your choice) on top of cheesecake filling. Remove them from the tray and drizzle with melted chocolate. Top with peanuts if desired. That’s it! Easy as 1, 2, 3.
Vegan and Gluten-Free Raw Mini Snickers Cheesecakes
Ingredients
Base
- ½ cup almonds
- 6 medjool dates, pitted
- ½ teaspoon vanilla extract
- salt, pinch
Filling
- 1 cup cashews, soak in hot water for 2-3 hours
- ½ cup coconut cream
- 6 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- salt, pinch
Toppings
- 12 tablespoons peanut butter, crunchy
- ¼ cup vegan chocolate chips, melted
- ⅛ cup peanuts
Instructions
Make the base
- Grease a muffin/cupcake pan. Note that this recipe only makes 6 mini cheesecakes, so you will not need to grease the whole pan.
- Add all base ingredients to food processor and process until it forms into a fine crumb (about 30 seconds).
- Spoon about 1 tablespoon of the mixture into each cavity of the pan and press down/even with your fingers.
- Place in the freezer while you make the filling.
Make the filling
- Combine all filling ingredients in food processor and process until creamy (about 1 minute).
- Spoon about 3-4 tablespoons on top of the base. Repeat for each cavity.
- Place back in the freezer for at least 30 minutes.
Assemble
- Melt the chocolate chips in microwave in 30 second increments until fully melted.
- Spoon 2 tablespoons of crunchy peanut butter on top of each of the mini cheesecakes.
- Remove each of the mini cheesecakes from the pan.
- Drizzle with melted chocolate. Top with 3-4 peanuts.
- Et voila! I suggest keeping these in the freezer and taking them out about 15 minutes before eaten.
Notes
- After you greased the pan, I suggest cutting slim strips of parchment paper (~8 inches long and 1/4 wide) and placing the strips along the bottom and coming up the sides of the cavity, so you have little tabs to easily remove the mini cheesecakes.
Purely delicious!!!
I quite agree – thank you Emma 🙂