No-Bake Raw Vegan Snickers Cheesecake (Mini or Large!)

Today I am sharing this vegan snickers cheesecake recipe! This is a raw snickers cheesecake recipe. I chose to make my raw snickers into mini ones but you could also make it as a large cheesecake. 

This is one of my go to desserts, in fact if you are looking for Cheesecake that hits every single craving, This is it. This is absolutely irresistible; the flavor combination of peanuts, caramel, chocolate, and vanilla.

I first made these delicious vegan snickers cheesecakes as one large cheesecake but I actually much prefer eating and making mini vegan cheesecakes. Mini cheesecakes are my favourites as they can be stored easily in the freezer and I can portion control and avoid over eating a lot more haha They are also easier for children to eat so that’s a win win.

If I can, I like stocking my freezer with some of these raw mini cheesecakes to have on hand when I have guests over or when feeling like a sweet treat.

This raw vegan Snickers cheesecake has a chewy date-nut base, a smooth and creamy vanilla filling, sticky peanut butter caramel, and crunchy peanuts, all finished with a drizzle of raw chocolate. 

Even better? It requires absolutely no baking, is completely dairy-free, and can be stored in the freezer for whenever a sweet craving strikes! But you won’t be able to control yourself to store it.

Why You’ll Love These Mini Vegan Cheesecakes

While you can easily make this recipe as one large cheesecake or in a rectangular tin for a Snickers slice, making them into mini cheesecakes is my go to method.

• Can Portion Control: They are the perfect bite-sized treat so you can track on before going over calories..
• Kid Friendly: Children love the fun, individual sizes!
• Freezer-Friendly: You can stock your freezer with these raw mini cheesecakes. They are perfect to have on hand for unexpected guests or a quick weeknight dessert.
• Easy to Remove: By using silicone muffin molds, they pop out effortlessly without sticking.

Key Ingredients You Will Need

This no-bake dessert relies on wholesome, plant-based ingredients to create that classic Snickers texture.

The Chewy Base

• Almonds or Walnuts: Adds a sturdy, nutty crunch.
• Pitted Dates: The natural binder that gives the base a perfectly chewy texture.
• Cold Water: Just a splash to help the dough stick together!

The Creamy Vanilla Filling

• Raw Cashews: The secret to dairy-free cheesecake! Note: You must soak these for 3–6 hours so they blend into a silky smooth cream.
• Coconut Milk or Cream: Use canned full-fat coconut milk for the richest texture.
• Maple Syrup: A natural sweetener (feel free to double this if you have a very sweet tooth!).
• Vanilla & Coconut Oil: Vanilla adds flavor, while melted coconut oil helps the cheesecake set firm in the freezer.

The Caramel, Crunch & Chocolate

• Peanut Butter Caramel: A quick mix of peanut butter, maple syrup, and melted coconut oil creates a sticky, decadent caramel sauce.
• Peanuts: For that signature Snickers crunch!
• Raw Chocolate Drizzle: A simple whisk of maple syrup, coconut oil, and raw cacao powder.

Substitutions & Variations

• Make it Peanut-Free: Can’t have peanuts? Simply swap the peanut butter for almond butter and use crushed almonds instead of peanuts for the topping. It is just as delicious!
• Change the Shape: If you don’t have silicone muffin molds, you can line a standard muffin tin with paper liners or cling wrap so they don’t stick. Alternatively, press the mixture into a lined rectangular tin and slice it into bars once frozen.

Storage Instructions

Keep these cheesecakes stored in an airtight container in the freezer for up to 2 months. Because they are raw and cashew-based, they will soften at room temperature. For the best texture, remove them from the freezer about 30 minutes before you plan to serve them.

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