This Vegan Snickers Cheesecake is a delightful and healthy dessert that's perfect for satisfying your sweet tooth. Made with wholesome ingredients like peanuts, dates, silken tofu, and dark chocolate, this cheesecake is not only delicious but also vegan-friendly. The combination of a nutty crust, creamy peanut butter filling, and rich chocolate topping makes it a crowd-pleaser. Whether you're hosting a dinner party or just treating yourself, this recipe is a must-try!
Loic Barret is a Sayuri...
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Blend the peanuts and pitted dates together until they form a coarse, slightly sticky dough.
Press the dough evenly into the bottom of a 20cm cheesecake mold.
Place the mold in the freezer for 5-10 minutes to allow the crust to set.
In a blender, combine the silken tofu, melted coconut oil, maple syrup, plant-based milk, and powdered peanut butter. Blend until smooth and creamy.
Pour the cream mixture over the crust in the cheesecake mold.
Melt the dark chocolate and drizzle it over the top of the cheesecake. Decorate with additional peanuts or other desired toppings.
Refrigerate the cheesecake for 3-4 hours to allow it to fully set.
For a firmer crust, you can add the optional melted coconut oil while blending the peanuts and dates.
Use high-quality dark chocolate for a richer flavor in the topping.
If you prefer a sweeter cheesecake, adjust the amount of maple syrup in the cream mixture.
Allow the cheesecake to set overnight for the best texture and flavor.
Can I use regular peanut butter instead of powdered peanut butter?
Yes, you can use regular peanut butter, but it may slightly alter the texture and flavor of the cream mixture.
Can I substitute the silken tofu with another ingredient?
Silken tofu provides a creamy texture, but you can try using soaked cashews or vegan cream cheese as an alternative.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it to prevent it from drying out.
Can I make this cheesecake gluten-free?
This recipe is already gluten-free as it does not contain any gluten-based ingredients.
What plant-based milk works best for this recipe?
Almond milk, soy milk, or oat milk work well in this recipe, but you can use any plant-based milk of your choice.
