Snickers Cheesecake

Snickers Cheesecake

One of the secrets of a Happy Life is continuous small treats 😊

One too Many!!!
This is what happens when you are home alone faced with those beauties that call your name. Too delicious to say no, don’t you think.

I love Cheesecake and I love Snickers. Leading to a combination of them both – Snickers Cheesecake!
If this is not Love from the First Bite I don´t know what could be. 

I am very satisfied with this combination, it has never let me down. May it be a sudden dessert craving or a fancy celebration. You can make them ahead of time and have them ready and waiting in your freezer for this right moment to shine 😉

I encourage you to try this recipe! It is and surely will be one of my favourite creations.
The ingredients are once again easy to find and simple to combine. Doesn´t involve any baking and can easily be made raw if you skip the peanut roasting.

So here it is – Snickers Cheesecake recipe for those who love snickers but prefer to keep it healthy.

Simple and approved by non vegans as well 😉✨

Snickers Cheesecake:
  • Easy to make
  • Fast
  • Refined sugar free
  • Vegan & Raw
  • Full of healthy fats
  • Satisfies the sweet-tooth
  • Perfect for Snickers lovers!

Snickers Cheesecake

Prep Time12 hrs
Cook Time30 mins
Freeze Time4 hrs
Course: Dessert
Servings: 10 mini cakes
Author: mylifemytreats

Ingredients

Crust:

  • 1/2 cup almonds
  • 1/2 cup peanuts roasted
  • 1/2 cup dates soaked in hot water for 30 min
  • salt

Filling:

  • 1 cup cashews soaked overnight
  • 1 cup dates soaked in hot water for 30 min
  • 1/4 cup date soaking water
  • 3 tbsp tahini
  • 1 tbsp smooth peanut butter
  • salt&vanilla
  • 1/4 cup coconut oil melted

Topping:

  • roasted and salted peanuts
  • chocolate

Instructions

Method:

  • pulse the nuts in a food processor into smaller pieces
  • add the dates and pulse until crumbly and sticky
  • press the crust into molds and place in the freezer until making the filling
  • place all the filling ingredients besides the coconut oil into the food processor and process until smooth
  • add the oil and pulse until well mixed
  • Pour onto the base and decorate with the nuts (pressing them down into the batter a little bit)
  • place the cheesecakes into the freezer overnight. Take them out 1h before serving and decorate with chocolate.

Notes

  • makes 10 mini muffin sized cakes
  • keep them in the freezer as they turn too soft when stored in the fridge
  • defrost approximately 1h in the fridge or 30 min in room temperature

Don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!

Stop it for Snickers and you know what living in the moment means.

@my_life_my_treats

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HI & WELCOME

Welcome to my page!

I am a professional ballet dancer, yoga teacher and TCM student.

I share love, happiness, positivity, healthy recipes and a bit of my own thoughts and travels.
Feel free to follow me here as well as on my Instagram and Pinterest.

With Love,
@my_life_my_treats

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