Mini Vegan Snickers Cheesecakes

These Mini Vegan Snickers Cheesecakes are no bake, they’re gluten free, dairy free, and refined sugar free!

They are the perfect treat to bring to your holiday gathers, so that those with gluten and dairy allergies can enjoy them, too.

Allergies or not, this bite sized dessert is sure to be a hit with everyone!

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Ingredients

• Base
• 3/4 cup medjool dates (about 7)
• 3/4 cup walnuts
• 6 tbsp pecans
• 6 tbsp almond flour
• Filling
• 3/4 cup cashews, soaked in hot water for an hour
• 3/4 cup coconut cream
• 6 tbsp creamy peanut butter
• 1/3 cup vanilla protein powder – I used Ora Organic Plant Based vanilla protein powder. Use code colleen to save 30%
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil
• 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• Ganache
• 6 tbsp creamy peanut butter (or 3 tbsp coconut cream)
• 3 tbsp dark chocolate chips

How to Make Mini Vegan Snickers Cheesecakes

• Make sure your dates are soft and pits removed. If they’re firm soak them in hot water for at least 20 minutes
• Process until dough easily forms between your fingers. Scrape the sides and keep processing as needed
• Press into the bottom of 12 silicone muffin liners
• Place in the freezer while you make the filling
• Process all your filling ingredients together until smooth, then evenly divide between your 12 muffin liners
• Place in the freezer for 2 hours
• Melt your chocolate in 20 second intervals, stirring in between. Add in your coconut cream or peanut butter and stir until fully combined and smooth. Heat a few more seconds if needed
• Pour overtop your solid cheesecakes, and top with crushed peanuts and flakey sea salt
• The ganache should firm pretty quickly, but you can place them in the fridge an additional 10 minutes to assure firmness
• Let thaw slightly, and enjoy!

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

Storage

These are best stored in the fridge in an airtight container for up to 4 days

Keep stored in the freezer in an air tight container for up to 3 months. Let thaw under refrigeration before enjoying

More Cheesecake Recipes You’ll Love!

Gingerbread Pecan Mini Cheesecakes

Cookie Dough Cheesecake Cups

Berry Cheesecake Bars

Mini Peanut Butter Cheesecake Cups

Salted Caramel Mini Apple Cheesecakes

Gluten Free Pumpkin Cheesecake Bars

If you make these Mini Vegan Snickers Cheesecakes I’d love to your thoughts! Or tag me on social media so I can see your creations!

Mini Vegan Snickers Cheesecakes

Print Pin Rate

Servings: 12

Ingredients

Base

• 3/4 cup medjool dates about 7
• 3/4 cup walnuts
• 6 tbsp pecans
• 6 tbsp almond flour

Filling

• 3/4 cup cashews soaked in hot water for an hour
• 3/4 cup coconut cream
• 6 tbsp creamy peanut butter
• 1/3 cup vanilla protein powder
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil
• 1/2 tbsp lemon juice
• 1 tsp vanilla extract

Ganache

• 6 tbsp creamy peanut butter or 3 tbsp coconut cream
• 3 tbsp dark chocolate chips

Instructions

• Make sure your dates are soft and pits removed. If they’re firm soak them in hot water for at least 20 minutes
• Process until dough easily forms between your fingers. Scrape the sides and keep processing as needed
• Press into the bottom of 12 silicone muffin liners
• Place in the freezer while you make the filling
• Process all your filling ingredients together until smooth, then evenly divide between your 12 muffin liners
• Place in the freezer for 2 hours
• Melt your chocolate in 20 second intervals, stirring in between. Add in your coconut cream or peanut butter and stir until fully combined and smooth. Heat a few more seconds if needed
• Pour overtop your solid cheesecakes, and top with crushed peanuts and flakey sea salt
• The ganache should firm pretty quickly, but you can place them in the fridge an additional 10 minutes to assure firmness
• Let thaw slightly, and enjoy!