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Mini Vegan Snickers Cheesecakes

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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!