Vegan Snickers Cheesecake

Indulge with this creamy, peanut-infused vanilla vegan cheesecake. Created by the organic food specialists, Morlife, it’s laced with delicious chunks of caramel and finished with chocolate ganache, crushed nuts and sumptuous peanut butter cookie dough balls.

Not only utterly irresistible, it’s also simple and easy to create – making it ideal for a stunning summer dinner party dessert. Plus, for even more vegan delights, order the Summer issue of Good Things and turn to our smoothie feature on page 66.

For the base:
1 cup almonds
1 cup coconut flakes
1 cup medjool dates, pitted
pinch of salt

For the cheescake:
3 cups raw cashews, soaked for 3-6 hours
3/4 cup maple syrup
1 1/2 cups almond milk
2 tsp vanilla bean paste
4 tbsp natural peanut butter
3/4 cup melted coconut oil

For the caramel:
1 1/2 cup dates, pitted & soaked in boiling water for 1 hr
2 tbsp almond butter
1/2 cup maple syrup
1 tsp vanilla bean paste
1/2tsp pink salt

For the peanut butter cookie dough balls:
1/4 of the caramel mixture
3 tbsp coconut flour
3-4 tbsp almond meal

For the melted vegan chocolate:
1/2 cup coconut oil
1/2 cup ‪#Morlife‬ Certified Organic Cacao Powder
Pinch of salt

For the optional decorations:
Raw/roasted peanuts
Crushed pistachios
Edible flowers

For the base, pulse/blend the almonds, coconut and salt. Add the dates and continue to blend until it begins to stick together into a dough. Press into a small-medium springform cake tine and freeze.
2 Prepare the caramel by blending the dates (draining them of water first), almond butter, maple syrup, vanilla bean & salt in a high powered food processor until a smooth & thick caramel forms. Set aside in bowl.
3 For the cheesecake layer, simply blend everything apart from the coconut oil in a high powered blender until smooth and creamy. Add the coconut oil last & continue to blend until no lumps are left.
4 Pour the cheesecake filling over the base. Reserve 1/4 of the caramel in a separate bowl (for decorating later) and evenly distribute the rest of the caramel around the cheesecake using a spoon, pressing it into the cake as you go. Flatten the top of the cheesecake before placed it back in the freezer to freeze overnight
5 To decorate the cake, simply combine the Peanut Butter bliss ball mixture together in a bowl until a dough forms. Add more almond meal if needed. Roll into balls and decorate the cake as you wish
6 Melt the coconut oil and #Morlife Certified Organic Cacao powder in a heat proof bowl over a pot of boiling water and stir.
7 Finish by decorating with vegan chocolate, crushed nuts and edible flowers

Recipe courtesy of Morlife.

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