baked snickers cheesecake

This Baked Snickers Cheesecake is totally vegan *and* totally delicious! All you need are 10 simple ingredients to make this creamy and decadent dessert.

Vegan Baked Snickers Cheesecake

(100 g) rolled oats (not quick-cooking)

(70 g) roasted and unsalted peanuts

(20 g) cacao powder

(125 g) natural peanut butter*

coconut sugar

salt

(450 g) silken tofu (I use Nasoya)

(385 g) natural peanut butter

(129 g) coconut sugar

(30 g) arrowroot powder

(60 ml) lemon juice

peanuts

Salted Caramel Sauce

Easy Vegan Snickers, sliced

Dairy-free vegan chocolate or chocolate chips, to melt and drizzle

Bake the Crust: Preheat the oven to 350F and grease a 9&#8243; springform pan with oil or dairy-free butter. Add the oats, peanuts, and cacao powder to a food processor and pulse until a fine meal forms. Add the peanut butter, coconut sugar, and salt and process until a moist dough forms &#8211; it should hold together when you pinch it. Press the crust into the bottom of the springform pan (it will not cover the sides) and bake in the middle rack of the oven for 15 minutes while you prepare the filling.

Make the filling: quickly rinse out the food processor, then add the tofu, peanut butter, coconut sugar, arrowroot, lemon juice, and salt. Process until a thick, even batter forms. Remove the crust from the oven and immediately reduce the temperature to 325F. Use a spatula to spread the filling over the baked crust &#8211; it won&#8217;t spread out much,  so try to get it as even/level as possible. Bake in the middle rack of the oven for 30 minutes &#8211; the edges of the cheesecake will be firm, but the center will still be a little soft. 

Cool: turn off the heat and crack the oven door about 1-2” open (I like to put a pair of oven mitts in the door and close it on them) . Let the cheesecake sit in the oven for 1 hour, then refrigerate for an additional hour or until it has cooled completely

Serve: slide a butter knife around the edges of the springform pan, then remove the cake from the pan and serve as desired. Leftovers will last at room temperature for up to two days, or can be refrigerated for up to one week. 

This cake went over great with myself and my friends but it was VERY peanut buttery. Do you think it would be okay leave out 1/2 cup of peanut butter and add more tofu? Or do you have any suggestions for something to cut into the peanut butter flavor?

Hi :) I made this cake about 3 days ago and I followed the recipe to a T! 
However, on the day I made it the peanut butter filling turned out very gummy. I was disappointed but the flavour was nice... so I kept it in the fridge, ate a piece everyday since and today, the texture has finally become perfect! 
Not sure what happened but it’s so nice now, I’ll definitely make it again.

i made this and really enjoyed it (i printed off 2 copies of the recipe on accident and i gave the other one away)

Caitlin you are INCREDIBLE!! This recipe was so easy and so yum, I couldn’t believe how good it tasted after leaving it to cool overnight in the fridge. I cut the cake into bitesized pieces and brought them to a party for some non-vegan friends and they loved it!!! Thank you so much you are amazing xx

Amazing cake...have made it several times already... just wondering if it can be frozen?

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