JeanneinDoha Cooks | Vegan 'Snickers' Cheesecake

I'm always on the lookout for healthy sweet treats. Having recently acquired a high-speed Vitamix blender, I have happily been exploring the world of vegan cheesecakes and other scrumptious raw desserts.

As you would expect, vegan cheesecakes don't make use of dairy. The 'cheese' layer usually consists of a puréed nut (usually cashew) mixture. I had previously made a berry cheesecake, and having succeeded in that endeavor, was angling to try out something more complex.

I was inspired to create a 'snickers' version of the basic cheesecake after indulging in a similar dessert at my favorite vegan restaurant in Seoul, Raw Vega. So, once finally back in Doha and reunited with my baby (my Vitamix, not my husband...), I set about planning and creating.

The cheesecake consists of four layers. I will admit that I hadn't planned to put this recipe on the blog, so i don't have step-by-step pictures to share with you. I also owe credit to Bakerita's blog, as I used elements of her cheesecake recipe as my foundation. However, as you can see, I made modifications along the way.

Ingredients

I use organic ingredients wherever affordable and possible. I am also very careful to ensure that my peanut butter, coconut milk and maple syrup contain absolutely no additives. If you live in Doha, Lulu Hypermarket has some of the lowest prices on packaged organic ingredients like those I have just mentioned. 

Base 

50g. pecans

100g. roasted peanuts 

1/2 cup almond flour

3 heaped tablespoons raw cacao powder

2 soaked and pitted medjool dates

2 heaped tablespoons coconut oil

1 teaspoon cinnamon
Pinch of salt

Cheesecake layer

2 cups plain cashews, soaked in water overnight

1/4 cup coconut oil, melted 

1/3 cup maple syrup

1/2 cup coconut milk

Juice of 1 lemon

1 tablespoon vanilla extract

Peanut butter caramel layer

1 tablespoon coconut oil

2 tablespoons smooth peanut butter

2 tablespoons maple syrup

Chocolate layer

50g. 75-80% dark chocolate

Generous splash coconut milk

2-3 tablespoons maple syrup, more if you have a sweet tooth

Handful chopped roasted peanuts

Method

Soak the cashews overnight so that they soften and activate. 

Thoroughly grease a 6 inch springform baking pan with coconut oil.

In a food processor blend all the base ingredients until a soft mixture. If your mixture is too dry, you can always add a little more coconut oil to it. Evenly flatten the mixture over the base of your springform pan. Place the base in your freezer to set.

Rinse the soaked cashews. For the cheesecake layer, place all listed ingredients into the Vitamix and blend until puréed. I have not tried a recipe of this kind without using a Vitamix, and my hunch is that unless you had an exceptionally high-powered blender you are otherwise unlikely to get a smooth purée. You could try a high-powered food processor in lieu of the Vitamix and see how that turns out

Pour the batter on to the base layer and tap the pan's sides to shake out air pockets. Place the pan in the freezer to set until solid.

On a low heat, melt the coconut oil on the stove and stir in the peanut butter and maple syrup. Keep stirring until the caramel has an even consistency. Pour the mixture into a bowl and chill in the fridge for 15 minutes. Then pour the peanut caramel over the top of the cake and allow it to set to solid in the freezer.

Take the cake out of the freezer and let it thaw on the counter for a few minutes. Extricate the cake from the springform pan - you may need to run a knife around the edge - but it should dislodge relatively easily. 

In the microwave, or using a double boiler on the stove, melt the dark chocolate. Once out of the microwave or off the hob, stir in the coconut milk and add the maple syrup. Stir until the mixture has an even, dark, glossy consistency. Use a tablespoon to drizzle the chocolate over the cake and top with the crushed peanuts. Place the cake in the freezer to set the top layer. 

You can store this cake in the freezer. To eat, thaw in the fridge over the course of the day or on the kitchen counter for a quicker thaw. Place the remaining cake in the freezer to store.

Enjoy!