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Snickers Cheesecake Recipe

Shut the front door when someone says there is chocolate, peanut butter and salted caramel together. Game over. Winning combo always. This recipe will blow your socks off and anyone who tastes it. You don’t have to tell them how healthy it it but FYI it is healthy AF. Thanks to our mates at pic’s peanut butter who will be a part of our upcoming YOXING and the ladies at coconut and bliss and health synergy for the epic recipe.

Coconut and bliss + Health Synergy

Snickers cheesecake – serves 12

Vegan, Gluten Free, Dairy Free, Refined Sugar Free



  • 1/4 cup almonds
  • 1/4 cup buckinis
  • 1/4 cup desiccated coconut
  • 4 medjool dates
  • 2 tbsp cacao powder
  • 1/2 tbsp coconut oil

Salted Caramel Peanut Filling

  • 1 cup cashews (soaked for 3-6 hours)
  • 1/3 cup peanuts
  • 1/2 cup filtered water
  • 1 tbsp mesquite powder
  • 1/2 tbsp tahini
  • 1/2 cup medjool dates
  • 1/4 tsp Himalayan salt
  • 1 tbsp coconut oil
  • 1 tsp vanilla bean powder
  • 1/2 cup peanuts, sprinkled on top of the salted caramel peanut filling
  • 1 cup Pic’s Peanut Butter to spread on top of the caramel

Chocolate topping

  • 150 grams dark chocolate (we use Loving Earth)


Combine all ingredients for the base in a high power blender (we use a vitamix) and blend until smooth, add a little extra water if required but be careful not to make the mixture too wet or it will be difficult to remove from the tin.

Press into the base of a greased square spring from cake tin (17cm diameter) and place in the freezer while you make the salted caramel peanut filling.

Drain and rinse soaked cashews. Place all filling ingredients in the blender and blend until smooth and creamy, this takes a few minutes. Spread on top of the base and then sprinkle peanuts on top to evenly cover the surface.

Return to freezer to set for 2-3 hours. Spread a layer of Pic’s Peanut Butter on top of the peanut caramel and drizzle with melted raw chocolate. Place in fridge to allow chocolate to set. Serve and enjoy.

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