24/08/2026
Snickers Baked Cheesecake with a gooey peanut caramel. This is vegan and a totally magical cheesecake. 🧚✨🪄
Peanut Caramel Chocolate Cheesecake
Base:
• 250 g sweet vegan biscuits
• 125g (1/2 cup) vegan butter
Filling:
• 300 g vegan cream cheese (or 150g vegan cream cheese & 150g coconut yoghurt)
• 10g (1 tbsp) cornflour/corn-starch
• 10g 1 tbsp vegan custard powder
• 55g (½ cup) icing sugar
• 125 ml (1/2) cup vegan whipping cream
• 4g (1 tsp) vanilla bean paste
• 5ml (1 tsp lemon juice or juice of 1/2 lemon)
Caramel Filling:
• 65 g (1/4 cup) vegan butter
• 160 ml condensed coconut milk
• 50 g (1/4 cup) brown sugar
• 12 g (1 tbsp) golden syrup or smooth peanut butter
• 60 g (1/2 cup) roasted salted peanuts
Choc Top:
• 150 g vegan chocolate
• 30 g (2 tbsp) coconut oil
Method:
Preheat the oven to 180 degrees and add an oven safe tin with 1-2 cups of boiling water
inside. Prepare an 20cm removal base cake tin with baking paper.
Blend or crush your biscuits.
Melt the vegan butter and mix with the crushed biscuits.
Add the base to a prepared cake tin.
In a mixing bowl, add all of the filling ingredients together and whip until light and fluffy.
Add to the centre of the base.
Bake for 35minutes and remove.
Let the cheesecake cool completely and add to the fridge to set overnight.
Once the cheesecake has set, start on your caramel.
Add all of the caramel ingredients (except the peanuts) into a saucepan. Whisk and cook down on medium to high heat until you bring the ingredients to a boil. The caramel needs to reach 116-118 degrees.
Once the caramel is ready, add the peanuts and stir. Pour onto the set filling.
Place the cheesecake back into the fridge to set the caramel.
Once the caramel is cool to touch, start on your chocolate layer.
Melt the chocolate with the coconut oil in a saucepan and stir continuously until melted.
Once the chocolate and coconut oil is fully melted and combined, pour over the caramel.
Place it back into the fridge to set for the last time.
sprinkle flaky salt on top.
