Vegan Caramel Cheesecake Snickers Cake - Delicious cashew cream cheesecake which is dairy-free, gluten-free, vegan. It contains all the good things a Snickers bar has: peanuts, caramel and chocolate.

Caramel Cheesecake aka Snickers Cake

This delicious cashew cream cheesecake is dairy-free, gluten-free, vegan containing all the good things a Snickers bar has: peanuts, caramel, and chocolate.
Course Dessert
Cuisine American
Keyword caramel cheesecake, cashew cream, chocolate cake
Prep Time 15 minutes
Cook Time 25 minutes
Chill in fridge 1 hour
Total Time 40 minutes
Servings 12 slices


Cake base - Dry ingredients

Cake base - Wet ingredients

Caramel cream


Chocolate cake

  • Pre-heat oven to 350F (180 degrees). 
  • For the cake batter, first mix all dry ingredients in a large bowl.
  • To make one flax egg. Add 3 Tbsp water to 1 Tbsp ground flax seeds and wait a couple of minutes until it reaches an egg-like texture.
  • Add flax egg, peanut butter, dairy-free milk to the dry ingredients and mix with a hand mixer.
  • In a smaller bowl pour the lemon juice on the baking soda and wait a couple of seconds so that it creates a foam. Than add immediately to your mixture and mix thoroughly.
  • Cut parchment paper in the size of your non-stick removable bottom cake form and distribute your batter evenly. Bake it for approx. 15-20 minutes. When ready, wait for it to be cool before removing the parchment paper. 

Caramel cream

  • Soak cashew nuts in water overnight. Or if you are in a rush, soak them for 5 minutes in boiling hot water. 
  • Put the can of coconut cream into the fridge overnight so that the cream part is separated and you can spoon it out easily.
  • Add coconut sugar and coconut cream to a pan and cook them together for 5-10 minutes until you smell caramel. It will not thicken as we will only use it to add flavor to our cream. When ready, chill it for a bit. 
  • Add soaked cashew and coconut oil into blender or food processor or handheld mixer and mix them until you get a smooth cream. 
  • Add the chilled caramel and finish blending.
  • If you want a clean job, put cake base back to the cake form after removing the parchment paper and pour the caramel cream on the top. Sprinkle it with peanut bits and/or chocolate chips. 
  • Chill the whole cake in the fridge for 1-2 hours or 20 minutes in the freezer.



As the cake base is very light and crumbly after taking the parchment paper off, I usually flip the cake to have the more crusty top as the bottom.