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Mini Snickers Cheesecake Bites

These individual sized cheesecakes feature a no bake crust and filling, with a delicious peanut and caramel topping. You won't believe it's sugar-free.
If you like snickers bars – nuts, chocolate and caramel you will love these mini cheesecakes. These are seriously too good to resist and is the ultimate treat especially if you are a snickers fan!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, mini snickers cheesecake bites, mini snickers tarts no bake, raw healthy mini snickers cheesecakes
Servings 12

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup desiccated coconut
  • 1 cup dates, soaked 30 minutes and drained
  • 1 teaspoon vanilla extract

Vanilla Filling

  • 1 1/2 cups cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream full fat (solid part only) *see note below
  • 2 tablespoons coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemon-ey you like it)

Caramel Layer

  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 2 tablespoons honey or maple syrup
  • Dash salt - optional

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Garnish

  • 2-3 tablespoons peanuts

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these mini cheesecakes to allow the coconut cream to separate.
    Line a 12-cup muffin pan with cupcake liners, or use silicone baking cups or a silicon muffin pan.
    Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Spoon a tablespoon of the mixture into each cupcake liners and gently press down with the back of the spoon until smooth and even. Refrigerate while you prepare the filling. 

Vanilla Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides in necessary and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.
    Pour the filling over the chilled mini crusts and spread evenly with the back of a spoon, then place back in the refrigerator. 

Caramel Layer

  • Mix together the honey and water in a small saucepan over medium heat and bring to a boil; boil for one minute.
    Remove from heat and stir in the peanut butter until melted. Add additional water as needed to get a smooth, spreadable consistency.
    An optional dash of salt enhances the flavor.
    Drizzle the caramel on top of the vanilla filling.
    Next melt the chocolate topping.

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once smooth and melted, drizzle on top of caramel layer on your mini cheesecakes, then top with peanuts.
    Place them back in the freezer and leave to set for 2-3 hours. Take out 30 minutes before serving. 
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