The most incredible gluten-free, no-bake Snickers Cheesecake Bars! It starts with an almond chocolate Khalas date crust, then filled with a light and fluffy peanut butter cheesecake and finished with a salted date caramel sauce, chocolate drizzle and roasted peanuts!
This post is sponsored by D'vash Organics however, all thoughts and opinions are my own. Thank you for supporting the brands that make Short Stack Kitchen possible!
What are Khalas Dates?
Khalas dates are smaller than the medjool variety, but don't let the size fool you. They pack quite a punch in terms of taste and texture. The flavor boasts a wonderful buttery-caramel flavor, which lends perfectly in our delicious no-bake cheesecake bar recipe!
WHAT DOES DATE SYRUP TASTE LIKE?
If you've never tried date syrup, it tastes similar to molasses but more mild. There are hints of caramel and brown sugar and the texture is very similar to honey. D'vash's date syrup is made from sustainably-sourced non-GMO "ugly dates," and is naturally vegan, paleo and gluten-free. If you are looking for a natural low sugar sweetener, this product may be for you!
You will LOVE these Snickers Cheesecake Bars! They taste exactly like a Snickers candy bar, but even better. The texture of the cheesecake filling is SO light and fluffy and pairs so well with the amazing gluten-free almond chocolate date crust.
Let's get started!
Snickers Cheesecake Bars Ingredients
Crust
- D'vash Khalas Dates - Khalas dates boast a buttery-caramel flavor.
- Roasted Almonds - Make sure your almonds are roasted. It will add more flavor and a crunchy texture.
- Cocoa Powder - I used dutch process cocoa, but you can use raw cacao as well.
- Coconut Oil - You can use refined or unrefined. I like using refined coconut oil as the coconut flavor is more mild.
Filling
- Cream Cheese - Use full-fat cream cheese in blocks, not whipped cream cheese.
- Peanut Butter - I used natural smooth peanut butter, but I believe the no-stir peanut butter will work too.
- Vanilla - Use a high quality vanilla paste or extract. I like using paste, as it adds more flvavor.
- Confectioners' Sugar - Sweetens and thickens the filling.
- Heavy Whipping Cream - Whipped to stiff peaks. Gives the cheesecake structure and it's mouselike texture.
Salted Date Caramel
- D'vash Date Syrup - Definitely the star of this caramel. Not only does it have a lovely molasses-like flavor, it also gives the caramel a beautiful rich color.
- Unsalted Butter - Adds flavor.
- Heavy Cream - Adds richness and helps thicken the caramel.
- Vanilla Extract - Vanilla compliments the earthiness of the date syrup.
- Salt - Helps round out the sweetness.
Toppings
- Roasted Peanuts - You can't have Snicker without roasted peanuts. It adds a crunchy texture.
- Chocolate - We'll be melting some chocolate to drizzle on top of these Snickers cheesecake bars.
- Snickers Candy Bars - I didn't end up garnishing with Snickers candy, but it's a nice option.
Snickers Cheesecake Bars Instructions
Detailed instructions are in the recipe card below!
For the Crust
Step 1 - In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, cocoa powder and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.
Step 2 - Transfer the crust into a parchment lined 8x8 inch square pan and evenly press into the bottom of the pan. Place in the fridge while we work on the filling.
For The Filling
Step 1 - With a hand-held mixer or stand mixer fitted with a paddle attachment, mix together the cream cheese, peanut butter and vanilla paste until well combined. Next, sift in powdered sugar and mix until combined. Set aside.
Step 2 - In a clean medium sized bowl add your cold heavy cream. With a hand-held mixer, whisk on medium until you get stiff peaks. Be careful not to over whisk as it can turn become lumpy. Be patient, it will take about 8 minutes or so.
Step 3 - In 2 additions, gently fold in the whipped cream into the cream cheese mixture. Fold just until combined. Overmixing can deflate the whipped cream.
Step 4 - Remove the crust from the fridge and transfer the cheesecake mixture into the pan. Using an offset spatula, spread and smooth out the mixture. Cover the pan with cling wrap or foil and allow the cheesecake to chill for at least 6 hours or overnight.
For The Salted Date Caramel
*This recipe is for a full batch. Feel free to make a half or full batch and keep for other uses. It will keep well in the fridge for about 2 weeks.
Step 1 - Add date syrup and cubed butter to a saucepan. Over medium heat, bring mixture to a boil for 2 minutes.
Step 2 - Slowly pour in the heavy cream and whisk until incorporated. Whisking often, cook until the caramel thickens. About 5 minutes. Keep in mind that once the caramel cools, it will thicken a lot more.
Step 3 - Turn the heat off and add vanilla and salt. Mix until combined and transfer to a jar and allow to cool.
Assembly
Step 1 - When you're ready to serve, make your chocolate sauce. Add finely chopped chocolate into a heat proof bowl and place it over a pot of simmering water. Once melted, add 1 teaspoon of coconut oil and mix until combined. Set aside.
Step 2 - Remove the cheesecake from the fridge. Drizzle date caramel sauce, melted chocolate and chopped peanuts on top. Cut into squares and enjoy!
EXPERT TIPS
- Use cream cheese blocks, not cream cheese spread. Make sure your cream cheese is at room temperature as well. This will ensure a smooth and lump free filling.
- Before whipping the cream, I like to freeze the bowl and beaters for 10 minutes. Keeping everything cold helps the fat in the cream to stabilize. Additionally, it's important to whip your heavy cream to stiff peaks as it adds structure to this no-bake cheesecake.
- Chill for at least 6 hours before serving. The longer the better as it will help the cheesecake set more firmly.
- You can use store bought caramel sauce and chocolate sauce if you would like.
More Cheesecake Recipes
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Snickers Cheesecake Bars
INGREDIENTS
Crust
- 8.8 oz Dates 225 g after pitted
- 1 ½ Cups (214g) Roasted Almonds
- 3 tablespoon Cocoa Powder
- 2 tablespoon Coconut Oil
Filling
- 16 oz (452g) Full-Fat Cream Cheese room temp
- 1 ¼ Cup (142g) Powdered Sugar
- ⅓ Cup (90g) Peanut Butter
- 1 Cup (227g) Heavy Cream cold
Salted Date Caramel
- ½ Cup (160g) D'vash Organics Date Syrup
- ¼ Cup (56g) Unsalted Butter cubed
- 1 Cup (227g) Heavy Cream
- ¾ teaspoon Salt
- 1 teaspoon Vanilla Paste or Extract
Toppings
- ½ Cup (71g) Salted Roasted Peanuts
- 4 oz (113g) Milk, Semi-Sweet or Bittersweet Chocolate, finely chopped and melted
- Snickers Candy Bars (optional)
Instructions
Crust
- Line an 8x8 inch (20x20 cm) square pan with parchment paper and set aside.
- In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, cocoa powder and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.
- Transfer the crust to your prepared pan and evenly press into the bottom of the pan. Place in the fridge while you work on the filling.
Filling
- With a hand-held mixer or stand mixer fitted with a paddle attachment, mix together the cream cheese, peanut butter and vanilla paste until well combined. Next, sift in powdered sugar and mix until combined. Set aside.
- In a clean medium sized bowl add your cold heavy cream. With a hand-held mixer, whisk on medium until you get stiff peaks. Be careful not to over whisk as it can turn become lumpy. Be patient, it will take about 8 minutes or so.
- In 2 additions, gently fold in the whipped cream into the cream cheese mixture. Fold just until combined. Overmixing can deflate the whipped cream.
- Remove the crust from the fridge and transfer the cheesecake mixture into the pan. Using an offset spatula, spread and smooth out the mixture. Cover the pan with cling wrap or foil and allow the cheesecake to chill for at least 6 hours or overnight.
Salted Date Caramel
- *This recipe makes a full batch. Feel free to make a half or full batch and keep for other uses. It will keep well in the fridge for about 2 weeks.
- Add date syrup and cubed butter to a saucepan. Over medium heat, bring mixture to a boil for 2 minutes.
- Slowly pour in the heavy cream and whisk until incorporated. Whisking often, cook until the caramel thickens. About 5 minutes. Keep in mind that once the caramel cools, it will thicken a lot more.
- Turn the heat off and add vanilla and salt. Mix until combined and transfer to a jar and allow to cool.
- Assembly
- When you're ready to serve, make your chocolate sauce. Add finely chopped chocolate into a heat proof bowl and place it over a pot of simmering water. Once melted, add 1 teaspoon of coconut oil and mix until combined. Set aside.
- Remove the cheesecake from the fridge. Drizzle date caramel sauce, melted chocolate and chopped peanuts on top. Cut into squares and enjoy!
Notes
- Store leftover cheesecake bars in an airtight container in the fridge for up to 4 days.
Leave a Rating and Comment