Snickers – what’s not to love!? Peanuts AND chocolate. It’s basically loads of deliciousness in a bar!

Well I decided to make an indulgent but healthy Snickers cheesecake…basically just so I could enjoy eating even more peanut butter than I’m socially allowed to spoon out of a jar. 😉

For those of you who follow me on social media, this is the little beauty of a recipe that my amazing mum reviewed quite simply as “lovely”. Thankfully, everyone else who tried it has also loved it though, so it’s good to know my mum wasn’t just being gentle on me and that it did indeed taste “lovely”.

As with my last recipe, this is another indulgent but healthy treat, because I crave that sort of thing in the winter (and I’m sure I’m not the only one who likes to indulge a bit more at this time of year). But don’t worry – I’ve got plenty of not-so-indulgent (but still super tasty) healthy treats lined up ready to share with you in January.


My chocolate drizzle game definitely needs work, but you get the idea!



Serves 8 



50g cacao powder
60g medjool dates (pitted)
120g cashew nuts
70g pecan nuts
35g dessicated coconut
1tsp vanilla extract


115g medjool dates (pitted)
40ml water
1tbsp coconut oil

Nut butter topping

225g Greek yoghurt
150g peanut butter
2tbsp agave nectar
1tsp vanilla extract
Sweet Freedom Choc shot to decorate




Line an 18cm loose bottomed cake tin with baking paper and put to one side

Mill the cashew nuts and pecan nuts in a Nutribullet using the milling blade, or use a food processor to crush the nuts as small as possible.

Then place the nuts, dates, cacao powder, desiccated coconut and vanilla extract in a food processor and mix together. It will form a crumb mixture which will hold together when squeezed in your palm.

Transfer the mixture into the cake tin and press down firmly using a spatula, then put in the freezer for 20 minutes.



Mix the dates, water and coconut oil in a food processor until combined creating a smooth caramel mixture.

Spread the caramel mixture over the base and then return the cake tin to the freezer for another 15 minutes.


Nut butter topping

Mix the Greek yoghurt, peanut butter, agave nectar and vanilla extract either in a food processor or a bowl with an electric whisk until combined.

Spread the mixture over the base and caramel layer, and then top with the Choc shot before returning the cheesecake to the freezer for two hours.

Then move it to the fridge and enjoy!!


Macros (per slice when split between 8):

Kcals – 434

Carbs – 25.1g

Fat – 29.8g

Protein – 13.25g

Fibre – 2.75g

High in iron & calcium

(If you do want to make the macros more ‘friendly’ to your personal nutrition plan you could easily split this into 10 or maybe even 12 portions – I’ve chosen 8 simply because I’m a greedy git who likes a decent serving of cheesecake).

Check out my other recipes:

Gluten-free, indulgent but healthy “Ferrero Rocher” 

Gluten-free, sugar-free chocolate orange sharing pot

Raw chocolate fudge energy balls – gluten-free and sugar-free

Gluten-free, sugar-free ‘Natella’ chocolate truffles

Chocolate orange avocado mousse (gluten-free)

High-protein, sugar-free banoffee pie

Choc orange cheesecake (gluten-free)





I recently shared my gluten-free, indulgent but healthy “Ferrero Rocher” .

Get the recipe here.




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