Yes, Cheesecake was one of my favorite desserts before I went vegan. Luckily there are some great substitute recipes out there.
For the bars, which honestly ended up like cheesecake fudge:
-First mix 2.5 cups of flour, 1/2 tsp salt, and 1/2 tsp baking soda.
-In a separate bowl mix 1 stick Earth Balance, 1/2 cup vegetable shortening, 3/4 cup brown sugar, 3/4 cup regular sugar– mix with a blender. Then mix in 2TBp Flaxseed meal with 4 Tbsp water as well as one tsp vanilla.
-next mix these two bowls together as well as 3/4 cup peanut butter, 1 cup chocolate chops, and 1 cup peanut butter chips (I had to search online to find these vegan but did eventually find a kosher vegan brand).
-In a new bowl mix together 1/2 cup peanut butter, 1 tofutti cream cheese container, 1/2 cup sugar, and 1 Tbsp flaxseed already mixed with 2 Tbsp water.
-Line a 8×8 cake pan with wax paper. First do a layer of the cookie dough. Then a layer of the cream cheese mixture. Then sprinkle with chocolate chips.
For The Snickers Cheesecake:
First you will need to have some No Whey Caramel Chocolate Bars (the vegan version of a snickers) and a vegan remade graham cracker crust.
Then for the cheesecake (this makes two cakes): blend together 4 containers of Tofutti cream cheese, 5 Tbsp flaxseed meal mixed with 10 Tbsp water, 1.5 cups of brown sugar, 1 tsp vanilla, and 1/2 cup of vegan cream.
In to this I then mixed in 4 chopped up No Whey bars.
Bak for one hour at 325. Once out of the oven I put one more cut up No Whey Bar each around the top, then keep in the fridge for at least 4 hours before serving.