• 75 grams (2.65 ounces) flour
  • 30 grams (1 ounce) cocoa powder
  • 1 egg
  • 1 teaspoon leavening agent
  • 50 grams (1.75 ounces) banana or banana puree


  • 400 grams (14.1 ounces) cottage cheese
  • 200 grams (7 ounces) 20% sour cream
  • 1 egg
  • Sweetener to taste
  • 10 grams (0.35 ounces) corn starch

Date Caramel

  • 200 grams (7 ounces) dates
  • 6 tablespoons (90 milliliters) water
  • 2 tablespoons (16 grams) powdered milk
  • 50 grams (1.75 ounces) peanuts


  • Mixing Bowls

    Use multiple sizes for mixing different components separately to avoid flavor contamination.

  • Sifter

    Ensure lump-free flour and cocoa powder by sifting them well before mixing.

  • Hand Mixer

    Essential for smooth and even blending of the cheesecake and caramel components.

  • 16cm (6.29 inches) Ring Pan

    This size will help you achieve the perfect thickness for the base and an even bake.

  • Spatula

    Helpful for spreading and layering the different components smoothly.

  • Baking Tray

    Ensures even baking; use parchment paper to prevent sticking.


Step 1

1. Slightly whisk the egg and add the banana. Combine them thoroughly. Make sure the banana is well mashed for a smoother texture.

Step 2

2. Sift in the flour and stir the mixture. Add the cocoa powder and knead the dough until well combined. Sifting the flour helps to avoid lumps.

Step 3

3. Spread the dough around a 16cm (6.29 inches) ring mold and bake at 356°F (180°C) for 5 minutes. A springform pan can help with easy release of the baked base.

Step 4

4. In a bowl, add the sour cream, sweetener, and cornstarch to the cottage cheese and beat until homogeneous. Ensure the mixture is smooth to avoid lumps in the cheesecake.

Step 5

5. Add the egg and beat again until fully incorporated. Transfer the mixture to the prepared base, spread evenly, and bake at 356°F (180°C) for 30-40 minutes. Allow it to cool. Do not overmix once the egg is added; this helps to keep the texture light.

Step 6

6. For the date caramel, add powdered milk and water to the dates and blend until smooth. Soak the dates in hot water for 10 minutes to soften them before blending.

Step 7

7. Sprinkle in the peanuts and mix to combine. Spread the caramel over the cooled cheesecake and place the dessert in the fridge for 5 hours to set. Chill the cheesecake overnight for best results.


This cheesecake with date caramel is a showstopper for any occasion! Picture a cozy gathering with friends where the conversation flows as freely as the wine - this cheesecake will be the perfect centerpiece. Turn it into a festive dessert by garnishing with fresh berries and a dusting of powdered sugar. Serve it with a dollop of whipped cream on the side to add an extra hit of decadence. For an elegant afternoon tea, pair slices of this cheesecake with a variety of herbal teas. The sweet richness of the date caramel complements the subtle flavors of chamomile and lavender perfectly. Hosting a brunch? This cheesecake works wonders as a lighter, sweet finish to a hearty spread of quiches, pastries, and fresh fruit. No matter the occasion, this cheesecake adapts beautifully to your plans.


To make this delight gluten-free, simply substitute the regular flour with a gluten-free blend. Ensure the blend includes xantham gum or a similar binding agent to maintain the base's structure. If you're aiming for a vegan version, swap the egg in the base with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). For the cheesecake, use vegan cream cheese and coconut cream in place of cottage cheese and sour cream. Replace the egg with 1/4 cup applesauce or 1/4 cup silken tofu. The date caramel stays virtually the same, just omit the powdered milk or opt for a plant-based version.


  • Why is my base too crumbly?

    Check if you’ve measured the flour correctly. Too much flour can make the base overly dry. You can add a teaspoon of milk if needed to bring the dough together.

  • How do I avoid lumps in my cheesecake batter?

    Make sure all ingredients are at room temperature before mixing, and beat the mixture until it’s smooth and well-combined.

  • Can I substitute dates with another dried fruit for the caramel?

    Yes, dried figs or prunes can work, but they will alter the flavor profile slightly. Dates provide the best caramel-like texture.

  • Can I prepare this cheesecake in advance?

    Absolutely! This cheesecake sets beautifully in the fridge. In fact, it tastes even better the next day after the flavors have melded together.

  • How can I prevent my cheesecake from cracking?

    Ensure you don't over-mix the batter, and bake at a consistent temperature. Also, let the cheesecake cool gradually in the oven with the door slightly open before transferring it to the fridge.

  • Can I freeze the cheesecake?

    Yes, this cheesecake freezes well. Wrap it tightly in cling film and freeze for up to a month. Thaw it in the refrigerator before serving.

Nutrition facts

Healthy Snickers cheesecake with date caramel
Recipe Yield:8 servings
Calories:Approximately 255 calories per serving
Calories (Min - Max):250 - 260
Total Fat:9 grams
Saturated Fat:5 grams
Protein:13 grams
Total Carbohydrate:15 grams
Total Sugars:10 grams