Snickerdoodle Vegan Cheesecake: A no-bake cheesecake combining the buttery richness of a pancake breakfast with a cinnamon sugar cookie. These personal size cheesecakes will make a great addition to your breakfast buffet or dessert table!
Snickerdoodle Vegan Cheesecake
Flexibility and Flavor
As many of us prepare dishes for the holidays, I imagine flexibility and flavor top the list of requirements for most. Schedules become even more compressed with attending parties, hosting events and still doing life! This recipe is my gift to you . . ok, and to myself. Since they are stored in the freezer, these cheesecakes are a perfect dish to make in advance. Not to mention, they require no baking! Pull them out whenever you are ready for them. Make the crust, press it into the muffin cups, and pop it into the freezer. Now, you have the flexibility to continue on with the rest of the recipe immediately OR you can go shopping, do a load of laundry, or sit down with a cup of hot tea and enjoy the season. When you are ready to add these beauties to your breakfast or dessert table I assure you they won’t disappoint.
Snickerdoodle Vegan Cheesecake – Cheesecake Mixture
Snickerdoodle Vegan Cheesecake – Cheesecake Mixture Added to Muffin Tin
Taste Tested and Cheesecake Lover Approved
The flavor and texture will impress even your most skeptical cheese-lovin’ guest. I recently served this dish to someone who had just been to the Cheesecake Factory. What do people who aren’t on a plant-based diet do when they go to the Cheesecake Factory? They eat cheesecake, of course! Not just any cheesecake, but the creamiest, most opulent cheesecake ever! Not one to shy away from a challenge, I presented my Snickerdoodle Vegan Cheesecake or “Snickerdoodle Cheesecake”. Oops, did I forget to mention that it’s plant-based?! After a few bites I heard, “This is delicious, Jana. Tastes just like one from the Cheesecake Factory.” When I finally fessed up and disclosed that it was completely vegan they could not believe it.
Snickerdoodle Vegan Cheesecake – Crumb Topping Added to Cheesecake
Does the Body Good
Also at the top of my list of requirements for holiday dishes is feeling.Β I want to come out on the other side of the holidays feeling as good as I did when they started. I want dishes that taste like an indulgence in the festivities but are actually still feeding my body real food. Food that nourishes the body and doesn’t rob its health. Not only vegan/plant-based, the Snickerdoodle Vegan Chessecake is gluten-free and refined sugar free. The cashews and macadamia nuts provide a healthy dose of plant-based protein and healthy fats. Cinnamon among its many other health benefits helps lower blood sugar levels and fights insulin resistance.
Snickerdoodle Vegan Cheesecake
Serving Snickerdoodle Vegan Cheesecake
Snickerdoodle Vegan Cheesecakes can be served directly from the freezer. If a softer cheesecake is desired, let them stand at room temperature for a couple of minutes. I love this cheesecake exactly as it is, but I know (especially around the holidays) people love their toppings. If you desire a topping I would recommend pairing it with Easy Coconut Whipped Cream.
Snickerdoodle Vegan Cheesecake
The Plant-based, Gluten-free, Refined Sugar-free Holiday Table
If you are looking for another cheesecake, try my Vegan Brookie No-Bake Cheesecake. If you are looking for some chocolaty delights, how about some Creamy Avocado Fudge, No-Bake Cookie Dough Truffles or Double Chocolate Peppermint Patties.
Snickerdoodle Vegan Cheesecake: A no-bake cheesecake combining the buttery richness of a pancake breakfast with a cinnamon sugar cookie. These personal size cheesecakes will make a great addition to your breakfast buffet or dessert table!
Ingredients
- Crust
- 1 cup almond meal flour
- 1 cup gluten-free oat flour
- 2 tablespoons coconut palm sugar
- 1/4 teaspoon sea salt (finely ground)
- 1/4 cup vegan butter spread melted (I use Earth Balance soy-free)
- 2 tablespoons coconut nectar (sub maple syrup)
- 2 teaspoons vanilla extract
- Filling
- 3/4 cup raw cashews (soaked)
- 3/4 cup roasted salt-free macadamia nuts (soaked)
- 1/3 cup coconut nectar (may sub maple syrup with some change to flavor)
- 1/4 cup cashew milk (sub plant-based milk)
- 2 tablespoons coconut sugar
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla (more if using a weaker extract)
- 3/4 teaspoon ground cinnamon (more if a strong cinnamon flavor is desired)
- 1/4 teaspoon sea salt (finely ground)
Instructions
- Soaking nuts
- Place cashews and macadamias in a bowl and cover with two cups hot filtered water. Let stand until water is cool (about 30 minutes). Drain water and cover nuts again with two cups hot water. Let soak another 30 minutes, then drain, rinse and blot dry with a towel. Alternatively, nuts can be soaked 8 to 12 hours overnight in the refrigerator in one cup of cold filtered water.
- Crust
- 1) In medium mixing bowl mix together dry ingredients (almond flour, gf oat flour, coconut palm sugar and sea salt).
- 2) Melt vegan butter spread and whisk together with coconut nectar and vanilla in a small bowl. Add to dry ingredients and mix with a wooden spoon until well-combined and crumbly.
- 3) Grease a 12 count muffin pan with an oil that remains liquid at room temperature (i.e. walnut oil or grapeseed oil). Coconut oil can be used but cakes will not remove from pan as easily. Place two tablespoons of crust mixture in each muffin cup and press down firmly and evenly. Cover and refrigerate remaining crumbs (about 1/2 cup) for topping cheesecakes. Freeze crusts until firm (about one hour).
- Filling
- 1) Add soaked nuts (they should be soft, swollen, and have no snap when broken in half) and remaining filling ingredients to a food processor. Blend until smooth, pausing occasionally to scrape sides of container (about 4-5 minutes).
- 2) Remove muffin tin with crusts from freezer. Add 2 1/2 tablespoons of filling mixture to each cup and smooth evenly on crust. Sprinkle remaining crust crumbles on top of each cheesecake and place in freezer. Freeze until firm (several hours depending on temperature of freezer). Once firm, cheesecakes can be removed from muffin tin (gently move butter knife around edges to free from pan).
- Store cheesecakes in an airtight container in the freezer. Will keep for a couple of weeks. Serve either directly from freezer or allow to soften for a few minutes.
Notes
*Total Prep Time*
This time is estimated for active prep time. Passive time, like soaking nuts and freezing crusts or cheesecakes is not included.
![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
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As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. π½β
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I hope that all of you are doing well both mentally and physically!Β πππ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Can i use all macadamias please? I can’t have cashews
Hi Melissa, I haven’t tried this recipe with all macadamias but I think you could probably do it. It may be a tad softer as macadamias have more fat than cashews but it should still work. Let me know how it goes! π
Hi! Im just wandering what you have crumbled on top of the filling..? Is it some of the crust left over crumbled on top?
Hi Tasseua, I describe it in greater detail in the recipe card (i.e. how much to reserve) but yes, the short answer is , it is some of the crust mixture sprinkled on top π
Hi Jana, can substitute anything for the almond meal? I’m allergic to them.
Thanks,
Rachael
Hi Rachael, I have not tried it but I think that hazelnut meal flour could be substituted for the almond meal flour in this crust. Let me know how it goes if you give it a try π
Hi Jana, just found your site I cannot wait to try your recipes, they look amazing!
Hi Liz! Welcome, I’m so glad you’re looking forward to trying my recipes, thanks! I hope you enjoy!! Jana π
Will it work if I use all cashews instead of macadamia nuts?
Hi Jessica, Yes, it will work with all cashews. I used half macadamia nuts because they bring a super buttery flavor that I thought contributed nicely to the Snickerdoodle concept but you could definitely replace with all cashews. It will still have the same creamy texture of cheesecake, it just won’t have as much of a buttery flavor. I hope this helps! π
Hi do you have nutrition information for this recipe? thank you!
Hi Kelly! We are currently working on a solution to provide nutrition information for all of my recipes. We hope to have that available very soon!! π