This smooth and decadent vegan snickerdoodle cheesecake is deliciously healthy and packed with lots of fall flavors. It’s yummy gluten-free crust and creamy cinnamon filling will remind you of a classic snickerdoodle cookie. A fun and easy dessert to spread some holiday cheer. 

This beautiful vegan snickerdoodle cheesecake is unlike any other. It is not only plant-based but also gluten-free and sugar-free. A healthier version of the standard cheesecake that is usually. loaded with sugars and processed ingredients.

It is super creamy, rich and decadent. Full of wholesome ingredients that are good for you and your body. 

Here are some other healthy recipes that you can enjoy this winter season:

Vegan Pumpkin Cheesecake
Maple Pumpkin Donuts
Dairy-free Snickerdoodle Smoothie
Veggnog
Vegan Peppermint Hot Chocolate
Mini Cinnamon Donuts
Healthy Linzer Cookies

What’s in this vegan snickerdoodle cheesecake?

Cashews: Cashews are the perfect flavor carrier in dairy-free desserts/meals. They add a ton of health benefits and a silky texture without much additional flavor. They are an absolute must when preparing vegan cheesecakes. Make sure to soak the cashews overnight or for at least 4 hours before preparing the recipe. That way they are easy to blend and provide a smooth consistency for your cheesecake. 

Coconut cream: Coconut cream adds another rich and creamy element to the cheesecake which helps it get thick and smooth. Make sure to use full-fat and unsweetened coconut cream. 

Maple syrup: As a sweetener I used maple syrup, but free to naturally sweeten it with softened dates. 

Coconut oil: Coconut oil holds everything together in a cheesecake, I you really want to make sure no coconut flavor seeps through, make sure it’s reined coconut oil. 

Cashew milk: To make the blending of the filling easier, I added some cashew milk. It is dairy-free, super creamy and tastes neutral compared to coconut or almond milk.  You can substitute with any plant-based milk if you like. 

Cinnamon: I added the classic snickerdoodle spice: cinnamon. You can add other winter spices as well

Toppings: This is optional for you but I love to top off my snickerdoodle cheesecake with whipped coconut cream and tahini caramel. It’s makes for a sweet but wholesome dessert,  and who doesn’t like to add some caramel here and there.

If you happen to make this delicious vegan snickerdoodle cheesecake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Vegan Snickerdoodle Cheesecake

Yield: 8

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 4 hours

Total Time: 4 hours 27 minutes

This smooth and decadent vegan snickerdoodle cheesecake is deliciously healthy and packed with lots of fall flavors. It's yummy gluten-free crust and creamy cinnamon filling will remind you of a classic snickerdoodle cookie. A fun and easy treat to spread some holiday cheer. 

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Ingredients

Crust:

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• 1 ½ cups gluten-free oats
• ½ cup almonds
• 5 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• 1/2 tsp cinnamon

Cheesecake:

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• 3 1/2 cups cashews (soaked in water for a minimum of 4 hours or overnight)
• 1 ½ cups coconut cream
• 3/4 cup coconut oil (melted and cooled)
• 1/3 cup maple syrup
• 2 ½ tsp cinnamon
• 1/4 cup cashew milk (sub with any plant-based milk)

Toppings

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• vegan tahini caramel
• whipped coconut cream

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of an 8 inch springform pan with coconut oil and set aside.
2. For the crust add oats and almonds into a food processor and pulse until combined. Add maple syrup, coconut oil and cinnamon. Process into a moist mixture.
3. Firmly press dough into the bottom of the springform. Bake for about 12-15 minutes until the crust appears golden brown. Set aside to cool and grease the sides with coconut oil.
4. Into a high speed blender add cashews, coconut cream, cashew milk, coconut oil, maple syrup and cinnamon. Process until completely smooth for about 5-10 minutes.
5. Pour into springform and freeze for about 4 hours. Take out of the freezer 20 minutes before serving.
6. Garnish with whipped coconut cream and a drizzle of vegan tahini caramel.

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  Springform Pan