Coconut Cream Coconut Milk Desserts
Vegan Snickerdoodle Cheesecake
Vegan Snickerdoodle Cheesecake
This decadent cheesecake is perfectly smooth and creamy with notes of cinnamon, perfect for the holiday season!
The cheesecake has a delicious gluten-free crust and creamy cinnamon filling.
The crust is made of oats, almonds, coconut oil, maple syrup and cinnamon! Reminiscent of a snickerdoodle cookie!
And this dessert is super fun and easy, a great way to spread some holiday cheer!
The creamy filling is made dairy-free with cashews and coconut cream! Get the recipe below!
Servings: 8
Prep Time: 20 min
Cook Time: 12 min
Additional Time: 4 hours
Ingredients:
Crust
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1 ½ cups gluten-free oats
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½ cup almonds
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5 tbsp coconut oil (melted)
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2 tbsp maple syrup
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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)
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3/4 cup coconut oil (melted and cooled)
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1/3 cup maple syrup
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2 ½ tsp cinnamon1/4 cup Native Forest Unsweetened Organic Coconut Milk
Instructions:
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Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of an 8 inch springform pan with coconut oil and set aside.
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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.
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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.
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Into a high speed blender add cashews, coconut cream, coconut milk, coconut oil, maple syrup and cinnamon. Process until completely smooth for about 5-10 minutes.
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Pour into springform and freeze for about 4 hours. Take out of the freezer 20 minutes before serving.
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Garnish with whipped coconut cream and a drizzle of vegan tahini caramel.