Coconut Cream Coconut Milk Desserts

Vegan Snickerdoodle Cheesecake

Vegan Snickerdoodle Cheesecake
Made with Native Forest Organic Coconut Cream by @delight.fuel
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
  • 1 ½ cups gluten-free oats
  • ½ cup almonds
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 3 1/2 cups cashews (soaked in water for a minimum of 4 hours or overnight)
  • 1 ½ cups Native Forest Unsweetened Organic Coconut Cream
  • 3/4 cup coconut oil (melted and cooled)
  • 1/3 cup maple syrup
  • 2 ½ tsp cinnamon1/4 cup Native Forest Unsweetened Organic Coconut Milk
  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, coconut 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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