No-Bake Vegan Cinnamon Spice Cheesecake Tart that is dairy-free, oil-free and made with cashews and a secret ingredient for extra “cheesecake” tang! All of your guests will never believe it’s vegan! All made in the blender, so easy to make. Just blend and freeze!
Here is another vegan cheesecake for you….and it is TO DIE FOR. It is going on our Thanksgiving table too. I promised to post it before Thanksgiving because I had posted a picture awhile back of it on Facebook and people wanted the recipe.
I decided to make it in a tart pan. It makes it elegant and thinner, which is perfect, because it is so rich. Vegan, dairy-free, oil-free, gluten-free, soy-free, tofu-free and just 8 ingredients for this cheesecake. It is tart, perfectly sweetened with maple syrup and is creamy smooth.
EVERYBODY LOVES THIS VEGAN CINNAMON CHEESECAKE
Before I decided to post the recipe, I had 8 people be my taste-testers. Did I also mention none of them are vegan? I knew it was fabulous, but wanted to make sure it tasted just as incredible to anyone. Well, when my friend and her 3 daughters all devoured it, I knew it was a winner. I also made one for some other family members and they ate the whole thing in 2 days.
I love all things cinnamon. If you’ve been following my blog for some time, then you know that I love cinnamon above all other flavors….even chocolate. It is truly addicting to me. It is a wonderful, healthy spice, so that is a good thing.
I achieved such an authentic cheesecake flavor by adding apple juice and lemon juice. Most vegan recipes just use lemon juice, but I decided to further the tang by adding apple juice and whoa, is it good! It really made a difference than just using lemon juice! It compliments the cinnamon beautifully.
This is my 3rd time making it and this one is all mine….
I can’t wait to hear what you all think of this Raw Vegan Cinnamon Spice Cheesecake Tart!
Vegan Cinnamon Spice Cheesecake
Ingredients
Crust
- 2 heaping cups (227g) blanched sliced almonds
- 1 1/2 teaspoons cinnamon
- 2 1/2 - 3 tablespoons (50-60g) agave (or maple syrup)
- pinch fine sea salt
Filling
- 2 heaping cups (280g) raw whole cashews
- 1 cup (240g) unsweetened apple juice
- 1/4 cup (60g) lemon juice
- 1/2 cup (160g) agave or pure maple syrup
- 1 tablespoon (15g) vanilla extract
- 1 tablespoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
Swirl
- 1 tablespoon cinnamon
- 2 tablespoons (40g) agave or maple syrup
- I use this scale.
Instructions
- Prepare the crust first by adding the almonds and cinnamon to a food processor. Process until a fine flour forms. Add the agave, starting with 2 1/2 tablespoons and add more if needed, and process until it clumps together. It should stick together when pressed between your fingers. Pour in a lightly greased 10 inch tart pan. Spread out evenly, pressing flat with your fingers and working your way just slightly up the sides. Set aside.
- Add all of the filling ingredients to a high powered blender and blend until very smooth and creamy. Scrape the sides as necessary. If you do not have a high powered blender, you will need to first soak the cashews in a bowl covered with water for about 5 hours. Drain and rinse and proceed with the next steps. (Adding the remaining filling ingredients and process until smooth)
- Pour the filling over the crust, making sure to scrape all the liquid out of the blender.
- In a small cup, add the swirl ingredients and stir until well mixed with a fork. Drop spoonfuls all over the filling and gently swirl with a butterknife. Don't overdo it or you will lose the swirl effect.
- Place in the freezer to chill overnight or for several hours until solid and firm. Remove 10-15 minutes before serving and slicing. You can either slice it directly in the tart pan or gently pop out the tart pan from the bottom and then slice. Place immediately back in the freezer to retain the firm shape, as it will soften if left out too long.
Laney
I made this recipe for my boss as a “Thank You.” He has a very restrictive diet but also a major sweet tooth so I got excited when I saw your recipe. I made it with honey instead of maple syrup because that is what I had on hand and it turned out amazingly delicious. Everything about it was perfect and the apple juice is such a wonderful addition. He couldn’t get enough and was excited to be able to have a dessert that he was actually allowed to eat. Thank you for sharing! This is definitely going in my recipe box 🙂
brandi.doming@yahoo.com
Hi Laney! Oh, that is so wonderful to hear it was such a hit! That is so nice of you to make it for your boss, as well. Thank you so much for the feedback!
Anna
Are you able to convert the cup measurements for me?
I don’t want to make it and it not set due to inaccurate measurements.
I don’t bake in cup measurements.
Thanks
brandi.doming@yahoo.com
Hi Anna, sorry for just seeing this! I’ve added them now!