Raw Vegan Cinnamon Coconut New York Style Cheesecake. This cheesecake is dairy-free, oil-free, gluten-free and to die for. It is creamy, rich, smooth and made with only 8 ingredients!
Ah, New York style cheesecake. One of the best desserts known to man....and to my tummy. Just 8 ingredients (+ salt) and about 15 minutes prep time. You don't even need an appliance to make this! No soaking cashews, no freezing, nothing.
Forgive me, this is a lengthier post than normal, but I have exciting stuff to mention! So, please read through it all!
First, I have exciting news I've been dying to share with you all! The Vegan 8 had it's first magazine feature....an international magazine feature, that is! My blog and 2 of my recipes were featured in the popular Vegan Health & Fitness Magazine in the May/June issue, with Jason Wrobel on the cover. If there was ever a featured I'd want to be in, it is with him on the cover! He is amazing and the first vegan chef to have his own cooking show on the Cooking Channel.
To say I was excited, would be an understatement. My blog is featured on pg 64 in Nutrition expert, Monica Parodi's column, and my recipes are full page on pages 66-67!
You can purchase one at Barnes & Noble, Whole Foods, Sprouts, etc.
Now, back to this Raw Vegan New York style cheesecake….the firm, dense, yet somehow fluffy texture you get in a New York style cheesecake, is what I love so much. This vegan cheesecake is nut-free, oil-free, tofu-free, vegan, dairy-free, gluten-free and RAW.
Last October, when I decided to start The Vegan 8 (transitioning from my old blog The Healthy Flavor), I never realized how awesome it would be for my blog and my readers. You are, afterall, who make my recipes. So, thank you so much. If you have no idea what I'm talking about, you can read my About page here to see how the concept was born. How it works is, when I say 8 ingredients or less (sometimes with s&p or water, because we all have those. Because, hey, I'm personally on the lazy side and don't want to fool with too many ingredients, it just stresses me out, therefore I will only post what I'm willing to make myself. Sometimes, I may list some garnish for a recipe, but it certainly isn't necessary to make the dish, it is just suggestions as garnish for presentation purposes.
Lastly, what you will always see on this blog is the following type of recipes:
Vegan, dairy-free, oil-free, gluten-free, wheat-free, soy-free, tofu-free and several grain-free and nut-free recipes, as well. I am always aiming for whole foods with minimal processing on this blog. That's how I roll. The only recipes containing wheat or oil are some of my very first ones posted from my first blog.
No cashews, oil or tofu in this baby, like you typically see in vegan cheesecakes/desserts. Coconut butter is the secret ingredient to this wonderful creation. Note, it is NOT the same thing as coconut oil. Coconut butter is the whole coconut meat shredded and processed into silky smooth butter, whereas coconut oil is just the fat separated and just taste like greasy oil. Do not use oil in this, it will not give the same result, at all. I make my own coconut butter, super easy and fast. Follow how I make it here.
One of my most popular desserts on my blog is my Raw Vegan Cinnamon Spice Cheesecake Tart (the one featured in the mag). It is absolutely delicious and incredibly easy to make. It requires several hours freezing time though. I wanted to create another totally different version that didn't require any freezing and it also be NUT-FREE!
If you haven't noticed after following my blog for awhile (or are new to it), I love coconut butter. My 3 Ingredient Fudge is made with it and it has been a huge hit. It gives so much more flavor than just coconut oil and is much less greasy. It also is a secret ingredient to how I made the perfect brownie .
This New York Vegan Cheesecake tastes like a baked one and the crust is a hefty, oat crust with flavors from coconut butter, cinnamon and maple syrup. I wanted a nut-free crust and I have to say, I LOVED the oat crust/coconut butter combo because it didn't taste raw...like the nut-based ones do.
It is different than a traditional French style cheesecake that is more creamy and light. I love that too, but this one is fantastic and is the same kind of texture of the dairy-filled cinnamon cheesecake I used to make on holidays or for friends, but it would take lots of dairy and eggs and an hour to bake!
Can't wait to hear what you think of this Raw Vegan Cinnamon Coconut New York Style Cheesecake! Leave me feedback below after you make it! Also, you can tag me on Instagram using my tag #thevegan8, so I don't miss your lovely creation!