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. I knew I needed to create a vegan one. This is the easiest Vegan New York Style Cheesecake ever. You don’t even need an appliance to make this! No soaking cashews, no freezing, nothing.
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 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 and gluten-free.
VEGAN CHEESECAKE MADE WITH COCONUT BUTTER
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.
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!
WHY I LOVE COCONUT BUTTER
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 Vegan 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 contained dairy and eggs!
Can’t wait to hear what you think of this Vegan New York Style Cheesecake! Leave me feedback below after you make it!
Other Vegan Cheesecakes:
Cinnamon Coconut New York Style “Cheesecake”
- 1 1/2 cups oat flour 180 g (use certified gluten-free if needed)
- 4 1/2 tablespoons pure maple syrup or agave 67.5 ml
- 3 tablespoons 45g melted liquid coconut butter NOT coconut oil!
- 1 1/2 tablespoons apple juice or water
- 2 1/2 teaspoons cinnamon
- 1 cup 240g melted liquid coconut butter NOT coconut oil!
- 3/4 cup coconut milk 195 ml (either homemade raw version here or use canned low fat light coconut milk)
- 1/4 cup + 2 tablespoons pure maple syrup or agave room temp (90 ml)
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon fine sea salt
- I usually make my own coconut butter for all my recipes. Super easy and quick. Click the link here to see how. As noted above it is crucial that the liquid ingredients are all at room temperature when adding to the melted coconut butter for the cake. Otherwise, the coconut butter will sieze up if the liquids are cold. Also, coconut butter is not the same thing as coconut oil. Coconut butter is dried coconut that is processed into a liquid, whereas coconut oil is just the fat extracted, and will not give the same texture result.
- First, prepare the crust by adding the oats to a food processor (or use storebought oat flour) and process into a fine flour. I add 2 cups of oats and process for 2 minutes until it is finely ground. Measure out 1 1/2 cups and add to a bowl.
- Add the remaining "crust" ingredients and stir until a crumbly, wet texture forms. Line an 8 inch cake pan with plastic wrap, with it hanging over the sides. You can spray the pan first with nonstick spray and the plastic wrap will hold in place. (8 inch is best for a taller cake) Press the dough into the bottom of the lined cake pan, evenly and flat around to the edges. Place in the fridge.
- To prepare the cake, melt your coconut butter to a complete liquid if it is hardened. It is important that it is a runny liquid when measuring, so the right texture is achieved. I just melt mine in the microwave for 30 seconds, stir and heat again for a few seconds at a time until completely smooth. Be careful about overheating it or it can burn. You just want to make sure it is a runny smooth liquid. Do not heat up over the stove. Make sure to measure it out at 1 cup after melted. Set aside.
- In a food processor, add the milk, syrup, lemon juice, vanilla and blend until smooth. Add the cinnamon and salt. Now, pour in the melted coconut butter and blend until completely smooth and thick like cake batter. Pour the batter into the prepared crust and place in the fridge to completely set. 1-2 hours should do it.
- Once set, just pull the cake out with the plastic wrap and slice. Top with coconut cream, cinnamon and strawberries, if desired. Keep cake stored in the fridge covered and it will retain the perfect shape that way.
Nutrition per slice (based on 8): 393 calories, 21.4g fat, 5.5g protein, 48.2g carbs, 8.2g fiber, 22.3g sugar, 80mg sodium