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”
Ingredients
Crust
- 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
Cake
- 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
Note
- 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.
Instructions
- 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.
Recipe Notes
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
Congrats on your magazine feature! That’s so exciting! 🙂
This cheesecake looks YUMMY! Pinning to make it later.
Thank you so much Meredith! I hope you love it.
Congratulations on the magazine spread! that is absolutely amazing but well deserved. Waiting to here you say you have created your first cookbook too….;-)
Love this recipe – looks devine
Aww thank you Cindy!! Hope so, one day!
Pinning♡♡
Brandi, congratulations on being feature in the magazine! Skweeeeeee – I’m so excited for you! You deserve the recognition, lady. Your blog is amazing. I must admit – I don’t follow many healthy blogs but I keep coming here because I think you’re incredible and everything you make knocks me off my chair. Like this cheesecake – it looks just as rich ‘n creamy ‘n indulgent as normal cheesecake but I CAN’T believe it’s made with those simple, good for you ingredients! Another admission: healthy versions of dessert kind of freak me out because I am so used to the traditional full-fat full-gluten recipes. I have a huge stack of your recipes that I’ve printed out because I want to try them and this one is going to the top of the pile. You’ll be the first person to ever inspire me to try a good-for-me recipe and I thank you. Keep doin’ what you’re doin’, girl!
Nancy, you just rock sister!! That means SO MUCH that you keep following my blog. Thank you very, very much. I swear on my life, this cheesecake does NOT taste healthy…honestly, it is high calorie and very rich, so yeah, it tastes just like a cream cheese filled one. I only eat a few bites at a time, not a whole slice. You seriously should try it, if you like coconut butter, I think you would be pleasantly surprised! 🙂
Congratulations Brandi, I can’t say I am surprised because I am not. I knew you were destined for greatness. From the very beginning I had a feeling I would be seeing you in magazines or in the book store. The cheesecake is wonderful as are all of your recipes.
I tried to sign up but it did not send me a confirmation email, I followed you through wordpress, Not sure what to do about that, I tried it 3 times and each time the message is that I need to confirm through an email which I never got, it isn’t in spam or junk folder either,
Scratch that comment, the email was delayed. I confirmed.
Glad you got it, thank you Suzanne!
You have always been the biggest supporter from day 1 Suzanne and that means SO much to me, you have no idea!! I appreciate all of your kind words more than you know! It is super exciting, I must say. The cheesecake tastes super rich….does not taste vegan at all!
Brandi, you are SUCH a rock star!!!!!!! Congrats on the magazine feature–that’s so, so exciting!!!! You totally deserve it because this new blog focus of yours is totally genius and I know how much hard work you put into every single aspect of it–from the design to the amazing recipes. I have yet to buy coconut butter, sadly, but once I do I will definitely be trying this!! In the meantime, I’m really curious to try this raw oat crust! Thank goodness for the raw part because I will not be doing any baking this summer 🙁
Thank you so much Erika, you are just the sweetest EVER!! I appreciate all the compliments! Girl, you can make your own coconut butter if you don’t want to buy it or order it, seriously, just add shredded coconut to a food processor and run it for a few minutes until it’s liquid, that’s it! Oh, and the crust is way better to me than the nuts kind…the oats combined with coconut butter makes it firm and setup like a baked crust. The entire thing doesn’t taste like a raw dessert to me at all because of the texture. 🙂
Congratulations on the feature Brandi! i love that the cheesecake is full of coconut goodness and not cups of cashews!! and i heart cinnamon vanilla anything and everything!
Thank you so much Richa! Yeah-I actually do not like a strong cashew flavor, it has to be covered up really well, and my hubby can’t have them, so this cheesecake idea was a must and the best I’ve made thus far. The easiest by far too, no Vitamix needed, no soaking nuts!
I can totally understand how excited you feel about your feature in a magazine – and you should be proud! Great job, girl!
Thank you so much Annie!! xx
Oh MY!!! You were so right when you said I would love this!! You know coconut butter is my LIFE! Getting ridiculously excited here.
And that oaty crust sounds super yummy too.
Aaaand, huge congratulations on the magazine feature. Sadly I can’t get that magazine here or I would totally be snapping up a copy.
I know, I was thinking of you when I was writing it up girl!! I’m a huge fan of coconut butter too, since I don’t use oil….tastes SO much better too 🙂 I really hope you get a chance to make it! The crust is my favorite crust so far, because it doesn’t taste raw and I love the flavor of oats.
Do you know if it can be frozen? I have a few of the girls over Fri night but don’t think we’ll be able to eat a whole cheesecake!
Sure, I don’t see why not, you would just have to thaw it of course to soften some before eating it. I wouldn’t freeze it the first time before serving it though, since the texture is best after setting up in the fridge, but I’m assuming you are referencing to what you girls don’t finish that night and freezing the leftovers, haha. I can’t wait to hear what you think! 🙂
Exactly. The leftovers will be for me so it doesn’t matter if they’re not as perfect 😉 Can’t wait for Fri now- hope everyone enjoys it.
Awesome! I can’t wait to hear. I hope it’s a big success like it was with my taste testers! Thanks so much Emma! xx
Holy moly Brandi, this was just as good as I’d hoped. Probably the best vegan cheesecake I’ve ever had. Seriously! My pals went crazy for it too.
Definitely going to be trying out some flavour variations.
Emma you MADE MY DAY girl!! Not only am I thrilled that it exceeded your hopes and expectations, but you sharing your GORGEOUS picture of it on Instagram was so sweet and really increased my followers! I cannot WAIT to make a chocolate version and God knows what else pops in my head, haha! I need to make your hummus bites…they’ve been calling my name all week. 🙂
This looks really good! I just discovered vegan cheesecake and will try this recipe!
Thank you Megan, I can’t wait to hear what you think of it!
Oh my gosh! You just made my night. Finding a cheesecake recipe that is vegan but without nuts or soy being the primary ingredients seemed impossible. I cannot wait to try this!!!
Thank you so much Sheelagh! I agree 100%!! They all have nuts or tofu or GOBS of oil…..not this one! I can’t wait to hear what you think, please let me know!
Okay, since you’re a creative genius! I challenge you to a GiGi-Approved Recipe Creation!!!
No wheat, dairy, gluten, sugar (including honey, syrups, etc), soy, nuts, fruit or eggs –
And GO! LMFAO!
Haha Gigi you are so funny! Ok, you are ON, girl! That’s a toughy though, I don’t use refined sugar, but I do use syrup….no fruit either??? Fruit is exceptionally healthy though! That really only leaves stevia then right? You use stevia if I remember correctly, right?
Yep, no syrups and no fruit – Fruit is healthy, yes, but I cannot eat sugar… And fruit is pretty much all sugar with some vitamins mixed in! I can have stevia, xylitol, erythritol… That’s pretty much it!! I can eat winter squashes too though – those are very low sugar fruits that my stomach does alright with in moderation!
Awesome, I will see what I can come up with 🙂
Oh WOW! I made this yesterday and it so totally rocks! I made my own coconut butter (who knew?!) and it’s lovely. I have a feeling that these leftovers won’t last long 🙂 Thanks, Brandi!
Thanks a million for the feedback Courtney, you made my day! So glad you loved it! Whoop! I admit, it’s my favorite cheesecake too now and I can’t wait to make other flavors now, stay tuned 🙂
Woohoo! Can’t wait for the variations 🙂
Oh my gosh Brandi, CONGRATULATIONS!!! That is so awesome!!! Ah, I want to get hold of that magazine now, I hadn’t heard of Jason Wrobel either (as I don’t have pay tv, sob) but he sounds pretty inspirational! I definitely want to try this gorgeous NY style cheesecake. The filling ingredients sound divine! Hope that this is the start of many more amazing things to come for you and the Vegan 8. You create wonderfully achievable, delicious recipes that demonstrate the fact that healthy eating and veganism doesn’t need to be overly complicated (contrary to popular belief… it continually amazes me when people say that they ‘don’t have time’ to eat well!). Love it xxx
You are so incredibly sweet Laura!! Yes, Jason is not only incredibly talented and have amazing recipes, but he is one hilarious dude! I have 2 favorite people I watch on tv, that would be him and Giada…I have been watching Giada for YEARS and even though she doesn’t hardly ever make vegan food, she is a real talent and totally inspires me in so many ways. You HAVE to try this…you will never know it’s vegan..it is rich and very, very filling. I love what you said too, “contrary to popular belief”, you are so right, there ARE lots of long, drawn out vegan recipes out there, but I just try to keep it as simple as possible and honestly, the recipes I make now are 10 billion times easier and tastier than before when I didn’t cook vegan, haha!
I am SO excited for your magazine feature, that is HUGE!! Congratulations, you’ve earned it!! I feel like I am blog friends with a celebrity! ;). This cheesecake..HOMGAAH. It’s funny, before going vegan I wasn’t a cheesecake fan, but vegan cheesecake is life changing!
Thank you so much Brittany, my friend!! I’m super excited!! LOL, no celebrity girl, I’m just a blogger obsessed with yummy vegan food is all 🙂
Wow, this is a wonderful day for you and such great news!! You deserve to be in a magazine, your recipes are so yummy and the photographs are so professional looking! Congratulations!! I will look to see if we have that magazine in Canada, this would be a great one for me to pick up.. especially with your recipes in it! I love the look of this cheesecake, it’s incredible how it’s made with so few ingredients! xx
Thank you so much Barb! I really appreciate that! It is all so exciting to me and even more exciting that they loved my photos enough to use them in the magazine! The cheesecake has gotten wonderful feedback on Facebook and Instagram from others making it, so I hope you get a chance to make it, nobody would ever know it’s vegan, trust me! 🙂
You are such an inspiration with your creative and yummy 8 ingredients recipe! Congratulations on your magazine feature, Brandi!! Looking forward to more delicious recipes and exciting news from you! 🙂
Violet, you are a sweetheart! Thank you so very much for your kind words 🙂
I SERIOUSLY want to fill a pool with that cinnamon vanilla scrumptiousness and DIVE HEAD FIRST IN IT!!!!!!!!!!!!!!!!! WITH A SPOON! LOL!
Brandi, you are aaaaamazing! I’m always so impressed….no floored by your amazing recipes. I’m not surprised at all that you were featured in that magazine! Congrats. I’m sure that was so so so exciting! You are an amazing blogger, recipe developer and business woman. I’m so inspired by you!!!
This looks great! Love the pictures!
Thanks so much Megan!
Congrats!!! Omg I luved this and will be making it again!!!
Wonderful Tiffany! I’m so glad you loved it! Thanks so much for letting me know!
Gahh BRANDI!!! I really need to make one of your amazing looking desserts soon–your recipes are all so unbelievably healthy and they look so stunning!! Q: do you usually buy coconut butter online or do you have a fav place in Houston to purchase this magical ingredient? 🙂
Thank you Erika!! I actually make my own…I provide the link and photo above in the post 🙂 It’s so ridiculously easy, just buy shredded undessicated coconut and process in food processor…here is my link to how I make it. https://thevegan8.com/2013/10/14/homemade-coconut-butter/
I’ve just made this but I forgot to re measure the coconut butter after I melted it so I think this is why it ended up with too much liquid in the middle! 🙁 it’s still nice though and I’m definitely keen to try it again! Thank you! 🙂
Lauren
This looks DELICIOUS! I can’t wait to make it sometime. Yummmm!
GORGEOUS recipe, can’t wait to try it!! I have a request… I have tons of leftover pumpkin puree from making pumpkin cookies the other day (mmmm) and have to use it up within the next 4 days before it goes bad, is there any way i could make this recipe with pumpkin in it!? THANKS! <3
Hi Leah! Thank you so much! Oh gosh, I just can’t say because I don’t want to ruin the texture of it. If you wanted to sub any of it, you should only do a small amount…otherwise it could dramatically ruin the texture. I would try adding a 1/4 cup to the recipe along with the remaining liquids (don’t change of the ingredients!) and I think that should still work. It will make the cheesecake a little softer than how I wrote it to be traditional firm NY style cheesecake, but it should still setup enough to eat. Just keep it stored in the fridge. Please let me know how it turns out!! You could also add another tablespoon or so of the melted coconut butter to make up for adding the pumpkin.
Also, another option of using pumpkin is in my “Life Changing Pancakes”. I use sweet potato in them but I’m thinking pumpkin would work too..it’s certainly worth a shot. Since pumpkin isn’t sweet though like the sweet potato, then I would add a couple of tablespoons of DRY sweetener to the overall recipe without changing any of the other ingredients. The pancakes have been a HUGE hit, so I think this would work great. let me know!
Brandi, thank you so much for the wonderful cinnamon vanilla cheesecake recipe. It was awesome. I made it for my son who is vegan & he told me it was his favorite . I also had a piece and loved it. I am not vegan & neither is my sister but she liked it too. It’s delicious!!! Thank you … Thank you!!!
I’m so happy to hear that Janet!! Thank you so much for the wonderful feedback! I’m so glad everybody, including your son, loved it so much!
I cannot believe I waited this long to make your cheesecake!!!! This was beyond amazing! Plates were licked clean and it was fun listening to all the oooohs and aaahhhs! Hands down the best I’ve ever had – I very much doubt I will ever make one with cashews again. Makes me excited for other flavors – Josh said a maple pecan one or a chocolate coconut cheesecake might be delicious….cinnamon though…cinnamon is heaven. Awesome recipe, Brandi!
Mandy, you are so awesome!! I’m thrilled you said this is the best cheesecake you’ve ever had, WOW! You made my day!! I agree that cashews are a bit overrated and in this case, this one is definitely better than cashew-based. I just need to come up with one that is both cashew and coconut-free for those who can’t have coconut either! Thank you so much for the wonderful feedback!
Hello – I like that you use coconut butter instead of oil, but I’m wondering if you can still taste the coconut? I’m not fond of the taste but I cannot find a raw cheesecake recipe that doesn’t use coconut.
Hi Caitlin! You can taste a slight coconut taste, it’s not strong, but it is there, so if you really don’t like coconut, then I would skip this. BUT I have 2 other cheesecake recipes totally coconut-free!
Here is my Cinnamon Spice Cheesecake: https://thevegan8.com/2013/11/22/no-bake-cinnamon-spice-cheesecake/
and my Chocolate Almond Cheesecake: https://thevegan8.com/2013/11/07/no-bake-chocolate-almond-cheesecake/
I just made this after having some difficulty getting the coconut butter texture right. It turned out perfectly! Not heavy on coconut flavor – just rich and creamy and “cinnamony”. Exactly the recipe I need for a nut free vegan cheesecake. Thanks Brandi!
Oh wonderful Alison! I’m so glad you were able to get the coconut butter correctly done and loved this! Thank you so much for making it and leaving feedback! And I agree, I’m not a fan of strong coconut taste, which is why I love this because coconut butter just tastes more sweet to me than anything. Thanks again!
So I made a version of this omitting the cinnamon and adding blueberries for my thanksgiving meal today. It was amazing! The texture was perfect, and it was really easy to put together which I really appreciated since I’ve been having trouble finding a recipe for a vegan cheesecake dessert that didn’t have a million directions and/or ingredients.
Most of my family thought the coconut flavor was pretty pronounced but I’m thinking that may be because I took out the cinnamon. No one really thought it was a bad thing though.
The best part was that my six year old son, who has disliked most of our vegan meals ever since I went vegan, praised this and ate every single bite.
SO wonderful to hear Emma! SO glad you loved this and thought the texture was perfect! Even better that your 6 year old son loved it too! Oh yes, it’s a Cinnamon Coconut Cheesecake, so you should definitely taste the coconut, but you are right, the cinnamon helps to balance it out, so I would definitely try it with that next time. It’s divine with the cinnamon! Thanks again for the wonderful feedback and sharing your beautiful pic on Instagram!
Hi Brandi. I’m really looking forward to trying this recipe! I plan on making my own coconut butter using your method. I was just wondering if I need to melt it, since it looks like after you make yours in your food processor it is already very liquidy/runny? I figured I’d ask first before trying the recipe. Thanks!
Hi Colleen! No, if you go directly from the blended coconut butter, then you wouldn’t need to melt it first if it’s already liquid 🙂
This is the real deal!! You are a kitchen goddess girl!! Your recipes are a work of art and I am so grateful for all the effort you put into perfecting these recipes. I can feed my most precious thing in my life, my family, healthy AND delicious meals!
Thank you so much for the wonderful feedback and sharing your beautiful pic on Facebook! Your feedback made my day, thank you!
Coconutty cinnamony goodness, Brandi! This was just what we needed after the hectic week-before-Christmas craziness. 🙂 Easy, fast, and satisfying. Thanks for yet another wonderful recipe!
Wishing you and your family a very Merry Christmas and a happy healthy 2016!
Yay, I’m so happy to hear this was such a hit Colleen! Thank you so much for the wonderful feedback! Merry Christmas!!
Do I have to use low fat lite coconut milk? I prefer to use full fat? Thoughts on that?
Hi Jana! I would not recommend it, it will possibly make these too mushy and thick. It’s a lot more fat than regular. You would do better using soy or storebought cashew milk or possibly even almond milk, for best results. There is already so much fat from the coconut butter and the lighter milk helps to thin out the base and yield a perfect texture in the end. Since almond milk tends to be a little thinner, you may need a tad less. Let me know when you make it, thank you! 🙂
I am relieved to have found this recipe. I am a raw foods neophite and was dismayed to discover how fewnut-free recipes there are. Imagine my surprise (and delight!) when I saw this one. I cannot wait to make it. Thank you very much!
Wonderful, so glad you found me Bianca! I hope you love this cheesecake, it is so good and easy to make! Let me know what you think!
Brandi, I finally made this recipe and it was absolutely amazing! I got a little greedy and ate two slices but I regret nothing. Perfect in every way. Thank you! I hope you continue to post more nut-free desserts and meals.
Bianca
I’m so very happy to hear you made and loved it Bianca!! Thank you so much for the wonderful feedback! And yes, I have an incredibly, delicious cake coming next week that is nut-free! 🙂
Total failure!!! 😀
I messed up the base so I had to throw it out. Then I messed up the consistency of the filling, and it wouldn’t set in the fridge.
So I put it in the freezer, and what can I say…. Heaven!!
Cheesecake flavor ice cream. Mind blown.
I will definitely be doing this again, provided I can work out what I did wrong so I can do it again 😀
Haha, oh no! What did you do wrong with the filling? It’s such an easy recipe, just mix it all in a bowl. Are you sure you used actual coconut butter and not a vegan butter? Glad you were able to turn it into ice cream, yum!
Hello Brandi I found this lovely recipe of yours that I would love to try. I have one small issue is there anyway that the sweetener can be substituted by something diabetic friendly?
Hi Shyla! You could try date syrup and that is more diabetic-friendly I believe? It’s just made from dates. Other than that, it needs a liquid sweetener, so I don’t know what else would be diabetic friendly. I’m not familiar with that too much. I recently have been using this date syrup for my daughter and she loves it. It is thicker than maple syrup though, kind of like the texture of honey, and it’s not quite as sweet as maple syrup, but still really delicious. You would probably need a tad more for this recipe, that is a guess, maybe a tablespoon. Here is the link to the one I use! http://amzn.to/2i46qeQ
I can’t wait to make this for my son!! Thank you!!!!
Thank you Dianna, let me know what you think!!
I love it. I made it for my friends today. I love the flavor of the cinnamon vanilla new york style cheesecake, and I added some dates there, because I really love dates. Thank you so much.
I want to make this for Mothers Day tomorrow. My mom, sister, niece and daughter cannot eat dairy or gluten so I’m so excited to try this recipe. What is the coconut cream on top made of?
Hi Paula! It’s just whipped coconut cream from a can 🙂 Let me know how the cake turns out, I hope you all love it!
Thank you so much for this recipe, having scoured the web for a no-freeze raw cheesecake, so happy to find this. And no cashews, added bonus. I’m going to make a coconut crust and attempt a blackcurrant filling with berries from the garden.
Wonderful! I can’t wait to hear what you think! I love the MaraNatha brand for the coconut butter.
Do you have a sub for coconut butter? I see your recipes call for it and theres a coconut allergy here.
Hi Karen, unfortunately, Coconut Butter is necessary for this cheesecake to setup. If you are allergic to coconut, make this cheesecake instead.
https://thevegan8.com/2016/02/12/raw-luscious-chocolate-cheesecake/
Brandi, this is genius! I have a hard time with cashews and love cheesecake so using the coconut butter and coconut milk was perfect. I made it for our company’s fall pie contest. While I didn’t win, it was delicious, beautiful and everyone polished it off. It has the pefect texture, not too sweet and the oat crust was so good! I’ll be making this again. 🙂
Sorry I’m just seeing this Wendy, I’m so happy to hear how much it was a hit!!
Can almond flour be substituted for oat flour in your New York Style Cheesecake?
I’ve never tried it so I don’t know what the result would be. Almond flour is much more moist though, so you’d need probably double and the crust will be wetter.
Do you think this could be made in muffin tins to make individual servings? I need to bring a dessert to a party and would like to make something that doesn’t need to be cut and served!
I’ve been trying to make this coconut butter for almost 30 minutes now and I’m so close to giving up. Do you have any substitutions????
What kind of appliance are you using? Mine never takes more than 10 minutes. Are you in a very cold environment? Are you using regular unsweetened coconut flakes? Not the defatted kind, correct? That is odd that it would take that long unless you are trying it in a blender?
Cuisinart 4 cup work bowl, I’m using “let’s do organic unsweetened shredded coconut” It says reduced fat?
Oh no, that is why it’s not working then, reduced fat means a lot less moisture, which means it won’t turn into coconut butter unfortunately. Reduced fat coconut is nearly half the amount of regular coconut flakes and it won’t turn into butter without the fat-which is what turns it into liquid. You need regular unsweetened coconut flakes as listed. I used Bob’s red mill but there are lots of brands out there. If you don’t want to bother with making the coconut butter, that is perfectly fine, as store-bought is always 100% smooth anyways. My favorite brand is the MaraNatha brand, which can be found at a lot of stores like Sprouts, Walmart, Amazon, etc. The jar will be solid though, since coconut butter firms up at room temperature, so see my notes on this post how to soften/melt it carefully before using. Or just get the regular coconut flakes to make the coconut butter. Hope this helps clear things up! https://thevegan8.com/vegan-gluten-free-vanilla-cupcakes/