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!
Raw Vegan Cinnamon Spice Cheesecake
Ingredients
Crust
- 2 heaping cups blanched sliced almonds 227g (or regular sliced almonds for raw version)
- 1 1/2 teaspoons cinnamon
- 2 1/2 - 3 tablespoons 50-60g agave (or maple syrup)
- pinch fine sea salt
Filling
- 2 heaping cups raw whole cashews 280g
- 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
Note
- Ingredients for nuts have also been given in weight measurements for accurate results.
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.
You are brilliant Brandi. I hope you have a cookbook in the works. This looks and sounds delicious.
You are just too sweet Suzanne! Thank you! Hmmmm…we shall see!! 🙂
Hi I just found you a few minutes ago & already started following you on Pinterest, after watching a clip on You Tube. My son is a vegetarian, I’m not but eat healthy, mostly plant based. I just came across this cinnamon swirl tart recipe and see like me you LOVE Cinnamon! I am a baker mostly cheesecake (I know not vegan). I found which is my favorite cheesecake a 3-Cinnamon Cheesecake! The recipe in the cookbook recommended ordering the 3 special cinnamon from Penzey’s. I did and have made this recipe 3-4 times & it’s AMAZING! After the 1st time making it I doubled the amount of cinnamon & added some in the crust. It is to died for! But if you are not aware of this spice store that you can order on line to get gourmet spices & cinnamons. I wanted to share this with you. I enjoyed your video on you Tube & may gradually go towards Vegan. Thanks for what you share. Sincerely yours, Rebecca McKenzie
Oooh girllll these photos are gorgeous and it sounds to die for!! That first photo is seriously amazing. I really admire how you test recipes until they are perfect! I have no doubt the apple juice works wonders in this–brilliant!
Also, I love you for making this in a tart pan. I have a 9″ tart pan that I almost never use (while I bemoan my lack of a loaf pan and large springform pan, among others), so this is so perfect!!
I just love you Erika….your words make me smile so much! That’s awesome you already have a tart pan too!
You are the swirl genius, I simply adore this tart – and the flavours in it are incredibly delicious 😀
So creative!
Cheers
CCU
Thank you very much Uru!
I love that you had all those taste testers testimony!! I just don’t know what to say, I’m so in awe of this dessert!! I make tons of cheesecakes and all that baking in Florida makes for one hot kitchen!! It’s gorgeous, you’ve got the swirl down to an art! This I must, must try!!
Thank you Linda! You are so sweet! You definitely have to try it…I’d love your feedback on it! 🙂
Wow! I love, love, LOVE this recipe. Cinnamon and I are best friends, but I think this cheesecake will be my new best friend 🙂
Thank you Erin! I agree….cinnamon is amazing! Especially in cheesecake!
you are killing me with your beautiful desserts. this looks so professional and high-end, yet so simple..only you can do this Brandi:)
You made my day with your sweet words!! Thank you so much! 🙂
Your photos are STUNNING! OH my goodness. I am so proud of you and this blog, and am SO inspired!! This cheesecake looks AMAZING! I love testing my treats on non vegans, I always feel like it’s more of a success when EVERYONE likes it. Can I please come over for dinner…please.
Awww I just love you Brittany! Thank you girl for your so very kind words!!! Yes, I’d love for you to come over!!
Oh, and I agree…when non vegans can’t tell it’s vegan, then that’s the best and it’s always my goal too. In fact, more non vegans make my recipes than actual vegans, for real!!
That is one gorgeous looking tart, Brandi. Your guests must ooh and aah when you bring it to the table — and rightly so!
Thank you so much John! It’s been a huge winner with people so far 🙂
This looks gorgeous! I’ve made an apple-cashew frosting before but this looks incredible! Everyone is all about pumpkin but I say bring on the apples! 🙂
I agree…I MUCH prefer apples over pumpkin any day! Your cashew frosting sounds delish!
Yum, yum, yum!! That cheesecake looks amazing and so beautiful! I love the look the tart pan gave it too. I’m sure all your taste testers are so happy they know you. Lucky ducks.
Thank you so much Melanie!
Brandi, this is a stunning cheesecake! What a festive treat for the holidays. I’m not surprised your taste testers devoured slice after slice! I hope you got a few slices yourself. Happy Thanksgiving!
Thank you so much Hannah! It truly has been the top dessert with my family!
WOW! Brandi, you knocked it out of the park. I can’t believe this is vegan and no bake. It looks just as rich, creamy and decadent as any full fat cheesecake. And the photos are absolutely lovely. I can stare at them all day. I’m glad you’re keeping this third cheesecake all to yourself. You deserve to indulge!
Thanks a million Nancy! NOBODY would ever know it’s vegan….the feedback I have gotten from people making it has been nothing short of phenomenal. It is my most viewed recipe of all time ALREADY! 🙂
I made this for Thanksgiving, and it was awesome! Very easy to make, and the fact that it can be prepared well in advance is a big help for this busy mom!!!
Thank you so much Gretchen and I am thrilled to hear that!!
Love your recipes! How did you get it out of the tart pan without damaging the top?
Thank you! It’s stored in the freezer, so once you’re ready to serve it, remove from the freezer and just pop it out very carefully by pushing it out from the bottom. Since it’s frozen, it doesn’t mess up the top. Then you need to let it sit out about 10 minutes or so to soften some and then slice it. OR, you can just slice it directly while still in the tart pan. Either way will work, just make sure you put it back in the freezer soon after you slice because it needs to stay firm. Please let me know if you make it! 🙂
Wow! That looks incredible and sounds amazing. We are responsible for vegan deserts for the holidays and this will be on my list to prepare.
Thanks for posting!
Thank you so much Steve! I can’t wait to hear what everybody thinks! 😉
Looks awesome! I think this is one of the first vegan cheesecakes I’ve seen that doesn’t have coconut oil in it. I love coconut oil, but it’s even more expensive than cashews here, so I don’t make vegan cheesecake often because of that, so I’ll definitely give this one a try!
Thank you so much! Yes, I always see so much oil in the recipes typically too. It definitely doesn’t need it…the cashews make it really creamy. I don’t use oil in my recipes anymore either except on a very rare occasion. I hope you enjoy it!! 🙂
I made this tonight for my mother in law’s birthday and it was a HUGE hit!! I waited until afterward to tell them it was vegan and no one could believe it! Ill definitely be making this again & again.. Thank you so much for this fantastic recipe!!
Thank you so much Tatiana for making my recipe and giving me feedback! I’m super happy to hear everybody loved it! It’s always awesome to hear that nobody can tell something is vegan….most of all a cheesecake! 🙂
I made this recipe exactly as written, and it was amazing. I have a very good blender but it’s not one of those uber fancy ones (not a vitamix), so I soaked the cashews for just a couple hours and they blended up easily and beautifully. I used a fresh squeezed organic apple juice with a huge apple flavor and that apple flavor really came through in the finished product. The almond crust mix is amazing on its own, and I could see using just the crust mix as an ice cream topping. I used maple syrup as my sweetener of choice, and I highly recommend that because the maple flavor compliments the other flavors perfectly. This was excellent both frozen through and slightly thawed. It held its form beautifully. Thank you for this amazing recipe. Everyone loved it!
Thank you so much Jennille for the wonderful feedback! Using the almond crust as topping on ice cream sounds like a wonderful idea! I agree too, I use maple syrup for the sweetener as well, it has a deeper flavor. I’m so thrilled you all enjoyed it!
Hi brandi!
Can we use another nut in the crust? like walnuts ? I’m almond-intolerant!
Thanks!
Sure! Walnuts or pecans would probably work good too, the amount though may vary since they are larger and the weight measurements will vary. Just start off with 2 heaping cups and a couple of tablespoons of the syrup or agave and you just want to make sure the crust becomes sticky and clumps together when processed, so it holds together. Let me know how it turns out. Thank you! 🙂
I’m so excited! I’m making this right now! I only have one cup of cashews. do you think almonds will work?
Hi Quisha! You can certainly try almonds, but just know that the texture result will definitely be different…cashews are what make it so creamy and cheesecake like, it just may turn out less creamy, but I’d love to know how it turns out for you. It should still work, just will be less smooth of a texture since almonds still always leave a tiny bit of texture because of their skins. Please, please let me know how it turns out! 🙂
This is incredibly beautiful! I cannot believe I am only now discovering your vegan blog! 🙂 I also love things cinnamon, though, admittedly I do enjoy the smell of cinnamon more than actual cinnamon…but I cannot wait to try this. Maybe for Christmas!
Thank you so much Katie! I’m so glad you found me and I hope when you try this, you enjoy it as much as everybody else has! Thank you for visiting 🙂
I MADE THIS FANTASTIC CHEESECAKE A COUPLE NIGHTS AGO AND MY FAMILY IS STILL RAVING ABOUT IT! MY FRIEND CAME OVER AND DID NOT KNOW IT WAS VEGAN! She was very impressed! We will definitely be making this for years to come!
Thank you Rachel very much! Your feedback made MY DAY!!!
Omg!!! We luved it and can’t wait to make it again!!
I’m so thrilled to hear that Tiffany! Thank you so much for letting me know!
Truly elegant! What a beautiful dish. It’s no wonder at all that it’s been so very popular!
Thank you so much Mary! 🙂
I made this dessert…, just had a bite… I used maple syrup mainly thru this recipe cause I love it…. Next time, I would use a little less ginger (was a little too strong for me). But overall, I really like this dessert….I am happy knowing that all the ingredients are clean…. Thank you so much!
Thank you so much Elilta….so glad you enjoyed it! Yes, if you are sensitive to ginger, you could certainly decrease it to an 1/8 teaspoon or omit, because the 1/4 teaspoon should be mildly detected after the cheesecake has froze for several hours….it is just there to enhance the other flavors. 🙂 You can certainly leave it out though, it will still be yummy. Thanks again so much for making it and leaving feedback!
Brandi! So I have to tell you that after a few times of making this recipe (everyone loved it!!!) I decided to get brave and tweak it a bit so I could turn it into a lemon cheesecake (my dad is a lemon nut!). It turned out FABULOUS!!
Here were my changes:
-Crust-
I used nutmeg & ginger in place of cinnamon.
-Filling-
3/4 cup lemon juice
1/2 cup apple juice
1 teaspoon ginger
Omitted cinnamon
And in place of the swirl, I garnished the top with lemon zest 🙂
Thank you again for this genius recipe!! xo
I love this idea Tatiana!! I am so going to try a lemon version next time…sounds delicious!! Thank you so much for making it so many times, and I’m thrilled everybody loves the recipe so much. Happy New year!! 🙂
Ps. HAPPY NEW YEAR!!! 😀
Ok…this is my 3rd day eating my leftover tart….I must say that this becomes soooooooo much better the longer it sits in my fridge…even the taste of the ginger has disappeared….i am totally loving this dessert….YUMMY!!!!!! Now, time for yet another slice…. 🙂
Thank you so much Elilta!! I’m so happy you are enjoying it so much…I guess it’s like wine…just keeps getting better the longer it sits, haha 🙂
Hi Brandi,
I am excited to try this recipe for a get together I am going to this weekend 🙂 Just wondering – what size tart pan did you use? I have a 26cm pan (just over 10 inches). Will that work?
Thanks!
Marcie
Hi Marcie! I’m excited you are making it! I actually used a 9 inch pan. Sorry, I’ll add that to the recipe. I don’t think a 10 inch would work well because it will make the cheesecake too thin. It is already on the thin side with the 9 inch…actually it’s the exact size of a traditional chocolate tart. I think it would be better if you use a regular spring form pan, if that’s the only size tart pan you have. The cheesecake will be thicker that way, but better than it being too thin. Hope that helps! Please let me know how it turns out! 🙂
No coconut oil? Does this cheesecake solidify well?
Hi Stephanie! No coconut oil, you are correct. This is a freezer type of cheesecake, so yes, no problem with it firming up. 🙂 Just follow the directions on how to freeze it after making it. Overnight is best, then just remove it 10-15 mins before slicing. Place back in the freezer, as it will soften if left out too long.
Would I be able to replace apple juice with unsweetened apple sauce?
Sure, I don’t see why not! Please come back and let me know how it turns out!
I made my fourth one the other night at a friend’s house, using her BlendTec blender. I forgot the lemon juice and we could not go to the store because she lives way out in the woods, so we used some orange juice that she had that was not very sweet…it turned out BEAUTIFUL and was the best of the 4 I have made already!!!
Oh wow Gale!! That sounds absolutely amazing with the orange juice! I’m trying that next time. Thank you so much for coming back and leaving me feedback, I truly love reading it and hearing about your changes! 🙂
Oh my goodness, THAT swirl!! <3 You are killing me with this cheesecake girl!! I tried making a vegan cheesecake once with just cashews and lemon and the taste of the cashews was wayyy to overpowering for me. I can only imagine that the apple juice and spices REALLY balance everything out well here!! 🙂 Can't wait to try!!!
Omg I know EXACTLY what you mean! I actually cannot stand the taste of cashews LOL, so the apple juice was an idea I had to further give it tang and sweetness and camaflouge the cashew taste and you really can’t taste them. This is made by many of my non-vegan family and friends and they all love it and have no idea there is cashews in there!! And of course the cinnamon is key as well!
Made it this morning and it tastes so so good! Unfortunately I didn’t have a blender, so I used my food processor for the filling. The cashews didn’t process all the way down, which left the filling a bit thin and liquidy with tiny little chunks of cashew, rather than creamy. I’m convinced it couldn’t taste any better than it does because I just tried it and creamy or not it’s delicious.. it doesn’t quite look quite as beautiful as yours lol! Now that it’s frozen the texture is almost a little cake like. (Yum) The swirl didn’t hold up well because of it being a little watery, but I did what I could to still make it look fancy(ish) 😉 I also didn’t have a tart pan, so I used a glass pie plate. I had enough crust to make it like a cheesecake pie, and it came out surprisingly well! The taste is amazing I can’t wait for my boyfriend to try, he’s going LOVE this! Thanks so much Brandi 🙂
Yay! I’m so happy to hear you loved this cheesecake so much Erin, thank you for the wonderful feedback!! Yes, it definitely gets the best creamy texture from a blender, unfortunately a processor just will never get it as smooth, but I’m still glad you loved it nonetheless! That will also have an effect on creating the swirls since the batter would be more liquid-y that way. Thanks for the feedback!
Hi!
I was thinking of making as 2 yr olds birthday cake. Do you think if I doubled it and make it in a spring foam pan it would still work?
TIA!
Hi Gul! Yes, I think that should definitely work beautifully and it would be a nice thick cake that way. Please let me know how it turns out!! Thank you! Just make sure to line the pan with parchment paper at the bottom sticking out in between the sides, for easy removal 🙂
Wow, just made your cheesecake recipe tonight and it is fantastic! Thank you so much for sharing.
Wonderful!! I’m so happy to hear that, thank you so much for leaving feedback!!
Thank you for this recipe 🙂
I am not a vegan or vegetarian, but this is totally delicious and very easy to make
Thank you so much!!
Can I use the whole Almond insted of sliced almond?
Thank you 🙂
Sure! Just make sure to use the same weight amount. You basically just need a consistency to where the mixture holds together when pressed between your fingers. Let me know how it turns out 🙂
I made this over the weekend, and thought it was wonderful! My husband was not a huge fan of the super nutty crust so he ended up scooping the filling onto a graham cracker and WOAH! I will make the filling again with a graham cracker crust for Christmas! Thanks for this recipe.
Wonderful Pam, I’m so happy to hear that!! Wow, graham crust sounds amazing! My hubby doesn’t like strong nuts either, haha! Thank you for the awesome feedback!
I just made this–omg couldn’t be easier or more delish. I may use slightly less sweetener in the filling and add some cardamom the next time. I almost skipped the swirl, but it looks so beautiful with it. Thanks for a great recipe.
Yay! So happy to hear that CK, so thrilled it was such a hit. Thank you very much for the feedback!
Hello there, Im just wondering does the filing set solid in the freezer/fridge as no coconut oil in your recipe, thanks
Yes it does firm up, that’s why it’s supposed to go in the freezer though, it will not firm up in the fridge. I don’t use coconut oil in my recipes so the freezer is a must. Note the removal direction time and freezing time and when you are ready to serve it, remove it about 15 mins beforehand. It’s a favorite at many gatherings. You will have to keep it stored in the freezer.
I made this cheesecake for my non vegan family who visited from out of town. I did not tell them anything about the cheesecake until after they ate it. They could NOT believe it was vegan. This cake tastes so close to the original it’s ridiculous. Rave reviews from everyone and best part -it comes together so fast. The hardest part is waiting for it to freeze.
This is the best feedback Estee! I love hearing that nobody knew it was vegan and loved it so much! Thank you so much for making it and sharing your pretty pics on Facebook!
Hi! I came to check this out after seeing your IG post about being published in @vegnews magazine, congrats! I’m wondering if I can use almond meal for the crust instead of sliced almonds because I don’t have a food processor (I also live in South Korea and sliced almonds are a bit expensive).
Hi Crystal! Sure, I’m not sure exactly how much you would need, so I would add enough until the mixture comes together into a sticky dough. Let me know what you think after you make it!
Brandi, do you think I could use a pie pan for this? I don’t have a tart pan, unfortunately.
Hi Sabrina! Yes, definitely 🙂 Just make sure to spray the pan so it removes easily. It will just make it thicker than a tart pan, but that’s not necessarily a bad thing. Let me know what you think 🙂
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 🙂
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!
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
Hi Anna, sorry for just seeing this! I’ve added them now!