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You are here: Home / Frozen Desserts/Ice Cream / Vegan Cinnamon Spice Cheesecake Tart

Vegan Cinnamon Spice Cheesecake Tart

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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

Brandi Doming
Only 8 ingredients needed for this No-Bake Vegan Cinnamon Cheesecake Tart. Oil-free, decadent, creamy and rich vegan cheesecake that is not only gorgeous, but insanely delicious!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Yields 8 slices

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.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

 

 

Filed Under: Frozen Desserts/Ice Cream, Gluten Free, No Bake, Oil-free, Pies/Tarts/Crisps, Raw Tagged With: 8 ingredients, Cheesecake, cinnamon, Dairy free, Easy, Gluten free, No bake, No oven, Oil free, Raw, Spice, Tart, vegan

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Comments

  1. Victoria

    June 11, 2016 at 11:37 pm

    Hello there, Im just wondering does the filing set solid in the freezer/fridge as no coconut oil in your recipe, thanks

    Reply
    • brandi.doming@yahoo.com

      June 12, 2016 at 5:29 pm

      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.

      Reply
  2. Estee

    June 21, 2016 at 3:24 am

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      June 21, 2016 at 7:02 pm

      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!

      Reply
  3. Crystal

    June 22, 2016 at 7:37 am

    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).

    Reply
    • brandi.doming@yahoo.com

      June 22, 2016 at 8:56 am

      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!

      Reply
  4. Sabrina

    August 30, 2016 at 11:05 pm

    Brandi, do you think I could use a pie pan for this? I don’t have a tart pan, unfortunately.

    Reply
    • brandi.doming@yahoo.com

      August 30, 2016 at 11:47 pm

      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 🙂

      Reply
  5. Laney

    September 19, 2016 at 11:35 pm

    5 stars
    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 🙂

    Reply
    • brandi.doming@yahoo.com

      September 20, 2016 at 4:55 pm

      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!

      Reply
  6. Anna

    December 17, 2018 at 1:17 am

    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

    Reply
    • brandi.doming@yahoo.com

      December 23, 2018 at 12:48 am

      5 stars
      Hi Anna, sorry for just seeing this! I’ve added them now!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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