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
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.
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!
Truly elegant! What a beautiful dish. It’s no wonder at all that it’s been so very popular!
Thank you so much Mary! 🙂
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!
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!!!
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’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! 🙂
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 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!
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! 🙂
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!! 🙂
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! 😉
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! 🙂
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!!
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! 🙂
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!
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!
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!
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 🙂
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!!
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! 🙂
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!
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! 🙂
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!
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 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