Cinnamon Coconut New York Style Cheesecake

5 from 9 votes

Cinnamon Coconut New York Style Cheesecake

Rich, soothing flavors of vanilla and cinnamon come together in a beautifully, textured cake that resembles a classic NY style cheesecake, due to the use of creamy coconut butter. The entire recipe is just 8 ingredients and requires no special appliances to prepare, just a bowl! By using some of the same ingredients in both the crust and the cake, the recipe is kept simple.

Prep Time15

Total Time15

Servings: slices

Calories: 393kcal

Ingredients

Crust

1 1/2 cups (180g) fine oat flour use gluten-free if needed
4 1/2 tablespoons (90g) pure maple syrup or agave
3 tablespoons (45g) melted liquid coconut butter, NOT coconut oil!
1 1/2 tablespoons (23g) apple juice or water
2 1/2 teaspoons cinnamon

Cake

1 cup (240g) melted liquid coconut butter, NOT coconut oil!
3/4 cup (180g) coconut milk, room temp
1/4 cup + 2 tablespoons (120g) pure maple syrup or agave, room temp
2 tablespoons (30g) fresh lemon juice
2 teaspoons (10g) pure vanilla extract
2 teaspoons cinnamon
1/4 teaspoon fine sea salt

NOTE

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.
I use this scale.

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. If using a new jar, the oil tends to separate from the coconut meat, so you must gently warm it up, remove the lid and heat in the microwave (15-30 seconds). I prefer to empty the jar into another large glass container, stir well until thoroughly mixed and store it this way. Heat a few more seconds as needed just until it's soft enough to stir until it fully melts. As you stir, the heat will melt it. It is important that it is a runny liquid when measuring, so the right texture is achieved. If using a batch you've used before, just gently melt in the microwave for 15-30 seconds, stir and heat again for a few seconds at a time until completely smooth and runny. Be careful about overheating it or it can burn. 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