Incredibly Vegan No Bake Snickerdoodle Cheesecake

Cakes, Desserts

no bake snickerdoodle cheesecake: the ultimate cinnamon-sugar dessert

if you love snickerdoodle cookies and creamy cheesecake, this no bake snickerdoodle cheesecake combines the best of both worlds!!

it’s a dessert that feels indulgent yet is simple to make and completely vegan.

with a cinnamon-sugar dough base and a velvety filling topped with even more cinnamon goodness, this cheesecake is guaranteed to be a crowd-pleaser.

the taste and texture

this cheesecake perfectly captures the essence of snickerdoodle cookies.

the base has a soft, doughy texture with just the right amount of almond and oat flour to give it that classic cookie-like flavor.

the filling is rich, creamy, and lightly tangy from the vegan cream cheese that ties everything together.

the cinnamon coconut sugar topping adds a sweet crunch that contrasts beautifully with the smooth filling.

how it resembles snickerdoodles

snickerdoodles are known for their signature cinnamon-sugar coating and slight tang, often from cream of tartar.

this cheesecake mimics those flavors by using a generous amount of cinnamon in both the base and cinnamon-sugar topping.

the doughy almond butter base echoes the soft texture of a snickerdoodle cookie, making every bite feel nostalgic and comforting.

how to make it

this no bake cheesecake is incredibly easy to assemble. the base comes together by blending almond flour, oat flour, almond butter, maple syrup, and vanilla.

once pressed into a pan, it’s sprinkled with cinnamon coconut sugar to create a spiced foundation.

the filling is made by blending softened vegan cream cheese with coconut cream, maple syrup & vanilla until smooth and creamy.

after pouring the filling over the base, a final sprinkle of cinnamon sugar completes the dessert. all that’s left is to let it chill in the fridge until set.

substitutions

this recipe is versatile and allows for substitutions:

almond butter: use cashew butter or sunflower seed butter for a nut-free option.
oat flour: swap with gluten-free all-purpose flour or coconut flour for a different flavor.
coconut cream: use a thick dairy-free yogurt for a lighter filling.
maple syrup: replace with agave nectar or date syrup if preferred.

each substitution will bring a slight variation in flavor and texture but still result in a delicious dessert.

add-in and topping options

take this cheesecake to the next level with these optional extras:

add-ins for the filling: fold in mini vegan chocolate chips or a swirl of caramel sauce for extra indulgence.
topping ideas: add crushed snickerdoodle cookies, chopped pecans, or a drizzle of dairy-free white chocolate to the top before serving.

storage

store your no bake snickerdoodle cheesecake in an airtight container in the fridge for up to 5 days.

for longer storage, slice the cheesecake and freeze the individual portions in a freezer-safe container. just let them thaw in the fridge before enjoying.

this no bake snickerdoodle cheesecake is a super fun and flavorful twist on classic desserts.

it’s perfect for holiday gatherings, casual weeknight treats, or any time you’re craving something sweet with cinnamon-sugar goodness :).

once you try it, you probably will find yourself making it on repeat!

if you love Incredibly Vegan No Bake Snickerdoodle Cheesecake, then try these other recipes from upbeetandkaleingitblog!

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The Best No Bake Peanut Butter Chocolate Cheesecake

Healthy Vegan and Gluten-Free Fluffy Apple Rings

Gluten-Free Miso Banana Cake with Cinnamon Frosting (Plant-Based!)

Unreal Plant Based Chocolate Protein Cheesecake

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Healthier Vegan and Gluten Free Thin Mint Cookies

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Amazingly Vegan and Gluten-Free Flourless Brownies

Peanut Butter Chickpea Protein Bars with Sweet Potato FrostingPeanut Butter Chickpea Protein Bars with Sweet Potato Frosting

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Incredibly Vegan No Bake Snickerdoodle Cheesecake

Recipe by MaryCourse: Snacks

Servings

servings

Prep time

minutes

Ingredients

for the base:
1 cup almond flour
1/2 cup oat flour
1/3 cup almond butter
1/4 cup maple syrup
1 tsp vanilla extract
pinch of sea salt
for sprinkling on top of crust:
1 tbsp coconut sugar
1/2 tsp cinnamon

for the filling:
16 ounces vegan cream cheese, softened
1/2 cup coconut cream
1/4 cup maple syrup
1 tsp vanilla bean paste or vanilla extract

for the topping:
1 tbsp coconut sugar
1/2 tsp cinnamon

Directions

make the base:
in a food processor, blend almond flour, oat flour, almond butter, maple syrup, vanilla, and sea salt. mix until a dough forms.
press the dough evenly into the bottom of a parchment-lined 8-inch pan or pie dish. sprinkle the top with a mix of cinnamon and coconut sugar. chill the base in the freezer while you prepare the filling.
make the filling:
in a large bowl, beat the vegan cream cheese with a hand mixer or whisk until smooth. add the coconut cream, maple syrup, vanilla. mix until creamy and well combined.
assemble:
pour the filling over the chilled base and spread evenly. sprinkle the top with the cinnamon and coconut sugar mix.
chill: refrigerate for at least 4-5 hours or until set. for best results, let it chill overnight. serve:
slice and enjoy your creamy, spiced snickerdoodle cheesecake!