Incredibly Vegan No Bake Snickerdoodle Cheesecake
Servings 8 servings
Calories 300kcal
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
Instructions
- 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!