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Snickerdoodle Cheesecake

My Snickerdoodle Cheesecake is the end of summer treat, share this delicious vegan cheesecake with someone you love!

Happy September everyone! I am not looking forward to summer ending but I AM looking forward to all the Fall recipes. I think we can all agree that September is a restart for many of us. This last year and a half has been a doozy and I know it’s not over but I hope and pray we have a kinder year ahead. There has been a great deal of division, anger, confusion in regards to political views, vaccinations, “personal freedoms” and I for one am sick of it all. Sigh… 

I have been making cheesecakes for a long time now. There are at least 3 on this site but so far they have all been of the non baked variety. Today this changes and booooooy are you guys in for a treat. I made this cake on Monday and today is Wednesday. There is one wedge left in the fridge and I KNOW the mister and I are going to be fighting over it. 

I mean look at it, who wouldn’t fight over the last piece? This recipe has some of my favourite flavours and is definitely leaning toward the warm toasty vibes you find in Fall recipes. I am just not ready for pumpkin yet even though I’ve seen tons already (come ON, it’s only September 1 already!) but the caramel on this is gently nudging me toward Autumnal feels. 

I toasted 1/2 cup pecans and chopped them into pieces for the final garnish. Slice and enjoy!!! Keeps well in the fridge for several days if you make it that long. 

Snickerdoodle Cheesecake

Teri-Ann Carty
My Snickerdoodle Cheesecake is the end of summer treat, share this delicious vegan cheesecake with someone you love!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Course Desserts & Sweets

Equipment

  • fridge
  • circle springform pan
  • oven
  • blender or food processor

Ingredients
  

CRUST INGREDIENTS

  • 1¾ cup graham crumbs
  • ½ cup oats (gluten free if necessary)
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • ½ cup vegan butter
  • pinch of salt

FILLING INGREDIENTS

  • 1½ cup cashews soaked overnight
  • 250 grams tofu (I used a blend of silken and firm)
  • ½ cup coconut kefir
  • ½ cup maple syrup
  • ¼ cup lemon juice
  • 1 tbsp arrowroot starch
  • 2 tsp vanilla
  • pinch of salt
  • ½ cup pecans toasted (optional)

SNICKERDOODLE "ICING" INGREDIENTS

  • 1 cup dates soaked (pit removed)
  • 2 tbsp tahini (runnier the better)
  • 6 tbsp oat milk (any non dairy will do)
  • ½ tsp vanilla
  • ¼ tsp salt

SNICKERDOODLE CARAMEL INGREDIENTS

  • ¼ cup maple syrup
  • 3 tbsp snickerdoodle icing
  • 2-3 tbsp coconut oil
  • ¼ tsp sea salt

Instructions
 

CRUST INSTRUCTIONS

  • Preheat the oven to 350 degrees.
  • Cut a circle for the bottom of a springform pan and grease with coconut spray or oil. Place crumbs and oats into a food processor and blend on high until oats are broken down slightly.
  • Add remaining ingredients and process until thoroughly combined. Press firmly into the pan and bake for 15 minutes.
  • Set aside on the cooling rack to cool while you prepare filling.

FILLING INSTRUCTIONS

  • Drain and rinse cashews. Place all ingredients into a food processor and blend on high until you achieve a creamy smooth consistency. Scrape down the side as needed. I blended for approximately 4 minutes. Can be done in a high speed blender as well. Scrape the cheesecake mixture onto the prepared crust and tap several times to release any air bubbles.
  • Place in a 350 degrees oven for 50-55 minutes or until the filling is no longer jiggly. Place on a cooling rack until room temperature and then cover and place in the fridge for a minimum of 4 hours or overnight for best results.
  • Remove the cheesecake from the fridge and top the cake (using an offset spatula) with the snickerdoodle icing. Be generous! Place back in the fridge to allow the icing to set slightly.
  • Finally, add caramel to the top of the cake. Use an offset spatula to evenly spread out the caramel. Let it run down the sides. The more the merrier!

SNICKERDOODLE "ICING" INSTRUCTIONS

  • Remove pit from dates, and place in a bowl. Cover with hot water and allow to soak for 30 minutes to 1 hour.
  • Add very soft dates to a high-speed blender and add remaining ingredients. Blend on high until smooth and creamy.

SNICKERDOODLE CARAMEL INSTRUCTIONS

  • Add caramel ingredients into a small pot and bring to a gentle boil. Remove from heat and place in a small jar.

Notes

I toasted 1/2 cup pecans and chopped them into pieces for the final garnish. Slice and enjoy!!! Keeps well in the fridge for several days if you make it that long.
Keyword baked, cake, cheesecake, dairy free, gluten free, plant based, vegan

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