Your Vegan Snickerdoodle Cheesecake dreams just cake true
My best vegan cheesecake recipe just got all cinnamon and sugared up! *see notes for lower sugar options!
Vegan Snickerdoodle Cheesecake is not complete without snickerdoodle cookies
For the crust and of course as a garnish on each slice
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Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Vegan lactic acid gives the most authentic tang that is characteristic of traditional cheesecakes
But if you don’t have that a bit of apple cider vinegar will do the trick.
Snickerdoodle cookies for the crust as well as the garnish on each slice means you will need about 20 cookies total
So a half recipe will suffice, although it never hurts to have extra snickerdoodle cookie dough in the freezer!
Similar to the sugar in the cheesecake recipe for those who want to cut down on excessive sugar in the cookie recipe
I would recommend trying Monkfruit Sugar as an alternative in both the cookie and the cheesecake
Or read more about SUGAR FREE BAKING HERE
If you are gluten free you can easily replace with with a 1:1 Gluten Free flour.
WATCH HOW TO MAKE THIS VEGAN SNICKERDOODLE CHEESECAKE
Yield: serves 8-10
Vegan Snickerdoodle Cheesecake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Ingredients
For the Crust:
For the Cheesecake Batter:
- Vegan Cream Cheese *see notes 16ounce (454g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Cinnamon ½ teaspoon
- Plant Milk *I use soy milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
For the garnishes:
Instructions
- Grease and parchment line a 7″ cake pan & Preheat your oven to 350°F
Prepare the Snickerdoodle Cookie recipe in advance *up to 1 week for the crust & garnish - Then prepare the crust for this cheesecake by placing 8 ounces (approx 8-10 cookies) in a food processor and grind to fine crumbs
- Add the melted vegan butter and pulse until the mixture resembles wet sand
- Press this mixture into the bottom of your greased & parchment lined cake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
- After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
- Remove the cheesecake cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
- Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then garnish and decorate as shown in the video
Notes
Cheesecake must stay refrigerated and will stay fresh for up to 10 days covered to prevent drying.
I do not like to freeze vegan cheesecakes as I find the texture changes negatively
