Low Carb Snickerdoodle Cheesecake {Vegan/GF}
Silky smooth cheesecake bursting with cinnamon sugar flavor, WITHOUT the sugar!
Servings Prep Time
12slices 30minutes
Passive Time
4hours
Servings Prep Time
12slices 30minutes
Passive Time
4hours
Ingredients
Crust
  • 1/3cup coconut flour
  • 1/3cup + 1-2 Tbs water
  • 3Tbs melted coconut oil
  • Dash of pink Himalayan salt
Filling
  • 2 1/2cups raw cashews
  • 1cup canned coconut milkfull-fat, shaken
  • 2/3cup coconut oilmelted
  • 1tsp Sweet Leaf vanilla stevia dropsto taste
  • 1 1/2tsp cinnamon + 2 tspdivided
  • 2tsp vanilla extractI used alcohol free
  • Pinch pure stevia extract powderoptional, about 1/32 tsp
  • Dash pink Himalayan salt
Cinnamon Streusel Topping
  • 3Tbs coconut flakes
  • 3Tbs almond meal/flour
  • 1 1/2Tbs coconut oil
  • 1/4tsp cinnamon
Instructions
To make the crust:
  1. Add coconut flour to a medium bowl.
  2. Melt coconut oil and pour over flour. Add water and stir until a dough forms.
  3. Add 1-2 extra Tbs of water if it is too dry/crumbly.
  4. Press into a 7″ parchment-lined springform pan.
To make the cheesecake filling:
  1. Soak raw cashews in a bowl of water for a minimum of 6 hours. Drain & rinse.
  2. Place cashews in a food processor and blend until smooth.
  3. Add remaining ingredients and the first portion of cinnamon (1 1/2 tsp).
  4. Pour roughly half of the cheesecake mixture into the springform pan and spread smooth.
  5. Add in another 2 tsp cinnamon and blend again. Pour over the first layer. Sprinkle some extra cinnamon on top.
  6. Set in the freezer or fridge to solidify for about 4 hours or until firm.
To make the cinnamon streusel topping:
  1. Melt coconut oil in a skillet over medium heat. Stir in coconut, almond meal and cinnamon and sautee until lightly toasted (about 4 minutes).
  2. Sprinkle a spoonful on each slice when serving. (Store separately so it stays crisp)
Recipe Notes

I prefer Sweet Leaf stevia drops and Bulk Supplements Stevia Extract.

If you don’t have almond flour or coconut flakes, grind almonds and coconut shreds in a food processor or small blender until it is a coarse sand consistency. Keep the streusel stored separately in an airtight container so it stays crisp.

Optional: garnish with coconut whipped cream. To make it: Use 1 can of coconut milk, refrigerated overnight. Scoop out the solid white cream and add about 10 drops of vanilla stevia and 1 tsp vanilla. (Save the leftover water for a smoothie!) Whip cream until fluffy.

I ONLY recommend Thai Kitchen brand full fat (not lite) coconut milk. Other varieties do not work. You can also use a can of coconut cream.

Keep refrigerated for up to 10 days or frozen for 1 month.
Low Carb Snickerdoodle Cheesecake

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