Low Carb Snickerdoodle Cheesecake {Vegan, GF, Paleo}
This low carb, vegan cheesecake has NO:
- sugar or artificial sweeteners
- dairy/butter/cream cheese
- gluten or grains
- soy or legumes
- eggs
Yes, really! 🙂 And it’s delicious! Rich, creamy, decadent… And full of simple ingredients that are good for you.
So what IS in it?
HEART EYES.
Look at all the layers upon layers of deliciousness <3 I stare at it and swoon, lol –especially knowing it’s low carb (since I’m taking a break from sweeteners right now.) I love that I don’t have to give up desserts while being on a restricted diet.
I did a quick calculation on MyFitnessPal and each slice is about 8g net carbs and 6g of protein! Nice!
Low carb, but not low flavor
So much cinnamon flavor in the smooth creamy cake, but I think the topping is probably the best part! What I love about snickerdoodles is the cinnamon sugar coating. But since there’s no sugar in this recipe, I made a crispy streusel, and oh.my.word. Yummy!
This cheesecake has an extra smooth texture. Much smoother than my other cheesecakes because it has lots of creamy coconut milk. It almost tastes like ice cream!
In fact, if you pop your slice into the freezer for about 20 minutes, it definitely turns into an ice cream cake! SO GOOD. Do it!!
No baking? #winning. The hardest part is waiting for it to set! And bonus: you get to lick your food processor and spatulas clean, lol! Don’t pretend you don’t! I know I do! 😉
What’s your favorite type of cookie? Let me know and I may just use it as inspiration for my next pretty pie! =D
Click the image below to save this recipe on Pinterest:
Low Carb Snickerdoodle Cheesecake {Vegan/GF}
Ingredients
Crust
- 1/3 cup coconut flour
- 1/3 cup + 1-2 Tbs water
- 3 Tbs melted coconut oil
- Dash of pink Himalayan salt
Filling
- 2 1/2 cups raw cashews
- 1 cup canned coconut milk - full-fat, shaken
- 2/3 cup coconut oil - melted
- 1 tsp Sweet Leaf vanilla stevia drops - to taste
- 1 1/2 tsp cinnamon + 2 tsp - divided
- 2 tsp vanilla extract - I used alcohol free
- Pinch pure stevia extract powder - optional, about 1/32 tsp
- Dash pink Himalayan salt
Cinnamon Streusel Topping
- 3 Tbs coconut flakes
- 3 Tbs almond meal/flour
- 1 1/2 Tbs coconut oil
- 1/4 tsp cinnamon
Instructions
To make the crust:
- Add coconut flour to a medium bowl.
- Melt coconut oil and pour over flour. Add water and stir until a dough forms.
- Add 1-2 extra Tbs of water if it is too dry/crumbly.
- Press into a 7" parchment-lined springform pan.
To make the cheesecake filling:
- Soak raw cashews in a bowl of water for a minimum of 6 hours. Drain & rinse.
- Place cashews in a food processor and blend until smooth.
- Add remaining ingredients and the first portion of cinnamon (1 1/2 tsp).
- Pour roughly half of the cheesecake mixture into the springform pan and spread smooth.
- Add in another 2 tsp cinnamon and blend again. Pour over the first layer. Sprinkle some extra cinnamon on top.
- Set in the freezer or fridge to solidify for about 4 hours or until firm.
To make the cinnamon streusel topping:
- Melt coconut oil in a skillet over medium heat. Stir in coconut, almond meal and cinnamon and sautee until lightly toasted (about 4 minutes).
- Sprinkle a spoonful on each slice when serving. (Store separately so it stays crisp)
Notes
5 Comments
Renee
Stevia replacement please??
Emily
Renee, I would try replacing 3/4 cup coconut milk with up to 3/4 cup maple syrup. Start with 1/2 cup and taste if it’s sweet enough.
Just make sure the same amount of total liquid is used. Does that make sense? So if you take out 3/4 cup of coconut milk but only replace it with 1/2 cup syrup, you’ll need another 1/4 cup coconut milk 🙂
Linda
I use monkfruit
Marie
Looks SOOO yummy!
What is the nutrition value of this recipe.
Emily
Thanks! They really are so delicious!!
I listed the macros in the notes section. 🙂 80 cal, 1g net carb