Low Carb Snickerdoodle Cheesecake {Vegan, GF, Paleo}

This Snickerdoodle Cheesecake is bursting with cinnamon sugar flavor, but without ANY sugar added. Sounds too good to be true, but it’s REAL. DREAMS DO COME TRUE. 🙂 (Vegan, Paleo, Dairy-Free, Gluten-Free!)
This cheesecake is definitely NOT like your standard sugar-laden cheesecake made with cups and cups of refined sugar and processed ingredients.

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.

low carb vegan cheesecake

So what IS in it?

It’s made mostly from cashews and coconut, and it’s naturally sweetened with pure stevia extract! My go-to brand of stevia drops is Sweet Leaf. I have been using it for almost 5 years now. I LOVE IT. Especially because it doesn’t have extra fillers and fibers that upset my stomach.low carb vegan cheesecake

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 vegan cheesecake

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!!low carb vegan cheesecakeNo 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

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Low-Carb-Snickerdoodle Cheesecake (Paleo, Vegan)

Low Carb Snickerdoodle Cheesecake Pretty Pies
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Low Carb Snickerdoodle Cheesecake {Vegan/GF}

Silky smooth cheesecake bursting with cinnamon sugar flavor, WITHOUT the sugar!
Prep Time30 mins
Total Time4 hrs 30 mins
Servings: 12 slices

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

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!
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.
To Store: Keep refrigerated for up to 10 days or frozen for 1 month.

4 comments

    • Emily says:

      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 🙂

      Reply

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