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No-Bake Vegan Cinnamon Spice Cheesecake Tart that is dairy-free, oil-free and made with cashews and a secret ingredient for extra “cheesecake” tang! All of your guests will never believe it’s vegan! All made in the blender, so easy to make. Just blend and freeze!

Here is another vegan cheesecake for you….and it is TO DIE FOR. It is going on our Thanksgiving table too. I promised to post it before Thanksgiving because I had posted a picture awhile back of it on Facebook and people wanted the recipe.

I decided to make it in a tart pan. It makes it elegant and thinner, which is perfect, because it is so rich. Vegan, dairy-free, oil-free, gluten-free, soy-free, tofu-free and just 8 ingredients for this cheesecake. It is tart, perfectly sweetened with maple syrup and is creamy smooth.

EVERYBODY LOVES THIS VEGAN CINNAMON CHEESECAKE

Before I decided to post the recipe, I had 8 people be my taste-testers. Did I also mention none of them are vegan? I knew it was fabulous, but wanted to make sure it tasted just as incredible to anyone. Well, when my friend and her 3 daughters all devoured it, I knew it was a winner. I also made one for some other family members and they ate the whole thing in 2 days.

I love all things cinnamon. If you’ve been following my blog for some time, then you know that I love cinnamon above all other flavors….even chocolate. It is truly addicting to me. It is a wonderful, healthy spice, so that is a good thing.

I achieved such an authentic cheesecake flavor by adding apple juice and lemon juice. Most vegan recipes just use lemon juice, but I decided to further the tang by adding apple juice and whoa, is it good! It really made a difference than just using lemon juice! It compliments the cinnamon beautifully.

This is my 3rd time making it and this one is all mine….

I can’t wait to hear what you all think of this Raw Vegan Cinnamon Spice Cheesecake Tart!

