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Nut-Free, Oil-Free and Tofu-Free Cinnamon Coconut New York Style ‘Cheesecake’ [Vegan, Raw, Gluten-Free]

The firm, dense, yet somehow fluffy texture you get in a New York style cheesecake, is what I love so much. This vegan cheesecake is nut-free, oil-free, tofu-free, vegan, dairy-free, gluten-free and RAW. No cashews, oil or tofu in this baby, like you typically see in vegan cheesecakes/desserts. Coconut butter is the secret ingredient to this wonderful creation. Note, it is NOT the same thing as coconut oil. Coconut butter is the whole coconut meat shredded and processed into silky smooth butter, whereas coconut oil is just the fat separated and just taste like greasy oil. Do not use oil in this, it will not give the same result, at all.

Nut-Free, Oil-Free and Tofu-Free Cinnamon Coconut New York Style 'Cheesecake' [Vegan, Raw, Gluten-Free]





  • 1 1/2 cups oat flour (use certified gluten-free if needed)
  • 4 1/2 tablespoons pure maple syrup or agave
  • 3 tablespoons melted coconut butter (NOT coconut oil!)
  • 1 1/2 tablespoons apple juice or water
  • 2 1/2 teaspoons cinnamon


  • 1 cup melted coconut butter (NOT coconut oil!)
  • 3/4 cup coconut milk  (either homemade raw version or use canned low fat light coconut milk)
  • 1/4 cup + 2 tablespoons pure maple syrup or agave, room temp
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon fine sea salt


  1. First, prepare the crust by adding the oats to a food processor (or use storebought oat flour) and process into a fine flour. I add 2 cups of oats and process for 2 minutes until it is finely ground. Measure out 1 1/2 cups and add to a bowl.
  2. Add the remaining “crust” ingredients and stir until a crumbly, wet texture forms. Line an 8 inch cake pan with plastic wrap, with it hanging over the sides. You can spray the pan first with nonstick spray and the plastic wrap will hold in place. (8 inch is best for a taller cake) Press the dough into the bottom of the lined cake pan, evenly and flat around to the edges. Place in the fridge.
  3. To prepare the cake, melt your coconut butter to a complete liquid. It is important that it is a runny liquid when measuring, so the right texture is achieved. Make sure to measure it out at 1 cup after melted. Set aside.
  4. In a large bowl, add the milk, syrup, lemon juice, vanilla and whisk until smooth. Stir in the cinnamon and salt. Now, pour in the melted coconut butter and whisk with a fork (works better than a spoon) until smooth and is thick like cake batter. Pour the batter into the prepared crust and place in the fridge to completely set. 1-2 hours should do it.
  5. Once set, just pull the cake out with the plastic wrap and slice. Top with coconut cream, cinnamon and strawberries, if desired. Keep cake stored in the fridge covered and it will retain the perfect shape that way.

Nutrional Information

19.8 g fat, 9.875 g protein, 41.5 carbs


It is crucial that the liquid ingredients are all at room temperature when adding to the melted coconut butter for the cake. Otherwise, the coconut butter will sieze up if the liquids are cold.


CinnamonCoconutGrain-Free Flour




I'm Brandi and I started my blog, The Vegan 8, in October 2013. I create all recipes to be vegan, gluten-free, oil-free and eight ingredients or less, not necessarily including salt & water. I love to share that easy, healthy and decadent recipes don't need to be more than eight ingredients! I focus on whole foods that are decadent, but so much healthier than traditional recipes.



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