Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Cinnamon Coconut New York Style Cheesecake [Vegan, Raw, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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.

Cinnamon Coconut New York Style Cheesecake [Vegan, Raw, Gluten-Free]


For the Crust:

  • 1 1/2 cups oat flour (use certified gluten-free if needed)
  • 4 1/2 tablespoons pure maple syrup or agave nectar
  • 3 tablespoons melted coconut butter
  • 1 1/2 tablespoons apple juice or water
  • 2 1/2 teaspoons cinnamon

For the Cheesecake:

  • 1 cup melted coconut butter
  • 3/4 cup canned lite coconut milk
  • 1/4 cup, plus 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 store-bought 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 refrigerator.
  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 refrigerator 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 refrigerator covered and it will retain the perfect shape that way.


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.





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.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Simple Stuffed Breakfast Sweet Potatoes [Vegan]

Simple Stuffed Breakfast Sweet Potatoes [Vegan]

Raw Chocolate Walnut Brownies [Vegan, Gluten-Free]

Easiest-Ever, Ultra-Decadent Raw Chocolate Walnut Brownies [Vegan, Gluten-Free]

Chipotle Green High-Protein Bowl [Vegan]

Chipotle Green Protein Bow

Braided Pesto Bread [Vegan, Gluten-Free]

Braided Pesto Bread

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Cinnamon Coconut New York Style Cheesecake [Vegan, Raw, Gluten-Free]”

Click to add comment
Madelaine Sillfors
1 Years Ago

this is with coconut as in nut??? my boyfriend looks like angelina jolie when he even touches coconut butter :)

2 Years Ago

This recipe is not "raw", because the recipe calls for either Maple Syrup or Agave Syrup. These two syrups are not "raw" foods!

Here is why...

For a food to be considered "raw", it can not be heated up past 104°F. During the cooking process Maple Syrup is boiled at 219°F and Agave Syrup is boiled at 161°F!


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×