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The texture of this vegan New York cheesecake is amazing. It's firm, dense, yet somehow fluffy all at the same time! Is your mouth watering yet? It's also nut-free, oil-free, tofu-free, vegan, dairy-free, gluten-free, and RAW. No cashews, oil, or tofu in this baby! Coconut butter is the secret ingredient to this wonderful vegan New York cheesecake. 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. Rich flavors of vanilla and cinnamon come together in a beautifully textured cake that resembles a classic New York cheesecake.

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

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Ingredients You Need for 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

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

  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.
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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 seize up if the liquids are cold.

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Nutritional Information

Total Calories: 3104 | Total Carbs: 367 g | Total Fat: 165 g | Total Protein: 39 g | Total Sodium: 2235 mg | Total Sugar: 129 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. 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!