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Cinnamon White Chocolate Cheesecake
[Vegan, Gluten-Free]

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Cinnamon White Chocolate Cheesecake [Vegan, Gluten-Free]

Dairy Free

This no-bake cheesecake is an easy-to-make dessert that will stun your guests. It's perfectly flavored thanks to cinnamon and dates, creamy thanks to coconut milk and cashews, and chocolatey to boot from the vegan white chocolate. Simply blend the ingredients for each component of this cake, layer them onto one... Read More

Ingredients You Need for Cinnamon White Chocolate Cheesecake [Vegan, Gluten-Free]

For the Dough:

1 1/2 cups almonds
1 teaspoon cinnamon
1 cup Medjool dates

For the Filling:

3/4 cup coconut milk
2 heaping cups cashews
2 teaspoons cinnamon
8 Medjool dates
3 ounces vegan white chocolate, plus more for sprinkling on the cake
1 tablespoon organic vanilla powder (optional)

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How to Prepare Cinnamon White Chocolate Cheesecake [Vegan, Gluten-Free]

Using a blender or food processor, combine the almonds, Medjool dates, and cinnamon. Process until you have a crumble texture. Do not over-process or it will end up too smooth, a crumbly texture is ideal.
Press this dough mixture into a seven-inch spring-form pan that you have prepared with parchment paper or greased with a bit of coconut oil.
Combine cashews, cinnamon, coconut milk, Medjool dates, and optional organic vanilla powder again in the blender or food processor. Process this time until really smooth.
While the blender is running, melt the vegan white chocolate in a microwave or just on the stove with water.
Fold the melted chocolate into the filling. Pour the filling onto the dough and finishing with more chocolate sprinkles.
Chill in the freezer for a few hours. Serve.

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