Your Vegan Snickerdoodle Cheesecake goals simply cake true
My finest vegan cheesecake recipe simply bought all cinnamon and sugared up! *see notes for decrease sugar choices!
Vegan Snickerdoodle Cheesecake shouldn’t be full with out snickerdoodle cookies
For the crust and naturally as a garnish on every slice
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Notes for Success:
Cornstarch is a really tough ingredient to measure persistently with a quantity/spoons measure
So whereas I listing each measures beneath I can’t stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
Tofutti Cream Cheese is the one model I’ll use for my BAKED recipes *not sponsored
I had not had success with another model in BAKED recipes; for some purpose another manufacturers I’ve tried have damaged down into an oily mess when baked.
Nonetheless extra just lately I attempted Violife once more and it really works! Though I nonetheless favor the Tofutti model
Vegan lactic acid provides probably the most genuine tang that’s attribute of conventional cheesecakes
However in case you don’t have {that a} little bit of apple cider vinegar will do the trick.
Snickerdoodle cookies for the crust in addition to the garnish on every slice means you’ll need about 20 cookies whole
So a half recipe will suffice, though it by no means hurts to have additional snickerdoodle cookie dough within the freezer!
Just like the sugar within the cheesecake recipe for many who wish to lower down on extreme sugar within the cookie recipe
I’d suggest attempting Monkfruit Sugar instead in each the cookie and the cheesecake
Or learn extra about SUGAR FREE BAKING HERE
If you’re gluten free you’ll be able to simply substitute with with a 1:1 Gluten Free flour.
WATCH HOW TO MAKE THIS VEGAN SNICKERDOODLE CHEESECAKE
Yield: serves 8-10
Vegan Snickerdoodle Cheesecake
Prep Time
1 hour
Prepare dinner Time
1 hour
Whole Time
2 hours
Elements
For the Crust:
For the Cheesecake Batter:
- Vegan Cream Cheese *see notes 16ounce (454g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g)
- All Function Flour 3 Tablespoons (24g)
- Cinnamon ½ teaspoon
- Plant Milk *I take advantage of soy milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
For the garnishes:
Directions
- Grease and parchment line a 7″ cake pan & Preheat your oven to 350°F
Put together the Snickerdoodle Cookie recipe prematurely *as much as 1 week for the crust & garnish - Then put together the crust for this cheesecake by putting 8 ounces (approx 8-10 cookies) in a meals processor and grind to effective crumbs
- Add the melted vegan butter and pulse till the combination resembles moist sand
- Press this combination into the underside of your greased & parchment lined cake pan then freeze when you put together the cheesecake batter.
- Place all the cheesecake substances into the work bowl of your meals processor and pulse to mix
- Scrape the perimeters of the bowl to make sure a fair combine then mix once more to a easy combination
- Pour the batter into the ready crust and bake in a water tub in a preheated 350°F oven for 1 hour
- After 1 hour, flip the oven off however depart the cheesecake within the oven to chill slowly for an additional hour.
- Take away the cheesecake cool utterly then refrigerate for at the least 2 hours to set or in a single day earlier than unmolding.
- Loosen the perimeters and backside of the cheesecake pan with a blowtorch or by submerging the pan into sizzling water and operating a small spatula across the edges
- Vegan Cheesecakes unmold very simply so flip int out onto your serving platter then garnish and beautify as proven within the video
Notes
Cheesecake should keep refrigerated and can keep contemporary for as much as 10 days lined to forestall drying.
I don’t prefer to freeze vegan cheesecakes as I discover the feel modifications negatively
