Vegan Cinnamon Cheesecake

Vegan Cinnamon Cheesecake

A decadent vegan cheesecake featuring alternating layers of creamy cheesecake filling and spiced cinnamon streusel. This impressive dessert combines the richness of vegan cream cheese and tofu with the warmth of cinnamon, baked gently in a water bath for the perfect texture. Topped with clouds of whipped cream and a dusting of cinnamon, it's perfect for special occasions or when you're craving something extraordinary.

Base Instructions

  1. Allow the vegan butter to soften at room temperature.
  2. Mix all base ingredients together until crumbly (the mixture does not need to form a ball).
  3. Press the crumbly mixture into the bottom of a 22cm springform pan.
  4. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during baking.
  5. Place the pan in the refrigerator while preparing the filling.

Filling 1 (Cheesecake Layer) Instructions

  1. Place all Filling 1 ingredients in a food processor.
  2. Process until completely smooth and well combined, scraping down the sides as needed.
  3. Divide the batter into three equal portions and set aside.

Filling 2 (Cinnamon Layer) Instructions

  1. Melt the vegan butter in a microwave or over low heat.
  2. In a medium bowl, combine sugar, cinnamon, and flour.
  3. Add the melted butter to the dry ingredients and mix until you get a crumbly mixture.
  4. Divide the mixture into three equal portions.

Assembly and Baking Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Over the prepared base, sprinkle the first portion of the cinnamon mixture (Filling 2) evenly.
  3. Carefully pour over one portion of the cheesecake batter (Filling 1), smoothing it gently.
  4. Repeat the layers: second portion of cinnamon mixture, second portion of cheesecake batter.
  5. Finally, add the last portion of cinnamon mixture and top with the remaining cheesecake batter.
  6. Smooth the top carefully with a spatula.
  7. Place the foil-wrapped springform pan in a larger deep baking pan or roasting dish.
  8. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
  9. Carefully transfer to the preheated oven and bake for 1 hour.
  10. After 1 hour, turn off the oven but DO NOT open the oven door. Leave the cheesecake in the closed oven for another hour.
  11. Remove from the oven and water bath. Remove foil and let cool completely at room temperature.
  12. Once cooled, refrigerate for at least 3 hours or preferably overnight.

Decoration Instructions

  1. Whip the vegan cream until stiff peaks form.
  2. Pipe or spread the whipped cream over the chilled cheesecake.
  3. Dust the top with ground cinnamon.
  4. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

12 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 133
% Daily Value
Total Fat 6 g
8%
Saturated Fat 1 g
5%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 133 mg
6%
Total Carbohydrate 20 g
7%
Dietary Fiber 1 g
4%
Total Sugars 8 g
16%
Protein 4 g
8%
Vitamin D 0 mcg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically