Vegan Snickerdoodle Cheesecake
Prep time
Bake time
Total time
Grease and parchment line a 7" cake pan
Preheat your oven to 350°F
Prepare the Snickerdoodle Cookie recipe in advance *up to 1 week for the crust & garnish
Serves: serves 8-10
  • For the Crust:
  • 1 Recipe Snickerdoodle Cookies *you will only use 6 ounces of cookies for the crust- approximately 8 cookies
  • Vegan Butter Melted 2 Tablespoons
  • 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 Purpose Flour 3 Tablespoons (24g)
  • Cinnamon ½ teaspoon
  • Plant Milk *I use 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:
  • You will need about 1-2 cups of Buttercream of your choice for the garnish
  • ¼ cup granulated sugar mixed with ½ teaspoon cinnamon for the topping
  • Extra Snickerdoodle Cookies
  1. Prepare the Snickerdoodle cookie recipe in advance then prepare the crust for this cheesecake by placing 8ounces (approx 8-10 cookies) in a food processor and grind to fine crumbs
  2. Add the melted vegan butter and pulse until the mixture resembles wet sand
  3. Press this mixture into the bottom of your greased & parchment lined cake pan then freeze while you prepare the cheesecake batter.
  4. Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
  5. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  6. Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
  7. After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
  8. Remove the cheesecake cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
  9. Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
  10. Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then garnish and decorate as shown in the video
I only use Tofutti brand Cream Cheese for my baked cheese recipes. I am not sponsored it's just that I have only found success with Tofutti brand & actually Go-Veggie Vegan Cream Cheese which happened to be discontinued.

Cheesecake must stay refrigerated and will stay fresh for up to 10 days covered to prevent drying.

I do not like to freeze vegan cheesecakes as I find the texture changes negatively
Recipe by Gretchen's Vegan Bakery at