My best cheesecake recipe just got all cinnamon sugared up!
It’s a Snickerdoodle Cheesecake dream come true!
Snickerdoodle cookies for the crust and of course as a garnish on each slice
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Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
CLICK HERE FOR MY HOMEMADE TOFUTTI CREAM CHEESE COPY CAT RECIPE
Vegan lactic acid gives the most authentic tang that is characteristic of traditional cheesecakes
But if you don’t have that a bit of apple cider vinegar will do the trick.
Snickerdoodle cookies for the crust as well as the garnish on each slice means you will need about 20 cookies total
So a half recipe will suffice, although it never hurts to have extra snickerdoodle cookie dough in the freezer!
Similar to the sugar in the cheesecake recipe for those who want to cut down on excessive sugar in the cookie recipe
I would recommend trying Monkfruit Sugar as an alternative in both the cookie and the cheesecake
Or read more about SUGAR FREE BAKING HERE
If you are gluten free you can easily replace with with a 1:1 Gluten Free flour.
WATCH HOW TO MAKE THIS VEGAN SNICKERDOODLE CHEESECAKE
Snickerdoodle Cheesecake
Ingredients
For the Crust:
- ½ Recipe Snickerdoodle Cookies
- 2 Tbs Vegan Butter Melted
For the Cheesecake Batter:
- 16 ounces Vegan Cream Cheese *see notes 454g
- 2 Tbs Vegan Butter melted 28g
- 1 cup Granulated Sugar 200g
- 4 Tbs Cornstarch *see notes 32g
- 3 Tbs All Purpose Flour 24g
- ½ teaspoon Cinnamon ½ teaspoon
- 6 ounces Plant Milk 177ml
- ½ teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract 10ml
For the garnishes:
- 1 cup Buttercream *optional for rosettes
- ¼ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- Snickerdoodle Cookies
Instructions
- Grease and parchment line a 7" cake pan & Preheat your oven to 350°F
- Prepare the Snickerdoodle Cookie recipe for the crust & garnish
- Prepare the crust for this cheesecake by placing 8 ounces (approx 8-10 cookies) in a food processor & grind to fine crumbs
- Add the melted vegan butter & pulse until the mixture resembles wet sand
- Press this mixture into the bottom of your greased & parchment lined cake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor & pulse to blend. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the prepared crust & bake in a water bath in a preheated 350°F oven for 1 hour
- After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
- Remove the cheesecake & cool completely then refrigerate for at least 4 hours to set or overnight before unmolding.
- Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip out onto your serving platter then garnish & decorate as shown in the video
Video
Notes
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand Vegan lactic acid gives the most authentic tang that is characteristic of traditional cheesecakes But if you don't have that a bit of apple cider vinegar will do the trick. Snickerdoodle cookies for the crust as well as the garnish on each slice means you will need about 20 small cookies total. Storage 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
Thank you! Tofutti is still my go-to for cheesecake. It just can’t be beat in this case, for flavor or price. It’s been ages since I last made one and now I’m seriously craving a slice.
Do you use the whipped Tofutti cream cheese or the original Toffuti cream cheese? I can’t find the whipped Toffuti cream cheese anywhere but Whole Foods has the original
The original is best, I have never seen the whipped variety
Thank you for the recipe which I want to try next weekend. I am just wondering: should i add the sugar on top just before serving? I am worried it may get wet if added directly as i will make it the day before. Do you have here any recommendations?
Hey there, It all depends really on your refrigerator – if it is high humidity or not?
I put a layer of buttercream on top of my cheesecake to act as a barrier between the cheesecake top (which would be the first thing to condensate) and subsequently melt the sugar.
I had this cheesecake in my refrigerator WITH the sugared top for over 4 days and it never melted.
I do use organic (Zulka brand) vegan sugar- which seems to be a slightly larger grain than normal white sugar.
BUT- if you can wait until the next day to sugar it, I suppose it’s always good to play it safe!
Thank you so much for your quick help. Than i add the sugar on site to be safe 🙂 i hope it turns out as tasty as it looks!
Finally i made the recipe for the weekend and it turned out great even with a different brand of cream cheese. The texture was great. I just would like to ask for the best way to reduce the amount of sugar? For many Germans these American cakes are quite sweet. Can i just reduce it or would i need to add something else instead to keep the consistency?
All in all a perfect cake which i can highly recommend!
Love your recipes, following since cake boss. Changed my way of eating and could not believe you started posting vegan cake. I was thrilled to know you’ve got us covered x thank you x
Thought I’d point out the photo on your snickerdoodle print page is of the red velvet cheesecake with the snickerdoodle recipe. Might have to make both now ????
WOW Thank you!! So glad you came back to check up on me! Thanks for pointing out the error! LOL
Hello Gretchen!
Would Oatly Oat milk work instead of Soy?
And what would you recommend as a good substitute for the Vegan Snickerdoodle crust? I want to make this the day before Thanksgiving and take it to work and will be kind of on a time constraint to make both the cookies and the cheesecake. Thank you! 🙂
Yes any plant milk is fine! You can do a store bought cookie crust like traditional grahams crackers or even a sandwich cookie like an oreo
Follow the crust recipe here
Sweet! Thank you so much. 🙂
Hi Heather I am not sure I answered this? I have not been getting notifications for comments lately! Uggh at any rate, you can use any cookie or traditional grahama cracker crust that you like!
Hi Gretchen!
No worries. I actually used Golden Oreos for the crust. I made it using the Tofutti Cream Cheese as you suggested but subbed Oatly oat milk for the Soy milk. One of my baristas is vegan and I have made a couple of your other treats for her during the holidays (I don’t want her to feel excluded) and she loves them. When I took in the vegan cheesecake today, I told her this was my first time making a vegan one and asked her to be honest about whether or not she liked it. She took a bite and said, “Oh my God, I’ve died and gone to heaven”. She actually ate 2 pieces. haha! I tried a piece myself and it was actually really good. THANK YOU for sharing this recipe and I look forward to trying some of your other recipes as well. 🙂
WOW! Thank you for this review! I am so happy everyone loved it!