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vegan and gluten free cinnamon cheesecake

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Friends, today I have a super exciting recipe for you! If you have never had the opportunity to try a vegan cheesecake, then you seriously have it! They are so creamy, delicious and you'll hardly miss the dairy. They are also, super expensive! That's why today, I am coming to you with an amazing cheesecake recipe, that is sure to blow your taste buds away, but not your wallet! The only expensive ingredient you will need in this recipe is cashews- and I recommend sourcing some from a bulk food shop, where they can be much cheaper!

I really hope you give this a try! It is honestly so perfect to serve to your friends or family, and I'm sure they will love them! Will this may not compensate for "regular" cheesecake or even taste similar, I can promise it will be just as creamy and yummy and healthier!

This recipe is:
Vegan (dairy and egg free)
Gluten Free
Soy Free
Refined Sugar Free

Vegan and Gluten Free Cinnamon Cheesecake
Ingredients 
Base
1/2 cups oats (GF if needed)
1/2 cup chopped cashews
150 dates soaked in boiling water for 10 minutes.

Filling 
1 1/2 cups raw cashews soaked in boiling water for 10 minutes
1/2 cup dates soaked in boiling water for 10 minutes (can sub with maple syrup)
1 tsp cinnamon
1 tsp vanilla
2 tbsp coconut oil
3/4 cup almond milk

Topping
Crushed cinnamon or chocolate chip cookies (GF if needed)
desiccated coconut
Method
1. Start by making the base, drain the dates and then blitz all of the base ingredients in a food processor until you have a thick dough. Press into a loaf tin lined with baking paper and place in the freezer while making the filling.
2. Drain the cashews and dates, and add into a blender with the rest of the ingredients, and blend until thick and creamy. Add slightly more almond milk if you notice it is very thick  and not blending well. Pour over the base, then cover the tin with glad wrap and freeze for 6 hours or overnight.
3. Once the cheesecake is firm, remove and thaw for 15 minutes, then top with the crushed cookies and coconut! Slice and serve!

Variations: 
Feel free to change up the filling ingredients to create different cheesecake flavours! Some ways to do this would be to opt out the cinnamon for :
- any frozen berries
- peanut butter
- chocolate chips
- matcha powder
- crushed cookies
- lemon or any other citrus fruit
Let your imagination run wild!


There you have it! It may be more of a lengthy recipe, but it is super easy and will be totally worth it! Before serving the cheesecake, I recommend thawing it out at room temperature for around 10-15 minutes so it has a creamy consistency instead of being quite firm and frozen.

I really hope you give this recipe a try! If you do be sure to send me a picture on Instagram, I love seeing how they turn out! Tag or DM me @earthykim

If you would like another cheesecake recipe, check out my recipe for vegan matcha cheesecakes 
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