When a cheesecake meets a snickerdoodle... creamy, billowy, foxy cinnamon heaven is the obvious result.
I had grand plans to share about a thousand and one more cookie recipes before Christmas this year, but somehow life got in the way. So even though this is slightly more indulgent than cookies, there's definitely still a cookie influence I just couldn't get out of there. So snickerdoodle slices it is!
I said "cheesecake" above by the way, but the only semblance to a cheesecake is the texture. The flavor is more ice-cream like in these little slices of goodness. With a cinnamon "sugar" twist. Really simple, "familiar", and cozy.
Speaking of cookies, and snickerdoodles, and cinnamon -- I used to make these killer snickerdoodle cookies some years back. They were made with vegan cream cheese, but loaded with tons of sugar... and I don't know where the recipe is anymore, but I'm suddenly getting a hankering to give those a makeover... Will have to rummage my old notes and track those down..
These snickerdoodle slices are another mini-dessert, that can of course be scaled up to be a large cake or to accommodate a larger number of people, but I kept it tiny, because, well... there's quite an abundance of dessert around this time of year, and I'd like to have my cake and eat it too -- actually, as many different types of cake as possible, please -- even if in smaller servings. And with a side of this eggnog too ?
Raw Snickerdoodle Slice
Raw vegan cheesecake meets snickerdoodle cookie in a creamy, billowy layered dessert slice. Gluten-free and indulgent, with cinnamon sugar ice cream flavoring.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 small slices
- Category: Slices
- Method: Raw
- Cuisine: Dessert
Ingredients
Crust:
- ½ cup almonds
- 2 soft medjool dates, pitted
- ½ tbsp maple syrup
- ½ tbsp coconut oil
- ½ tsp cinnamon
Filling:
- ½ cup raw cashews, pre-soaked & strained*
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp almond milk (I used unsweetened vanilla)
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Topping:
- 2 tbsp coconut sugar (or coconut palm sugar)
- 2 tsp cinnamon
Instructions
- Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that's 3" x 5.5") or a 4" springform pan and press down into a flat even crust. Freeze while working on the next layer.
- Make sure all filling ingredients are at room temp. Blend everything in a high power blender into a smooth uniform consistency. Transfer the mixture into the prepared crust.
- Mix the topping ingredients together in a small bowl. Gently sprinkle over the prepared filling. Freeze for 5-6 hours or overnight. Remove from container, trim off the edges (if desired), slice and enjoy! Keep leftovers frozen.
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Dori Lancaster says
Hi love! I want to make this but can you please share a link to the Tupperware or the pan you recommend, so I am unsure!
Thank you so much! Your recipes are so beautiful!!!
Audrey says
Hi Dori. Thanks so much. I don't have a link to my container unfortunately as I didn't buy it online. But basically any kind of glass container that's roughly 3.5 x 5.5" in size. Or alternatively can use a 4" springform pan (those you can buy on Amazon). Something that can hold about 1 cup in ingredient volume in total.
Paula says
So delicious! I've made a few of your desserts now, and this one is my favourite so far. They've all been great, but I'm a sucker for that snickerdoodle flavour. Husband loved it too. Super creamy, just the right sweetness. I doubled the recipe and put it in a 6" springform pan. Thanks for this and all your great recipes!
★★★★★
Audrey says
Hi Paula, thanks so much for the feedback. So glad you both enjoyed these :)
Melanie Kristina says
Hi :)
This recipe is great and tastes amazing! So thank you for that :)
I recently recreated it for my blog and I hope you like the way it turned out :) If you want to check it out, find it here: http://melaniekristina.de/en/no-bake-snickerdoodle-slice/
Your site is very inspirational with all these amazing pictures and recipes!
Greetings from Germany!
★★★★★
Audrey says
Hi Melanie. I'm so glad you enjoyed it -- thanks for sharing :)
Linda says
I just found your site and I LOVE it! I made the Raw Snickerdoodle Slice and LOVED IT! Gluten free, dairy free, egg free! Thank you!
★★★★★
Audrey says
Hi Linda, you're most welcome :) So happy you enjoyed it!
Dee Tracy says
Oh my goodness, Audrey! I prepared this little beauty for dessert tonight and we loved it!
★★★★★
Audrey says
Hey Dee -- so happy you enjoyed it :) Thank you for the lovely feedback!
Fernando says
Simply beautiful, simple and seems delicious.
★★★★★
Audrey says
Thanks very much :)
AlyssaBug says
For anyone wanting to make a full-sized cake with this recipe:
Multiply by three and use a cake pan, pressing the crust only on the bottom. Make sure you freeze the filling and crust because it is a little 'watery' when you first mix it. However, it hardens up real quick and is DELICIOUS. ;]
★★★★★
Audrey says
Aw, so glad you liked it and thanks for sharing what worked for you sizing up! :)
Sha says
I'm not sure how old your comment is AlyssaBug .... since there are no dates on the comments or recipes, but I hope you get to see this ☺. May I know the size of the cake pan you used after tripling the recipe?
To date I've made the vanilla cashew ice cream, beetroot nice cream (have made nice creams many times but never thought of including vegs in them so this was something new and surprisingly good), and the raw carrot cupcakes and I've only barely discovered this site a week ago!
This is on my next to make list.
AlyssaBug says
HI! I absolutely love your website! Your food looks awesome and has proved to be DELICIOUS! My younger sister is a vegan, and she made this snickerdoodle slice yesterday. It was a big hit with her, as well as with my mom and me. I was wondering if you had a full cake recipe for it? It would be great to make a larger serving so we could have it last over a longer period of time. Otherwise, these slices just get eaten in a day. ;P
★★★★★
Jason says
Nutritional info?
Audrey says
Hi Jason. Sorry, I don't count nutritional specs for my recipes. But you can use a free online calculator, like this one, to calculate them yourself.
Evi @ greenevi says
This looks so decadent and pretty, Audrey! Can't wait to try the recipe <3
Audrey says
Thank you Evi!! :)
Natalia says
OMG! This sounds simply divine!
★★★★★
Audrey says
Thanks so much, Natalia :)
Kara says
Oh my goodness. MUST MAKE THIS!
Audrey says
Thanks, Kara! :) And I agree ?
Natalie | Feasting on Fruit says
A little more sophisticated maybe, but I still totally feel the festive cookie vibe happening here which is something I'm not quite ready to let go of yet either. I think this is better than a snickerdoodle cookie though, because there are two textures to every bite and one of them looks sooooo creamy and rich! Anything cinnamon sugar topped and you know I want a piece :)
Audrey says
Hehe. Yes, the creaminess + cinnamon did it for me :) ? So funny, I do think your blog and cinnamon go hand in hand somehow.
Sarah | Well and Full says
I need this slice in my life ASAP. You are the queen of vegan desserts, Audrey!! :D
Audrey says
Thank you, Sarah ?