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    Home » Recipes » Other Slices

    Raw Snickerdoodle Slice

    Published: Dec 27, 2016 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 26 Comments

    Jump to Recipe

    Raw Snickerdoodle Slice (Free From: gluten & grains, dairy, refined sugar)

    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!

    Raw Snickerdoodle Slice (Free From: gluten & grains, dairy, refined sugar)

    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..

    Raw Snickerdoodle Slice (Free From: gluten & grains, dairy, refined sugar)

    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 (Free From: gluten & grains, dairy, refined sugar)

    Print

    Raw Snickerdoodle Slice

    Raw Snickerdoodle Slice (Free From: gluten & grains, dairy, refined sugar)
    Print Recipe

    ★★★★★

    5 from 8 reviews

    Raw vegan cheesecake meets snickerdoodle cookie in a creamy, billowy layered dessert slice. Gluten-free and indulgent, with cinnamon sugar ice cream flavoring.

    • Author: Audrey @ Unconventional Baker
    • 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

    1. 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.
    2. 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.
    3. 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.

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    Reader Interactions

    Comments

    1. Paula says

      February 12, 2022 at 11:15 pm

      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!

      ★★★★★

      Reply
      • Audrey says

        April 18, 2022 at 7:48 pm

        Hi Paula, thanks so much for the feedback. So glad you both enjoyed these :)

        Reply
    2. Melanie Kristina says

      February 04, 2018 at 4:54 am

      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!

      ★★★★★

      Reply
      • Audrey says

        February 06, 2018 at 3:00 am

        Hi Melanie. I'm so glad you enjoyed it -- thanks for sharing :)

        Reply
    3. Linda says

      August 03, 2017 at 10:17 am

      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!

      ★★★★★

      Reply
      • Audrey says

        August 18, 2017 at 8:44 am

        Hi Linda, you're most welcome :) So happy you enjoyed it!

        Reply
    4. Dee Tracy says

      May 25, 2017 at 8:17 pm

      Oh my goodness, Audrey! I prepared this little beauty for dessert tonight and we loved it!

      ★★★★★

      Reply
      • Audrey says

        May 30, 2017 at 9:46 am

        Hey Dee -- so happy you enjoyed it :) Thank you for the lovely feedback!

        Reply
    5. Fernando says

      March 23, 2017 at 7:13 pm

      Simply beautiful, simple and seems delicious.

      ★★★★★

      Reply
      • Audrey says

        March 24, 2017 at 2:48 am

        Thanks very much :)

        Reply
    6. AlyssaBug says

      February 06, 2017 at 10:55 am

      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. ;]

      ★★★★★

      Reply
      • Audrey says

        February 09, 2017 at 11:50 am

        Aw, so glad you liked it and thanks for sharing what worked for you sizing up! :)

        Reply
      • Sha says

        April 06, 2017 at 8:07 am

        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.

        Reply
    7. AlyssaBug says

      February 05, 2017 at 12:34 pm

      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

      ★★★★★

      Reply
    8. Jason says

      December 29, 2016 at 4:01 pm

      Nutritional info?

      Reply
      • Audrey says

        December 29, 2016 at 11:06 pm

        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.

        Reply
    9. Evi @ greenevi says

      December 28, 2016 at 1:11 pm

      This looks so decadent and pretty, Audrey! Can't wait to try the recipe <3

      Reply
      • Audrey says

        January 12, 2017 at 4:36 am

        Thank you Evi!! :)

        Reply
    10. Natalia says

      December 28, 2016 at 5:17 am

      OMG! This sounds simply divine!

      ★★★★★

      Reply
      • Audrey says

        January 12, 2017 at 4:36 am

        Thanks so much, Natalia :)

        Reply
    11. Kara says

      December 27, 2016 at 9:03 pm

      Oh my goodness. MUST MAKE THIS!

      Reply
      • Audrey says

        December 28, 2016 at 12:01 am

        Thanks, Kara! :) And I agree ?

        Reply
    12. Natalie | Feasting on Fruit says

      December 27, 2016 at 2:08 pm

      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 :)

      Reply
      • Audrey says

        December 28, 2016 at 12:05 am

        Hehe. Yes, the creaminess + cinnamon did it for me :) ? So funny, I do think your blog and cinnamon go hand in hand somehow.

        Reply
    13. Sarah | Well and Full says

      December 27, 2016 at 10:16 am

      I need this slice in my life ASAP. You are the queen of vegan desserts, Audrey!! :D

      Reply
      • Audrey says

        December 28, 2016 at 12:06 am

        Thank you, Sarah ?

        Reply

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