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 vegan cheesecake meets snickerdoodle cookie in a creamy, billowy layered dessert slice. Gluten-free and indulgent, with cinnamon sugar ice cream flavoring.
- ½ cup almonds
- 2 soft medjool dates, pitted
- ½ tbsp maple syrup
- ½ tbsp coconut oil
- ½ tsp cinnamon
- 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
- 2 tbsp coconut sugar (or coconut palm sugar)
- 2 tsp cinnamon
- 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.
*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.