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{no bake} Cinnamon Swirl Cheesecake

This velvety cheesecake literally MELTS in your mouth! And the best part is that it's secretly good for you!  How to make it: http://chocolatecoveredkatie.com/2014/04/01/bake-cinnamon-swirl-cheesecake/

This velvety cheesecake literally MELTS in your mouth.

With such a smooth and creamy texture, it’s almost impossible to believe the cheesecake recipe contains no cream, no dairy, no gluten, no soy, and no eggs.

Cinnamon Bun Cheesecake

You don’t even need to heat up the oven. Just blend the ingredients together, pour the batter into a pan, and chill until firm.

This velvety cheesecake literally MELTS in your mouth! And the best part is that it's secretly good for you - no sugar, no butter, no flour.  How to make it: http://chocolatecoveredkatie.com/2014/04/01/bake-cinnamon-swirl-cheesecake/

Cinnamon Swirl Cheesecake

  • 1/2 cup applesauce (120g)
  • 1 1/2 cups raw cashews (150g)
  • 1/2 tbsp pure vanilla extract
  • 3 tbsp virgin coconut oil (30g)
  • pinch pure stevia plus 2 tbsp water (or 1/4 cup pure maple syrup and omit the water)
  • just under 1/2 tsp plus 1/8 tsp salt
  • 2 tsp lemon juice
  • 1 tsp cinnamon, divided

Place the cashews in a cereal bowl, cover with water, and soak overnight. The next day, drain and pat the cashews completely dry. Combine all cheesecake ingredients, except 1/2 tsp cinnamon, in a high-speed blender or food processor, and process on high until the mixture is completely smooth. Make the crust:

  • just over 1/2 cup pitted dates
  • 1/4 tsp cinnamon
  • 1/2 cup almonds (80g)
  • 1/16 tsp salt
  • 1/4 tsp pure vanilla extract
  • up to 1 tbsp water, if needed

Combine all crust ingredients in a high-quality food processor (not a blender), and process until fine sticky crumbles form. If mixture is too dry, add the water and process again. Press the crumbles into the bottom of an 8.5-inch round pan, then smooth all but 2 tbsp of the cheesecake filling on top. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake. Freeze until the cheesecake is firm enough to slice.

Click for: Cinnamon Swirl Cheesecake Nutrition Facts

cinnamon swirl

Cinnamon Roll Cheesecake

Question of the Day:ย What would be your dream cheesecake flavor?

Cookie Dough? Crรจme Brulee? Chocolate Banana Marble Swirl? Basic Raw Cheesecake? Please feel free to get as creative as you want with your answers!

ellen degeneres vegan

P.S. Remember last year when I was on the Ellen Degeneres Show?

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day.ย More about Katie—>ย 
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  1. Steph says:

    This looks absolutely amazing. Oh, and happy April fools day ๐Ÿ˜‰

  2. Loving the sound of this! I bet the cashew cheese cream is divine! *puppydawgeyes*

    Happy April Katie! ๐Ÿ˜€ Hope you’ve had a great start to the month :) x

  3. Wow! That looks amazing! My dream cheesecake flavour would be milk chocolate – salted caramel!
    xx,
    E.
    http://www.theslowpace.com

  4. EVA says:

    I’m intrigued! And it’s awesome to see a GF/vegan cheesecake recipe that doesn’t rely on Greek yogurt. Is there any possible substitution for the coconut oil, I can’t digest the fats in coconut.

    Dream flavor…..hmmm….cookies and creme? I haven’t had smores in a long time, maybe that’d make a scrumptious variety!

  5. Oh, my perfect cheesecake would definitely have strawberries and chocolate. Interesting to see a vegan cheesecake with no tofu! Is the cashew flavor strong?

    1. Hannah Elizabeth says:

      I have not made this particular recipe, but I have made stuff with a cashew base several times before (like Katieโ€™s chocolate strawberry truffle pie โ€“ yum!), and the cashews are so mild, they just blend with whatever other flavors are in the dish. They are so smooth and creamy, and impart virtually no flavor; the people to whom I have served such dishes were always puzzled as to what I had used as a base. I absolutely *love* working with cashews!! Cashews and cauliflower have got to be my two favorite secret ingredients of all time!!

  6. Emily J. says:

    This looks divine! I don’t know about my dream cheesecake flavor, but dark chocolate/orange sounds delish! This is a dumb question (!) but what is cashews soak? Is it just cashews that have been soaked and drained?

    1. Michelle says:

      Hmm… I’m guessing she meant “raw cashews, soaked.” Cashews that are soaked and then drained, yes. Looks like it’s just a typo!

      1. Emily J. says:

        Oops, haha! I didn’t read the recipe instructions until now! =) Thank you!

  7. Christine says:

    That looks SO good. My dream cheesecake is one I used to make before going V/GF. Boston Creme Cheesecake. A layer of yellow cake, a layer of cheesecake on top, and then chocolate ganache. SO good!

  8. robin says:

    This looks awesome. If I wasn’t at work right now I would be making it. Love the fact that u don’t need Vegan Cream Cheese. I have been wondering if there was a good homemade version for cream cheese and it looks like you have created it.
    I was wondering what blender you use? Everyone loves their blenders and I want to purchase one. I have read so many reviews. I am sure whatever I choose I will be happy with. Enjoy..rm
    A rasberry dark choclolate cheescake sounds good right about now.
    Enjoy always..robin

    1. I would recommend a food processor over a blender… I have a 7-cup Cuisinart. For a blender, I really like the Vita-Mix, but I know those are expensive. You can really get away with just a food processor.

  9. This looks sublime!
    My dream cheesecake flavour? Hmmm … raspberry, I guess, or caramel. Yum :)

  10. Jaime says:

    Cant wait to try this!

    Also, if I can make a suggestion: name your photos the title of your dessert amd your blog name. This helps when pinning directly from your site :)

    1. I’m usually good with naming the photos, and the first photo will often also have a link to the post for pinterest :)

  11. This looks amazing! I’ve never worked with cashew cream before, but this looks good enough to make me start. Yum!

    I noticed Ellen loves you so much that she put a photo of the two of you on the coffee table…nice ๐Ÿ˜‰

  12. The cashews filling looks so amazing, I will definitely give this a try. My dream cheesecake flavor is dark chocolate.

  13. Hannah Elizabeth says:

    I have not made this particular recipe, but I have made stuff with a cashew base several times before (like Katie’s chocolate strawberry truffle pie – yum!), and the cashews are so mild, they just blend with whatever other flavors are in the dish. They are so smooth and creamy, and impart virtually no flavor; the people to whom I have served such dishes were always puzzled as to what I had used as a base. I absolutely *love* working with cashews!! Cashews and cauliflower have got to be my two favorite secret ingredients of all time!!

  14. I love cheesecake! My dream flavor would probably be espresso swirl. I love plain cheesecake, but a whisper of espresso throughout would be divine!

  15. This looks dangerously good. I love the inclusion of applesauce to boost the volume in a healthy way.
    My dream (and quite unconventional) flavor would be marshmallow cheesecake! Creamy cashews…melt down a bag of Dandies…I may have to try this :)

  16. Emily says:

    Katie, why, why! I just gave my daughter the half-cup of applesauce left in the fridge this morning… and used the cashews I soaked for a pot pie! Why didn’t you beam this to my brain about six hours ago instead?!

    Ahh it looks so good. For next week, I guess. :)

  17. AnnaBananaBelle says:

    Wow this looks great! I am wondering though, does this taste anything like traditional cheesecake? I love cheesecake and I am hoping that this is going to taste very similar. Hoping for the best, i think i will try this weekend. :)

    1. Not traditional “cheesecake”; it’s more like the raw cheesecake recipes you see floating around the internet. I think they got the name “cheesecake” for the silky cheesecake-like texture as opposed to the flavor.

      1. AnnaBananaBelle says:

        okay! i am still willing to give it a try though!

  18. Emma says:

    Mmmmm. Looks so delicious. I go through cinnamon at the rate of knots!
    I think my ideal cheesecake flavour would be lemon ๐Ÿ˜€

  19. Lauren says:

    This made my day finally I can try one or your cheesecake recipes! Though it’d still be cheating for me it’s not soy or whatever processed stuff so ya I’m making it! Thank you!!! The cheesecakes were always the most haunting recipes for me ๐Ÿ˜‰

  20. Elizabeth says:

    This is so genius! Gosh it looks sooo good.

    xx,
    Elizabeth
    http://www.adrian-james.com

  21. Steph says:

    I’ve never had cinnamon and cheesecake together… GENIUS! Must try now!!

  22. victoria says:

    looks amazing! i am soaking cashews right now!!
    do you think it freezes well? i want to eat some tomorrow and some next week!

    p.s. i have been a longtime follower of your blog and this is my first ever comment. everything i have ever made (and it’s been a lot) has turned out incredible!!!

  23. Emily says:

    Katie I absolutely love you! I actually just decided to go vegan (partly because of your blog!) and was wondering if you had any tips for me? Can’t wait to go try ALL of your vegan recipes now ๐Ÿ˜‰

  24. Michelle says:

    Hi Katie! I was wondering if there was a reason the recipe has us making the filling first and the crust second. Wouldn’t it make more sense to do it the other way around? Then we’d be able to make the crust, press it into the pan, make the filling, and be able to dump it right on to the crust. If I make the filling first then I would have to transfer it to another container while I made the crust. Is there a specific reason for the order you have written here? Thank you!

    1. You can definitely do it the other way if you’d prefer!

  25. Medeja says:

    This cheesecake looks so good and healthy! Thanks for this great recipe!

  26. This cheesecake looks absolutely delicious! I love this combination of flavors. Sounds just heavenly. Awesome.
    Pinning!

  27. Haley says:

    I would love to see more RAW low fat recipes from your brilliant mind!! I Always enjoys your creatively delicious blog! Keep on keeping life epic :-)

  28. tamsinamy says:

    this is incredible….I fear mine will never look as pretty and perfect as yours though I am definitely still going to give it a try!
    some sort of peanut and caramel would be my idea flavour i think!

    http://www.tamsinamy.blogspot.co.uk

  29. Jessica says:

    Any cheesecake is good by me. I recently had a Bananas Foster cheesecake and a cookie dough cheesecake with a mocha crust. Having said that, there’s an awesome Greek restaurant by me that has a Baklava cheesecake. One day I want to cheat and try it. Two of my favorite desserts in one!

  30. Ale says:

    Hi Katie! I’m from Peru and I’m obsessed with your blog. I’m trying this recipe this weekend. My favorite cheesecake flavour is Toblerone cheesecake. (P.S. thank you for teaching me that cutting off dairy doesn’t mean cutting off yummy desserts).

  31. What a perfect cheesecake! Love it!

  32. Conie|Timeshare Points for Sale says:

    Oh my God, it looks soooooo delicious *-* i have to try it!

  33. I totally remember when you were “on” Ellen! Actually, I remember looking at your picture and thinking your face looked kind of weird, lol!!!! As for the cake, it looks amazing!! I LOVE cinnamon and through it in every recipe I can but I’ve never to make a cinnamon-based cake! Yum!

    1. MK says:

      Her face is GORGEOUS .. not weird!

      And I’m looking forward to serving this at Thanksgiving tomorrow alongside Oh She Glows pumpkin pie :) Thank you CCK!

  34. I totally fell for your April Fool’s until I read some of the comments! Too good (like this cheesecake!) nom nom nom! My favourite cheesecake is pumpkin, chocolate and also smores cheesecake (I could never choose just one!) Pinned :)

  35. Rachel says:

    This looks delicious! We have an almond allergy in the family, can I substitute another nut?

  36. Izzy says:

    hey katie! i’m a big fan of your blog, and i love your recipes. i have noticed a lot of your recipes contain applesauce and i’d like to know if i could substitute anything for this? thanks.

    1. Alli says:

      In many recipes pumpkin works as a replacement :) Hope this helps!

  37. Jeanette says:

    I just ordered a big tub of cashews, but I think they are roasted…is that going to screw up all potential recipes? :(

  38. Katie Folds says:

    I can’t wait to make this it looks so good!

  39. Jena says:

    I made this for a baby shower-ish thing today, and I knew people with a number of allergies would be attending. Very tasty, though I didn’t give it enough time to get firm, apparently (about how long do you think we should set aside for that, for future reference?), and my pan was also bigger, so my result was a bit flatter. I was so excited about it (I’ve never really made such a healthy dessert before in my life, I think) that I kept asking people if they’d tried it & what they thought–it certainly didn’t last long! And it was so easy! Zip zip in the food processor!

    1. I guess my fridge just might be super cold… Try freezing it instead. Let me know if that works.
      And thank you so much for making it!

  40. Heather Mason says:

    I had the same problem. Mine was in the fridge for at least 5 hours and it never got firm… I don’t think it ever will.

    1. No worries at all! Just freeze until firm, not refrigerate. As long as you used virgin coconut oil, it will firm up once chilled completely. Be sure to let me know if that works :)

      1. Maria Petrie says:

        Why does the coconut oil need to be virgin? I used refined because my husband doesn’t like the taste of coconuts. It didn’t firm up in the fridge, but it did in the freezer. Very tasty filling, could not believe it wasn’t cream cheese. Do you have any other GF crusts you think would pair with the filling? The dates were a bit much for us.

      2. Unofficial CCK Helper says:

        Try her healthy graham cracker crust! Or I believe the chocolate crust might use raisins instead of dates.

  41. Heather Mason says:

    I put it in the freezer, tastes much better now! Thank you!!

  42. tammy says:

    this was awesome everyone loved it

  43. The Vegan 8 says:

    Omg this is just like my Cinnamon Spice Cheesecake minus the oil!! I like the date paste you used to swirl, yum! :)

  44. Katerina says:

    I love this one. It is simply amazing :)

  45. Leah says:

    Wow. This was amazing. I made this last week and savored every bite! I did share with my 1 year old…and we ate it for breakfast many days. I mean, its made of mostly nuts, its protein right? SO GOOD! Thank you for this amazing recipe, absolutely will make it again. Also, a tip, I used Trader Joes Cashew Meal moistened with some hot water instead of soaking cashews and grinding them up. Makes it easy peasy and no waiting :-)

  46. Lisa B says:

    Hi
    I was just reading all the comments because i want to make this today. But do I have to use the extra virgin coconut oil? Can I sub it with regular oil?
    2nd question, do you know how long this will last once done and I guess keep it in the freezer?

  47. Serena says:

    This looks amazing! How long does it need to freeze for and do you store it in the freezer afterwards? Thanks!

    1. Unofficial CCK Helper says:

      Freeze until firm. Yes, store in freezer.

  48. Jesse says:

    In the recipe can you not use the oil and cashews?

  49. Sarah says:

    Is there any substitution for the nuts? My daughter is allergic to all nuts and I always feel guilty making things she can’t eat. It sounds so amazing I plan to make it anyway (I may just have to be sneaky about it)!

    1. Unofficial CCK Helper says:

      Try making Katie’s Greek Yogurt cheesecake instead? Or her cinnamon roll pie?

    2. alana says:

      you could probably try using some sort of seed- similar fat content to nuts and will grind up well to make a buttery kinda substance (think tahini or sunflower seed butter). still i don’t know about sunflower seeds but tahini is not at all mild…i’d probably suggest sunflower seeds i suppose

  50. Ro says:

    I have made this so many times and it is my go to recipe. It is so delicious.

  51. Ro says:

    This is the BEST recipe ever. It is my go to recipe. I make it at least every month! :) Check out my IG @bikinirawkinvegan! I use SO MANY of your recipes. Thank you :):)

  52. Debbie says:

    Is there a way to print your recipes from your website?

    1. Unofficial CCK Helper says:

      To print, highlight just the recipe itself and right-click “copy.” Then open a new Word document and right-click “paste.” You can name this document, save it in a “CCK Recipes” folder, and print it easily from that point.

  53. Al says:

    Can I substitute the applesauce for something else?

  54. dana says:

    Are the nutrition facts for the stevia ? or the maple syrup

  55. lori says:

    Loved this!! Took too a New Year’s party and a huge hit!!

  56. Frances Barker says:

    This looks so delicious and scrumptious mm good !!
    I want to make this but do I have to use cashews ? Can I use almonds and just soak them the same way? Thanks For Sharing This Fabulous Recipe :)

  57. Robin DeMaio says:

    katie can this be made in a springform pan? I have a small 7 inch one I use to make cheesecakes in my electric pressure cooker….

  58. susan says:

    I would really like to know where you find all your cashews at a price that doesn’t break the bank. Cashews around my area are extremely expensive…

  59. gill says:

    This looks lovely and I will definitely try it.
    I have one question: I see ‘applesauce’ in American recipes a lot and wondered if you could clarify what it is? I am guessing that I would just take some apples and stew them in a little water, and assume that this being you, it would not have any sugar added. But what sort of apples? I know that Americans do not use the tart Bramleys so would I use Granny Smiths or sweeter ones such as Braeburn?

    Fave flavour: Malteser, Crunchie, butterscotch or white chocolate (all not available to dairy free me :-(!! )

    Gill.

  60. Beth says:

    What did I do wrong?? It tasted like… applesauce and ground up cashews, over a lara bar. I thought I did a good enough job processing it. Maybe a time estimate would be helpful? I really want to love this! Please help!

    1. Unofficial CCK Helper says:

      If you still had ground up cashews, you didn’t process long enough at all OR your food processor is not strong enough. You want it as smooth as cream, which cashews will turn into if you process soaked cashews long enough.

  61. Jen says:

    Hello –
    What’s the ingredient that’s ‘just under 1/2 tsp’? It’s listed just under the stevia.

    1. Stephanie says:

      That ingredient is salt! 1/2 tsp plus 1/8 tsp. Or a little bit less than that.

  62. Lucy says:

    Hi katie! I am making this for our “house anniversary” (ie. we’ve lived here exactly four years). I measured out 1 1/2 cups of cashews but it came out as 190g. Should I go by my cup measurements, or use 150g as the recipe says? Thanks :)

  63. yvonne says:

    which size is your springform?