Cinnamon Cheesecake | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Cinnamon Cheesecake

Last year, dairy and I stopped being friends. I started to feel bloody awful after eating milk or cream. Since then I stopped baking lovely cheesecakes. Putting all vegan, environment, health and what-not issues aside, it’s just not worth it to eat something that makes you feel unwell. It’s that simple really. So here comes my take on a vegan alternative on the classic cheesecake. Honestly, it doesn’t quite taste like cheesecake loaded with dairy, but it’s a damn fine alternative. Promise. The base consists of dates and ground almonds that compliment the cinnamon flavoured tofu really well. If you feel like topping it up, warm up some blueberries and serve them with this vegan cinnamon cheesecake. So yumm!

Cheesecake doesn’t quite tickle your fancy? How about some lovely chocolate ginger tartlets instead?


This recipe for a vegan Cinnamon Cheesecake is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Oil-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.

Vegan Cinnamon Cheesecake
Prep time
15 mins
Baking time
50 mins
Total time
1 hr 5 mins

A delicious vegan cinnamon cheesecake made with tofu on a crumble almond date base. 

Course: Dessert
Keyword: cashew-free cheesecake, crumbly almond pastry, glutenfree, glutenfree baking, glutenfree baking recipes, glutenfree cake, Great with coffee, no chashews, vegan baking, vegan dessert, vegan recipe
Recipe created by: Jennifer Walter
  • 15 dates, pitted
  • 260 g ground almonds
  • 1 tbsp. almond butter
  • 4 tbsp. almond milk
  • 400 g silken tofu
  • 100 g soy yoghurt
  • 4 tsp. cinnamon
  • 120 g sukrin icing sugar
  • some oil for greasing
  1. Preheat the oven to 180 degrees C and grease a muffin pan with coconut oil or your grease of choice. Place the dates, the almond butter and the milk in a blender and blend until smooth. Now add the ground almonds and combine well. Press the paste like dough into your greased muffin pan. Press it in evenly. In case the paste is too sticky, just wet your fingers. In a bowl, combine the tofu, yoghurt, sukrin icing sugar and cinnamon.

  2. What is sukrin icing sugar?

    Sukrin icing sugar is a natural icing sugar alternative made out of Erythritol and steviol glycosides made from the stevia plant. In case you can't get your hands on that, or you prefer regular icing sugar, both works. Just make sure that you use icing sugar, as it will soak up excessive moisture better.

    Now back to the cheesecake. Fill the cheesecake substitute into your prepared pan and bake for about 50 minutes. It will still be wobbly when removed from the oven. Simply let it cool off completely and tuck in. Oh and don't forget to heat-up some blueberries, in case you have some around. Double the fun.

My Mum always said, that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #JennifersRecipes

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Hungry for more?

I got you, babe! Make sure you check out my other plant-based recipes!

More cinnamon? Try my Frosted Cinnamon Loaf. What about a lovely vegan Gingerbread with Chocolate Ganache? Or what about a delicious Pumpkin Pie?

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Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.


Learn more about me!