No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

no bake plant-based vanilla cinnamon crumble cheesecake: your new favorite dessert

if you’re a fan of rich, creamy, and satisfying desserts, you’re going to love this no bake plant-based vanilla cinnamon crumble cheesecake.

it’s everything you want in a cheesecake—silky smooth filling, a nutty crust, and a sweet cinnamon crumble topping—without the need for baking.

plus, it’s packed with healthy fats and a bit of protein, making it a dessert you can feel good about enjoying.

taste and texture

this cheesecake has a luxurious and decadent taste, thanks to the creamy vegan cream cheese filling that’s infused with vanilla and just a hint of sweetness.

the crust adds a nutty flavor from the pecans and almond butter, while the cinnamon crumble on top brings a warm, spiced sweetness that perfectly complements the vanilla filling.

the texture is a fun mix of creamy and crunchy, making each bite incredibly satisfying.

how to make it

making this no bake cheesecake is super simple.

you’ll start by blending the ingredients for the crust—pecans, medjool dates, almond butter, oat flour, vanilla, and a splash of dairy-free milk—until everything is well combined and sticky.

press this mixture into a parchment-lined pan to form the crust.

next, prepare the filling by blending vegan cream cheese with vanilla extract, vanilla protein powder, and maple syrup until smooth. spread this creamy mixture over the crust.

for the cinnamon crumble, mix almond flour with cinnamon, a bit of maple syrup, and vanilla extract until it forms a crumbly texture.

sprinkle this on top of the cheesecake, then place the whole thing in the freezer to set for about 4 hours.

once it’s set, you can slice and serve—or store it for later!

ingredient substitutions

one of the great things about this recipe is how versatile it is.

if you don’t have pecans on hand, you can easily substitute with walnuts or almonds.

don’t have vanilla protein powder? you can skip it or use another plant-based protein powder.

almond butter can be swapped with any other nut or seed butter, like cashew or sunflower seed butter, depending on your preference.

a bit of protein and healthy fats

while cheesecake isn’t typically known for its nutritional benefits, this plant-based version includes some key ingredients that add a bit of protein and plenty of healthy fats.

the vanilla protein powder adds a boost of protein, while the almond butter, pecans, and almond flour contribute healthy fats.

these fats are primarily unsaturated, which are beneficial for heart health and can help keep you full and satisfied.

storage tips

to keep your no bake cheesecake fresh, store it in an airtight container in the fridge for up to a week.

if you want to keep it longer, you can freeze it for up to a month—just make sure to wrap it well to prevent freezer burn.

when you’re ready to enjoy a slice, you can let it thaw in the fridge or enjoy it straight from the freezer for a firmer texture.

this no bake plant-based vanilla cinnamon crumble cheesecake is not just a treat for your taste buds, but also a dessert that’s a bit more nourishing than your typical cheesecake.

whether you’re making it for a special occasion or just because, it’s sure to be a hit with everyone who tries it. enjoy!

if you love No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake, try these other recipes from my blog!