Sopapilla Cheesecake (Vegan & Gluten Free)
I grew up in Colorado which means that there wasn’t a shortage of Mexican + TexMex restaurants. My family and I would frequent this one close to our house and my absolute favorite part about the entire experience as a child was the sopapillas. We got one every single time without fail and no matter what was going on at home, it was something we could all enjoy together.
Sopapillas are deep fried flour tortillas covered in cinnamon, sugar and topped with honey. A literal dream for my inner child.
For this recipe, I wanted to take all those similar flavors and combine them into a sweet and tart cheesecake that is beautiful, tasty, and delicious. After my first bite, I knew it was mission accomplished! It’s a fun and easy recipe that everyone can enjoy all year long.
I know baking dairy free + gluten free can feel so intimidating but this recipe truly comes together so easily and is sure to impress anyone you make it for! All you need is a little patience while the cheesecake cools down and sets in the fridge (admittedly the hardest part).
This recipe is:
fun & easy to make
perfect for a crowd
gluten free
dairy free
refined sugar free
a perfect match with coffee!
Are you making this right now?? Tag me over @chef_bai on IG and I’ll repost it on IG!!
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Makes one 9’’ cheesecake
The Goods:
For The Crust:
1 cup coconut flour
1 cup almond flour
1/2 cup Big Tree Farms coconut sugar
1/2 tbsp cinnamon
2/3 cup melted coconut oil
For The Filling:
1 cup raw cashews, soaked overnight or in boiling water for 15 minutes
2 (8oz) plain vegan cream cheese blocks
1 tbsp lemon juice
1/4 cup unsweetened plant milk of choice
1/2 cup Big Tree Farms coconut sugar
For the garnish/dusting:
2 tbsp Big Tree Farms coconut sugar
1/2 tbsp cinnamon
1 tbsp agave + extra if needed
The Method:
Preheat oven to 350. If you haven’t soaked your cashews this is a good time to do so.
First step is to make the crust. In a large mixing bowl, add your coconut flour, almond flour, cinnamon, and coconut sugar, and stir with a fork until all the clumps are gone and it’s fully mixed.
Now pour your melted coconut oil over your flour and mix with a fork until all the oil has been absorbed by the flour mixture.
Line the bottom of a 9” spring form pan with parchment paper. If you don’t have a spring form pan, you can always use a pie pan. If you do this, just be sure to omit the parchment paper. Add your crust onto the bottom of the pan and flatten it out until you have an even smooth crust on the bottom.
Bake the crust alone at 350 for 15 minutes, then remove from heat and let it cool.
As the crust is cooking/cooling, it’s time to make the cheesecake filling. Take a large high powered blender, and add your soaked cashews, dairy free cream cheese, lemon juice, plant milk, coconut sugar, and blend on high until you have a perfectly smooth consistency. Set aside until your crust is completely cool.
When your crust is cooled, pour your contents from the blender all over the top. Spread it evenly over the crust until you have a beautiful cheese cake. Use a spatula to smooth out any imperfections.
Cook the cheesecake in the oven for 25 minutes. You’ll know its cooled completely when the center is no longer jiggly.
Once cooled, cover with a lid, and let the cheese cake set in the fridge overnight for best results.
After 4-6 hrs, your cheese cake will be set and ready for the final touches. Grab a small bowl, and mix your coconut sugar and cinnamon together to create your dusting for over the top. Then with your fingers, generously sprinkle your cinnamon sugar mixture over the top.
Lastly, grab your agave syrup and drizzle thin lines of syrup over the entire cheesecake. Use 1 tbsp agave for a slight sweetness, or double it for the sweet tooth.
Viola! Enjoy your vegan sopapilla cheesecake at your next dinner night with the fam, or bring to a party for a sweet treat for everyone to talk about!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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