Cinnamon Cheesecake

Cinnamon Cheesecake Thrive Health & Nutrition Magazine

Cinnamon Cheesecake


(serves 8)
2 cups blanched sliced almonds
1 1/2 teaspoons cinnamon
2 1/2 – 3 tablespoons agave
(or maple syrup)


2 cups raw whole cashews
1 cup unsweetened apple juice
1/4 cup lemon juice
1/2 cup agave or pure maple syrup
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt

1 tablespoon cinnamon
2 tablespoons maple syrup
Raw, gluten-free, oil-free

How to cook
Prepare the crust first by adding the almonds and cinnamon to a food processor. Process until a fine flour forms. Add the agave, starting with 2 1/2 tablespoons and add more if needed, and process until it clumps together. It should stick together when pressed between your fingers. Pour in a lightly greased tart pan. Spread out evenly, pressing flat with your fingers and working your way just slightly up the sides. Set aside.

Add all of the filling ingredients to a high powered blender and blend until very smooth and creamy. Scrape the sides as necessary. If you do not have a high powered blender, you will need to first soak the cashews in a bowl covered with water for about 5 hours. Drain and rinse and proceed with the next steps. (Adding the remaining filling ingredients and process until smooth) Pour the filling over the crust, making sure to scrape all the liquid out of the blender.

In a small cup, add the swirl ingredients and stir until well mixed with a fork. Drop spoonfuls all over the filling and gently swirl with a butter knife. Don’t overdo it or you will lose the swirl effect. Place in the freezer to chill overnight or for several hours until solid and firm. Remove 10-15 minutes before serving and slicing. You can either slice it directly in the tart pan or gently pop out the tart pan from the bottom and then slice. Place immediately back in the freezer to retain the firm shape, as it will soften if left out too long.

Thanks to for this recipe.