The BEST Cannoli Cheesecake {Vegan, GF}

sliced vegan cannoli cheesecake

4.6 from 5 reviews

Get ready for the best cannoli cheesecake you’ll ever taste! Undetectably healthy, vegan, and gluten free, you’ll fall in love with this spin on a classic Italian dessert! So easy, and incredibly sweet, it tastes just like a cannoli, only better!



Vegan Pie Crust:

Cannoli Cheesecake Filling:


To prepare the pie crust:

  1. In a large food processor, pulse the oats until they reach a fine flour.
  2. Add in coconut oil, water, maple syrup, baking soda, cinnamon, and vanilla. Blend until it becomes a sticky dough.
  3. Press the dough into a 9″ pie dish greased with coconut or olive oil.
  4. Chill in the fridge for 20 minutes. While the pie is chilling, preheat the oven to 375F.
  5. Bake the crust for 15 minutes and then remove to let cool while preparing the filling. Keep the oven on at 375F.

To make the cannoli “cheesecake” filling:

  1. In a large bowl, use a hand mixer to beat together the softened vegan butter, coconut yogurt, coconut cream, vanilla, arrowroot powder, and maple syrup until well combined.
  2. Fold in chocolate chips using a spoon.
  3. Pour batter into pie crust and bake the pie for 15-20 minutes, until it begins to set on the outside, but is a little wobbly on the inside.
  4. Remove the cheesecake from the oven and let cool for 15 minutes at room temperature. Then place the cheesecake in the fridge for about 2-3 hours, or overnight.
  5. Remove the cheesecake from the fridge, top with extra chocolate chips and powdered sugar, and serve with coconut whipped cream!


*Make sure that the arrowroot powder is not expired and is stored properly. Not following either of those two notes will result in a runny pie.

Keywords: vegan cheesecake, cannoli, cannoli cheesecake, gluten free, oat flour pie crust