Vegan Cinnamon Roll Cheesecake Recipe
Introduction
This Cinnamon Roll Cheesecake is a delightful plant-based dessert that combines the warm flavors of cinnamon rolls with the creamy texture of a cheesecake. Perfect for special occasions or a sweet treat any time, it’s sure to impress both vegans and non-vegans alike.
Ingredients
- 155 g biscoff cookies (or other vegan cookies)
- 60 g vegan butter
- 1 teaspoon ground cinnamon
- 50 g brown sugar (or coconut sugar)
- 20 g ground almonds (or oat flour)
- 1 tablespoon ground cinnamon
- 1 tablespoon vegan butter (melted)
- 200 g cashews (soaked *see notes)
- 300 g vegan cream cheese
- 150 g vegan vanilla yogurt (or plain soy or coconut yogurt with 1 teaspoon vanilla extract)
- 90 ml pure maple syrup
- 50 g coconut oil (solid)
- 2 teaspoons ground cinnamon
- 2 tablespoons fresh lemon juice
- 100 g vegan cream cheese (room temperature)
- 60 g powdered sugar (sifted)
- 1 teaspoon vanilla extract (or vanilla bean paste or ½ vanilla pod)
- 1 tablespoon non-dairy milk
Instructions
- Step 1: Line the bottom and sides of a 7.5 or 8-inch cake tin (with a removable base) with parchment paper.
- Step 2: In a food processor, blitz the cookies, sea salt, and 1 teaspoon ground cinnamon for about 30 seconds until finely ground. Add the 60 g vegan butter and blend until the mixture sticks together. Press this cookie mixture firmly into the base of the cake tin and smooth it out. Chill in the fridge while preparing the filling.
- Step 3: In a medium bowl, whisk together the brown sugar and 1 tablespoon of ground cinnamon. Add the melted vegan butter and use your fingers to rub it into the dry mixture. Stir in the ground almonds until you achieve a crumble texture. Set aside.
- Step 4: Combine the cashews, 300 g vegan cream cheese, vegan yogurt, maple syrup, solid coconut oil, 2 teaspoons ground cinnamon, and lemon juice in a high-speed blender. Blend until smooth and creamy with no lumps. Divide the filling into two equal parts.
- Step 5: Pour one half of the filling onto the chilled crust in the cake tin. Evenly sprinkle the cinnamon sugar crumble over this layer.
- Step 6: Carefully pour the remaining filling over the cinnamon sugar layer, moving the jug around slowly to avoid disturbing the crumble.
- Step 7: Freeze the cheesecake for at least 4 hours or overnight to set. Once firm, remove it from the tin while still frozen.
- Step 8: To make the icing, mix the room temperature vegan cream cheese, powdered sugar, and vanilla extract in a bowl. Add the non-dairy milk and stir until smooth and spreadable.
- Step 9: Spread the icing over the top of the frozen cheesecake using a spatula. For a decorative swirl, place the cake on a turntable and use a spoon to create swirl patterns while turning. Optionally, dust with extra cinnamon.
- Step 10: Allow the cake to defrost completely for about an hour before serving.
Tips & Variations
- Soak the cashews overnight or for at least 4 hours to ensure a smooth filling.
- For a nut-free version, substitute cashews with silken tofu or avocado, adjusting the blender time accordingly.
- Use coconut sugar for a deeper caramel flavor in the cinnamon sugar layer.
- Decorate with chopped pecans or vegan caramel drizzle for extra texture and sweetness.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To serve, let it sit at room temperature for about an hour to soften slightly. If needed, you can freeze leftovers for up to a month, thawing overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without a food processor?
While a food processor makes blending easier and smoother, you can use a high-speed blender for the filling and crush the cookies manually for the crust, although the texture may be less even.
Is it necessary to freeze the cheesecake?
Yes, freezing helps the cheesecake set properly since it’s a no-bake vegan recipe. It ensures the layers hold their shape and texture when sliced.
Print
Vegan Cinnamon Roll Cheesecake Recipe
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This vegan Cinnamon Roll Cheesecake is a luscious, no-bake dessert that captures the warm, comforting flavors of cinnamon rolls with a creamy cashew and vegan cream cheese filling layered over a spiced cookie crust. Perfectly sweetened with maple syrup and topped with a cinnamon sugar layer and smooth vegan icing, it makes a delightful treat for any occasion and serves 12.
Ingredients
Scale
Crust
- 155 g biscoff cookies (or other vegan cookies)
- 60 g vegan butter
- 1 teaspoon ground cinnamon
- Pinch of sea salt
Cinnamon Sugar Layer
- 50 g brown sugar (or coconut sugar)
- 1 tablespoon ground cinnamon
- 1 tablespoon vegan butter (melted)
- 20 g ground almonds (or oat flour)
Filling
- 200 g cashews (soaked at least 4 hours or overnight)
- 300 g vegan cream cheese
- 150 g vegan vanilla yogurt (or plain soy or coconut yogurt with 1 teaspoon vanilla extract)
- 90 ml pure maple syrup
- 50 g coconut oil (solid)
- 2 teaspoons ground cinnamon
- 2 tablespoons fresh lemon juice
Icing
- 100 g vegan cream cheese (room temperature)
- 60 g powdered sugar (sifted)
- 1 teaspoon vanilla extract (or vanilla bean paste or ½ vanilla pod)
- 1 tablespoon non-dairy milk
Instructions
- Prepare the Crust: Line the bottom and sides of a 7.5 or 8″ cake tin with parchment paper. In a food processor, blitz the cookies, sea salt, and cinnamon for about 30 seconds until finely ground. Add vegan butter and blend until the mixture sticks together. Press firmly into the cake tin base and smooth out. Refrigerate while preparing the filling.
- Make the Cinnamon Sugar Layer: In a medium bowl, whisk together brown sugar and cinnamon. Add melted vegan butter and rub into the mixture with your fingertips. Add ground almonds and combine to form a crumble consistency. Set aside.
- Prepare the Filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan yogurt, maple syrup, solid coconut oil, cinnamon, and lemon juice. Blend for several minutes until completely smooth and creamy with no lumps. Divide the filling into two equal portions.
- Assemble the Cheesecake: Pour half of the filling evenly over the crust in the cake tin. Sprinkle the cinnamon sugar layer evenly over the filling. Carefully pour the second half of the filling on top, moving the pouring jug around to avoid disturbing the cinnamon sugar layer.
- Freeze to Set: Place the assembled cheesecake in the freezer for at least 4 hours or preferably overnight until fully set. Once set, remove the cheesecake from the tin while still frozen.
- Make the Icing: In a bowl, whisk together room temperature vegan cream cheese, sifted powdered sugar, and vanilla extract until smooth. Add non-dairy milk and mix to maintain a spreadable consistency.
- Decorate the Cheesecake: Spread the icing over the frozen cheesecake with a spatula. For a decorative swirl effect, place the cake on a turntable and use a spoon to create swirls while spinning. Optionally, dust with extra cinnamon for garnish.
- Serve and Store: Allow the cheesecake to defrost completely for about an hour before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a smooth and creamy filling.
- If you cannot find vegan cream cheese or yogurt, soy or coconut-based alternatives with vanilla extract work well.
- Use vegan butter and coconut oil that are solid at room temperature for best texture in crust and filling.
- When removing cheesecake from the tin, do so while frozen to maintain shape.
- Allow defrosting time before serving to enjoy the best creamy texture.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: cinnamon roll cheesecake, vegan cheesecake, no bake cheesecake, vegan dessert, cinnamon dessert, cashew cheesecake, plant-based cheesecake, dairy-free dessert
