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
