If you’ve been dreaming of a dessert that blends the warm, comforting flavors of classic cinnamon rolls with the creamy indulgence of cheesecake, then you are absolutely going to adore this Vegan Cinnamon Roll Cheesecake Recipe. It’s a luscious, plant-based treat that perfectly captures that cinnamon-sugar magic in a rich, velvety cheesecake form. Whether you’re serving it for a special occasion or just treating yourself, this recipe is a total showstopper that proves vegan desserts can be just as decadent and dreamy as any traditional cheesecake out there.
Ingredients You’ll Need
This Vegan Cinnamon Roll Cheesecake Recipe uses simple, wholesome ingredients that come together to create layers of delightful texture and flavor. Each component is carefully chosen to give that perfect balance of creaminess, spice, and sweetness without any dairy or eggs.
- Biscoff cookies (155g): These form the buttery, spiced crust and add a subtle caramel note that complements cinnamon beautifully.
- Vegan butter (60g + 1 tbsp melted): Essential for binding the crust and adding richness to the cinnamon sugar layer.
- Ground cinnamon (several teaspoons): The star spice throughout this recipe, giving that signature warm, aromatic flavor.
- Brown sugar (50g) or coconut sugar: Adds deep sweetness and a touch of molasses flavor for the cinnamon sugar crumble.
- Ground almonds or oat flour (20g): Provides texture and a nutty undertone in the crumbly middle layer.
- Cashews (200g, soaked): Creates a luxuriously smooth and creamy cheesecake filling once blended.
- Vegan cream cheese (400g total): Key for richness and tang, split between the filling and icing.
- Vegan vanilla yogurt (150g): Contributes tanginess and a gentle sweetness, helping the filling set perfectly.
- Pure maple syrup (90ml): Natural sweetness with a hint of maple that lifts every bite.
- Coconut oil (50g, solid): Adds silkiness and helps the cheesecake firm up in the freezer.
- Fresh lemon juice (2 tbsp): Balances sweetness with a bright, citrusy note.
- Powdered sugar (60g, sifted): For sweetening the icing without any graininess.
- Vanilla extract or vanilla bean paste (1 tsp): Adds that lovely floral depth to the cheesecake and icing.
- Non-dairy milk (1 tbsp): Used to thin the icing just enough for smooth spreading.
- Sea salt (a pinch): Enhances all the flavors, preventing the sweetness from becoming cloying.
How to Make Vegan Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Crust
Start by lining your 7.5 or 8-inch cake tin with parchment paper on the bottom and sides so your cheesecake will release easily later. Blitz the Biscoff cookies, sea salt, and cinnamon in a food processor until they become a fine, even crumb. Add the vegan butter and pulse again until the mixture binds and feels stickable between your fingers. Press this mixture firmly and evenly into the bottom of your cake tin using the back of a spoon. Pop it into the fridge to chill while you move on to the next layers.
Step 2: Make the Cinnamon Sugar Layer
In a medium bowl, whisk together the brown sugar and cinnamon. Drizzle in the melted vegan butter and use your fingertips to rub it evenly into the sugar mixture. Sprinkle in the ground almonds and continue rubbing until you get a crumbly texture that’s perfect for sprinkling. Set this aside—it’s going to add a wonderful spiced crunch sandwiched in the middle of your cheesecake!
Step 3: Blend the Filling
Throw the soaked cashews, vegan cream cheese, vegan vanilla yogurt, maple syrup, solid coconut oil, ground cinnamon, and fresh lemon juice into a high-speed blender. Blend until the mixture is completely smooth and creamy with no lumps visible. Divide this filling evenly into two bowls or containers. This separation is key for the layering step.
Step 4: Assemble the Cheesecake
Pour half of your creamy filling carefully onto the chilled crust in the cake tin. Next, sprinkle the cinnamon sugar crumble evenly over this filling. Take your time here—it’s important the crumble is spread out nicely to get that perfect middle layer texture. Finally, gently pour the remaining filling on top, moving your jug across the surface to avoid disturbing the cinnamon sugar layer beneath. This is your cinnamon roll magic building up beautifully.
Step 5: Freeze Until Set
Place the whole cheesecake in the freezer for at least four hours, or better yet, overnight. The solid coconut oil helps the texture set so you’ll get a firm yet creamy consistency. When set, remove the cheesecake from the cake tin while still frozen to maintain its shape.
Step 6: Prepare the Icing and Decorate
Mix the room temperature vegan cream cheese, sifted powdered sugar, and vanilla extract in a bowl. Use a whisk or a spoon to combine until smooth. Add the non-dairy milk gradually to get a silky, spreadable icing. Spread this frosting evenly over the frozen cheesecake with a spatula. For that classic cinnamon roll swirl, place your cake on a turntable and use the back of a spoon to make gentle swirling patterns while spinning it. If you like, dust a little extra cinnamon over the top for an inviting aroma and gorgeous finish.
How to Serve Vegan Cinnamon Roll Cheesecake Recipe
Garnishes
A beautifully garnished cheesecake not only tastes amazing but looks irresistible. Consider adding a sprinkle of toasted chopped pecans or walnuts for crunch, a few fresh berries to add a pop of color and brightness, or even a drizzle of vegan caramel or maple syrup to enhance sweetness and visual appeal. Cinnamon dusting is always welcome to accentuate those delicious aromatic notes.
Side Dishes
This Vegan Cinnamon Roll Cheesecake Recipe pairs wonderfully with a cup of rich, robust coffee or a soothing chai latte. If you want to elevate an afternoon gathering, serve it alongside some fresh fruit salad or vegan whipped cream for an extra touch of indulgence. Light herbal teas also complement the spiced flavors beautifully without overpowering the cheesecake’s delicacy.
Creative Ways to Present
For an unforgettable presentation, serve individual slices on rustic wooden boards with extra cinnamon sticks laid beside. You can also layer smaller portions in pretty glass jars or ramekins to make DIY vegan cinnamon roll cheesecake parfaits. Adding edible flowers or gold leaf flakes on top transforms this dessert into an elegant centerpiece perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
This Vegan Cinnamon Roll Cheesecake Recipe keeps wonderfully in the fridge when stored properly. Place any leftovers in an airtight container to prevent drying out or absorbing other odors. It should stay fresh and creamy for up to five days, making it ideal for prepping ahead of a gathering or indulging over the week.
Freezing
Since this cheesecake is frozen to set, it actually keeps best in the freezer when not immediately consumed. Wrap it tightly in plastic wrap and place it in a sealed container or freezer-safe bag. It can be frozen for up to one month without losing flavor or texture. When ready to enjoy, simply thaw in the refrigerator overnight.
Reheating
Unlike traditional baked cheesecakes, this vegan no-bake version does not require warming to enjoy. Instead, let it thaw fully at room temperature or in the fridge for about an hour before serving. This way, you get the perfect creamy texture and full flavor release. Avoid microwaving or heating as it may alter the texture negatively.
FAQs
Can I substitute cashews for another nut in this recipe?
Cashews provide a uniquely creamy base when blended, but if you have allergies, soaked almonds or macadamia nuts are possible alternatives. Keep in mind the flavor and texture might vary slightly.
Do I need a high-speed blender to make this cheesecake?
While a high-speed blender is ideal to achieve an ultra-smooth texture, a strong food processor can also work. You might just need to blend a bit longer and scrape down the sides frequently.
Is it possible to use gluten-free cookies for the crust?
Absolutely! Just make sure your cookies are vegan and gluten-free if needed. The crust will still hold well and taste delicious with those substitutions.
How long should I soak the cashews?
Soak them for at least 4 hours or overnight in warm water for optimal softness. For a quick fix, soak in very hot water for 1 hour but longer soaking ensures extra creaminess.
Can I make this cheesecake without a freezer?
This recipe relies on freezing to set properly because it uses coconut oil and no baking. Without a freezer, it’s difficult to get the right texture, so it’s best to plan ahead!
Final Thoughts
I can honestly say this Vegan Cinnamon Roll Cheesecake Recipe is one of the most comforting and delightful desserts you’ll ever make or taste. It brings together everything I love about cinnamon rolls and cheesecake, vegan-style, in a way that’s surprisingly simple but absolutely indulgent. If you want to wow your friends or simply treat yourself after a long day, this gem is a total winner. Give it a try and fall in love with every creamy, cinnamon-spiced bite!
Print
Vegan Cinnamon Roll Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This delicious vegan Cinnamon Roll Cheesecake combines a spiced biscoff cookie crust, a creamy cinnamon-flavored filling, and a sweet cinnamon sugar layer in between for an indulgent, no-bake dessert. Made with cashews, vegan cream cheese, and maple syrup, this dairy-free cheesecake sets in the freezer and is topped with a smooth vegan cream cheese icing and a cinnamon swirl for the perfect finish.
Ingredients
Crust
- 155 g biscoff cookies (or other vegan cookies)
- 60 g vegan butter
- 1 teaspoon ground cinnamon
- A 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 for 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 inch cake tin with removable base using parchment paper. Add the biscoff cookies, a pinch of sea salt, and 1 teaspoon ground cinnamon to a food processor. Blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers. Press this mixture firmly into the base of the cake tin evenly using the back of a spoon. Place in the fridge to chill while preparing the filling.
- Make the cinnamon sugar layer: In a medium bowl, whisk together the brown sugar and 1 tablespoon ground cinnamon. Add the melted vegan butter and use your fingers to rub it into the dry ingredients. Finally, add the ground almonds and rub them in until crumble-like consistency forms. Set aside.
- Prepare the filling: In a high-speed blender, combine the soaked cashews, 300 g vegan cream cheese, vegan vanilla yogurt, maple syrup, solid coconut oil, 2 teaspoons ground cinnamon, and fresh lemon juice. Blend thoroughly for several minutes until the mixture is very smooth and lump-free. Divide the filling evenly into two parts.
- Assemble the cheesecake: Pour half of the filling over the chilled crust in the cake tin. Evenly spread the cinnamon sugar crumble layer on top of this filling. Carefully pour the remaining filling over the cinnamon sugar layer, moving the blender jug around gently to avoid disturbing the layer and maintain distinct layers.
- Freeze the cheesecake: Place the assembled cake in the freezer and allow it to set completely for at least 4 hours or overnight. Once set, carefully remove the cheesecake from the tin while still frozen.
- Prepare the icing: In a bowl, mix together the room temperature vegan cream cheese, sifted powdered sugar, and vanilla extract. Add the non-dairy milk and whisk or stir until the icing is smooth and creamy.
- Decorate the cheesecake: Spread the icing evenly over the frozen cheesecake using a spatula. For a swirl effect, place the cake on a turntable and use a spoon to create swirls while gently spinning the cake. Optionally, dust with extra ground cinnamon on top.
- Serving and storage: Before serving, allow the cheesecake to defrost completely at room temperature for about 1 hour. To store leftovers, keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
Notes
- Soak cashews for at least 4 hours or overnight in water, then drain before blending to achieve a creamy filling texture.
- Use vegan cream cheese and butter alternatives to keep this recipe fully vegan.
- If vegan vanilla yogurt is unavailable, substitute with plain soy or coconut yogurt plus 1 teaspoon vanilla extract.
- For a gluten-free option, ensure biscuits and all ingredients are certified gluten-free.
- The cheesecake must be frozen to set properly since it is a no-bake dessert.
- Defrost cheesecake for about 1 hour before serving for best texture and flavor.
