If you’ve ever dreamed of combining the warm, spicy goodness of cinnamon rolls with the creamy indulgence of cheesecake, then this Vegan Cinnamon Roll Cheesecake Recipe is going to sweep you off your feet. It’s a magical treat that brings together a crumbly, buttery cookie crust, a luscious cinnamon-swirled filling, and a dreamy vegan cream cheese icing, all without a hint of dairy. Whether you’re vegan or just a lover of cozy desserts, this cheesecake delivers that perfect balance of spice, sweetness, and creaminess that feels like a big, warm hug on a plate.
Ingredients You’ll Need
The beauty of this Vegan Cinnamon Roll Cheesecake Recipe lies in its approachable and thoughtfully chosen ingredients. Each one not only supports the rich texture and flavor but also keeps the dessert plant-based and deliciously wholesome.
- Biscoff cookies (155 g): These add a caramelized, spiced crunch to the crust that perfectly complements the cinnamon notes.
- Vegan butter (60 g + 1 tbsp melted): Essential for binding the crust and cinnamon sugar layer while adding richness.
- Ground cinnamon (1 tsp + 1 tbsp + 2 tsp): This warm, fragrant spice is what makes the cinnamon roll flavors truly sing throughout the cheesecake.
- Brown sugar or coconut sugar (50 g): Provides caramel sweetness in the cinnamon sugar layer with a subtle molasses hint.
- Ground almonds or oat flour (20 g): Gives the cinnamon sugar layer its lovely crumbly texture.
- Cashews (200 g, soaked): The creamy base for the filling that ensures silky smoothness without dairy.
- Vegan cream cheese (400 g total, divided): Adds a tangy richness to both the filling and icing.
- Vegan vanilla yogurt (150 g): Contributes to the velvety texture and adds a touch of vanilla flavor.
- Pure maple syrup (90 ml): Natural sweetness that keeps the filling luscious and balanced.
- Coconut oil, solid (50 g): Helps the filling set beautifully when chilled.
- Fresh lemon juice (2 tbsp): Adds brightness to lift the overall flavor.
- Powdered sugar (60 g, sifted): Sweetens and smooths the icing for the topping.
- Vanilla extract or bean paste (1 tsp): Intensifies the vanilla aroma in the icing.
- Non-dairy milk (1 tbsp): Used to adjust the consistency of the icing for easy spreading.
- Sea salt: Just a pinch to enhance all the flavors without overpowering them.
How to Make Vegan Cinnamon Roll Cheesecake Recipe
Step 1: Creating the Perfect Crust
Start by lining your cake tin with parchment paper to ensure a smooth release later. Blitz together the biscoff cookies, sea salt, and a teaspoon of cinnamon until they form a fine, sandy mixture. Add the vegan butter and pulse until you can pinch the crumbs together – this is your crumb base. Press this mixture firmly into the bottom of your tin using the back of a spoon to create a solid, even crust that will hold the cheesecake filling beautifully.
Step 2: Preparing the Cinnamon Sugar Layer
Next, mix brown sugar and cinnamon in a bowl before rubbing in the melted vegan butter using your fingertips – this helps create those irresistible crumbly pockets of cinnamon sweetness. Add the ground almonds last and rub everything together until it reaches a crumbly, sandy texture that will create a delicious cinnamon sugar layer in the middle of the cheesecake.
Step 3: Blending the Creamy Filling
Now for the star of the show: your cheesecake filling. Combine soaked cashews, vegan cream cheese, vanilla yogurt, maple syrup, coconut oil, extra cinnamon, and fresh lemon juice in a high-speed blender. Blend on high until the mixture turns ultra-smooth and creamy, with zero lumps. Once perfectly blended, divide the filling into two equal portions for layering.
Step 4: Assembling the Layers
Pour half of the creamy filling into your prepared crust, smoothing it out gently. Sprinkle your cinnamon sugar crumble evenly over this layer for a delightful, sweet surprise in the middle. Carefully pour the second half of your filling over the cinnamon sugar, moving your jug around so you don’t break the layer. This careful layering is what makes the Vegan Cinnamon Roll Cheesecake Recipe so special and visually stunning.
Step 5: Freezing to Set
Your cheesecake needs time to firm up perfectly, and the freezer is the best place for that. Freeze the cake for at least 4 hours, or overnight if you have the patience. When fully set, gently remove it from the cake tin while it’s still frozen – this firmness helps keep your layers intact during transfer.
Step 6: Whipping Up the Icing
Whisk together the room-temperature vegan cream cheese, sifted powdered sugar, and vanilla extract until smooth and creamy. Add in a splash of non-dairy milk to loosen it to a spreadable consistency that you’ll love decorating with.
Step 7: Decorating Your Vegan Cinnamon Roll Cheesecake Recipe
Spread the icing evenly over the frozen cheesecake using a spatula. For that signature cinnamon roll look, place your cake on a turntable and use the back of a spoon to create swirling patterns as you spin it gently. For an extra pop, dust the top with a sprinkle of cinnamon – it looks gorgeous and adds a little flavorful punch!
How to Serve Vegan Cinnamon Roll Cheesecake Recipe
Garnishes
Keep it simple and cozy by topping your cheesecake with a dusting of ground cinnamon or a drizzle of pure maple syrup. A few toasted pecans or walnuts on top can provide a lovely crunch and complement the cinnamon perfectly.
Side Dishes
This cheesecake pairs wonderfully with a warm cup of chai tea or a frothy oat milk latte. If you want to turn it into a more complete dessert, fresh berries or a spiced berry compote bring freshness that cuts through the indulgence.
Creative Ways to Present
For a stunning dessert table appearance, place your cheesecake on a wooden board surrounded by cinnamon sticks, star anise, and edible flowers. Another fun idea is to serve individual slices in jars topped with a dollop of whipped coconut cream and a cinnamon sprinkle for a charming twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vegan Cinnamon Roll Cheesecake Recipe fresh by placing it in an airtight container in the refrigerator. It will stay delicious for up to 5 days, making it perfect for enjoying a slice or two whenever sweet cravings strike.
Freezing
This cheesecake freezes beautifully, so you can make it ahead of time. Wrap it securely in cling film and then foil before freezing to prevent freezer burn. When you’re ready to enjoy it, thaw it in the refrigerator overnight. The texture and flavor remain just as delightful as fresh.
Reheating
Because it’s a frozen cheesecake, reheating isn’t recommended. Instead, simply allow the cheesecake to come to room temperature or chill for about an hour before serving to get that creamy, soft texture we all love.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While biscoff cookies give a lovely spiced flavor, you can substitute with any vegan cookie you enjoy, such as ginger snaps or graham crackers, for a different but equally tasty crust.
How long do I need to soak the cashews?
Soaking cashews for at least 4 hours or overnight in warm water gives the smoothest, creamiest filling. If you’re short on time, soaking them in boiling water for 1 hour can also work reasonably well.
Is it possible to make this cheesecake nut-free?
This recipe relies on cashews for creaminess and ground almonds for the cinnamon sugar layer for texture. For a nut-free version, you’d need to experiment with alternatives like sunflower seed cream and oat flour, but the flavor and texture may vary.
Can I use regular cream cheese instead of vegan cream cheese?
For a fully vegan dessert, vegan cream cheese is essential. However, if you’re not vegan and want to tweak the recipe, you can use regular cream cheese, but keep in mind the overall flavor and texture might be slightly different.
What’s the best way to serve leftovers?
Leftover slices taste fantastic chilled straight from the fridge or slightly warmed to bring out the soft texture. Pair with a cup of your favorite tea or coffee for an extra cozy treat.
Final Thoughts
This Vegan Cinnamon Roll Cheesecake Recipe is truly a comforting, decadent dream come true that offers all the warmth of your favorite breakfast pastry with a delightful twist. It’s a fantastic dessert that will impress everyone, no matter their diet, and is perfect for sharing with friends or savoring on your own. Trust me, once you try this, it’s going to become a cherished favorite in your recipe collection — so grab your ingredients and start blending that magic!
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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 creamy, no-bake dessert inspired by the flavors of classic cinnamon rolls. Featuring a crunchy biscoff cookie crust, a cinnamon-sugar crumble layer, and a smooth cashew and vegan cream cheese filling, this cheesecake is naturally sweetened with maple syrup and infused with warming cinnamon. Topped with a velvety vegan cream cheese icing and finished with cinnamon swirls, it’s a perfect treat to freeze, slice, and enjoy on any occasion.
Ingredients
Crust
- 155 g biscoff cookies (or other vegan cookies)
- 60 g vegan butter
- 1 teaspoon ground cinnamon
- Sea salt (amount not specified but implied small pinch)
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 a removable base using parchment paper. Add the biscoff cookies, a pinch of sea salt, and ground cinnamon to a food processor and blitz for about 30 seconds until finely ground. Add vegan butter and blend again until the mixture sticks together when pressed. Press this mixture firmly into the base of the tin and smooth it with the back of a spoon. Chill in the fridge while preparing the next layers.
- Make the Cinnamon Sugar Layer: In a medium bowl, whisk together the brown sugar and ground cinnamon. Add the melted vegan butter and rub it into the mixture with your fingertips. Finally, incorporate the ground almonds or oat flour until a crumble consistency forms. Set aside.
- Prepare the Filling: Place the soaked cashews, vegan cream cheese, vanilla yogurt, maple syrup, solid coconut oil, ground cinnamon, and fresh lemon juice into a high-speed blender. Blend for several minutes until completely smooth and creamy without any lumps. Divide the filling evenly into two separate portions.
- Assemble the Cheesecake: Pour one half of the filling onto the chilled crust in the cake tin, spreading it evenly. Carefully distribute the cinnamon sugar crumble layer evenly over this first filling layer. Then slowly pour the remaining filling on top, moving your pouring jug around the surface to avoid disturbing the cinnamon sugar layer.
- Freeze the Cheesecake: Place the assembled cheesecake in the freezer and allow it to set for at least 4 hours or preferably overnight. Once fully set, remove the cheesecake from the tin while still frozen to maintain its shape.
- Prepare the Icing: In a bowl, combine the room temperature vegan cream cheese, sifted powdered sugar, and vanilla extract. Whisk or stir together until smooth. Add non-dairy milk and continue mixing until the icing is creamy and spreadable.
- Decorate the Cheesecake: Spread the icing evenly over the frozen cheesecake using a spatula. To create a swirl effect, place the cake on a turntable and use the back of a spoon to make swirling patterns while rotating the cake. Optionally, dust the top with extra cinnamon for garnish.
- Serve and Store: Allow the cheesecake to defrost completely at room temperature for about an hour before slicing and serving. To store, keep the cheesecake refrigerated in an airtight container for up to 5 days.
Notes
- Soak cashews for at least 4 hours or overnight in cold water to ensure a smooth and creamy filling.
- If you cannot find biscoff cookies, substitute with any vegan cookies of your choice.
- For a lighter crust option, use oat flour instead of ground almonds in the cinnamon sugar layer.
- Ensure the coconut oil is solid, not melted, when adding to the filling for proper texture.
- The cheesecake is best kept frozen until ready to serve for the cleanest slices and best texture.
- If you don’t have a turntable for decorating, use a steady hand to create swirls with a spoon or knife.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
