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
Scale
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.
