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
Scale
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
