There is nothing quite as comforting, indulgent, and downright delightful as a slice of cheesecake, especially when it’s infused with the warm spice of cinnamon and wonderfully vegan-friendly. This Vegan Cinnamon Roll Cheesecake Recipe brings together creamy, dreamy textures with the nostalgic flavors of a cinnamon roll, but with a lush, plant-based twist that everyone will adore. Whether you’re vegan, dairy-free, or simply in search of a stunning dessert to impress, this recipe is a keeper that blends sweet spices, smooth cashew filling, and a crisp cookie crust into one unforgettable treat.
Ingredients You’ll Need
Getting the ingredients right is key to making this Vegan Cinnamon Roll Cheesecake Recipe shine. You’ll be amazed how a handful of simple, wholesome items come together to create a luxurious, silky dessert. Each ingredient plays a role—from the cinnamon-spiced cookies that form the crunchy base to the velvety cashew filling that mimics classic cheesecake perfection.
- Biscoff cookies (155 g): These spiced vegan cookies make an unbeatable crust packed with flavor and crunch.
- Vegan butter (60 g + 1 tbsp melted): Adds richness and helps bind the crust and cinnamon sugar layer perfectly.
- Ground cinnamon (several teaspoons): The star spice that lifts every layer with warm, aromatic notes.
- Brown sugar or coconut sugar (50 g): Provides the perfect depth of sweetness for the cinnamon topping.
- Ground almonds or oat flour (20 g): Adds a delightful crumbly texture to the cinnamon sugar layer.
- Cashews (200 g, soaked): The magic ingredient that makes the cheesecake filling luxuriously creamy and smooth.
- Vegan cream cheese (300 g + 100 g room temperature): Gives the filling a tangy richness and is also used in the icing for extra creamy sweetness.
- Vegan vanilla yogurt (150 g): Enhances the filling’s silkiness and adds a subtle tang.
- Pure maple syrup (90 ml): Natural sweetener that blends beautifully with the spices.
- Coconut oil (50 g, solid): Helps the filling set and contributes to a smooth texture.
- Fresh lemon juice (2 tbsp): Balances the richness with a hint of brightness.
- Powdered sugar (60 g, sifted): Sweetens the icing with a delicate finish.
- Vanilla extract or bean paste (1 tsp): Infuses both the filling and icing with fragrant vanilla goodness.
- Non-dairy milk (1 tbsp): Lightens the icing and helps achieve the perfect spreadable consistency.
How to Make Vegan Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Crust
Start by lining the bottom and sides of a 7.5 or 8-inch cake tin with parchment paper—this ensures your beautiful creation will release easily later. Then blitz the biscoff cookies with a pinch of sea salt and cinnamon until finely ground. Mixing in the vegan butter brings everything together into a compact, flavorful crust that presses evenly into the tin base. Pop it into the fridge so it firms up while you work on the rest.
Step 2: Make the Cinnamon Sugar Layer
Next, the cinnamon sugar layer adds that classic cinnamon roll flair. Whisk brown sugar and cinnamon in a bowl, then rub in melted vegan butter and ground almonds until you get a lovely crumble. This mixture will create a delightful textural surprise between the creamy layers, adding sweet, spiced crunch.
Step 3: Blend the Filling
For the cheesecake filling, toss cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, lemon juice, vanilla extract, and cinnamon into a high-speed blender. Blend until ultra-smooth and creamy, taking care to eliminate lumps. Once your filling is perfectly silky, divide it into two halves to prepare for the layering process.
Step 4: Assemble the Layers
Pour half of the filling gently into the prepared crust, smoothing it out evenly. Then carefully scatter the cinnamon sugar crumble on top, spreading it into an even layer. Pour the remaining filling slowly over the cinnamon sugar, moving the pouring jug across the surface to keep the sugar layer intact. This careful assembly creates beautiful distinct layers reminiscent of a classic cinnamon roll.
Step 5: Freeze to Set
Place the cheesecake into the freezer for at least four hours or overnight. This step allows the filling to set completely firm but creamy. When ready, remove the cheesecake from the tin while still frozen—that way it holds its shape beautifully for decorating.
Step 6: Prepare and Add the Icing
Whisk the room temperature vegan cream cheese with powdered sugar, vanilla, and non-dairy milk until smooth and spreadable. Spread this luscious icing over the top of the frozen cheesecake. For a whimsical swirl effect, place the cake on a turntable and use the back of a spoon to create stunning circular patterns as you spin—this finishing touch looks as amazing as it tastes!
Step 7: Defrost and Serve
Allow the cheesecake to defrost at room temperature for about an hour before slicing. This brings out its creamy texture and lets those cinnamon roll flavors really shine.
How to Serve Vegan Cinnamon Roll Cheesecake Recipe
Garnishes
To elevate your Vegan Cinnamon Roll Cheesecake Recipe, sprinkle a pinch of ground cinnamon on top or add a light dusting of powdered sugar for a snowy effect. Toasted pecans or walnuts also add a pleasing crunch and a nutty contrast to the soft filling. Fresh fruit like thinly sliced apples or figs can bring a refreshing twist as well.
Side Dishes
This cheesecake pairs beautifully with a warm cup of chai tea or freshly brewed coffee, each amplifying the cinnamon undertones. For a brunch or dessert spread, serve alongside vegan whipped cream or dairy-free ice cream for an extra indulgent experience. A small bowl of mixed berries adds a bright balance to the rich, sweet cheesecake.
Creative Ways to Present
Impress guests by serving individual slices layered on colorful plates with drizzled maple syrup and a sprig of fresh mint. Alternatively, slice the cheesecake into bite-sized squares for party finger food. You can turn the icing into small rosettes using a piping bag for an elegant finish, perfect for special occasions or holiday desserts.
Make Ahead and Storage
Storing Leftovers
The beauty of this Vegan Cinnamon Roll Cheesecake Recipe is that leftovers store wonderfully. Keep the cake in an airtight container in the refrigerator, where it will stay fresh and creamy for up to five days—perfect for enjoying a slice whenever a craving hits.
Freezing
If you want to prepare ahead or save some for later, freezing is your best friend. Wrap the entire cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to a month without losing flavor or texture.
Reheating
Since this is a no-bake, frozen cheesecake, it’s best served chilled or at room temperature rather than reheated. Simply allow it to defrost completely on the counter or in the fridge for an hour before serving to enjoy its creamy perfection.
FAQs
Can I use other nuts instead of cashews in this Vegan Cinnamon Roll Cheesecake Recipe?
Cashews are ideal due to their creamy texture and neutral flavor, but soaked almonds or macadamia nuts can work as substitutes. Just note the flavor and texture may vary slightly.
Do I need a high-speed blender to make the filling?
A high-speed blender is recommended for achieving the smoothest, creamiest filling. If you don’t have one, try soaking cashews longer and blending in batches, but the texture may be less silky.
Is this cheesecake gluten-free?
This recipe can be gluten-free if you use gluten-free cookies for the crust and ensure all other ingredients are gluten-free certified.
Can I substitute the vegan cream cheese with homemade nut cheese?
Yes, homemade nut-based cream cheese can be used, but make sure it has a mild flavor and smooth consistency to maintain the cheesecake’s classic taste and mouthfeel.
How long does it take to soak the cashews?
For best results, soak raw cashews in hot water for at least 4 hours or overnight. If short on time, boiling them for 15 minutes can also soften them enough for blending.
Final Thoughts
This Vegan Cinnamon Roll Cheesecake Recipe is truly a game-changer in the world of plant-based desserts. It’s rich, flavorful, and strikingly reminiscent of the beloved cinnamon roll, but with a fresh, dairy-free spin that anyone can enjoy. I hope you give this recipe a try soon and treat yourself and your loved ones to a slice of this creamy, spiced heaven!
Print
Vegan Cinnamon Roll Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including freezing time)
- Yield: 12 slices
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Cinnamon Roll Cheesecake is a delicious vegan dessert that combines the comforting flavors of cinnamon rolls with creamy cheesecake texture. It features a crunchy biscoff cookie crust, a smooth spiced filling layered with a cinnamon sugar crumble, and a velvety vegan cream cheese icing. The cheesecake is frozen to set and then decorated with a swirl of icing, perfect for a special occasion or indulgent treat.
Ingredients
Crust
- 155 g biscoff cookies (or other vegan cookies)
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 60 g vegan butter
Cinnamon Sugar Layer
- 50 g brown sugar (or coconut sugar)
- 1 tablespoon ground cinnamon
- 20 g ground almonds (or oat flour)
- 1 tablespoon vegan butter (melted)
Filling
- 200 g cashews (soaked, see notes)
- 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 parchment paper. In a food processor, blitz the biscoff cookies, sea salt, and ground cinnamon for about 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed. Press this mixture evenly into the base of the cake tin and smooth out. Chill in the fridge while preparing the filling.
- Make the cinnamon sugar layer: In a medium bowl, whisk together the brown sugar and cinnamon. Add the melted vegan butter and rub it into the sugar mixture with your fingertips. Add the ground almonds and continue rubbing until the mixture resembles a crumble. Set aside.
- Prepare the filling: Add soaked cashews, vegan cream cheese, vegan vanilla yogurt, maple syrup, solid coconut oil, ground cinnamon, and fresh lemon juice to a high-speed blender. Blend for several minutes until completely smooth and creamy without lumps. Divide the filling into two equal parts.
- Assemble the cheesecake: Pour half of the filling over the prepared crust in the tin. Evenly spread the cinnamon sugar crumble over this layer. Carefully pour the remaining filling on top, moving the blender jug gently to avoid disturbing the cinnamon sugar layer.
- Freeze to set: Place the cheesecake in the freezer for at least 4 hours or overnight until firm. When set, remove the cheesecake from the tin while still frozen.
- Make the icing: In a bowl, whisk together room temperature vegan cream cheese, powdered sugar, and vanilla extract until smooth. Add the non-dairy milk and mix until the icing reaches a creamy consistency.
- Decorate: Spread the icing evenly on top of the frozen cheesecake using a spatula. For a swirl effect, place the cake on a turntable and use a spoon to create swirls while spinning the cake. Optionally, dust with extra cinnamon for garnish.
- Serve and store: Allow the cheesecake to defrost at room temperature 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 for a smooth filling, or soak in hot water for 1 hour if short on time.
- You can substitute ground almonds with oat flour for a nut-free option.
- Use vegan cream cheese and vegan butter to keep the recipe fully plant-based.
- Freezing is crucial to set this no-bake cheesecake properly.
- For an extra cinnamon kick, dust the finished cake with cinnamon powder before serving.
