A spiced cookie crust, baked vanilla and cinnamon swirl cheesecake topped with whipped cream and glazed puff pastry cinnamon rolls! Vegan, No-Egg, No-Dairy and easy to make! This vegan cinnamon roll cheesecake is the perfect dessert for Autumn / Fall!
Vegan Cinnamon Roll Cheesecake
If you’ve ever dreamed about cinnamon rolls and a creamy cheesecake, then this dessert is your dream come true. This Vegan Cinnamon Roll Cheesecake is a show-stopping fusion of spiced cinnamon roll flavour swirled into a smooth, dairy-free cheesecake base, all baked to perfection! With layers of warm cinnamon swirls, a buttery ‘lightly spiced’ cinnamon cookie base, and a creamy tangy cream cheese glaze, this decadent cheesecake proves you don’t need eggs or dairy to indulge in something truly spectacular. Perfect dessert for the holidays, Autumnal / fall or just because! This dessert will have everyone asking for seconds (vegan or not!). Happy Baking!
Looking for more cinnamon spiced desserts? Check out my:
- Vegan Cinnamon Roll Cookies
- Viral Vegan Coffee Cinnamon Rolls
- Vegan Puff Pastry Cinnamon Rolls
- Easy Vegan Churros
Why you’ll love this cheesecake
- Completely vegan – made without dairy or eggs, but just as rich and indulgent as the original!
- Cinnamon rolls made with puff pastry for a light, flaky, buttery (and easy) twist/
- Deliciously creamy and tangy cinnamon roll glaze, which pairs great with the cinnamon spice.
- Baked cheesecake is smooth, creamy, and infused with warming cinnamon swirls.
- Balanced layers of sweetness and spice make it perfect for cozy gatherings or special occasions!
- Eye-catching presentation with homemade puff pastry cinnamon rolls on top makes it a true centrepiece / eye catching dessert.
- Can be made ahead of time and stored in the fridge, great make-ahead dessert.
- Uses easy to find plant-based ingredients with no complicated substitutes!
Layers of a baked cinnamon roll cheesecake
This cheesecake features the most irresistible layers of spiced, creamy and gooey goodness. Ive written a quick overview of the layers, find the full written recipe and ingredients list in the recipe card at the bottom of the page .
- Crust / base
The base is a simple buttery biscuit base, biscuits / cookies blitzed with melted dairy-free butter and a dash of ground cinnamon. Press this into a lined cake tin ready for the cheesecake filling.
- Cinnamon swirl cheesecake
A simple vanilla cheesecake is divided into 2 bowls, and one bowl flavoured with ground spices! Swirl the cheesecake into the tin and swirl both flavours together! This then gets baked in the oven until ready, then chilled overnight to cool / set.
- Whipped cream
When the cheesecake is almost ready to serve, decorate with some freshly whipped dairy-free cream.
- Cinnamon Rolls
You could top the cheesecake with actual cinnamon rolls, but as this is a easy recipe, you can make simple puff pastry cinnamon rolls. They’re just as delicious as the original with the same butter and spiced sugar filling.
- Cream cheese glaze
Each cinnamon roll is topped with a swirl of a 3 ingredient cream cheese frosting, which melts down the sides of the cheesecake, showcasing the classic cinnamon roll flavour fusion.
Cinnamon Roll cheesecake FAQ
- Can I make this recipe gluten-free? You sure can. Simply switch the biscuits / cookies to a gluten-free brand. Also triple check all your ingredients to ensure the bake is 100% free from wheat / gluten. Also use a gluten-free puff pastry for the cinnamon rolls, I use JusRol Gluten-free Puff Pastry Sheets (which is also vegan friendly ).
- What biscuits to use for the base? Use plain biscuits (graham crackers) or cookies for the base. You can also use gingersnap / ginger nut biscuit which give a spicy flavour along with the cinnamon spice. Also biscoff biscuits work amazing due to their caramelised spice flavour!
- Do I need to grease my tin? I highly recommend lining it with some grease proof paper / parchment paper. Use a-little vegan butter for it to stick. This will highly prevent the cheesecake sticking and will easily release from the tin.
- How to tell when the cheesecake has baked? The best test to check when a cheesecake is done is it’s appearance. The sides should be raised and just beginning to brown / golden. The centre may still be a little soft and jiggly at this point, but it will firm up as the cheesecake cools down.
- What’s the easiest way to cut a cheesecake? Use a sharp thin bladed knife. Do not use a serrated knife because clumps can form around the ridged edges which will result in un-clean slices. You can also dip the knife in some hot water and wipe it dry before each cut. This will make each slice very neat and tidy.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Cinnamon Roll Cheesecake
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
The ULTIMATE Cheesecake – Vegan Baked Cinnamon Roll Cheesecake with a spiced crust, vanilla and cinnamon swirl cheesecake topped with puff pastry cinnamon rolls and a simple cream cheese glaze! Utterly delicious! Vegan, No-Egg, No-Dairy and easy to make!
Ingredients
Ingredients for the base / crust
- 150g of dairy-free butter / margarine
- 300g of digestive biscuits (you can use gluten-free)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
Ingredients for the cheesecake filling
- 300g of cashew nuts (See step 1 for more details)
- 400g of dairy-free cream cheese
- 500g of silken tofu (drained)
- 200g of caster sugar
- 1 teaspoon vanilla extract
- 3 heaped teaspoons of ground cinnamon
- 2 teaspoons of all spice
- 2 teaspoons of ground nutmeg
- 1 teaspoon of ground ginger
Ingredients for the cream
- 230ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
Ingredients for the puff pastry cinnamon rolls (one batch)
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper and preheat oven to 180°C fan. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits and ground spices to a blender / food processor and blend until fine. Pour the spiced biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling. Set aside.
Method (cheesecake)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain and rinse the cashew nuts and place them in a food processor or blender, along with the cream cheese, silken tofu, sugar and vanilla extract. Blend until smooth.
- Remove 1/4 of the mixture and add to a separate bowl. Add in the spices and mix to combine. Transfer into a piping bag and snip off the tip.
- Pour some of the vanilla cheesecake over the crust, then pipe a swirl of the cinnamon, use a tooth pick to swirl it around. Repeat having layers of vanilla and swirls of the cinnamon cheesecake (refer to video for example). Once all the mixture has been used up, tap the tin on the worktop a few times to remove any air bubbles and to level out. Bake in the centre of the preheated oven for 45–50 minutes, or until the edges of the cheesecake turn golden in colour (check after 45 minutes). The cheesecake will look soft in the middle, but it will firm up as it cools.
- Once the cheesecake is baked, allow it to cool fully and then place it in the fridge overnight to set fully. Once set, carefully remove the cheesecake from the tin, then decorate.
Method (cream)
- Whip up the dairy-free cream until it holds peaks, then spread over the entire top of the cheesecake in an even layer.
- Top the cheesecake with homemade vegan cinnamon rolls. TIP: Make sure the cinnamon rolls are cool before adding on top of the cream, or the heat from the rolls will melt the cream and glaze.
- Spoon some of the cream cheese glaze to the top of each cinnamon roll letting the glaze run down the sides of the cheesecake.
- Use a large, sharp knife to cut the cheesecake into slices, serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: cheesecakes
- Method: Baking
- Cuisine: American
Absolutely drooling over this. Do you think it would work with a gluten-free crust too?
This vegan cinnamon roll cheesecake sounds amazing! I love how it combines cinnamon roll flavors with a creamy cheesecake, and it’s great that it’s dairy-free and easy to make. Perfect for fall treats!
Loveeee the cinnamon swirl and vegan twist! Perfect cozy dessert idea.
Author
thank you! x