These sweet and spicy Mini Vegan Cinnamon Roll Cheesecakes feature a buttery cookie base, a creamy cheesecake filled with vanilla and swirls of cinnamon sauce, then topped with dairy-free whipped cream, finished with a puff pastry cinnamon roll and vanilla icing drizzle. They’re creamy, sweet, spiced, 100% vegan and easily made gluten-free.
Mini Vegan Cinnamon Roll Cheesecakes
These mini vegan cinnamon roll cheesecakes are what happens when you combine two of the best desserts together. Sweet, spiced and smooth cinnamon rolls paired with no-bake cheesecake is a match made in dessert heaven. Each mini cheesecake features a buttery biscuit base, a vanilla cheesecake filling with swirls of cinnamon sauce, topped with mini puff pastry cinnamon rolls Finished with a generous drizzle of sweet icing, they bring together all the flavours of a classic cinnamon roll with the richness of cheesecake. Perfectly bite-sized, beautifully sweet, irresistible and completely vegan!
Looking for more cinnamon roll recipes? Check out my: Vegan Apple Pie Cinnamon Rolls, Vegan Cinnamon Roll Banana Bread and Vegan Cinnamon Roll Cookies.
Why you’ll love this recipe
- A delicious combination of two favourites – creamy vanilla cheesecake and cinnamon rolls!
- Smooth, rich and creamy cheesecake filling with the perfect hint of cinnamon.
- 100%vegan – doesn’t contain any animal derived ingredients.
- Easily made gluten-free, using gluten-free cookies for the base and gluten-free puff pastry.
- Buttery, flakey puff pastry cinnamon rolls baked on top for the perfect crunch.
- Swirls of sweet cinnamon sugar in each bite.
- Finished with a generous drizzle of sweet icing for that classic cinnamon roll flavour and vibe.
- The perfect balance of creamy, crunchy and sweet.
- Mini-sized, making them the perfect little treat to enjoy anytime.
- Every bite is packed with comforting cinnamon roll goodness!
Storage
- Store your mini cinnamon roll cheesecakes in an airtight/sealed container in the fridge. They’ll stay fresh for up to 3 to 4 days. Keep them chilled until ready to serve, as the cheesecake filling contains cream cheese and can soften at room temperature.
- Freeze them: You can freeze your mini cinnamon roll cheesecakes to enjoy later! Place them on a tray in the freezer until firm, then wrap each cheesecake individually or store in a freezer-safe airtight container. They’ll keep for up to 1 month in the freezer. Thaw overnight in the fridge before serving.
- Tip: For the best overall texture, store the cheesecakes in the fridge in an airtight container. The baked puff pastry cinnamon rolls may soften slightly over time, so they’re best enjoyed fresh while the pastry is still crisp and flaky. Keep any extra icing separate and drizzle over just before serving for the best finish!
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Mini Vegan Cinnamon Roll Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Indulge in Mini Vegan Cinnamon Roll Cheesecakes that blend creamy cheesecake with delightful cinnamon roll flavours.
Ingredients
Ingredients for the base
- 100g of plain biscuits (you can use gluten-free)
- 50g of dairy-free butter / margarine
Ingredients for the cinnamon sauce
- 100g of light brown sugar
- 60g of dairy-free heavy cream (I use Flora Plant Cream)
- 50g of dairy-free butter
- 1 teaspoon of ground cinnamon
Ingredients for the vanilla cheesecake
- 125g of cashew nuts (soaked and drained, see step 3)
- 280g of vegan cream cheese
- 75g of icing / powdered sugar
- 50g of coconut cream (thick white cream from a can of coconut milk)
- 2 teaspoons of vanilla bean paste
Method (toppings)
- 220ml of dairy-free whipping cream
- Vegan Puff pastry cinnamon rolls (you can use gluten-free puff pastry)
Instructions
Method (base)
- Add the dairy-free butter / margarine 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 / biscuits into a blender or food processor and blend until fine. Pour the 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, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each loose base cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the fridge whilst you make the cheesecake filling.
Method (cinnamon sauce)
- In a small saucepan, add in the butter and melt on the hob until melted.
- In a small bowl, whisk together the melted butter, sugar, heavy cream and cinnamon until smooth.
- Transfer into a piping bag and snip off the tip.
Method (vanilla 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 the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and vanilla bean paste. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles, with some swirls of the cinnamon sauce in the middle (refer to video for example).
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (toppings)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream until it holds a thick, stiff peak.
- Transfer the whipped cream into a piping bag fitted with a large round tip nozzle.
- Pipe a bulb of cream on top of each mini cheesecake.
- Decorate each cheesecake with a mini puff pastry cinnamon roll and drizzle over some icing.
- Serve and enjoy.
Notes
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
What vegan whipped cream to use? I use The Coconut Collaborative Double Cream, as its dairy-free, super thick and pipes like a dream!
Gluten-free alternatives: Use gluten-free biscuits / cookies for the base and gluten-free puff pastry for the cinnamon rolls. My favourite is Jus-Rol Gluten-free Puff pastry.
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
