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Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake combines the classic sweetness of cinnamon rolls with the creamy texture of cheesecake, making it a perfect dessert for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham crackers or digestive biscuits, crushed Forms a delicious and crunchy crust.
  • 1/4 cup brown sugar Adds sweetness and a hint of molasses flavor.
  • 1/3 cup vegan butter, melted Helps bind the crust ingredients.
  • 1/2 tsp ground cinnamon Infuses the crust with warm, spicy notes.
  • 1/4 tsp sea salt Enhances overall flavor.
Cheesecake Filling Ingredients
  • 16 oz vegan cream cheese The main filling ingredient.
  • 1/2 cup light brown sugar Provides sweetness.
  • 1/4 cup all-purpose flour Stabilizes the filling.
  • 1 cup full-fat coconut cream Adds rich creaminess.
  • 1 tsp vanilla extract Enhances flavor.
  • 2 tbsp fresh lemon juice Adds refreshing acidity.
  • 1/4 tsp sea salt Balances the sweetness.
Cinnamon Swirl Ingredients
  • 1/2 cup packed brown sugar For the cinnamon swirl.
  • 1/4 cup all-purpose flour For the cinnamon swirl.
  • 1 tsp ground cinnamon For the cinnamon swirl.
  • 2 tbsp vegan butter, melted For mixing with the swirl ingredients.
Frosting Ingredients
  • 8 oz vegan cream cheese, softened For the frosting.
  • 1 cup powdered sugar Sweetens the frosting.
  • 1 tsp vanilla extract Adds flavor to the frosting.
  • 1/2 cup cold coconut whipping cream Lightens the frosting.
  • 1 tsp ground cinnamon For dusting on top.

Method
 

Preparation
  1. Prepare the crust by crushing the graham crackers and mixing them with brown sugar, melted vegan butter, ground cinnamon, and sea salt.
  2. Firmly press the crust mixture into the bottom of a springform pan to create an even layer.
  3. Preheat the oven to 325°F (163°C).
Cooking
  1. Make the cinnamon swirl by combining brown sugar, flour, and ground cinnamon with melted vegan butter until crumbly.
  2. Prepare the cheesecake filling by blending vegan cream cheese, light brown sugar, cornstarch, full-fat coconut cream, vanilla extract, lemon juice, and sea salt until smooth.
  3. Assemble the cheesecake by pouring half of the filling over the crust, sprinkling with the cinnamon swirl mixture, and topping with the remaining filling.
  4. Bake in the preheated oven for 50-60 minutes until the edges are set and the center slightly jiggles.
  5. Allow the cheesecake to cool and then refrigerate for at least 4 hours or overnight to firm up.
Serving
  1. Prepare the cream cheese frosting by mixing vegan cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spread the frosting on top of the chilled cheesecake and dust with ground cinnamon before serving.

Notes

This cheesecake can be made in advance and stored in the refrigerator. Leftovers should be consumed within 3-5 days. Freezing is possible for up to a month.