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Cinnamon Roll Cheesecake

A decadent cheesecake combining the creamy richness of cheesecake with the warm flavors of cinnamon rolls, finished with a delightful cream cheese frosting.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 package graham crackers or digestive biscuits The base for the crust, adding a crispy, buttery texture.
  • 1/4 cup brown sugar Sweetens the crust and filling while enhancing the overall flavor.
  • 1/4 cup vegan butter Binds the crust ingredients together and adds richness.
  • 1 teaspoon ground cinnamon Provides a warm, inviting spice.
  • 1/4 teaspoon sea salt Enhances the sweetness of the overall dessert.
For the Cheesecake Filling
  • 16 oz vegan cream cheese The creamy base of the filling.
  • 1/2 cup light brown sugar Adds sweetness and a hint of caramel flavor.
  • 1/4 cup all-purpose flour Helps to stabilize the cheesecake filling.
  • 2 tablespoons cornstarch Thickens the filling.
  • 1/2 cup full-fat coconut cream Adds creaminess and a subtle coconut flavor.
  • 1 teaspoon vanilla extract Infuses sweetness.
  • 2 tablespoons fresh lemon juice Balances sweetness.
  • 1/4 teaspoon sea salt Enhances flavors.
For the Frosting
  • 8 oz vegan cream cheese Used for making the frosting.
  • 1 cup powdered sugar For sweetness and smooth texture.
  • 1 teaspoon vanilla extract Adds flavor.
For the Cinnamon Swirl
  • 1/4 cup brown sugar For the swirl topping.
  • 1 teaspoon ground cinnamon For the swirl topping.
For Decoration
  • 1 teaspoon cinnamon For dusting.

Method
 

Preparation
  1. Preheat the oven.
  2. Crush the graham crackers or digestive biscuits into fine crumbs and mix with melted vegan butter, brown sugar, cinnamon, and a pinch of salt to create a cohesive mixture.
  3. Firmly press the mixture into the bottom of a springform pan to form a solid crust layer.
  4. In a small bowl, mix together brown sugar and ground cinnamon for the cinnamon swirl topping.
Making the Cheesecake Filling
  1. In a mixing bowl, blend the vegan cream cheese with light brown sugar, all-purpose flour, cornstarch, coconut cream, vanilla extract, lemon juice, and sea salt until smooth and creamy.
  2. Pour half of the cheesecake mixture over the crust, and sprinkle with a layer of the cinnamon swirl mixture.
  3. Pour the rest of the cheesecake filling over the top and gently swirl with a knife to create a marbled effect.
Baking
  1. Bake the cheesecake in a preheated oven until the edges are set.
  2. Turn off the oven and let it cool inside with the door ajar before refrigerating for several hours or overnight.
Making the Frosting and Decoration
  1. Whip together vegan cream cheese, powdered sugar, and vanilla extract until fluffy and smooth.
  2. Spread the cream cheese frosting evenly on top of the chilled cheesecake and dust with ground cinnamon.

Notes

To achieve the best results, ensure your vegan cream cheese is at room temperature before mixing. Be patient while cooling; letting the cheesecake set in the oven prevents cracks. Quality coconut cream and the chilling step are crucial for flavor. For added flavor, consider incorporating finely chopped nuts or a drizzle of maple syrup on top before serving.