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This vegan cheesecake tastes like cinnamon rolls. Seriously, it's like a fusion of cheesecake and cinnamon roll buns with added swirls of salted caramel and a hint of apple pie flavor!

The smell of cinnamon rolls is a scent that immediately reminds me of autumn. There is something really inviting and warming about freshly baked cinnamon buns. I wanted to capture that experience and turn it into a no-bake dessert that's not only vegan and easy to make but can also be adapted as gluten-free.

What to expect from this recipe

  • Easy to make
  • No-bake 
  • Eggless and dairy-free
  • Easily adapted as gluten-free
  • Tastes like cinnamon rolls!
  • Great for special occasions such as the holidays/Halloween/thanksgiving

Cinnamon swirl cheesecake recipePin

Ingredients overview

No-bake crust

The base of the cake could even be made as a recipe in itself and formed into bliss balls for taking with you to work, school or college when you need a little energy kick. Made from nuts, oats, dates, and spiced up with a little cinnamon, it's delicious and nutritious just on its own. If you have a gluten intolerance, you can substitute the oat flakes for a gluten-free variety or simply increase the ratio of nuts to compensate.

Cinnamon cheesecake filling

If you are already familiar with some of my recipes, you will know that I use coconut milk in the majority of my cheesecakes. Sometimes, however, I have I like to experiment with recipes without coconut milk and the texture is amazing! This 'cheesecake' part of this cake is based on cashews and is super creamy and mousse-y. This cake can be enjoyed semi-frozen but once defrosted, its consistency is creamy and like a mousse. 

Caramel sauce

Last but not least the caramel was made from juicy moist Medjool dates, but with a new addition, cashew butter. Oh my, this is something you've gotta try! The cashew butter takes this salted date caramel to another level. I had to tear myself away from eating it on its own! Cinnamon swirl cheesecakePin

How to make vegan cinnamon cheesecake

Prepare the cashews

The cashews for the filing of this cheesecake need to be soaked ahead of time. This not only gives them a silkier, creamier mouthfeel, but it also helps to make the blending process much easier on your kitchen equipment!

Place the cashews in a bowl and cover them with filtered water. Leave them to soak for about 4 hours, then rinse them clean and drain before use.

Note: If you’re in a hurry – don’t worry you can soak them in boiling water instead, then rinse and drain.

Make the crust

The crust of this cake, just like the other elements of the recipe is easy-peasy to make. Start by adding the blanched almonds, rolled oats, ground cinnamon, and salt to your food processor. Blitz for a couple of minutes to a fine crumb consistency.

Next, add the wet ingredients to form a dough consistency. Add the cashew butter, coconut nectar, and water and continue to process for another 2 minutes or so, until the mixture begins to stick together to form a dough.

Line the bottom of a 7" cake pan with parchment paper. Press the dough into the base of a pan and use a flat bottomed glass or spatula to compact it and smooth it out. Set aside in the freezer while you prepare the filling and caramel.

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Blend the date caramel

To make the caramel, simply add all the ingredients to your blender or high-speed food processor. Make sure that there are no lumps and the caramel is creamy and set aside. If your blender is struggling with this step, you can add a little more liquid in the form of cashew milk. I always use my Vitamix for this step as it's really powerful, but a Nutri-bullet or food processor would also work.

Make the cheesecake filling

To make the filling, simply add all of the ingredients to a high-speed blender and blitz until smooth and creamy. Next, transfer the filling mixture to a large bowl, and using a spatula, gently fold the caramel sauce through the filling. You don’t want to over mix here as the goal is to have a nice marble effect of caramel throughout the cheesecake.

Pour the mixture on top of the cake base. Using your spatula, make a large swirl print on top of the cake by holding the spatula at the outer edge of the cake and working your way into the middle whilst spinning the cheesecake tin.

Place the cake in the freezer to set for at least 6 hours or preferably overnight.

How to decorate cinnamon roll cheesecake

Remove the cheesecake from the cake pan whilst still frozen, it's important not to allow the cheesecake to defrost before attempting to remove the pan as it will stick to the edges and make it difficult to get a clean finish. Next dust the top of the cake with some ground cinnamon and allow to defrost for about 30 minutes.

Meanwhile, add the white chocolate and coconut oil to a double boiler and heat gently until melted. Spoon the melted chocolate around the edges of the cake letting drip down the sides, and swirl the remaining chocolate mixture on top of the cake in circular motions.

Cinnamon swirl cheesecakePin

Storage Instructions

This cake stores well in the fridge in an airtight container for 3-5 days. Alternatively, you can freeze any sections you aren't using straight away and defrost them as needed.

This cake can be enjoyed both semi-frozen or defrosted. I prefer it completely soft as it has a mousse-like texture. Allow at least an hour for defrosting before serving to reach this consistency.

Cinnamon swirl cheesecakePin

More vegan cheesecake recipes

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Cinnamon Roll Cheesecake (Vegan, No Bake)

4.78 from 9 votes
PREP TIME: 40 mins
Setting Time: 6 hrs
TOTAL TIME: 6 hrs 40 mins
Servings: 12
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Description

This dessert is like a fusion of cheesecake and cinnamon roll buns with added swirls of salted caramel and a hint of apple pie flavour. It’s light and creamy filling melts like silky velvet in the mouth, and the oaty base contrasts the smooth filling with a a bit of bite. The recipe is vegan, no-bake and can be adapted as gluten-free.

Ingredients

CRUST

  • 1 cup (125 g) blanched almonds
  • ½ cup (40 g) rolled oats, use gluten-free is required
  • ½ teaspoons (2.5 g) ground cinnamon
  • ¼ teaspoons (1.25 g) sea salt
  • 2 tablespoons (29.57 g) cashew butter
  • 1 ½ tablespoons (22 g) coconut nectar, or maple syrup
  • 1 tablespoon (15 ml) water

FILLING

  • 1 ½ cups (193.5 g) cashews, soaked *see notes
  • ½ cup (122.5 g) soy or coconut yoghurt, plain or vanilla flavoured
  • ½ cup (62.5 g) apple puree
  • cup (53 g) coconut nectar, or maple syrup
  • 4 tablespoons (60 g) coconut oil, solid
  • ½ lemon, juiced
  • 3 teaspoons (15 g) ground cinnamon
  • 1 teaspoons (5 ml) vanilla bean paste

CARAMEL

  • 8 medjool dates, pitted
  • ½ cup (118 g) cashew milk, or other plant-based milk of choice
  • 4 tablespoons (60 g) cashew butter
  • ½ teaspoons (2.5 g) sea salt
  • 1 tablespoon (15 g) coconut nectar, or maple syrup
  • 1 teaspoons (5 g) maca powder, optional

GARNISH

  • 1.25 oz (35 g) vegan white chocolate
  • 1 teaspoons (5 g) coconut oil, solid
  • ground cinnamon, for garnish

Instructions

  • Make the crust by adding the blanched almonds, rolled oats, ground cinnamon, and salt to your food processor. Blitz for a couple of minutes to a fine crumb consistency.
  • Add the cashew butter, coconut nectar, and water and continue to process for another 2 minutes or so, until the mixture begins to stick together to form a dough.
  • Line the bottom of a 7" cake pan with parchment paper. Press the dough into the base of a pan and use a flat bottomed glass or spatula to compact it and smooth it out. Set aside in the freezer.
  • To make the caramel, add all the ingredients to your blender or high-speed food processor. Make sure that there are no lumps and the caramel is creamy. Set aside.
  • To make the filling add all of the ingredients to a high-speed blender and blitz until smooth and creamy.
  • Transfer the filling mixture to a large bowl and using a spatula, gently fold the caramel sauce through the filling - be careful not to over mix.
  • Pour the mixture on top of the cake base. Using your spatula, make a large swirl print on top of the cake by holding the spatula at the outer edge of the cake and working your way into the middle whilst spinning the cheesecake tin.
  • Place the cake in the freezer to set for at least 6 hours or preferably overnight.
  • Remove the cheesecake from the cake pan whilst still frozen, dust with some ground cinnamon, and allow to defrost for about 30 minutes.
  • Meanwhile, add the white chocolate and coconut oil to a double boiler and heat gently until melted.
  • Spoon the melted chocolate around the edges of the cake letting drip down the sides.
  • This cake stores well in the fridge in an airtight container for 3-5 days. Alternatively, you can freeze any sections you aren't using straight away and defrost them as needed.

Notes

  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Alternatively, soak in boiled water for 1 hour, rinse and drain.

Nutrition

Calories: 356kcal | Carbohydrates: 35g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 173mg | Potassium: 367mg | Fiber: 4g | Sugar: 20g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg
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7 Comments

  1. I don't have any kind of oil at home at the moment and because of the quarantine I can't stock up... Can you suggest a substitution? I would be super thankful!

    1. Hi Marija,

      The oil is what helps the cake to set properly, so if omitted it just won't be as stable. If you have it to hand you can also use cacao butter in it's place

    1. Hi Robin,

      Apple sauce will sometimes be chunkier, so it's personal preference whether you'd like to add it, but it will work too. Perhaps just keep an eye on the ingredients as some brands might have a lot of added sugar which will alter the sweetness of the recipe, so you can reduce the maple syrup etc to compensate according to your taste.