Made with only simple ingredients, this cinnamon roll cheesecake has an incredibly rich and creamy texture. If you love the combination of warm spices and creamy cheesecake, be sure to try my chai latte and biscoff cheesecake next!
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🧾 Ingredients
Here's everything you need to make this vegan cheesecake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Biscoff cookies: Feel free to substitute your favorite vegan cookies, biscuits, or vegan graham crackers instead.
Light brown sugar: Since it has less molasses than dark brown sugar, light brown sugar will add the perfect complementary flavor to the cookie crust. You can also use coconut sugar.
Ground almonds: Also known as almond meal, this helps absorb excess moisture from the rich cinnamon filling, preventing it from becoming runny (since sugar is hygroscopic and draws in liquid). For a nut-free option, you can easily swap in oat flour instead.
Raw cashews: Add a hint of tangy cheesey flavor and creaminess to the cheesecake batter. You can use sunflower seeds or macadamia nuts instead.
Vegan cream cheese: If you can't find a store-bought version, try my homemade dairy-free cream cheese. It's super easy and uses just 4 ingredients (coconut milk, dairy-free yogurt, lemon juice, and vinegar) - without any stabilizers or additives!
Vegan vanilla yogurt: Adds moisture and subtle tang to the filling. You can also use vegan sour cream, plain soy or coconut yogurt with 1 teaspoon of vanilla extract or paste stirred in.
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📷 Step-By-Step Images
Here's a visual overview to guide you through each step of the recipe. Please refer to the detailed card at the end of this page for full written instructions.
For the base of the cheesecake, you're aiming for a crumb that sticks together when pressed; that's how you'll know it has enough moisture. Once it reaches that point, press it firmly into the tin to create a sturdy foundation. A loose base will fall apart when slicing, so take a moment to really compact it.
The cinnamon sprinkle is a simple spiced crumble. It should resemble crumbs, but not too wet. Rubbing in the melted butter by hand gives the best texture.
When blending the filling, it's all about smoothness - take your time here. If it's even slightly grainy, blend a little longer. Once it's ready, divide it into two portions. This step helps keep the cinnamon sugar mixture neatly sandwiched in the middle, instead of sinking or floating.
As you assemble, pour the second layer of the cheesecake filling gently and move the jug as you go. Note: Pouring in one spot can break through the cinnamon layer and muddy the layers, so take it slow and steady here.
Once frozen, it's much easier to remove cleanly from the tin, and you'll get beautifully sharp edges. Don't try decorating until it's fully set.
For the icing, whisk it just until smooth and spreadable. A turntable isn't essential, but it makes it easier to swirl the top of the cheesecake for that "cinnamon roll" effect. A dusting of cinnamon at the end really brings it all together.
💭 Recipe tips
This cheesecake has to be frozen. Unlike my original no-bake cheesecake recipe, the fridge doesn't cut it here. After plenty of trial and error (and a few syrupy disasters), I realised the cinnamon sugar layer was melting into the filling. Sugar is hygroscopic, meaning it pulls in moisture, so freezing it stops that process in its tracks and keeps the layers clean and defined.
When adding the second layer of filling, pour slowly and move the blender jug around as you go. Pouring in one spot can break through the cinnamon sugar and ruin that neat middle layer.
To remove the cake from the tin cleanly, run a warm, damp cloth around the edge before releasing the springform. It makes all the difference for a smooth finish.
Tip for clean slices: Use a sharp knife dipped in hot water, wiping the blade between cuts. This helps glide through the layers without smudging, giving you those perfect bakery-style slices.
❄ Storage Instructions
Once set, store the cheesecake in an airtight container in the fridge. It will keep well for up to 5 days. For longer storage, you can freeze individual slices. Gently wrap each slice in parchment paper or plastic wrap and place them in a sealed container. Let thaw at room temperature for about an hour before serving. This makes it easy to enjoy a ready-to-go treat any time!
💬 FAQs
Freezing is essential. The cinnamon sugar layer tends to melt and seep into the filling if it sets in the fridge, so freezing keeps those layers neat and intact.
Let it sit at room temperature for about an hour before serving. It should be fully defrosted but still hold its shape.
Yes! Just use gluten-free cookies for the base. Everything else in the recipe is naturally gluten-free.
🍰 More Vegan Cheesecakes
Learn all my tips and tricks for the perfect cheesecake in my vegan cheesecake guide!
📖 Recipe
Cinnamon Roll Cheesecake
Ingredients
Crust
- 155 g (20) biscoff cookies or other vegan cookies
- 60 g (4 tbsp) vegan butter
- 1 teaspoon ground cinnamon
Cinnamon Sugar Layer
- 50 g (¼ cup) brown sugar or coconut sugar
- 20 g (⅕ cup) ground almonds or oat flour
- 1 tablespoon ground cinnamon
- 1 tablespoon vegan butter melted
Filling
- 200 g (1 ½ cups) cashews soaked *see notes
- 300 g (1 ⅓ cups) vegan cream cheese
- 150 g (⅗ cup) vegan vanilla yogurt or plain soy or coconut yogurt with 1 teaspoon vanilla extract
- 90 ml (⅓ cup) pure maple syrup
- 50 g (¼ cup) coconut oil solid
- 2 teaspoons ground cinnamon
- 2 tablespoons fresh lemon juice
Cream Cheese Icing
- 100 g (½ cup) vegan cream cheese room temperature
- 60 g (½ cup) powdered sugar sifted
- 1 teaspoon vanilla extract or vanilla bean paste or ½ vanilla pod
- 1 tablespoon non-dairy milk
Instructions
- Crust: Line the bottom and sides of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
- Add the cookies, sea salt, and cinnamon to your food processor and blitz for about 30 seconds until evenly finely ground. Add the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Cinnamon sugar layer: To a medium bowl, add the brown sugar, and cinnamon, and whisk to combine. Add the melted butter and use the tips of your fingers to rub the butter into the flour mix. Lastly, add the ground almonds and rub them into the mixture. You'll be left with a crumble consistency. Set aside.
- Filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Separate the filling into 2 parts.
- Assembly: Pour one-half of the filling into the cheesecake tin. Top with the cinnamon sugar in an even layer.
- Carefully pour the second half of the filling on top of the cinnamon sugar. Make sure you move the jug around the surface because if you pour it in one spot it will ruin the cinnamon sugar layer.
- Freeze: Place the cheesecake in the freezer to set it for at least 4 hours (or overnight). Once set, remove from the cake tin whilst still frozen.
- Icing: Add the cream cheese, powdered sugar, and vanilla to a bowl and mix using a whisk or spoon. Add the non-dairy milk and mix until smooth.
- Decorate: Add the icing on top of the cake with a spatula. To get the swirl effect on top, place the cake on top of a turntable, and use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable. You can dust the top with some more cinnamon if you like!
- Serving and Storage: Allow the cake to defrost completely for an hour before serving. To store, place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days.
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.
- You absolutely MUST set this cheesecake in the freezer.
- Make sure you move the blender pitcher around the surface as you add the second layer of cheesecake mixture.
- Consider running a warm damp cloth around the outside edge of the cake tin to help you remove the springform sleeve.
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