Why This Cinnamon Roll-Inspired Cheesecake Is a Must-Try

There are countless reasons to fall in love with this recipe! Here’s why it’s simply irresistible:

• Easy Vegan Cheesecake Base: While I appreciate a cashew cheesecake, they often require more planning and effort. This vegan version uses plant-based cream cheese, making it easier to prepare and delivering a texture and flavor remarkably similar to traditional cheesecake. This shortcut doesn’t compromise on quality; it just makes the process more accessible.
• Fabulous Cinnamon Swirl: I’m a huge fan of Vegan Cinnamon Rolls, and the swirl in this cheesecake is inspired by the same classic combination of (vegan) butter, brown sugar, and warm cinnamon. It’s simply divine and adds a signature cinnamon roll taste to the cheesecake. Each swirl is a burst of cozy, comforting flavor.
• Cream Cheese Frosting Takes It Over the Top: The cream cheese frosting is the crowning glory of this decadent dessert. This cinnamon roll cheesecake would still be delicious without the frosting, but it elevates the recipe to another level of indulgence, offering a perfect balance of sweetness and tang.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create your own vegan cinnamon roll cheesecake. Scroll down to the recipe card for precise ingredient quantities and detailed instructions.

Graham Cracker Crust:

• Graham crackers: Outside of the US, these are often called digestive biscuits. They provide a perfect base with a touch of sweetness and a slightly crumbly texture.
• Brown sugar: You can use either light or dark brown sugar. Dark brown sugar will impart a richer, more molasses-like flavor.
• Vegan butter: I recommend using my homemade Vegan Butter. It offers a buttery taste and aroma without the need for dairy.
• Ground cinnamon: The essential ingredient that brings the cinnamon flavor to the crust.
• Sea salt: A pinch of sea salt balances the sweetness and enhances the other flavors.

Cinnamon Roll Swirl:

• Brown sugar: Again, you can use light or dark brown sugar for the swirl. The choice depends on the depth of flavor you prefer.
• All-purpose flour: This helps to bind the cinnamon swirl mixture together and creates a slightly chewy texture.
• Ground cinnamon: More cinnamon for that classic cinnamon roll taste!
• Vegan butter: Adds moisture and richness to the swirl.

Cheesecake Filling:

• Vegan cream cheese: I typically use store-bought, but my homemade Vegan Cream Cheese is also a great option. Make sure your cream cheese is soft and creamy for best results.
• Light brown sugar: Contributes sweetness and a subtle molasses flavor to the filling.
• Cornstarch: This is crucial for thickening the filling and giving the cheesecake its signature smooth and creamy texture.
• Full-fat coconut cream: You can either purchase a can of coconut cream or refrigerate a can of full-fat coconut milk overnight. The cream will solidify at the top, which you can scoop out and use. Save the coconut water at the bottom for smoothies!
• Vanilla extract: Enhances the overall flavor profile of the cheesecake. Vanilla bean paste would also work beautifully.
• Fresh lemon juice: Provides that characteristic tang that balances the sweetness of the cheesecake.
• Sea salt: A pinch of salt balances the flavors and prevents the cheesecake from being overly sweet.

Cream Cheese Frosting:

• Vegan cream cheese: As with the filling, ensure your cream cheese is soft and creamy.
• Powdered sugar: This creates a smoother frosting compared to using granulated sugar.
• Vanilla extract: Adds a touch of warmth and complements the cream cheese flavor.
• Cold coconut whipping cream: Whip this until stiff peaks form. It adds lightness and volume to the frosting.
• Ground cinnamon: For a final touch of cinnamon flavor and visual appeal.

Step-by-Step Guide to Making Vegan Cinnamon Roll Cheesecake

To make this recipe even more manageable, feel free to break it down into smaller chunks. You can bake the cheesecake one day and prepare the frosting the next.

Part 1: Creating the Crust and Cinnamon Swirl

1. Prepare the crust. Pulse the graham crackers and brown sugar in a food processor until finely ground. Gradually add the melted vegan butter and pulse until the mixture resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Bake in a preheated oven at 350ºF (175ºC) for 10 minutes, then let cool completely on a wire rack. Wrap the outside of the pan tightly with foil.
2. Make the swirl. In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Pour in the melted vegan butter and stir until well combined and crumbly.

Part 2: Crafting the Cheesecake Filling

1. Mix the cheesecake filling. In a large mixing bowl, beat the vegan cream cheese until smooth and softened. Gradually add the light brown sugar and continue beating until the mixture is light and fluffy.
2. In a separate small bowl, whisk together 1/3 cup of the coconut cream with the cornstarch until smooth. Add this mixture to the cream cheese mixture, followed by the remaining coconut cream, vanilla extract, lemon juice, and sea salt. Mix until everything is well combined.

Part 3: Assembling and Baking

1. Assemble. Pour about a third of the cheesecake filling into the prepared crust, spreading evenly. Sprinkle a third of the cinnamon swirl mixture over the filling. Repeat this layering process two more times, ending with the last third of the cheesecake filling on top. Gently press the final layer of cinnamon swirl into the batter.
2. Prepare for baking. Carefully place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.
3. Bake. Place the roasting pan with the cheesecake into a preheated oven at 325ºF (160ºC) and bake for 70 to 75 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake sit inside for an hour to cool gradually.

Part 4: Cooling, Frosting, and Serving

1. Cool. Remove the roasting pan from the oven and transfer the springform pan to a wire rack. Run a thin knife around the inside edge of the pan to loosen the cheesecake. Allow the cheesecake to cool to room temperature completely, then cover and refrigerate for at least 6 hours, or preferably overnight.
2. Make the frosting. In a mixing bowl, beat the vegan cream cheese until smooth and creamy. Gradually add the powdered sugar and beat until light and fluffy. Stir in the vanilla extract. In a separate bowl, whip the cold coconut whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
3. Frost the cheesecake. Transfer the frosting to a piping bag fitted with a round tip. Pipe swirls of frosting over the top of the chilled cheesecake. Dust with ground cinnamon.

Tips for Cheesecake Success

Here are a few extra tips to help you achieve cheesecake perfection:

• Firm Crust is Key: Apply firm pressure when pressing the graham cracker crumb mixture into the springform pan. Use the bottom of a glass or measuring cup to help create an even, compact crust. This will prevent the crust from crumbling when you slice the cheesecake.
• Safe Water Bath: To prevent water from seeping into your cheesecake, make sure the aluminum foil is wrapped tightly around the springform pan. Also, it’s generally easier to add the hot water to the roasting pan after placing it on the oven rack to avoid spills.
• Embrace Imperfections: Don’t worry if your cheesecake develops small cracks on the surface. They’re a common occurrence and won’t affect the taste or texture. Plus, the cream cheese frosting will cover them up beautifully! Slow, gradual cooling is the best way to prevent cracks.

Storing Your Cinnamon Roll Cheesecake

• Refrigerator Storage: Store leftover cheesecake in the refrigerator for up to 4 to 5 days. Cover it tightly with plastic wrap or foil, or transfer individual slices to an airtight container.
• Freezer Storage: For longer storage, you can freeze your cheesecake. Place the cheesecake on a parchment-lined baking sheet and freeze until the frosting is solid. Then, wrap the cheesecake (whole or in individual slices) in plastic wrap and place it in a freezer bag or airtight container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before serving.

More Delicious Vegan Cheesecake Recipes

If you enjoy this vegan cinnamon roll cheesecake, be sure to try these other tempting vegan cheesecake recipes:

• Vegan Turtle Cheesecake
• Vegan Pumpkin Cheesecake
• Vegan Mini Cheesecakes