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Creamy Vegan Cinnamon Roll Cheesecake

Indulge in Creamy Vegan Cinnamon Roll Cheesecake Bliss

Experience the deliciously rich and creamy vegan cinnamon roll cheesecake that's perfect for any gathering or cozy night in.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Crackers Finely crushed to create a delicious, sweet base for your cheesecake.
  • 1/3 cup Vegan Butter Adds moisture and binds the crust; can substitute with coconut oil if desired.
For the Cheesecake Filling
  • 8 oz Vegan Cream Cheese Essential for that creamy cheesecake texture; brands like Kite Hill work perfectly.
  • 1 cup Sugar Sweetens the filling; feel free to use coconut sugar for a healthier option.
  • 1/2 cup Non-Dairy Milk Provides extra creaminess; almond, soy, or oat milk are excellent choices.
  • 1 tbsp Vanilla Bean Paste Enhances flavor; can easily swap for pure vanilla extract.
  • 1/4 cup Flour Helps to stabilize the cheesecake; use gluten-free flour for a gluten-free option.
For the Cinnamon Roll Filling
  • 1/2 cup Brown Sugar Sweetness and depth; brown or coconut sugar adds a nice touch.
  • 2 tbsp Ground Cinnamon Infuses that classic cinnamon roll flavor; adjust to taste.
  • 1/4 cup Vegan Butter For richness in the cinnamon filling; melted for easy mixing.
For the Frosting
  • 1 cup Powdered Sugar Adds sweetness to top your cheesecake; consider a sugar alternative if preferred.
  • 8 oz Non-Dairy Cream Cheese Use for a luscious frosting; blend until smooth for the best texture.

Equipment

  • mixing bowl
  • electric mixer
  • 9-inch Springform Pan
  • baking dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Combine crushed graham crackers and melted vegan butter in a mixing bowl, then press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden.
  2. In a large bowl, blend vegan cream cheese, sugar, vanilla bean paste, and non-dairy milk with an electric mixer until smooth and creamy. Fold in flour gently.
  3. In another bowl, mix brown sugar, ground cinnamon, and melted vegan butter to form the cinnamon roll filling.
  4. Pour half of the cheesecake batter over the cooled crust. Add dollops of the cinnamon roll filling, and top with the remaining batter, swirling to create a marbled effect.
  5. Place the springform pan in a larger dish with hot water and bake for 50-60 minutes until edges are set and center jiggles slightly.
  6. Cool at room temperature for 1 hour, then refrigerate for at least 4-6 hours, preferably overnight.
  7. Blend powdered sugar with non-dairy cream cheese for frosting. Once the cheesecake is chilled, spread the frosting on top and garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 22gCalcium: 4mgIron: 5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing after adding the flour to maintain lightness in the cheesecake.

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