Vegan Cinnamon Roll Cheesecake

What Makes This Cinnamon Roll-Inspired Cheesecake Such a Treat

There’s so much to love about this recipe! Here’s what makes it irresistible.

• An EASY vegan cheesecake base. I do love a cashew cheesecake, but they require a little more planning and effort. This vegan take on cheesecake starts with plant-based cream cheese, which makes it easier and gives it a texture and flavour more true to the original.
• That fabulous cinnamon swirl. I just adore Vegan Cinnamon Rolls, and the swirl here is the same kind you’d put in cinnamon rolls, with (vegan) butter, brown sugar, and cozy cinnamon. It’s divine!
• Cream cheese frosting is the icing on the cake. Literally! This cinnamon roll cheesecake would be amazing even without the frosting, but it really takes this recipe over the top and makes it extra decadent.

Notes on Ingredients

Here’s what you’ll need to make your own vegan cinnamon roll cheesecake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Graham Cracker Crust:

• Graham crackers – Outside of the US, these are known as digestive biscuits.
• Brown sugar – You can use light or dark brown sugar.
• Vegan butter – I like to use my homemade Vegan Butter.
• Ground cinnamon
• Sea salt

Cinnamon Roll Swirl:

• Brown sugar – Dark or light both work for the swirl, too.
• All-purpose flour
• Ground cinnamon
• Vegan butter

Cheesecake Filling:

• Vegan cream cheese – I use store-bought, but my homemade Vegan Cream Cheese is also an option.
• Light brown sugar
• Cornstarch – This helps thicken the filling.
• Full-fat coconut cream – You can purchase a can of coconut cream or use a chilled can of coconut milk; refrigerate it overnight and the cream will solidify at the top. Scoop that out and use the coconut water at the bottom of the can for making smoothies.
• Vanilla extract – Vanilla bean paste would also work.
• Fresh lemon juice – This gives the cheesecake that signature tang.
• Sea salt

Cream Cheese Frosting:

• Vegan cream cheese
• Powdered sugar – This creates a smoother frosting than granulated sugar would.
• Vanilla extract
• Cold coconut whipping cream
• Ground cinnamon – For dusting the top.

How to Make Cinnamon Roll Cheesecake

If you need to break this recipe up into smaller chunks of time, you can bake the cheesecake one day and then make the frosting and add it the next day.

• Prepare the crust. Pulse the graham crackers and brown sugar in your food processor until crumbs form. Slowly pulse in the melted butter, then press the mixture into a greased springform pan. Bake in a 350ºF oven for 10 minutes, then cool on a wire rack. Once cooled, wrap the outside of the pan in foil.
• Make the swirl. Whisk the sugar, flour, and cinnamon in a bowl, then slowly stir in the melted butter.

• Mix the cheesecake filling. Beat the vegan cream cheese until it’s softened, then slowly beat in the brown sugar until the mixture is fluffy. Whisk together 1/3 of the coconut cream and cornstarch and mix this into the cream cheese, followed by the remaining coconut cream, vanilla extract, lemon juice, and salt. 

• Assemble. Pour a third of the cheesecake into the crust, then sprinkle a third of the cinnamon swirl over this. Repeat with the remaining cinnamon swirl and cheesecake filling. Press the last layer of cinnamon gently into the batter.
• Prepare. Carefully set the springform pan into a roasting pan, then fill it with hot water until it reaches halfway up the springform pan.
• Bake. Place the roasting pan in the oven and bake at 325ºF for 70 to 75 minutes, or until the edges of the cheesecake are puffy and the center is just slightly jiggly. Keep the oven open a crack and let the cheesecake sit inside for an hour with the oven turned off.

• Cool. Transfer the pan to a cooling rack. Run a knife along the edges and let the cheesecake continue to cool until it reaches room temperature. At this point, transfer to the refrigerator and chill for at least 6 hours.
• Make the frosting. Beat the cream cheese until smooth, then beat in the powdered sugar, followed by the vanilla extract. Whip the coconut cream in a separate bowl, then fold this into the cream cheese mixture.
• Frost the cheesecake. Scoop the frosting into a piping bag with a round tip. Pipe onto the cheesecake, then dust with the ground cinnamon.

Tips for Success

Here are some additional pointers to help you make the perfect cinnamon roll cheesecake. 

• Use firm pressure to form the crust. You need to compact the crumbs a bit to get them to hold their shape. Using the bottom of a drinking glass or measuring cup can help with this.
• Add the hot water after putting the pan in the oven. It can be easier (and save you from sloshing water onto the floor) to place the roasting pan with the springform pan in the oven and then add the hot water before closing the door. Use a kettle or large liquid measuring cup with a spout.
• Don’t stress about the cracks. If you follow this recipe precisely, you shouldn’t have any problems with cracking. Avoiding over-mixing the filling and letting the cheesecake cool very slowly prevent the top from cracking. But if you do get some cracks, don’t sweat it. You’ll be covering them with the frosting!

How to Store

• Refrigerator: Store leftovers in the refrigerator for 4 to 5 days. You can cover the cheesecake with plastic wrap or foil or transfer smaller portions to an airtight container.
• Freezer: If you want to freeze your leftovers, I recommend placing the cheesecake on a parchment-lined baking sheet and freezing until the frosting on top is solid. Then wrap the cheesecake (either whole or individual slices) in plastic wrap and transfer to a freezer bag or airtight container. It will keep up to 3 months; thaw in the refrigerator before serving.

More Vegan Cheesecake Recipes

• Turtle Cheesecake
• Vegan Pumpkin Cheesecake
• Mini Cheesecakes