Vegan Cinnamon Roll Cheesecake is a creamy, sweet dessert that combines two favorite treats into one amazing cake. It has the smooth, rich texture of cheesecake and the warm, cozy flavor of cinnamon rolls but it’s made without any dairy, eggs, or animal products. Instead of cream cheese and butter, we use plant-based ingredients like vegan cream cheese, coconut cream, and dairy-free butter. The result is just as delicious and satisfying as a traditional cheesecake.
This dessert has layers of flavor. There is a crunchy cookie crust on the bottom, a creamy vanilla cheesecake filling in the middle, and beautiful swirls of cinnamon sugar throughout just like a cinnamon roll. When it bakes, the cinnamon swirl melts into the cheesecake and creates a sweet, spiced ribbon in every slice. It looks impressive, tastes incredible, and is perfect for holidays, birthdays, or anytime you want a special treat.
Why You Should Try the Vegan Cinnamon Roll Cheesecake
You should try Vegan Cinnamon Roll Cheesecake because it gives you the best of both worlds cinnamon rolls and cheesecake in one dessert. It’s perfect for people who follow a vegan diet, are lactose intolerant, or simply want to try something new. Even people who are not vegan are often surprised at how creamy and rich this cheesecake tastes.
Another great reason to make it is that it can be prepared step by step and does not require advanced baking skills. If you can mix, pour, and swirl, you can make this cake. It’s also easy to customize. You can make it more cinnamon-spicy, extra sweet, or add a drizzle on top. It stores well, slices beautifully, and is a great make-ahead dessert for parties and family dinners.
Table of Contents
Table of Contents
Ingredients you’ll need for Vegan Cinnamon Roll Cheesecake
Here is everything you need to make Vegan Cinnamon Roll Cheesecake:
For the Crust
- 2 cups vegan graham crackers or digestive biscuits (crushed)
- 6 tablespoons melted dairy-free butter or coconut oil
- 2 tablespoons sugar
For the Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons melted vegan butter
For the Cheesecake Filling
- 2 cups vegan cream cheese room temperature
- 1 cup thick coconut cream top solid part from a chilled can
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- Pinch of salt
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons plant milk
- 1/2 teaspoon vanilla
How to Make Vegan Cinnamon Roll Cheesecake
Step 1
First, preheat your oven to 350°F (175°C). Crush your cookies or graham crackers into fine crumbs using a food processor or by placing them in a bag and rolling with a rolling pin. Put the crumbs into a bowl, add the sugar, and pour in the melted vegan butter. Mix until the crumbs look like wet sand. Press this mixture firmly into the bottom of your springform pan. Use the back of a spoon or a flat cup to press it down evenly. Bake the crust for about 8–10 minutes, then remove and let it cool.
Step 2
Next, make the cinnamon swirl mixture. In a small bowl, mix the brown sugar, cinnamon, and melted vegan butter until it becomes a thick paste. Set it aside. This mixture will be swirled into the cheesecake later to create the cinnamon roll effect.
Step 3
Now prepare the cheesecake filling. In a large bowl, add the vegan cream cheese and beat it until smooth and fluffy. Add the coconut cream, sugar, cornstarch, lemon juice, vanilla extract, and salt. Beat again until the mixture is very smooth and creamy with no lumps. Take your time here a smooth batter makes a smooth cheesecake.
Step 4
Pour half of the cheesecake filling over the cooled crust and spread it evenly. Drop small spoonfuls of the cinnamon mixture across the surface. Use a knife or skewer to gently swirl it through the batter. Pour the remaining cheesecake filling on top and smooth it out. Add the rest of the cinnamon mixture in small drops and swirl again to create a pattern. Do not overmix a few swirls look best.
Step 5
Wrap the outside of the pan with foil and place it on a baking tray. For a creamier texture, you can place a pan of hot water on the lower oven rack to create steam. Bake the cheesecake for 50–60 minutes. The edges should look set while the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then remove and cool completely at room temperature before refrigerating for at least 6 hours or overnight.
Step 6
If you want a glaze, mix powdered sugar, plant milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- 8 or 9-inch springform pan
- Mixing bowls large and medium
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Food processor or rolling pin for crushing cookies
- Small bowl for cinnamon swirl
- Baking tray for water bath, optional
- Aluminum foil
- Oven
Tips and Variation Ideas
Buy ready vegan cream cheese instead of making your own.
Chill coconut milk overnight so the cream separates easily.
Line the pan bottom with parchment for easier removal.
Use an electric mixer for the smoothest filling.
What can I serve with this Vegan Cinnamon Roll Cheesecake ?
I usually make this vegan cinnamon roll cheesecake when I want a special dessert without the fuss. It’s become a go-to for family gatherings, especially since my husband loves the combination of cinnamon and its creamy texture. I like to serve it with a simple side drink, like a milkshake latte or fruit juice, and if we’re having a big feast, it goes perfectly after a warm dish like vegan baked oatmeal. It’s rich, comforting, and always goes faster than I expect.
Commonly Asked Questions
Why did my cheesecake crack ?
Usually from overbaking or cooling too quickly.
Can I freeze Vegan Cinnamon Roll Cheesecake ?
Yes, wrap slices well and freeze up to 2 months.
How long does it last in the fridge ?
About 4–5 days when covered well.
Can I add nuts or raisins ?
Yes, they can be added to the cinnamon swirl layer.
Vegan Cinnamon Roll Cheesecake
Course: DessertCuisine: American, VeganDifficulty: Medium4
servings25
minutes1
hour380
kcal7
hoursCreamy, dairy-free cheesecake with cinnamon swirls, combining the flavors of a cinnamon roll and cheesecake in one delicious vegan dessert.
Ingredients
2 cups vegan graham crackers or digestive biscuits (crushed)
6 tablespoons melted dairy-free butter or coconut oil
2 tablespoons sugar
1/3 cup brown sugar
1 tablespoon cinnamon
3 tablespoons melted vegan butter
2 cups vegan cream cheese room temperature
1 cup thick coconut cream top solid part from a chilled can
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
Pinch of salt
1 cup powdered sugar
2–3 tablespoons plant milk
1/2 teaspoon vanilla
Directions
- First, preheat your oven to 350°F (175°C). Crush your cookies or graham crackers into fine crumbs using a food processor or by placing them in a bag and rolling with a rolling pin. Put the crumbs into a bowl, add the sugar, and pour in the melted vegan butter. Mix until the crumbs look like wet sand. Press this mixture firmly into the bottom of your springform pan. Use the back of a spoon or a flat cup to press it down evenly. Bake the crust for about 8–10 minutes, then remove and let it cool.
- Next, make the cinnamon swirl mixture. In a small bowl, mix the brown sugar, cinnamon, and melted vegan butter until it becomes a thick paste. Set it aside. This mixture will be swirled into the cheesecake later to create the cinnamon roll effect.
- Now prepare the cheesecake filling. In a large bowl, add the vegan cream cheese and beat it until smooth and fluffy. Add the coconut cream, sugar, cornstarch, lemon juice, vanilla extract, and salt. Beat again until the mixture is very smooth and creamy with no lumps. Take your time here — a smooth batter makes a smooth cheesecake.
- Pour half of the cheesecake filling over the cooled crust and spread it evenly. Drop small spoonfuls of the cinnamon mixture across the surface. Use a knife or skewer to gently swirl it through the batter. Pour the remaining cheesecake filling on top and smooth it out. Add the rest of the cinnamon mixture in small drops and swirl again to create a pattern. Do not overmix a few swirls look best.
- Wrap the outside of the pan with foil and place it on a baking tray. For a creamier texture, you can place a pan of hot water on the lower oven rack to create steam. Bake the cheesecake for 50–60 minutes. The edges should look set while the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then remove and cool completely at room temperature before refrigerating for at least 6 hours or overnight.
- If you want a glaze, mix powdered sugar, plant milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
Notes
- Lightly grease or line the springform pan with parchment for easy removal.
- Don’t overmix the filling to avoid too much air this prevents cracks.
- Bake with a water bath for a creamier, crack-free cheesecake.
- Optional: add chopped nuts to the crust for crunch.
