cinnamon bun cheesecake

Rich, creamy, and deliciously spiced, Vegan No-Bake Cinnamon Roll Cheesecake. Made with a crunchy Biscoff cookie base, a cinnamon sugar swirl layered between a rich cashew-cream cheese filling, and topped with a tangy cream cheese frosting, this vegan cinnamon cheesecake is definitely worth writing home about.

Cinnamon Roll Cheesecake

155 g biscoff cookies (or other vegan cookies)

butter

cinnamon

brown sugar (or coconut sugar)

g almonds (or oat flour)

vegan butter (melted)

cashews (soaked *see notes)

cream cheese

90 ml pure maple syrup

g coconut oil (solid)

lemon juice

g vegan cream cheese (room temperature)

sugar

vanilla extract (or vanilla bean paste vanilla

non-dairy milk

Crust: Line the bottom and sides of a 7.5 or 8&quot; 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&#39;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.

This decadent Cinnamon Roll Cheesecake has layers of cheesecake and cinnamon roll filling in a buttery graham cracker crust! All topped with a cinnamon roll glaze and...cinnamon rolls - deliciously indulgent!

Cinnamon Roll Cheesecake Recipe

graham

brown sugar (47 grams)

unsalted butter (113 grams, melted (1 stick))

cream cheese (908 grams, room temperature (4 bricks))

sugar (200 grams)

brown sugar (53 grams)

heavy cream (284 grams, room temperature)

sour cream (114 grams, room temperature)

pure vanilla extract (4 grams)

eggs (200 grams, room temperature)

egg yolk (14 grams, room temperature)

cornstarch (15 grams)

kosher salt (3 grams)

brown sugar (426 grams)

sugar (100 grams)

cinnamon (14 grams)

salt

sugar (113 grams)

milk (35 grams)

Preheat

Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and gently spray the sides with baking spray. Set aside.

Whisk

In a medium-sized mixing bowl, whisk together the graham crackers and brown sugar. Add in the butter and mix until the mixture resembles wet sand.

Bake

Press the crust mixture into the bottom of the springform pan in an even layer. Place the springform pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and brown sugar together on high speed until smooth and creamy, about 1 minute.

Add in the heavy cream, sour cream, and vanilla and beat together for 30 seconds to incorporate.

Add in the eggs and yolk and beat together.

Add in the cornstarch and salt and mix to fully incorporate. Set aside.

To make the cinnamon filling, whisk all of the ingredients together in a medium-sized bowl.

Pour

Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.

Sprinkle

Sprinkle a layer of ⅓ of the cinnamon filling over the surface of the cheesecake batter.

Pour ⅓ of the cheesecake batter on top of the cinnamon filling and then top with ⅓ of the cinnamon filling.

Swirl

Pour the remaining cheesecake batter on top of the cinnamon filling and sprinkle the last of the cinnamon mixture over the surface. Optionally, use a butter knife or toothpick to swirl the cinnamon filling into the cheesecake.

Wrap

Wrap the bottom and sides of a springform pan with tin foil to prevent any water from seeping in.

Place a springform pan into a large baking pan or broiler pan. Fill the large pan with enough hot water to come 1 inch up the sides of a springform pan to create a water bath. Place the pans into the oven, on the middle rack, to bake for 1½ hours.

Tent

After the cheesecake has baked for 1 hour, tent a piece of tin foil over the surface of the cheesecake to prevent it from browning any further. Do not place the tin foil over the cheesecake before this point as it will not be fully set by the time it is done baking.

Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.

Cool

Once the cheesecake has set, remove the springform pan from the water bath pan, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the refrigerator to chill for at least 8 hours.

Glaze

Once the cheesecake has chilled, make the glaze. Whisk both of the glaze ingredients in a small mixing bowl until a smooth glaze has formed. Unwrap the cheesecake. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand. Spread the glaze over the surface of the cheesecake. Optionally top with homemade cinnamon rolls. Let set for 5 minutes before slicing and serving.

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Top 2 cinnamon bun cheesecake recipes from across the web

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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake Recipe

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