This Vegan Cinnamon Roll Cheesecake brings together everything you love about cinnamon rolls and classic cheesecake in one irresistible dessert. It has a buttery cookie crust, a rich and creamy dairy-free filling, sweet cinnamon-sugar swirls, and a delicious vanilla glaze.

It’s perfect for holidays, birthdays, family gatherings, or whenever you’re craving a special homemade dessert. Best of all, this recipe is completely vegan, with no dairy or eggs.

Prep time: 30 minutes

Bake time: 50–60 minutes

Chilling time: At least 4 hours

Servings: 10–12 slices

Why You’ll Love This Recipe

• Creamy and rich: Vegan cream cheese creates a smooth, luxurious filling.
• Classic cinnamon-roll flavor: Brown sugar and cinnamon add a warm, sweet swirl.
• Beautiful presentation: The cinnamon ribbons and vanilla glaze make every slice look special.
• Make-ahead friendly: Prepare it the day before serving for the best texture.
• 100% plant-based: Made without dairy products or eggs.

Ingredients You’ll Need

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For the crust

• 2 cups (200 g) vegan graham cracker crumbs or digestive biscuit crumbs
• ⅓ cup (75 g) vegan butter, melted
• 2 tablespoons brown sugar

For the cheesecake filling

• 24 oz (680 g) vegan cream cheese, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (120 g) dairy-free sour cream or thick coconut cream
• ¼ cup (60 ml) plant-based milk
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract

For the cinnamon swirl

• ⅓ cup (70 g) brown sugar
• 1½ tablespoons ground cinnamon
• 2 tablespoons vegan butter, melted
• 1 tablespoon all-purpose flour

For the vanilla glaze

• ½ cup (60 g) powdered sugar
• 1–2 tablespoons plant-based milk
• ½ teaspoon vanilla extract

Equipment: A 9-inch (23 cm) springform pan, mixing bowls, electric mixer, spatula, and measuring cups and spoons.

Step-by-Step Instructions

Step 1: Prepare the Cookie Crust

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1. Preheat the oven to 350°F (175°C).
2. Mix the cookie crumbs, melted vegan butter, and brown sugar in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 8–10 minutes, then remove from the oven and let it cool slightly.

Tip: Press the crumbs firmly into an even layer so the crust holds together when sliced.

Step 2: Make the Cinnamon Swirl

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1. Combine the brown sugar, ground cinnamon, melted vegan butter, and flour in a small bowl.
2. Stir until a thick, spreadable paste forms.
3. Set aside while preparing the cheesecake filling.

The flour helps the cinnamon mixture hold its shape as it bakes.

Step 3: Prepare the Vegan Cheesecake Filling

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1. Beat the softened vegan cream cheese and granulated sugar until smooth.
2. Add the dairy-free sour cream or coconut cream, plant-based milk, lemon juice, and vanilla extract.
3. Mix on low speed until everything is combined.
4. Add the cornstarch and mix just until smooth.

Scrape down the sides of the bowl as needed. Avoid beating excessive air into the filling, which can cause cracks.

Step 4: Assemble the Cheesecake

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1. Pour half of the cheesecake filling over the cooled crust.
2. Spoon half of the cinnamon mixture over the filling in small ribbons.
3. Add the remaining cheesecake filling.
4. Spoon the rest of the cinnamon mixture over the top.
5. Use a butter knife or skewer to gently create swirls through the upper layers.

Don’t over-swirl the mixture. A few gentle movements create a beautiful cinnamon-roll pattern.

Step 5: Bake the Cheesecake

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1. Bake at 350°F (175°C) for 50–60 minutes.
2. The edges should look set, while the center should still have a slight wobble.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 15–20 minutes.
4. Remove from the oven and allow it to cool completely at room temperature.

If the top begins browning too quickly, loosely cover it with foil.

Step 6: Chill Until Firm

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1. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
2. Keep the cheesecake in the springform pan while chilling.
3. Once completely cold and firm, carefully release the pan’s sides.

Chilling is essential for a smooth texture and clean slices, so don’t skip this step.

Step 7: Make the Vanilla Glaze

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1. Place the powdered sugar in a small bowl.
2. Add 1 tablespoon of plant-based milk and the vanilla extract.
3. Whisk until smooth, adding a little more milk if necessary.
4. Drizzle the glaze over the chilled cheesecake just before serving.

The glaze should be thick enough to cling to the surface but thin enough to drizzle.

Step 8: Slice and Serve

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1. Use a sharp knife to cut the cheesecake into 10–12 slices.
2. For cleaner cuts, dip the knife in hot water and wipe it dry between slices.
3. Add a light dusting of cinnamon if desired.
4. Serve chilled and enjoy your homemade vegan cinnamon roll cheesecake!

Helpful Tips for the Best Results

• Use room-temperature ingredients: Softened vegan cream cheese mixes more smoothly.
• Choose the right cream cheese: Use a firm vegan cream cheese suitable for baking rather than a very thin spread.
• Don’t overbake: A slight wobble in the center is normal; the cheesecake will firm up as it cools.
• Chill overnight: This produces the best flavor and texture.
• Prevent cracks: Cool the cheesecake gradually and avoid sudden temperature changes.
• Make it gluten-free: Use certified gluten-free cookies and substitute a gluten-free flour blend for the flour in the swirl.

Storage Instructions

• Refrigerator: Store covered in an airtight container for up to 5 days.
• Freezer: Freeze individual slices without the glaze for up to 2 months, wrapped tightly.
• Thawing: Defrost frozen slices overnight in the refrigerator, then add fresh glaze before serving.
• Make ahead: Prepare the cheesecake the day before your event and glaze it just before serving.

Frequently Asked Questions

Can I make this cheesecake without a springform pan?

Yes. A deep 9-inch cake pan lined with parchment paper can work, although removing the cheesecake may be more difficult.

Can I use coconut milk instead of plant-based milk?

Yes. Use canned coconut milk or another unsweetened plant milk. Full-fat coconut milk makes the filling richer, but it may add a subtle coconut flavor.

Why is my vegan cheesecake too soft?

It may need more chilling time, or the filling may contain too much liquid. Refrigerate it overnight before slicing, and measure the ingredients carefully.

Can I make it the night before?

Absolutely! Overnight chilling is ideal for this recipe and makes it easier to serve neat slices.

How can I make the cinnamon flavor stronger?

Add an extra ½ teaspoon of cinnamon to the swirl or sprinkle a little cinnamon over the vanilla glaze.

Printable Recipe Card

Vegan Cinnamon Roll Cheesecake

Creamy vegan cheesecake with cinnamon-sugar swirls, a cookie crust, and vanilla glaze.

Prep

30 min

Bake

50–60 min

Yield

10–12 slices

Quick method

1. Mix cookie crumbs, vegan butter, and brown sugar; press into a 9-inch springform pan and bake at 350°F (175°C) for 8–10 minutes.
2. Mix brown sugar, cinnamon, melted vegan butter, and flour for the swirl.
3. Beat vegan cream cheese and sugar, then mix in sour cream, plant milk, lemon juice, vanilla, and cornstarch.
4. Layer the filling and cinnamon mixture in the pan, creating swirls with a knife.
5. Bake for 50–60 minutes until the edges are set and the center slightly wobbles.
6. Cool gradually, then refrigerate for at least 4 hours or overnight.
7. Whisk powdered sugar, plant milk, and vanilla together; drizzle over the chilled cheesecake before serving.