Mini Vegan Cinnamon Roll Cheesecakes

Every bite of these mini vegan cinnamon roll cheesecakes starts with a crisp, buttery biscuit base, then gives way to a silky cashew cream cheese filling with a ribbon of warm cinnamon swirl. They’re a no-bake treat that works well for a small dessert spread. Chill them until firm, and you’ll get clean slices with a rich, creamy finish.

Yield: 6-8 mini cheesecakes | Prep Time: 30 min | Chill and Freeze Time: until firm | Total Time: about 4 hours, including chilling

Mini Vegan Cinnamon Roll Cheesecakes Ingredients

• Use about 3 1/2 oz (100 g) plain biscuits — Crush these into fine crumbs for a sturdy, sliceable base. Any plain, not-too-sweet vegan-friendly biscuit works.
• Start with 1/4 cup (50 g) dairy-free butter for the base — Melts into the crumbs to bind them together. Use a firm, block-style dairy-free butter so the base holds its shape.
• Measure out about 1/4 cup (60 g) dairy-free heavy cream — Gives the cinnamon sauce a smooth, spoonable body.
• Use 1/4 cup (50 g) dairy-free butter for the sauce — Adds gloss and richness to the cinnamon sauce.
• Use about 10 oz (280 g) vegan cream cheese — Gives the filling its tang and body. Use a full-fat, block-style vegan cream cheese, not a spread.
• Measure 1 cup minus 2 tbsp (220 ml) dairy-free whipping cream — Whipped into a light topping for finishing each cheesecake.
• Use about 1/2 cup (100 g) light brown sugar — Makes the cinnamon sauce rich and caramel-like. Light brown sugar keeps the flavor mellow.
• 1 tsp ground cinnamon — The star flavor of the swirl. Use fresh ground cinnamon for the most warm, sweet aroma.
• Sift in about 2/3 cup (75 g) icing sugar — The sugar melts into the cashew blend, leaving no grit behind.
• Add about 1/4 cup (50 g) coconut cream — Adds richness and helps the filling set up firm in the freezer.
• 6-8 mini vegan puff pastry cinnamon rolls — One for each cheesecake, used as the finishing garnish.
• Use about 1 cup minus 1 tbsp (125 g) cashews, soaked and drained — The base of the cheesecake filling. Soaking softens them so the filling blends silky instead of gritty.
• 2 tsp vanilla bean paste — Adds warm vanilla flavor and visible vanilla specks.

Substitutions And Additions

Plain biscuits

I’d use vegan graham-style crackers for the base if you want a slightly nutty, honey-toned flavor. They make the base a little sweeter, so you can keep the rest of the recipe as written. Avoid thin, crumbly cookies, because they won’t hold their shape when pressed into the molds.

Cashews

Blanched almonds can stand in for cashews, but the filling will be a bit grainier and less rich. I’d stick with cashews for the smoothest result. Whatever nut you use, soak it and drain it first so it blends fully.

Vegan cream cheese

Choose a block-style vegan cream cheese for the best structure. A tub-style spread will make the filling looser and may not freeze firm. Keep the amount the same so the filling sets as it should.

Dairy-free whipping cream

Coconut-based whipping cream works well for the topping, though it may whip slightly softer than a stabilized dairy-free version. Keep it very cold before whipping for the best volume.

How To Make This Mini Vegan Cinnamon Roll Cheesecakes Recipe

1. Make the bases. Crush the 3 1/2 oz (100 g) plain biscuits into fine crumbs in a food processor or zip-top bag. Mix the crumbs with the 1/4 cup (50 g) melted dairy-free butter until evenly moistened. Divide the mixture between 6-8 lined mini molds and press it firmly into even bases with the back of a spoon. Chill until set. Pro Tip: Press the bases firmly, or the cheesecakes can crumble when you unmold them.
   

   

2. Make the cinnamon sauce. Combine the 1/2 cup (100 g) light brown sugar, 1/4 cup (60 g) dairy-free heavy cream, 1/4 cup (50 g) dairy-free butter, and 1 tsp cinnamon in a small saucepan. Heat gently, stirring until smooth and glossy. Let it cool before assembling so it doesn’t melt into the filling.
   

   

3. Blend and assemble. Blend the soaked, drained cashews, 10 oz (280 g) vegan cream cheese, 2/3 cup (75 g) icing sugar, 1/4 cup (50 g) coconut cream, and 2 tsp vanilla bean paste until silky, scraping the bowl as needed. Spoon the filling over the chilled bases, add a layer of cooled cinnamon sauce, and swirl gently with a toothpick. Freeze until firm. Pro Tip: Blend until the filling is completely smooth, because any grit will show in the finished slice.
   

   

4. Decorate. Unmold the firm cheesecakes and let them thaw in the refrigerator until creamy. Whip the 1 cup minus 2 tbsp (220 ml) dairy-free whipping cream until soft peaks form. Pipe or spoon it on top of each cheesecake, then add a mini vegan cinnamon roll. Keep refrigerated until serving.
   

   

Try this nextChristmas Reindeer Chocolate Cookies→

How To Serve And Store

Serve these cold, with a little extra cinnamon dusted over the cream for a cozy finish. They’re rich, so one per person is plenty after a light meal.

In The Fridge

Keep the decorated cheesecakes refrigerated in a covered container for up to 3 days. Add the cinnamon roll just before serving so it stays soft.

In The Freezer

Freeze the unmolded cheesecakes, uncovered until firm, then wrap them well for up to 1 month. Thaw in the refrigerator overnight, then add the whipped topping and cinnamon roll before serving.

Frequently Asked Questions

Can you make these ahead?

Yes, you can make them up to 2 days ahead. Keep them refrigerated and add the whipped topping and cinnamon roll just before serving.

Can I use a different pan?

Yes, a standard 6-cup muffin tin lined with paper liners works well. Keep the same bases and filling amounts, and check that the cheesecakes are firm before unmolding.

Follow Hailee Recipes on Pinterest for more easy dessert ideas.

More Recipes You’ll Love

• Biscoff Cheesecake
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• No-Bake Christmas Chocolate Crunch Clusters

Follow Hailee Recipes on Pinterest

Hailee Nova

Mini Vegan Cinnamon Roll Cheesecakes

Every bite of these mini vegan cinnamon roll cheesecakes starts with a crisp, buttery biscuit base, then gives way to a silky cashew cream cheese filling with a ribbon of warm cinnamon swirl. They're a no-bake treat that works well for a small dessert spread. Chill them until firm, and you'll get clean slices with a rich, creamy finish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 6 -8 mini cheesecakes

Course: Dessert

Cuisine: Vegan

Ingredients Method Notes

Ingredients

  

Ingredients

• Use about 3 1/2 oz 100 g plain biscuits
• Start with 1/4 cup 50 g dairy-free butter for the base
• Measure out about 1/4 cup 60 g dairy-free heavy cream
• Use 1/4 cup 50 g dairy-free butter for the sauce
• Use about 10 oz 280 g vegan cream cheese
• Measure 1 cup minus 2 tbsp 220 ml dairy-free whipping cream
• Use about 1/2 cup 100 g light brown sugar
• 1 tsp ground cinnamon
• Sift in about 2/3 cup 75 g icing sugar
• Add about 1/4 cup 50 g coconut cream
• 6-8 mini vegan puff pastry cinnamon rolls
• Use about 1 cup minus 1 tbsp 125 g cashews, soaked and drained
• 2 tsp vanilla bean paste

Method

 

1. Make the bases: Crush 3 1/2 oz (100 g) plain biscuits into fine crumbs. Mix with 1/4 cup (50 g) melted dairy-free butter, divide between 6-8 lined mini molds, press firmly into even bases, and chill.
2. Cinnamon sauce: Combine 1/2 cup (100 g) light brown sugar, 1/4 cup (60 g) dairy-free heavy cream, 1/4 cup (50 g) dairy-free butter, and 1 tsp cinnamon. Heat gently, stirring until smooth, then let cool.
3. Blend and assemble: Blend soaked, drained cashews, 10 oz (280 g) vegan cream cheese, 2/3 cup (75 g) icing sugar, 1/4 cup (50 g) coconut cream, and 2 tsp vanilla bean paste until silky. Layer over the bases with cooled sauce, swirl gently, and freeze until firm.
4. Decorate: Unmold the firm cheesecakes and thaw in the refrigerator until creamy. Whip 1 cup minus 2 tbsp (220 ml) dairy-free whipping cream, pipe on top of each cheesecake, add a mini vegan cinnamon roll, and keep refrigerated until serving.

Notes

Refrigerate decorated cheesecakes for up to 3 days. Freeze unmolded cheesecakes for up to 1 month and thaw in the refrigerator before topping.