The Vegan Cinnamon Roll Cheesecake is a delicious dessert. This has 345 kcal per serving. You will prepare it in 7 hours and 20 minutes. The six hours are for the chilling time for your dessert. Serve your Vegan Cinnamon Roll Cheesecake for birthdays, parties, occasions, celebrations, events, family gatherings, or for guests. Also, pair this dessert with hot coffee, chai tea, vegan pumpkin cookies, fruit salad, hot cocoa, mini fruit skewers, or strawberries. The instructions to prepare this cheesecake are lengthy, but they are not hard. We will use vegan graham cracker crumbs, melted vegan butter, brown sugar, ground cinnamon, raw cashews, full-fat canned coconut milk, vegan cream cheese, melted coconut oil, lemon juice, and unsweetened plant milk.
STATS:
- Serving size: 1 slice
- Total time: 7 hours and 20 minutes
- Cuisine: American
- Number of calories: 345 kcal
- Course: Dessert
- Cooking time: 55 minutes
- Preparation time: 25 minutes
- Diet: Vegan
- Serving: 10 slices
- Chilling time: 6 hours
EQUIPMENT:
- Baking paper
- Measuring spoons
- Butter knife
- Measuring cups
- Spatula
- Blender
- Small bowl
- Big bowl
- Mixing bowl
- Springform pan
INGREDIENTS:
CRUST:
- 1 1/2 cups vegan graham cracker crumbs
- Five tbsp melted vegan butter
- 2 tbsp brown sugar
- Half tsp ground cinnamon
FILLING:
- Half cup granulated sugar
- Quarter tsp salt
- 2 cups raw cashews (put them in hot water for thirty minutes)
- 1 cup full-fat canned coconut milk
- 3/4 cup vegan cream cheese
- Two tbsp lemon juice
- Quarter cup melted coconut oil
- Two tbsp cornstarch
- 1 tbsp vanilla extract
- Quarter cup maple syrup
SWIRL:
- Quarter cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted vegan butter
- 1 tbsp all-purpose flour
GLAZE:
- Half cup powdered sugar
- 1 to 2 tbsp unsweetened vegan milk
- Quarter tsp vanilla extract
INGREDIENT NOTES:
VEGAN GRAHAM CRACKER CRUMBS:
- We will use them so they make the base of your dessert. These will make the crunchy crust and will give you a good flavor as well. Use vegan digestive biscuits for another idea.
VEGAN BUTTER:
- We will use vegan butter to mix the graham cracker crumbs. Also, we will use this in the cinnamon swirl, so it gives a bakery flavor. Add melted coconut oil if you need another idea as well.
BROWN SUGAR:
- You will get a caramel taste from using brown sugar in your vegan cheesecake. Your crust will also get richness from adding it to. You may add coconut sugar as a substitute as well.
GROUND CINNAMON:
- Cinnamon is the basic ingredient to add to your cheesecake. This will give the classic flavor as well. You can include some nutmeg along with cinnamon if you prefer it.
RAW CASHEWS:
- These are common when you make cheesecakes for vegan diets. You will soak them and then blend them so they become creamy. You may use sunflower seeds if you really need another option.
FULL-FAT COCONUT MILK:
- This will help your dessert have a creamy look. Also, your cheesecake will become smoother once you mix it into the mixture. Use another thicker vegan cream for an alternative as well.
VEGAN CREAM CHEESE:
- Your dessert will get the tangy cheesecake flavor if you use this in your recipe. Also, your dessert will become smoother from adding it. Another option is mixing the cashew mix with plain unsweetened vegan yogurt.
COCONUT OIL:
- This oil will help make your cheesecake solid after baking and after it chills completely. Use neutral vegan baking fat for another option as well.
ALL-PURPOSE FLOUR:
- The cinnamon swirl will become a little thick, so it does not sink into the filling easily. An alternative for this can be gluten-free all-purpose flour.
UNSWEETENED VEGAN MILK:
- You will use this milk for the glaze to become smooth so that it pours easily on your dessert. Use any unsweetened plant milk for this purpose.
INSTRUCTIONS:
MAKE THE CRUST:
- Take your springform pan and place the baking paper in it.
- Then, use a mixing bowl to include cinnamon, brown sugar, melted vegan butter, and graham cracker crumbs.
- Mix them so they look like wet sand, and add this to the bottom of your pan.
- Press it down with the spoon and chill it.
PREPARE THE CHEESECAKE FILLING:
- Take a blender and include salt, vanilla, lemon juice, cornstarch, melted coconut oil, maple syrup, granulated sugar, vegan cream cheese, coconut milk, and soaked cashews.
- Blend these ingredients together so they look like a smooth mixture.
CINNAMON SWIRL:
- Then use a smaller bowl to mix the components of the swirl.
- Mix all of them so you make a smooth paste-like mixture.
ARRANGE:
- Then warm your oven to 160°C.
- Add half the amount of cheesecake filling to the crust.
- Now add some drops of cinnamon, swirl over it, and then add the filling on it again.
- Next, add the rest of the cinnamon swirl mix on top and swirl it with the butter knife.
- Baking time for this will be 55 minutes, and leave the door open for 20 minutes.
- Now cool your dessert to normal temperature and place it to chill for 6 hours.
GLAZE:
- Make the glaze in a small bowl by mixing all its components together.
- Add this glaze to the cool cheesecake and complete your recipe.
SERVING SUGGESTIONS:
DRINK:
- Hot cocoa
- Chai tea
- Hot coffee
- Herbal tea
TOPPING:
- Chopped pecans
- Cinnamon dusting
- Coconut whipped cream
TIPS:
- You need to soak your cashews for an appropriate time so that they give you a smoother mixture.
- Don’t mix the swirl too much in your cheesecake filling.
- Add full-fat coconut milk for the best texture in your dessert.
STORAGE INFORMATION:
FRIDGE:
- Cover your dessert and chill it for five days only.
FREEZER:
- Wrap your cheesecake pieces and freeze them for two months only.
FAQs:
Can we eliminate cashews from this dessert?
- You may use sunflower seeds for another idea, but cashews will give you the best texture.
Should I eliminate the glaze from my cheesecake?
- You can skip the glaze step if you prefer it less sweet.
NUTRITIONAL INFORMATION:
Potassium: 215 mg
Calories: 345 kcal
Fiber: 3 grams
Calcium: 52 mg
Vitamin A: 180 IU
Protein: 5 g
Net carbs: 24 grams
Iron: 2.4 mg
Total carbs: 27 g
Sodium: 210 milligrams
