Vegan Cinnamon Roll Cheesecake

This vegan Cinnamon Roll Cheesecake recipe gives the breakfast favourite a dessert-worthy makeover! With a brown sugar cinnamon swirl and cream cheese frosting, it’s cozy and decadent at the same time.

Lately I’ve been playing around with my Vegan Cheesecake recipe. Not playing around with the recipe itself because, not to toot my own horn, but it’s pretty darn perfect. But I’ve been playing around with different toppings and add-ins—and this cinnamon roll cheesecake is up first. The base is my classic recipe, then I layer in a brown sugar and cinnamon mixture and add Vegan Cream Cheese Frosting on top. There’s no better word to describe it than epic!

What Makes This Cinnamon Roll-Inspired Cheesecake Such a Treat

There’s so much to love about this recipe! Here’s what makes it irresistible.

• An EASY vegan cheesecake base . I do love a cashew cheesecake, but they require a little more planning and effort. This vegan take on cheesecake starts with plant-based cream cheese, which makes it easier and gives it a texture and flavour more true to the original.
• That fabulous cinnamon swirl . I just adore Vegan Cinnamon Rolls , and the swirl here is the same kind you’d put in cinnamon rolls, with (vegan) butter, brown sugar, and cozy cinnamon. It’s divine!
• Cream cheese frosting is the icing on the cake . Literally! This cinnamon roll cheesecake would be amazing even without the frosting, but it really takes this recipe over the top and makes it extra decadent.

Notes on Ingredients

Here’s what you’ll need to make your own vegan cinnamon roll cheesecake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Graham Cracker Crust:

• Graham crackers – Outside of the US, these are known as digestive biscuits.
• Brown sugar – You can use light or dark brown sugar.
• Vegan butter – I like to use my homemade Vegan Butter .
• Ground cinnamon
• Sea salt

Cinnamon Roll Swirl:

• Brown sugar – Dark or light both work for the swirl, too.
• All-purpose flour
• Ground cinnamon
• Vegan butter

Cheesecake Filling:

• Vegan cream cheese – I use store-bought, but my homemade Vegan Cream Cheese is also an option.
• Light brown sugar
• Cornstarch – This helps thicken the filling.
• Full-fat coconut cream – You can purchase a can of coconut cream or use a chilled can of coconut milk; refrigerate it overnight and the cream will solidify at the top. Scoop that out and use the coconut water at the bottom of the can for making smoothies.
• Vanilla extract – Vanilla bean paste would also work.
• Fresh lemon juice – This gives the cheesecake that signature tang.
• Sea salt

Cream Cheese Frosting:

• Vegan cream cheese
• Powdered sugar – This creates a smoother frosting than granulated sugar would.
• Vanilla extract
• Cold coconut whipping cream
• Ground cinnamon – For dusting the top.

How to Make Cinnamon Roll Cheesecake

If you need to break this recipe up into smaller chunks of time, you can bake the cheesecake one day and then make the frosting and add it the next day.

Make the crust.

• Prepare the crust . Pulse the graham crackers and brown sugar in your food processor until crumbs form. Slowly pulse in the melted butter, then press the mixture into a greased springform pan. Bake in a 350ºF oven for 10 minutes, then cool on a wire rack. Once cooled, wrap the outside of the pan in foil.
• Make the swirl . Whisk the sugar, flour, and cinnamon in a bowl, then slowly stir in the melted butter.

Beat the cream cheese.

• Mix the cheesecake filling . Beat the vegan cream cheese until it’s softened, then slowly beat in the brown sugar until the mixture is fluffy. Whisk together 1/3 of the coconut cream and cornstarch and mix this into the cream cheese, followed by the remaining coconut cream, vanilla extract, lemon juice, and salt.

Transfer filling to crust…

• Assemble . Pour a third of the cheesecake into the crust, then sprinkle a third of the cinnamon swirl over this. Repeat with the remaining cinnamon swirl and cheesecake filling. Press the last layer of cinnamon gently into the batter.
• Prepare . Carefully set the springform pan into a roasting pan, then fill it with hot water until it reaches halfway up the springform pan.
• Bake . Place the roasting pan in the oven and bake at 325ºF for 70 to 75 minutes, or until the edges of the cheesecake are puffy and the center is just slightly jiggly. Keep the oven open a crack and let the cheesecake sit inside for an hour with the oven turned off.

Bake and cool, then refrigerate.

• Cool . Transfer the pan to a cooling rack. Run a knife along the edges and let the cheesecake continue to cool until it reaches room temperature. At this point, transfer to the refrigerator and chill for at least 6 hours.
• Make the frosting . Beat the cream cheese until smooth, then beat in the powdered sugar, followed by the vanilla extract. Whip the coconut cream in a separate bowl, then fold this into the cream cheese mixture.
• Frost the cheesecake . Scoop the frosting into a piping bag with a round tip. Pipe onto the cheesecake, then dust with the ground cinnamon.

Tips for Success

Here are some additional pointers to help you make the perfect cinnamon roll cheesecake.

• Use firm pressure to form the crust . You need to compact the crumbs a bit to get them to hold their shape. Using the bottom of a drinking glass or measuring cup can help with this.
• Add the hot water after putting the pan in the oven . It can be easier (and save you from sloshing water onto the floor) to place the roasting pan with the springform pan in the oven and then add the hot water before closing the door. Use a kettle or large liquid measuring cup with a spout.
• Don’t stress about the cracks . If you follow this recipe precisely, you shouldn’t have any problems with cracking. Avoiding over-mixing the filling and letting the cheesecake cool very slowly prevent the top from cracking. But if you do get some cracks, don’t sweat it. You’ll be covering them with the frosting!

How to Store

• Refrigerator : Store leftovers in the refrigerator for 4 to 5 days. You can cover the cheesecake with plastic wrap or foil or transfer smaller portions to an airtight container.
• Freezer : If you want to freeze your leftovers, I recommend placing the cheesecake on a parchment-lined baking sheet and freezing until the frosting on top is solid. Then wrap the cheesecake (either whole or individual slices) in plastic wrap and transfer to a freezer bag or airtight container. It will keep up to 3 months; thaw in the refrigerator before serving.

More Vegan Cheesecake Recipes

• Turtle Cheesecake
• Vegan Pumpkin Cheesecake
• Mini Cheesecakes

Ingredients

Graham Cracker Crust

• 12 ounces graham crackers or digestive biscuits , 340 g
• 4 tablespoons brown sugar , add an extra tablespoon if you like it sweeter – 50 to 62 g
• 8 tablespoons melted vegan butter , salted or unsalted – 112 g
• ½ teaspoon ground cinnamon , 1 g
• Pinch of sea salt , optional, if butter is unsalted

Cinnamon Roll Swirl

• 1 cup packed brown sugar , 220 g
• ⅓ cup all-purpose flour , 39 g
• 1 tablespoon ground cinnamon , 8 g
• ⅓ cup melted vegan butter , 76 g

Cheesecake Filling

• 32 ounces vegan cream cheese , 907 g
• 1 ¼ cups light brown sugar , 250 g
• 5 tablespoons cornstarch , 37.5 g
• 1 ⅓ cups full-fat coconut cream , measure out ⅓ cup of this to mix with cornstarch – 320 mL
• 2 teaspoons vanilla extract , 10 mL
• 3 tablespoons fresh lemon juice , 45 mL
• ¼ teaspoon sea salt , 1 g

Cream Cheese Frosting

• 6 tablespoons vegan cream cheese , 85 g
• 1 cup powdered sugar , 125 g
• 1 teaspoon vanilla extract , 5 mL
• 1 cup cold coconut whipping cream , 240 mL
• 1-2 teaspoons ground cinnamon , for dusting – 2 – 4 g

Instructions

Prepare the Crust

• Preheat your oven to 350°F (180°C) and position a rack in the lower-middle part.
• Add the graham crackers or digestive biscuits and brown sugar to a food processor. Blitz into fine crumbs.
• Slowly add melted butter and pulse until the mixture resembles damp sand.
• Transfer to a greased or sprayed 9-inch springform pan. Press the crumb mixture firmly into the base and slightly up the sides.
• Bake the crust for 10 minutes until aromatic and golden. Let it cool on a wire rack to room temperature.
• Once cool, wrap the outside of the pan in aluminum foil, going up the sides to seal it for a water bath.

Make the Cinnamon Swirl

• In a bowl, whisk together the brown sugar, flour, and cinnamon.
• Pour in melted butter and stir until the mixture forms a moist, crumbly consistency. Set aside.

Prepare the Cheesecake Filling

• Reduce the oven temperature to 325°F (165°C).
• In a stand mixer bowl, beat the vegan cream cheese briefly to soften – about 10 seconds.
• With the mixer on low, gradually add brown sugar. Beat until smooth and fluffy, around 3 minutes. Scrape down the sides as needed.
• In a separate bowl, whisk ⅓ cup of coconut cream with the cornstarch until no lumps remain.
• Slowly add the cornstarch mix, followed by the remaining coconut cream, into the cream cheese. Mix about 15 seconds after each addition. Scrape the bowl again.
• Add vanilla extract, lemon juice, and salt. Mix until just combined.

Assemble the Cheesecake

• Pour one-third of the cheesecake filling over the cooled crust.
• Sprinkle one-third of the cinnamon swirl mixture evenly over the batter, breaking it up with your fingers.
• Repeat the layering with another third of the filling and cinnamon swirl, then finish with the final third of the filling.
• Spread the last of the cinnamon swirl on top, gently pressing it into the batter and smoothing it slightly. This prevents cracks while baking.
• Ensure the foil around the pan is secure. Place the cheesecake pan into a deep roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.

Bake and Chill

• Carefully place the cheesecake on the center rack of your preheated oven. Bake for 70 to 75 minutes, just until the edges are slightly puffed, the top appears matte rather than glossy, and the center has a gentle wobble. Do not exceed this baking time. Once done, turn the oven off and crack the door open using a wooden spoon or a folded kitchen towel to let some of the heat escape gradually. Let the cheesecake cool inside the oven for 1 hour.
• Next, move the springform pan to a cooling rack. Use a small knife to gently loosen the edges of the cheesecake from the sides of the pan. Allow it to cool completely at room temperature for 1 to 3 hours. Once fully cooled, place the cheesecake in the refrigerator to chill and set for at least 6 hours—or ideally, overnight for best texture and flavor.

Cream Cheese Frosting

• In a bowl, beat the vegan cream cheese for about 1 minute until smooth.
• Add powdered sugar and beat again until fluffy. Mix in vanilla extract.
• In a separate bowl, whip coconut cream until stiff peaks form (about 3 minutes).
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

Decorate the Cheesecake

• Transfer frosting to a piping bag fitted with a round tip. Pipe on top of the chilled cheesecake.
• Finish with a dusting of ground cinnamon.
• Store leftovers in the refrigerator for up to 4–5 days.

Notes

• Refrigerator : Store leftovers in the refrigerator for 4 to 5 days. You can cover the cheesecake with plastic wrap or foil or transfer smaller portions to an airtight container.
• Freezer : If you want to freeze your leftovers, I recommend placing the cheesecake on a parchment-lined baking sheet and freezing until the frosting on top is solid. Then wrap the cheesecake (either whole or individual slices) in plastic wrap and transfer to a freezer bag or airtight container. It will keep up to 3 months; thaw in the refrigerator before serving.

Cinnamon Roll Cheesecake

Ingredients

Graham Cracker Crust

• 12 ounces graham crackers or digestive biscuits 340 g
• 4 tablespoons brown sugar add an extra tablespoon if you like it sweeter – 50 to 62 g
• 8 tablespoons melted vegan butter salted or unsalted – 112 g
• ½ teaspoon ground cinnamon 1 g
• Pinch of sea salt optional, if butter is unsalted

Cinnamon Roll Swirl

• 1 cup packed brown sugar 220 g
• ⅓ cup all-purpose flour 39 g
• 1 tablespoon ground cinnamon 8 g
• ⅓ cup melted vegan butter 76 g

Cheesecake Filling

• 32 ounces vegan cream cheese 907 g
• 1 ¼ cups light brown sugar 250 g
• 5 tablespoons cornstarch 37.5 g
• 1 ⅓ cups full-fat coconut cream measure out ⅓ cup of this to mix with cornstarch – 320 mL
• 2 teaspoons vanilla extract 10 mL
• 3 tablespoons fresh lemon juice 45 mL
• ¼ teaspoon sea salt 1 g

Cream Cheese Frosting

• 6 tablespoons vegan cream cheese 85 g
• 1 cup powdered sugar 125 g
• 1 teaspoon vanilla extract 5 mL
• 1 cup cold coconut whipping cream 240 mL
• 1-2 teaspoons ground cinnamon for dusting – 2 – 4 g

Instructions

Prepare the Crust

• Preheat your oven to 350°F (180°C) and position a rack in the lower-middle part.
• Add the graham crackers or digestive biscuits and brown sugar to a food processor. Blitz into fine crumbs.
• Slowly add melted butter and pulse until the mixture resembles damp sand.
• Transfer to a greased or sprayed 9-inch springform pan. Press the crumb mixture firmly into the base and slightly up the sides.
• Bake the crust for 10 minutes until aromatic and golden. Let it cool on a wire rack to room temperature.
• Once cool, wrap the outside of the pan in aluminum foil, going up the sides to seal it for a water bath.

Make the Cinnamon Swirl

• In a bowl, whisk together the brown sugar, flour, and cinnamon.
• Pour in melted butter and stir until the mixture forms a moist, crumbly consistency. Set aside.

Prepare the Cheesecake Filling

• Reduce the oven temperature to 325°F (165°C).
• In a stand mixer bowl, beat the vegan cream cheese briefly to soften – about 10 seconds.
• With the mixer on low, gradually add brown sugar. Beat until smooth and fluffy, around 3 minutes. Scrape down the sides as needed.
• In a separate bowl, whisk ⅓ cup of coconut cream with the cornstarch until no lumps remain.
• Slowly add the cornstarch mix, followed by the remaining coconut cream, into the cream cheese. Mix about 15 seconds after each addition. Scrape the bowl again.
• Add vanilla extract, lemon juice, and salt. Mix until just combined.

Assemble the Cheesecake

• Pour one-third of the cheesecake filling over the cooled crust.
• Sprinkle one-third of the cinnamon swirl mixture evenly over the batter, breaking it up with your fingers.
• Repeat the layering with another third of the filling and cinnamon swirl, then finish with the final third of the filling.
• Spread the last of the cinnamon swirl on top, gently pressing it into the batter and smoothing it slightly. This prevents cracks while baking.
• Ensure the foil around the pan is secure. Place the cheesecake pan into a deep roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.

Bake and Chill

• Carefully place the cheesecake on the center rack of your preheated oven. Bake for 70 to 75 minutes, just until the edges are slightly puffed, the top appears matte rather than glossy, and the center has a gentle wobble. Do not exceed this baking time. Once done, turn the oven off and crack the door open using a wooden spoon or a folded kitchen towel to let some of the heat escape gradually. Let the cheesecake cool inside the oven for 1 hour.
• Next, move the springform pan to a cooling rack. Use a small knife to gently loosen the edges of the cheesecake from the sides of the pan. Allow it to cool completely at room temperature for 1 to 3 hours. Once fully cooled, place the cheesecake in the refrigerator to chill and set for at least 6 hours—or ideally, overnight for best texture and flavor.

Cream Cheese Frosting

• In a bowl, beat the vegan cream cheese for about 1 minute until smooth.
• Add powdered sugar and beat again until fluffy. Mix in vanilla extract.
• In a separate bowl, whip coconut cream until stiff peaks form (about 3 minutes).
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

Decorate the Cheesecake

• Transfer frosting to a piping bag fitted with a round tip. Pipe on top of the chilled cheesecake.
• Finish with a dusting of ground cinnamon.
• Store leftovers in the refrigerator for up to 4–5 days.

Notes

• Refrigerator : Store leftovers in the refrigerator for 4 to 5 days. You can cover the cheesecake with plastic wrap or foil or transfer smaller portions to an airtight container.
• Freezer : If you want to freeze your leftovers, I recommend placing the cheesecake on a parchment-lined baking sheet and freezing until the frosting on top is solid. Then wrap the cheesecake (either whole or individual slices) in plastic wrap and transfer to a freezer bag or airtight container. It will keep up to 3 months; thaw in the refrigerator before serving.

Nutrition

Cinnamon Roll Cheesecake https://jessicainthekitchen.com/cinnamon-roll-cheesecake/ December 12, 2025

Your brunch menu isn’t complete without this vegan Coffee Cake Recipe! It’s tender and moist, with a brown sugar cinnamon swirl throughout and a buttery, crumbly topping that’s impossible to resist.

This coffee cake recipe is such a treat. A cake that’s made for eating with breakfast? Sign me up! While it won’t be replacing my usual High-Protein Overnight Oats for weekday mornings, coffee cakes are always a welcome addition to a brunch spread and a fun once-in-a-while breakfast on the weekend. My vegan take on the classic is every bit as moist and delicious as the original, and it’s so easy to make too. Just try not to pick all those cinnamon-y crumbly bits off the top while it cools!

Why You’re Going to Flip for This Classic Coffee Cake Recipe

Although it’s vegan, everything else about this coffee cake recipe is traditional. Don’t mess with a classic, right?! Here’s why you’re going to love it.

• Bakery-worthy results . I should know—I used to run my own bakery business! Tender cake, a cinnamon swirl, and a crisp, buttery crumb topping come together for the perfect bite.
• Easy to make . You don’t even need an electric mixer! This cake is fantastic for even beginning bakers.
• Perfect for any occasion, any time of day . Coffee cake is most often served for breakfast or brunch, but I love it as a snack and dessert too. And while it’s great for holiday brunches, it’s easy enough to make anytime!

What You’ll Need

If you bake often, you probably have a lot of the ingredients for this coffee cake recipe in your pantry right now! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Cake Batter:

• Ground flaxseed – The vegan egg substitute in this recipe.
• Plant milk – Make sure it’s unflavoured and unsweetened.
• Vegan Greek yogurt – For a tender crumb, richness, and a bit of tangy flavour.
• Vegan butter – You can use my Homemade Vegan Butter or store-bought.
• Light brown sugar
• Vanilla extract
• All-purpose flour – Swap in a 1:1 gluten-free flour blend to make this coffee cake recipe gluten-free.
• Baking powder
• Salt

Cinnamon Sugar Swirl:

• Light brown sugar
• Ground cinnamon – Make sure your cinnamon is fragrant when you open the jar. That means it’s fresh!

Crumb Topping:

• All-purpose flour
• Light brown sugar
• Granulated sugar – Also known as white sugar.
• Ground cinnamon
• Vegan butter – Cold, cubed butter helps make the topping crumbly.

How to Make Vegan Coffee Cake

Here’s a step-by-step guide to making this recipe.

Mix the flax and vegan milk.

• Prepare. Preheat your oven to 350°F and line your baking pan with parchment paper.
• Make the flax egg. Stir the flaxseed and ½ cup plant milk together and let it thicken for 5 minutes.
• Prepare the cinnamon swirl. Mix the brown sugar and cinnamon in a small bowl.
• Make the crumb topping. Combine the flour, sugars, and cinnamon, then cut in the cold vegan butter until crumbly.

Mix the wet ingredients.

• Mix the batter. Whisk the melted butter, brown sugar, flax mixture, vegan yogurt, and vanilla until smooth. Add the flour, baking powder, and salt, then stir in the remaining milk.

Add cake batter and swirl…

• Assemble the cake. Spread half of the batter in the pan. Sprinkle the cinnamon sugar evenly on top. Add the rest of the batter and top with the crumb mixture.
• Bake. Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and serve. Let the coffee cake cool for 20 minutes before slicing and serving.

Tips and Variations

• Don’t overmix . Both the cake batter and the crumb topping will suffer texture-wise if you mix too much. The batter should be mixed just until combined and the crumbs should be, well, crumbly !
• Add nuts . Mix chopped pecans or walnuts into the crumb topping for some crunch.
• Try other spices . Cinnamon is the classic choice for coffee cake, but Pumpkin Pie Spice and other warm spices can be nice too!

Serving Suggestions

I love enjoying a slice of this coffee cake recipe with a Dirty Chai Latte or Pumpkin Spice Latte for a simple weekend breakfast. If I’m making it for a brunch get-together, I’ll serve it alongside savoury options like Vegan Breakfast Pizza or my Overnight Breakfast Strata Recipe .

Storage and Reheating

• Room temperature: Keep this coffee cake covered in the baking dish at room temperature for up to 3 days, or transfer leftovers to an airtight container.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months in a zip-top freezer bag or airtight container. Thaw at room temperature or in the microwave before serving.

More Breakfast Treats & Sweets

• Carrot Cake Muffins
• Classic Vegan Donuts
• Vegan Scones Recipe
• Pumpkin Banana Muffins

Ingredients

For the Cake Batter:

• 2 tablespoons ground flaxseed , 7 g
• 1 cup unsweetened plant milk , divided – 240 mL
• ½ cup vegan Greek yogurt , 120 g
• ½ cup vegan butter , melted – 120 g
• 1 ¼ cups packed light brown sugar , 250 g
• 2 teaspoons vanilla extract , 10 mL
• 3 cups all-purpose flour , 360 g
• 2 teaspoons baking powder , 8 g
• ¼ teaspoon salt , 1.5 g

For the Cinnamon Sugar Swirl:

• ½ cup packed light brown sugar , 100 g
• 2 teaspoons ground cinnamon , 6 g

For the Crumb Topping:

• 1 cup all-purpose flour , 120 g
• ½ cup packed light brown sugar , 100 g
• ¼ cup granulated sugar , 50 g
• 1 teaspoon ground cinnamon , 3 g
• ½ cup cold vegan butter , cubed – 112 g

Instructions

• Heat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
• In a small bowl, stir together ground flaxseed and ½ cup of the plant milk. Let sit for 5 minutes to thicken.
• Prepare the cinnamon swirl : In a separate small bowl, mix brown sugar and cinnamon. Set aside.
• Make the crumb topping : In a medium bowl, combine flour, both sugars, and cinnamon. Cut in the cold vegan butter with a fork or pastry cutter until the mixture is crumbly. Set aside.
• Make the cake batter : In a large bowl, whisk together melted vegan butter, brown sugar, thickened flax mixture, vegan Greek yogurt, and vanilla extract until smooth. Add flour, baking powder, and salt. Stir gently until just combined. Pour in the remaining ½ cup of plant milk and mix until the batter is smooth and thick. Do not overmix.
• Assemble the cake : Spread half of the batter evenly in the prepared pan. Sprinkle all of the cinnamon sugar mixture over the first layer. Gently spread the remaining batter on top. Evenly sprinkle the crumb topping over the surface.
• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

• Room temperature: Keep covered in the baking dish at room temperature for up to 3 days, or transfer leftovers to an airtight container.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months in a zip-top freezer bag or airtight container. Thaw at room temperature or in the microwave before serving.