prep time: 30 min | bake time: 30 min | total time: 7 hrs
This Cinnamon Roll Flavored Cheesecake is the ultimate dessert dream creamy, rich, and bursting with warm cinnamon-sugar flavor. Imagine the classic taste of a gooey cinnamon roll swirled into a smooth, melt-in-your-mouth eggless cheesecake! The buttery biscuit base, layers of cinnamon crumble, and silky cheesecake filling come together perfectly, creating a dessert that’s comforting yet indulgent.
You’ll be surprised at how easy it is to make no eggs, no complicated steps. Every bite delivers a cozy balance of sweet creaminess and spiced warmth that’s perfect for holidays, celebrations, or anytime you crave something special.
Serve it chilled with whipped cream or a scoop of ice cream, and watch it disappear in minutes. This eggless cinnamon roll cheesecake isn’t just delicious it’s unforgettable.
Preheating an oven for baking a cheesecake is important to ensure that it is even baking and has the right texture. Depending on the type of oven you have, here’s how you can preheat for each:
Place the wrapped springform pan into a larger roasting pan or baking tray. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Place the setup in the oven and bake. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Let the cheesecake cool in the water bath to avoid sudden temperature changes that could cause cracking.
Place a large, oven-safe baking dish or roasting pan on the lower rack of your oven. This will be your steam tray. Fill the steam tray with boiling water, ensuring it’s deep enough to create steam. Place the cheesecake pan on a middle rack in the oven above the steam tray. Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking due to sudden temperature changes.
Prepare an 8-inch (20cm) springform pan by lining the base a large piece of baking paper to prevent any leaks.
Finely crush the biscuits using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. In a mixing bowl, combine the crushed biscuits, melted butter, and cinnamon. Mix until the texture resembles damp sand and the crumbs are evenly coated.
Transfer the mixture to an 8-inch (20cm) springform pan. Press it firmly into the base and slightly up the sides to form an even crust about 1/4 inch thick.
Place the pan in the refrigerator for 30 minutes to chill and set before adding the cheesecake filling.
In a medium bowl, combine the brown sugar, flour, and ground cinnamon. Pour in the melted butter and mix until fully combined and smooth. The mixture should have a crumbly and clumpy consistency. Set aside while preparing the cheesecake filling.
Preheat the oven to 160°C (330°F). Place a tray of water on the bottom rack to create steam for baking.
In a large mixing bowl, beat the cream cheese with an electric mixer or paddle attachment until smooth and creamy. Add the sugar, vanilla extract, and salt, then mix until fully combined.
In a small bowl, whisk together the whipping cream and cornstarch until smooth. Pour this into the cream cheese mixture and mix until well blended. Add the lemon juice and mix briefly to combine.
Pour half of the cheesecake batter into the prepared crust and spread evenly. Add a thick layer of the cinnamon roll filling over the cheesecake batter. Pour the remaining cheesecake batter on top and smooth the surface. Sprinkle the remaining cinnamon roll filling evenly over the top layer of cheesecake.
Place the springform pan on a baking tray and bake in the steamy oven for 40–45 minutes, or until the edges are set and slightly risen while the center remains a bit jiggly.
Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar. Once cooled, remove from the oven and let it rest at room temperature for 1 hour, then refrigerate until fully chilled.
In a chilled bowl, combine cold whipping cream, icing sugar, and vanilla. Whip with a hand or stand mixer on medium speed until medium peaks form. Use immediately!
Decorate the cheesecake with whipped cream, a dusting of cinnamon powder, and mini cinnamon rolls if desired. Store in an airtight container in the refrigerator for 3–4 days.
Ensure your cream cheese and whipping cream are at room temperature before mixing. This helps them blend smoothly, preventing lumps in the batter.
Bake the cheesecake in a water bath or place a tray filled with boiling water on the oven’s bottom rack to create steam. This helps regulate moisture and prevents cracks.
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
You can make this cheesecake up to 2 days in advance and store it in the fridge.
Yes! You can freeze the cheesecake by wrapping it tightly in plastic wrap. Freeze for up to 2 months and thaw in the fridge overnight before serving.
Make sure the cream cheese is at room temperature and mix well before adding cream and other ingredients. Whipping helps achieve a velvety texture.
Yes, but the cinnamon swirl is what gives this cheesecake its signature flavor. You can also sprinkle cinnamon or drizzle caramel on top instead.
Absolutely! Substitute cream cheese and butter with dairy-free versions such as tofutti cream cheese or vio life cream cheese and country crock dairy-free butter sticks. Whipping cream can also be replaced with dairy-free unsweetened whipping cream for a similar texture.
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