This Paleo Vegan Cinnamon Roll Cheesecake is sweet with the most delicious cinnamon swirl. No-bake and easy to make. It’s egg free, gluten free, dairy free and naturally sweetened.
I came up with this flavor after making my Paleo Vegan Cinnamon Roll Ice Cream. That cinnamon swirl is good enough to eat by itself and truly tastes like the center of a cinnamon roll. I knew swirling it in a dairy free cheesecake would be a good idea and it was- this is so delicious!
A high powdered blender or food processor is needed to make this. I have a Vitamix that works the best. I’ve used different blenders over the years and this one definitely produces the creamiest cheesecake. The Cuisinart Food Processor is best for making the crust.
This is made in a 7-inch springform pan. It’s what I use for all my cheesecakes because it’s the perfect size, not too big and makes it nice and thick.
Fridge vs Freezer
This wasn’t as firm as I would like for the pictures, I maybe should have frozen it, but it still tastes amazing. I ate that whole piece once I was done taking pictures and thought it was great. It’s still delicious and totally worthy of serving, but if you’re looking for that classic cheesecake texture then it’s best frozen. It’s personal preference, just letting you know.
I know you will love this paleo vegan cinnamon roll ice cheesecake because it’s creamy, sweet and amazing. A dessert to impress guest or just make for the family. Everyone is sure to enjoy it! Here are some more cheesecakes to try:
And here are some cinnamon roll inspired desserts:
- Paleo Cinnamon Roll Cookies
- Vegan Paleo Cinnamon Roll Ice Cream
- Paleo Cinnamon Roll Quick Bread
- Cinnamon Roll Coffee Cake (Paleo)
- Pumpkin Paleo Cinnamon Roll Bread
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Paleo Vegan Cinnamon Roll Cheesecake
- 2 cups raw cashews soaked
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 4 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 cup runny almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- The night before or early the day of, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
- Grease a 7-inch springform pan with coconut oil and set aside.
- In a high powered blender or food processor, make the crust. Add the nuts, dates, and salt to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Add the water if needed and press into bottom of springform pan. Place it in the fridge while you make the cheesecake.
- Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, maple syrup, lemon juice and salt. Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7 minutes, depending on the blender or food processor you have. Pour over the crust and place in the fridge while you make the cinnamon swirl.
- In a small bowl, combine the almond butter, maple syrup, vanilla and cinnamon. Stir well until combined. Dollop mixture on top of the cheesecake and swirl with a butter knife back and forth. Place in the fridge for at least 4 hours to set or store in the freezer for more of a firm texture.
- Store covered in the fridge up to 2 weeks or the freezer up to 3 months.
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