if you’re looking for a dessert that’s both a TOTAL showstopper and made with wholesome ingredients, this plant-based and gluten-free roll cheesecake is it, y’all.
with its creamy cheesecake filling, cinnamon roll swirls, and a nutty, spiced base, it’s the perfect centerpiece for any occasion—especially during the holidays.
people will truly be amazed, it’s hard to believe this is plant-based AND gluten-free.
taste and texture
this cheesecake is a dream for your taste buds.
the filling is decadently smooth and tangy, thanks to the vegan cream cheese, with a hint of maple sweetness and vanilla.
the base adds a nutty crunch with warm cinnamon undertones, while the mini cinnamon rolls bring a soft, spiced sweetness that complements every bite.
it’s the perfect balance of rich and light, creamy and chewy, with layers of texture that will keep everyone coming back for more.
why it’s a showstopper
not only does this dessert taste amazing, but it looks as impressive as it sounds.
the visible cinnamon rolls scattered throughout the cheesecake make it so indulgent and visually stunning—perfect for holiday tables or any celebration where you want to impress your guests.
wholesome yet indulgent
this dessert feels rich (it is), but it’s made with nourishing ingredients.
the base uses raw cashews and oats, the cheesecake is sweetened naturally with maple syrup, and the cinnamon rolls are packed with a date-based filling for a caramel-like richness without refined sugar.
it’s proof that you don’t need overly processed ingredients to create something truly special.
how to make it
- start with the base. blend raw cashews, oats, cinnamon, maple syrup, and vegan butter, then bake it for a sturdy, flavorful crust.
- prepare the cinnamon rolls. the dough is a mix of gluten-free oat flour, almond flour, almond butter, and maple syrup, rolled out and filled with a spiced date-almond butter mixture. slice them into mini rolls to add throughout the cheesecake.
- make the filling. whip vegan cream cheese, coconut cream, maple syrup, and vanilla until velvety smooth.
- assemble. layer the cheesecake filling over the cooled base, press in the cinnamon rolls, and finish with more filling to hold everything together. chill it until firm, and you’re ready to wow your guests.
substitutions
- almond butter: use pecan butter, cashew butter, or even sunflower seed butter if you need a nut-free option.
- maple syrup: agave syrup or coconut nectar can be used if needed, but maple syrup adds the perfect caramel-like flavor.
- dates: if you’re out of medjool dates, try dried figs for a somewhat similar texture in the cinnamon roll filling.
storage
store the cheesecake in the refrigerator for up to 5 days.
it’s best kept in an airtight container to prevent it from drying out.
if you want to prep ahead for a big occasion, you can freeze it for up to a month—just let it thaw in the fridge overnight before serving.
Amazing Plant-Based and Gluten-Free Cinnamon Roll Cheesecake
Course: Desserts, No Bake
Ingredients
-
for the base:
1.5 cups raw cashews
1/4 cup maple syrup
1 cup oats
1 tsp cinnamon
1/4 cup cold vegan butter (recommend salted)for the cheesecake filling:
10 ounces vegan cream cheese
1/4 cup maple syrup (or adjust to taste)
1/4 cup coconut cream
1 tsp vanilla bean paste or extractfor the cinnamon rolls:
dough:
1 and 2/3 cups gluten-free oat flour (add more if needed one tbsp at a time)
1/3 cup almond flour
1/3 cup runny almond butter or pecan butter
4 tbsp maple syrup
1/4 cup (start with 1/4 cup and add more if needed one tbsp at a time)
1/2 tbsp vanilla extractfilling:
1 cup medjool dates
1/3 cup almond butter
1 tbsp cinnamon
1/2 tbsp vanilla extract
1-2 tbsp maple syrup
dash of almond extract
1-2 tbsp dairy-free milk (use less if adding maple syrup)
pinch of sea salt
Directions
- make the base:
-preheat the oven to 350°f (175°c).
-in a food processor, blend the cashews, oats, cinnamon, and maple syrup until the mixture resembles fine crumbs.
-add the cold vegan butter and pulse until the mixture holds together when pressed.
-press the base mixture evenly into an 8 x 8 parchment lined pan.
-bake for about 15 minutes, then let it cool completely. - make the cinnamon rolls:
prepare the dough:
-in a bowl, mix the oat flour, almond flour, almond butter, maple syrup, and vanilla extract.
slowly add the dairy-free milk until a soft, pliable dough forms. you can also make it in the food processor.
-in a food processor, blend the cinnamon roll filling, roll up, freeze 30 minutes and cut into small rolls. - assemble the cheesecake:
-blend the cheesecake filling ingredients with an electric mixer or by hand.
-once the base has cooled, spread half of the cheesecake filling over the base.
-gently press the mini cinnamon rolls into the cheesecake layer.
-spread the remaining cheesecake filling over the top, ensuring some rolls remain visible. - chill and serve:
-freeze the cheesecake for at least 4 hours or until set.
-slice and serve. any leftover cinnamon rolls can be enjoyed on the side!
-store in the refrigerator for up to 5 days.
