Cinnamon roll cheesecake recipe
Vegan, gluten-free, wheat-free, natural sugars.
As we're heading into Autumn, that calls for cosy blankets, knitted jumpers, gingerbread lattes and cinnamon rolls!
I bring to you a cinnamon roll inspired cheesecake, with a nutty base, vanilla filling, a cinnamon cheesecake swirl, topped with coconut whip stars, chopped walnuts and a dash of ground cinnamon.
Delicious!
This cheesecake is 100% vegan and is no-bake- yay!
It's sure to impress whoever you make it for, whether that be a garden party, special occasion or birthday! Plus you can have an extra slice and not feel guilty about it!! Bonus!
Preparation- Overnight
Freezing time- 2-4 hours (or overnight)
Serves- 10
Level- Easy
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Ingredients for the base
-10 medjool dates (de-seeded)
-100g of gluten-free oats
-50g of flaked almonds
-50g of walnuts
-Pinch of salt
Ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-1 tablespoon vanilla extract
-1 can of coconut cream (cream only)
-2 tablespoons of coconut oil (melted)
+
-1 teaspoon of ground cinnamon
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
Decoration
-Crushed walnuts
-Dairy-free white chocolate
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To make the base
Step 1- Line a 9 inch cake tin with grease proof paper.
Step 2- De-seed the medjool dates and place them into a food processor, along with the oats, almonds, walnuts and salt.
Step 3- Whizz up until ground (but not fully ground as it's nice to have a textured/nutty base).
Step 4- Place the mixture into your lined cake tin.
Pop the tin into the freezer whilst you make the cheesecake layer!
To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place into a food processor or blender, along with the maple syrup, vanilla extract, coconut cream and melted coconut oil.
Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.
Step 3- Take around 3 tablespoons of the cheesecake mixture and place into a small bowl and add a teaspoon of ground cinnamon.
Step 4- Carefully pour the vanilla cheesecake mixture onto the base and even out with a spoon.
Step 5- Place the cinnamon cheesecake mixture into a piping bag fitted with a small round tip nozzel and pipe a swirl on top of the cheesecake and tap the tin down to settle the cheesecake.
Pop the tin back in to the freezer to set.
Step 3- Take around 3 tablespoons of the cheesecake mixture and place into a small bowl and add a teaspoon of ground cinnamon.Step 4- Carefully pour the vanilla cheesecake mixture onto the base and even out with a spoon.
Step 5- Place the cinnamon cheesecake mixture into a piping bag fitted with a small round tip nozzel and pipe a swirl on top of the cheesecake and tap the tin down to settle the cheesecake.
Pop the tin back in to the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).
Store in a sealed container in the freezer and defrost fully before serving.
I served my cheesecake with some melted dairy-free white chocolate, coconut whip stars, chopped walnuts and a dash of ground cinnamon.
Delicious!
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Holly Jade
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