Gluten Free dairy Free Cinnamon Roll Cheesecake

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This Gluten-Free, Dairy-Free Cinnamon Roll Cheesecake is the perfect treat! This decadent dessert combines a smooth, dairy-free cheesecake filling with a cinnamon swirl and a tender, gluten-free crust.

Ingredients

For the Crust:

  • 1 ½ cups gluten-free graham cracker crumbs (or crushed gluten-free cookies)
  • ¼ cup coconut oil or dairy-free butter, melted
  • 2 tbsp coconut sugar (or brown sugar)
  • ½ tsp cinnamon

For the Cheesecake Filling:

  • 2 (8 oz) packages dairy-free cream cheese (such as Kite Hill or Violife)
  • ½ cup coconut cream (thick part from canned coconut milk)
  • ½ cup maple syrup or coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp arrowroot starch or cornstarch

For the Cinnamon Swirl:

  • ¼ cup coconut sugar (or brown sugar)
  • 1 tbsp cinnamon
  • 1 tbsp melted coconut oil

For the Dairy-Free Glaze (Optional):

  • ½ cup powdered sugar
  • 1 tbsp almond milk (or any dairy-free milk)
  • ½ tsp vanilla extract

  • Instructions

    1. Prepare the Crust:

    1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
    2. In a bowl, mix gluten-free graham cracker crumbs, melted coconut oil, coconut sugar, and cinnamon until combined.
    3. Press the mixture evenly into the bottom of the pan. Bake for 8–10 minutes, then let it cool.

    2. Make the Cheesecake Filling:

    1. In a large mixing bowl, beat together dairy-free cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, and arrowroot starch until smooth.

    3. Prepare the Cinnamon Swirl:

    1. In a small bowl, mix coconut sugar, cinnamon, and melted coconut oil until combined.

    4. Assemble the Cheesecake:

    1. Pour half of the cheesecake filling over the cooled crust.
    2. Drizzle half of the cinnamon swirl mixture over the filling, then gently swirl it in with a knife.
    3. Pour the remaining cheesecake filling on top and repeat with the rest of the cinnamon swirl.

    5. Bake the Cheesecake:

    1. Place the cheesecake in the oven and bake at 325°F (160°C) for 45–50 minutes, or until the center is set but slightly jiggly.
    2. Turn off the oven and let the cheesecake sit inside with the door slightly open for 10 minutes.
    3. Remove from the oven and let cool at room temperature before refrigerating for at least 4 hours (or overnight for best results).

    6. Add the Glaze (Optional):

    1. Mix powdered sugar, almond milk, and vanilla extract until smooth.
    2. Drizzle over the cheesecake before serving.

    3. Enjoy!

      Slice, serve, and enjoy the best of both worlds—cinnamon roll flavor with creamy, dairy-free cheesecake goodness! 😍🍰

      Let me know if you need modifications or substitutions! 😊

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