Stop scrolling—your new obsession starts here. Our Cinnamon Roll Cheesecake No Bake tastes like a warm bakery morning and a classic New-York cheesecake had a love child. Each velvety bite swirls fragrant Saigon cinnamon through a cloud-light cream-cheese filling, all layered over a buttery cinnamon-roll crust. The best part? Because it’s a Cinnamon Roll Cheesecake , you skip the oven entirely yet still achieve bakery-level results in under 20 minutes.
Developed and triple-tested in our professional pastry kitchen for flawless consistency, this Cinnamon Roll Cheesecake recipe follows strict food-safety guidelines, uses only pantry staples, and has earned rave reviews from busy home cooks. Whether you need a last-minute holiday showpiece, a week-night crowd-pleaser, or a cool summer treat, the Cinnamon Roll Cheesecake delivers creamy texture, comforting spice, and zero oven heat—proving that mastering Cinnamon Roll Cheesecake is as effortless as it is unforgettable.
Why This No Bake Cinnamon Roll Cheesecake Recipe Stands Out?
Stop everything and grab a spoon—our Cinnamon Roll Cheesecake is the five-minute miracle dessert you didn’t know you needed. Unlike oven-bound cheesecakes, this Cinnamon Roll Cheesecake layers silken cream-cheese mousse over a buttery graham base kissed with Saigon cinnamon, then sets flawlessly in your fridge while you pour the coffee. Because it’s a Cinnamon Roll Cheesecake , you enjoy bakery-level flavor in just 20 minutes, with zero overheating of your kitchen.
Developed by a certified pastry chef and vetted by a food-safety expert for consistent results, every bite of Cinnamon Roll Cheesecake delivers the nostalgic warmth of a cinnamon roll swirled through a cool, cloud-light cheesecake. Serve Cinnamon Roll Cheesecake No Bake as a brunch showstopper, an elegant dinner finale, or the ultimate no-bake holiday saver—your guests will swear it came from a professional bakery, yet only your refrigerator did the work.
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Ingredients
For the Cinnamon Roll Crust:
- Graham cracker crumbs
- Melted butter
- Brown sugar
- Ground cinnamon
For the No Bake Cheesecake Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Nutmeg
- Salt
- Heavy whipping cream
For the Cinnamon Swirl:
- Butter, melted
- Brown sugar
- Ground cinnamon
- Flour
For the Topping:
- Powdered sugar
- Ground cinnamon
- Optional: chopped pecans or walnuts
See recipe card for quantities.
Instructions
Prepare the Crust and Cinnamon Swirl
- Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl
- Press mixture firmly into bottom of 9-inch springform pan, going slightly up sides
- Refrigerate while preparing filling
- For cinnamon swirl: combine melted butter, brown sugar, cinnamon, and flour in small bowl until thick paste forms
- Set aside for flavors to develop
Make the Cheesecake Filling
- Beat softened cream cheese until completely smooth and lump-free (2-3 minutes)
- Gradually add powdered sugar, vanilla extract, cinnamon, nutmeg, and salt
- Beat until fluffy and well combined
- In separate bowl, whip cold heavy cream until stiff peaks form
- Gently fold whipped cream into cream cheese mixture in three additions
- Avoid overmixing to maintain light texture
Assembly and Chilling
- Pour half of cheesecake filling over prepared crust
- Drop spoonfuls of cinnamon mixture over filling
- Add remaining cheesecake filling on top
- Use knife to gently swirl cinnamon mixture through filling for marbled effect
- Cover with plastic wrap and refrigerate minimum 4 hours (overnight preferred)
- Before serving, dust with powdered sugar and cinnamon mixture
- Prepare the Crust & Cinnamon Swirl: Shows crust pressed into pan and swirl mixture prepped and resting.
- Make the Cheesecake Filling: Visual of fluffy cheesecake filling being made with whipped cream folded in.
- Assembly and Chilling: Finished cheesecake after chilling with cinnamon swirl ready to slice or serve.
Equipment For Cinnamon Roll Cheesecake
- 9-inch springform pan (or regular pie pan)
- Electric mixer (hand or stand mixer)
- Large mixing bowls
- Rubber spatula for folding
- Sharp knife for swirling and slicing
Expert Cooking Tips and Hints
- Use room temperature cream cheese for smooth mixing
- Press crust with measuring cup bottom for even base
- Stop whipping cream at stiff peaks
- Let cinnamon swirl sit 10 minutes before adding
- Warm knife between cuts for clean slices
Recipe Variations
- Keto: Use almond flour crust and erythritol sweetener
- Gluten-Free: Substitute gluten-free graham crackers and flour
- Vegan: Replace with vegan cream cheese and coconut cream
- Mini Portions: Divide into muffin cups for individual servings
- Holiday Spice: Add cardamom, ginger, and cloves to filling
Storage
- Refrigerator: Store covered up to 5 days
- Freezer: Wrap slices individually, freeze up to 3 months
- Make-Ahead: Tastes better after overnight chilling
- Serving: Thaw frozen slices 2-3 hours in refrigerator
The Flavor-Swirling Secret Behind My Cinnamon Roll Cheesecake No Bake
Here’s a little behind-the-scenes trick that transforms my Cinnamon Roll Cheesecak from delicious to unforgettable. After mixing up that gooey cinnamon swirl, I always let it rest for 10 minutes. Why? It gives the flour time to hydrate and the cinnamon time to bloom, creating deeper, more aromatic flavor. When you finally swirl it into the creamy filling, you’ll get bold, beautiful cinnamon ribbons that don’t just blend in—they shine.
But the real magic? A delicate sprinkle of sea salt right before serving. Just a pinch. That unexpected contrast takes this Cinnamon Roll Cheesecake to a whole new level, making the warm spices pop and the cheesecake taste even richer. Trust me—this tiny touch is the unsung hero of the recipe.
FAQ
Is it better to bake or no-bake cheesecake?
No-bake cheesecake is better for beginners and hot weather cooking. This cinnamon roll cheesecake recipe offers convenience without sacrificing taste. No-bake versions set faster (4 hours vs 8+ hours), require no oven skills, and have lighter texture. Baked cheesecakes are denser and more traditional, but no-bake cheesecakes like this cinnamon roll version deliver incredible flavor with minimal effort.
What are the ingredients in cheesecake factory cinnabon cinnamon swirl cheesecake?
Cheesecake Factory's version contains cream cheese, sugar, cinnamon, vanilla, and graham crust. Our cinnamon roll cheesecake no bake recipe recreates similar flavors using cream cheese, powdered sugar, heavy cream, cinnamon, nutmeg, and graham cracker crust. The homemade version includes a signature cinnamon swirl made with brown sugar, butter, and extra cinnamon for authentic cinnamon roll taste without restaurant prices.
What are common no-bake cheesecake mistakes?
Common mistakes include using cold cream cheese (causes lumps), over-whipping cream (creates butter), insufficient chilling time, and wrong ratios. This cinnamon roll cheesecake no bake recipe prevents errors by specifying room-temperature cream cheese, proper whipping techniques, and minimum 4-hour setting time. Always fold whipped cream gently, use clean bowls, and avoid rushing the chilling process for perfect results every time.
What is the best cream cheese for no-bake cheesecake?
Philadelphia cream cheese is the gold standard for no-bake cheesecakes due to its smooth texture and consistent results. For this cinnamon roll cheesecake no bake recipe, use full-fat cream cheese at room temperature for 2+ hours. Avoid low-fat versions as they create grainy texture. Store brands work well too, but ensure they're completely soft before mixing to achieve the silky, lump-free consistency that makes this dessert irresistible.
Sweet Success, Zero Oven
With its pillowy filling, bold cinnamon ribbons, and effortless prep, Cinnamon Roll Cheesecake proves you can achieve bakery-worthy magic without ever touching a preheat button. One chilled slice delivers the cozy nostalgia of fresh cinnamon rolls wrapped in cool, creamy cheesecake—an irresistible combo that looks as stunning on your dessert table as it tastes on the spoon.
Craving more no-bake brilliance? After you devour your Cinnamon Roll Cheesecake No Bake, dive into our Easy Chocolate Strawberry Cheesecake Recipe for a chocolate-dipped twist or whip up the crowd-pleasing Easy Strawberry Cheesecake Dump Cake Recipe when you need a fast, fruity show-stopper. Don’t forget to leave a rating and share your spin in the comments—your tips keep our sweet community rising!
From my kitchen, with heart.
Nicole Harper ❤️
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Pairing
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Easy Cinnamon Roll Cheesecake
Equipment
- 1 9-inch springform pan Can substitute regular pie pan
- 1 Electric mixer Hand or stand mixer
- 2 Large mixing bowls For crust and filling
- 1 Rubber spatula For gentle folding
- 1 Sharp knife For swirling cinnamon and slicing
Ingredients
Cinnamon Roll Crust
- 1 ½ cups Graham cracker crumbs
- 5 tablespoon Butter Melted
- 2 tablespoon Brown sugar Packed
- 1 teaspoon Ground cinnamon
No Bake Cheesecake Filling
- 16 oz Cream cheese Softened
- ¾ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg Optional
- 1 pinch Salt
- 1 cup Heavy whipping cream Cold
Cinnamon Swirl
- 2 tablespoon Butter Melted
- 2 tablespoon Brown sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Flour All-purpose
Topping
- 1 tablespoon Powdered sugar For dusting
- ½ teaspoon Ground cinnamon For dusting
- Chopped pecans or walnuts Optional, for texture and garnish
Instructions
- Mix crust ingredients and press into springform pan
- Chill crust while preparing filling
- Combine cinnamon swirl ingredients and let sit 10 min
- Beat cream cheese until smooth
- Add sugar, vanilla, spices, and salt to cream cheese
- Whip heavy cream until stiff peaks
- Fold whipped cream into cream cheese in thirds
- Pour half of filling over crust
- Drop spoonfuls of cinnamon swirl and top with rest of filling
- Swirl with knife for marbled effect
- Refrigerate for at least 4 hours or overnight
- Dust with powdered sugar and cinnamon before serving
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