Vegan Cinnamon Roll Cheesecakes
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 9 servings
Ingredients
  • 2 cups graham crackers, crushed
  • 8 Tbsp vegan butter, divided
  • 14oz vegan cream cheese, divided
  • 1 can Nature’s Charm coconut whipping cream, chilled overnight
  • 1 can Nature’s Charm sweetened condensed coconut milk
  • 2 tsp cinnamon, divided
  • 2 tbsp sugar
Instructions
  1. Make the cheesecake base. In a food processor, process the graham crackers (about 1½ packs from a 14oz box) into a fine crumb. Mix the crumbs with 6 Tbsp melted vegan butter until it has the consistency of wet sand. Press the mixture into the base of 9 cupcake liners, creating a solid layer. Chill in the fridge.
  2. Make the cheesecake filling. Whip the coconut whipping cream until light and fluffy, with soft peaks, about 3 minutes. Remove ⅓ of the whipping cream and store in the fridge for another use.
  3. In a separate bowl, beat 12oz cream cheese, ¾ can condensed coconut milk, and 1 tsp cinnamon. Gently fold the cream cheese mixture into the whipped cream. Spoon or pipe the cheesecake filling over the graham cracker base. Smooth out the top. Combine 1 tsp cinnamon and the sugar in a small bowl. Mix well. Sprinkle generously over the tops of the cheesecakes, then chill while you make the cream cheese icing.
  4. In a small bowl, beat together 2 Tbsp softened butter, 2 oz cream cheese, and the remaining condensed coconut milk. Transfer to a piping bag, then pipe a swirl of icing over the top of each cheesecake. Top with more cinnamon sugar, then chill in the freezer for 6 hours until firm. Let rest on the counter for a few minutes before serving to soften. Store in the fridge or freezer.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-cinnamon-roll-cheesecakes/