There’s something magical about the flavors of fall — cinnamon, vanilla, and a hint of caramel warmth that feels like a cozy hug in dessert form. These No-Bake Vegan Cinnamon Roll Mini Cheesecakes bring all that goodness together in one dreamy bite-sized treat.
They’re rich and creamy like classic cheesecake, but with the nostalgic swirl of a cinnamon roll. And the best part? They come together in just 25 minutes — no oven required.
Perfect for parties, family gatherings, or just when you want to treat yourself to something special, these mini cheesecakes are guaranteed to impress.
The Secret to That Perfect Creamy Texture
We’re keeping things simple and dairy-free by using two of my favorite vegan staples — Nature’s Charm Coconut Whipping Cream and Nature’s Charm Sweetened Condensed Coconut Milk.
Together, they create the most luscious, silky cheesecake filling ever — no baking, no cracking, no stress.
Add in a buttery graham cracker crust, a swirl of cinnamon-spiced icing, and a sprinkle of cinnamon sugar on top, and you’ve got a fall dessert that’s as pretty as it is delicious.
Why You’ll Love These Mini Cheesecakes
✨ No-bake & foolproof — perfect for busy days or when you just can’t deal with turning on the oven.
Fall flavors in every bite — cinnamon, caramel-kissed coconut milk, and creamy vegan cheesecake goodness.
Totally dairy-free & vegan — but so rich and decadent, no one will ever know.
Make-ahead friendly — store them in the freezer and thaw a few minutes before serving for the perfect texture.
Whether you’re hosting Friendsgiving, meal-prepping sweet treats for the week, or just craving something cozy, these Mini Vegan Cinnamon Roll Cheesecakes are everything you want in a fall dessert — easy, elegant, and seriously crave-worthy.
For more easy, delicious fall dessert recipes, try my Vegan Sticky Toffee Puddings and my Vegan Salted Caramel Apple Cheesecake. ✨
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- 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
- 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.
- 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.
- 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.
- 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.
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