No Bake Cinnamon Roll Cheesecake combines the creamy richness of cheesecake with the warm, cozy flavor of cinnamon rolls. A buttery cookie crust supports layers of cream cheese and mascarpone filling swirled with cinnamon dulce de leche, while whipped cream and cinnamon roll cookies create an impressive finish.
There’s no oven required, making this easy no bake cheesecake especially convenient for holidays, celebrations, or anytime you want a make-ahead dessert with plenty of cinnamon flavor.
Why You’ll Love This Recipe
This cheesecake delivers several irresistible textures in every slice. The cookie crust is buttery and slightly crisp, the cheesecake filling is smooth and creamy, and the cinnamon caramel swirl adds ribbons of warm sweetness.
It’s also surprisingly simple to prepare. The refrigerator does most of the work, and preparing the dessert ahead gives it plenty of time to set.
The combination of cream cheese and mascarpone creates a luxurious filling without being overly complicated. Cinnamon roll flavors make it family-friendly and especially fitting for fall, winter, and holiday dessert tables.
Ingredients
For the Base
- 7 oz. (200g) shortbread cookies or Biscoff cookies
- 2 tablespoons fine sugar
- 1.4 oz. (50g) butter, melted
For the Filling
- 6 gelatin leaves
- 21 oz. (600g) cream cheese, room temperature
- 9 oz. (250g) mascarpone, room temperature
- 2 tablespoons fine sugar
- 1 teaspoon vanilla extract
- 7 oz. (200g) heavy cream
For the Caramel Cinnamon Swirl
- 4.2 oz. (120g) dulce de leche
- 1 tablespoon ground cinnamon
- 1–2 tablespoons heavy cream
For the Decoration
- 5.3 oz. (150g) heavy cream
- 10–12 cinnamon roll cookies
Instructions
- Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
- Place the shortbread or Biscoff cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a sturdy food-safe bag and crush them with a rolling pin.
- Combine the cookie crumbs with the sugar and melted butter until evenly moistened.
- Transfer the mixture to the prepared springform pan. Press firmly into an even layer, then refrigerate while preparing the filling.
- Place the gelatin leaves in a small bowl of cold water and soak for 5–7 minutes.
- In a large mixing bowl, beat the room-temperature cream cheese, mascarpone, sugar, and vanilla until smooth and evenly combined. Avoid excessive mixing once the mixture is smooth.
- Prepare the cinnamon swirl by stirring together the dulce de leche and cinnamon. Add 1 tablespoon heavy cream and mix until smooth. Add a little more cream if necessary to create a thick but spoonable consistency.
- Remove the softened gelatin leaves from the water and gently squeeze out the excess liquid. Place them in a small saucepan and heat very gently just until dissolved. Do not allow the gelatin to boil.
- Remove the pan from the heat. Stir 1–2 tablespoons of the cream cheese mixture into the dissolved gelatin to temper it.
- Gradually mix the gelatin mixture into the remaining cheesecake filling until completely incorporated.
- Whip the 7 ounces (200g) heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, taking care not to knock out too much air.
- Spoon approximately half of the cheesecake filling over the chilled cookie crust and smooth the surface.
- Spoon about half of the cinnamon caramel mixture over the filling.
- Cover with the remaining cheesecake mixture. Use a chopstick, skewer, or the handle of a small spoon to gently swirl the layers together without disturbing the crust.
- Smooth the surface of the No Bake Cinnamon Roll Cheesecake and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Carefully release the chilled cheesecake from the springform pan and transfer it to a serving plate.
- Whip the remaining 5.3 ounces (150g) heavy cream until stiff peaks form.
- Pipe the whipped cream over the cheesecake in a decorative spiral and small swirls, or decorate it however you prefer.
- Spoon the remaining cinnamon dulce de leche mixture between the whipped cream decorations.
- Finish with cinnamon roll cookies. Keep refrigerated until ready to slice and serve.
Tips & Tricks
Make sure the cream cheese and mascarpone are at room temperature before mixing. This helps create a smoother filling with fewer lumps.
Don’t boil the gelatin. Gentle heat is enough to dissolve softened gelatin leaves, while excessive heat can affect their setting ability.
Tempering the gelatin with a small amount of cheesecake filling before adding it to the main bowl helps prevent gelatin strands or lumps from forming.
For clean cheesecake slices, chill the dessert overnight whenever possible. Use a sharp knife dipped in hot water, wipe it dry, and repeat between slices.
Biscoff cookies create a warm, caramelized flavor that pairs particularly well with cinnamon. Shortbread produces a more buttery and neutral crust.
Keep the cinnamon caramel mixture fairly thick. If it becomes too thin, it may disappear into the filling instead of creating visible swirls.
Use halal-certified gelatin or an appropriate halal-friendly gelatin product to ensure the dessert meets halal dietary requirements.
Details
Prep Time: 35 minutes
Chill Time: At least 4 hours
Total Time: About 4 hours 35 minutes
Yield: 10–12 slices
Category: Dessert
Method: No Bake, Chilling
Cuisine: American-Inspired
Difficulty: Intermediate
Dietary Notes: No-bake; halal-friendly when made with halal-certified gelatin, vanilla extract without alcohol, and suitable cookies
Notes
Biscoff-style cookies or shortbread cookies both work well for the crust. Graham-style biscuits can also be used if preferred.
For a halal-friendly cheesecake, check the gelatin carefully and choose halal-certified gelatin. Also use alcohol-free vanilla flavoring or vanilla extract specifically confirmed to be suitable for your dietary requirements.
The cinnamon roll cookies used for decorating are optional. Crushed Biscoff cookies, a dusting of cinnamon, or extra whipped cream can create an equally attractive finish.
For the prettiest presentation, decorate the cheesecake shortly before serving.
Nutrition
Approximate nutrition per slice when divided into 12 servings:
Calories: 510
Protein: 7g
Carbohydrates: 34g
Fat: 40g
Nutrition information is an estimate and will vary according to the specific cookies, cheeses, dulce de leche, and serving size.
FAQ
How long does No Bake Cinnamon Roll Cheesecake need to chill?
The cheesecake should chill for at least 4 hours. Overnight chilling is even better because it gives the filling plenty of time to become firm and makes the cheesecake easier to slice cleanly.
Can I make this cinnamon roll cheesecake ahead of time?
Yes. This dessert is ideal for making ahead. Prepare the cheesecake the day before serving and refrigerate it overnight. Add the final whipped cream and cookie decorations before serving for the freshest presentation.
Can I use Biscoff cookies for the cheesecake crust?
Absolutely. Biscoff cookies are an excellent choice because their caramelized, warmly spiced flavor complements the cinnamon cheesecake filling. Shortbread cookies create an equally delicious but more buttery crust.
Why isn’t my no bake cheesecake setting?
Insufficient chilling time or incorrectly prepared gelatin can prevent the filling from setting properly. Make sure the gelatin is fully softened and gently dissolved, and allow the assembled cheesecake to refrigerate for at least 4 hours.
Can I make this cheesecake without gelatin?
A gelatin-free version requires changing the filling proportions or using a suitable setting alternative rather than simply leaving the gelatin out. Because gelatin provides structure in this particular recipe, omitting it without another stabilizer may produce a filling that is too soft to slice.
What does cinnamon roll cheesecake taste like?
It combines the tangy, creamy flavor of classic cheesecake with cinnamon, caramel-like dulce de leche, vanilla, and a buttery cookie crust. The result is reminiscent of cinnamon rolls but with a cool, creamy cheesecake texture.
Storage
Keep the cheesecake covered in the refrigerator and enjoy it within 3–4 days. Because the filling contains cream cheese, mascarpone, and whipped cream, don’t leave it sitting at room temperature for extended periods.
For freezing, it’s best to freeze the undecorated cheesecake. Once completely set, wrap it securely and freeze for up to 1 month. Thaw overnight in the refrigerator before decorating.
Whipped cream and cookies are best added after thawing so the decorations remain fresh and attractive.
Similar Recipes
No Bake Cinnamon Roll Cheesecake – Creamy Easy Dessert
Ingredients
For the Base
- – 7 oz. 200g shortbread cookies or Biscoff cookies
- – 2 tablespoons fine sugar
- – 1.4 oz. 50g butter, melted
For the Filling
- – 6 gelatin leaves
- – 21 oz. 600g cream cheese, room temperature
- – 9 oz. 250g mascarpone, room temperature
- – 2 tablespoons fine sugar
- – 1 teaspoon vanilla extract
- – 7 oz. 200g heavy cream
For the Caramel Cinnamon Swirl
- – 4.2 oz. 120g dulce de leche
- – 1 tablespoon ground cinnamon
- – 1–2 tablespoons heavy cream
For the Decoration
- – 5.3 oz. 150g heavy cream
- – 10–12 cinnamon roll cookies
Instructions
- Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
- Place the shortbread or Biscoff cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a sturdy food-safe bag and crush them with a rolling pin.
- Combine the cookie crumbs with the sugar and melted butter until evenly moistened.
- Transfer the mixture to the prepared springform pan. Press firmly into an even layer, then refrigerate while preparing the filling.
- Place the gelatin leaves in a small bowl of cold water and soak for 5–7 minutes.
- In a large mixing bowl, beat the room-temperature cream cheese, mascarpone, sugar, and vanilla until smooth and evenly combined. Avoid excessive mixing once the mixture is smooth.
- Prepare the cinnamon swirl by stirring together the dulce de leche and cinnamon. Add 1 tablespoon heavy cream and mix until smooth. Add a little more cream if necessary to create a thick but spoonable consistency.
- Remove the softened gelatin leaves from the water and gently squeeze out the excess liquid. Place them in a small saucepan and heat very gently just until dissolved. Do not allow the gelatin to boil.
- Remove the pan from the heat. Stir 1–2 tablespoons of the cream cheese mixture into the dissolved gelatin to temper it.
- Gradually mix the gelatin mixture into the remaining cheesecake filling until completely incorporated.
- Whip the 7 ounces (200g) heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, taking care not to knock out too much air.
- Spoon approximately half of the cheesecake filling over the chilled cookie crust and smooth the surface.
- Spoon about half of the cinnamon caramel mixture over the filling.
- Cover with the remaining cheesecake mixture. Use a chopstick, skewer, or the handle of a small spoon to gently swirl the layers together without disturbing the crust.
- Smooth the surface of the No Bake Cinnamon Roll Cheesecake and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Carefully release the chilled cheesecake from the springform pan and transfer it to a serving plate.
- Whip the remaining 5.3 ounces (150g) heavy cream until stiff peaks form.
- Pipe the whipped cream over the cheesecake in a decorative spiral and small swirls, or decorate it however you prefer.
- Spoon the remaining cinnamon dulce de leche mixture between the whipped cream decorations.
- Finish with cinnamon roll cookies. Keep refrigerated until ready to slice and serve.
Notes
For a halal-friendly cheesecake, check the gelatin carefully and choose halal-certified gelatin. Also use alcohol-free vanilla flavoring or vanilla extract specifically confirmed to be suitable for your dietary requirements.
The cinnamon roll cookies used for decorating are optional. Crushed Biscoff cookies, a dusting of cinnamon, or extra whipped cream can create an equally attractive finish.
Conclusion
No Bake Cinnamon Roll Cheesecake transforms familiar cinnamon roll flavors into a cool, creamy dessert with an impressive swirled presentation. The buttery cookie base, mascarpone cheesecake filling, cinnamon dulce de leche, and fluffy whipped cream make every layer distinct and delicious.
Since the refrigerator handles the setting, it’s also an excellent make-ahead dessert. Give it plenty of chilling time, decorate just before serving, and you’ll have a creamy cinnamon cheesecake that’s ready for everything from family gatherings to special occasions.