I’m a big fan of cheesecakes – everyone around me knows that. Don’t really care if the cheesecake was baked or, as in this case, just had to chill in the fridge for a while. All great! I have to admit, though, that a No-Bake Cinnamon Roll Cheesecake like this one here does have some advantages… especially when you have various other things on your to-do list and can’t focus your attention on just one thing. When baking for small and/or large festivities there is always a lot to do – so not having to worry about a showstopper like this one is always great ;P

I have to admit there are less difficult no-bake cheesecakes out there. This one here needs a tiny bit of attention if you want to go all the way. You need to prepare the base, the cheesecake filling and a caramel cinnamon sauce as well for the swirl… and on top the Cinnamon Roll Cookies for the decoration – if you want it to look exactly like the one on the pictures. You could skip the homemade cookies and use store-bought cinnamon cookies instead. Doing so saves a lot of time ;P
Anyway. The cookies for the base are easily crumbled and pressed together again to create a base layer. The filling is similar easy to prepare and the sauce… can also be done with store-bought dulce de leche instead of a homemade version. There is a good product available from Bonne Maman* that you can use. Unfortunately, often a bit difficult to find in regular supermarkets but easy to get in online shops. If you got some time on your hand I recommend making your own dulce de leche though. It’s not difficult, and you can do it weeks in advance if you need/want to. A link to the recipe can be found in the ingredients list down below.

Small, delicious but most likely a mess!
As you may be able to see on the pictures – the cake, unfortunately, becomes a bit of a mess after cutting the first slice off. Who is to blame? The caramel cinnamon sauce! For the pictures, of course, this is great because it looks soo damn good when sauce drips off a cake… but in real life, I recommend placing the cake on a plate with a rim ;P Everything will be fine up to the point where you cut into the cake – then you will need that rimmed plate. Otherwise, your table or even worse, your fridge will turn into a sticky mess pretty quickly.
In addition to that, dulce de leche has a somewhat »annoying« habit of completely melting away after a while. Especially, on a cake like this one here. Dulce de leche is made with a lot of sugar and that pulls moisture wherever it can. This means it will suck moisture out of the cheesecake filling and the decoration… and I guess you know what this means ;) Even if the sauce looks quite thick at the beginning – after a few hours the consistency will change completely and the thick sauce will water down and thin out significantly. You should definitely keep that in mind and decorate the cake as late as possible.

I had made the mistake of spreading some of the caramel sauce on the cake ahead of time (because I wanted an »extra swirl« on top of the cake). As the cake cooled overnight in the fridge, the caramel sauce dissolved almost completely and left only a »hint« of cinnamon on top of the cake. With little puddles of dulce de leche in the fridge all around the cake tin. Of course, I hadn’t placed a plate with a rim under the cake at that point ;P
You can definitely add some of the sauce to the cheesecake mixture to create a swirl, but more dulce de leche should only go on top of the cake right before serving this showstopper. Learn from my mistakes ;P
I hope I have not scared you off by telling you all of this. The cheesecake is really delicious and the »small« effort of keeping all of this in mind and following the instructions is absolutely worth it! ;) If you were looking for something sugar-free or sugar-reduced (as many of my recipes are by now) – sorry. Not happening here. You could probably already tell because »Dulce de leche« has been involved in creating this deliciousness ;P

INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) butter cookies or Biscoff cookies
2 tbsp. sugar
1.4 oz. (50g) butter, melted
For the filling:
6 gelatin sheets
21 oz. (600g) cream cheese, at room temperature
9 oz. (250g) mascarpone, at room temperature
2 tbsp. sugar
1 tsp. vanilla extract
7 oz. (200g) heavy cream, whipped
For the caramel cinnamon swirl:
4.2 oz. (120g) dulce de leche
1 tbsp. ground cinnamon
1-2 tbsp. heavy cream
For the decoration:
5.3 oz. (150g) heavy cream, whipped
10-12 Cinnamon Roll Cookies
Für den Boden:
200g Butterkekse (oder Biscoff Kekse)
2 EL Zucker
40g Butter, geschmolzen
Für die Füllung:
6 Blätter Gelatine
600g Frischkäse, Zimmertemperatur
250g Mascarpone, Zimmertemperatur
2 EL Zucker
1 TL Vanille Extrakt
200g Schlagsahne, aufgeschlagen
Für den Karamell-Zimt Swirl:
120g Dulce de leche
1 EL Zimt, gemahlen
1-2 EL Sahne
Für die Dekoration:
150g Schlagsahne, aufgeschlagen
10-12 Cinnamon Roll Kekse


DIRECTIONS / ZUBEREITUNG
1. Add the cookies for the base to a freezer bag and crush them with a rolling pin to get fine crumbs. Add the sugar and melted butter and mix to combine. Line an 8 inches (20cm) springform tin with baking parchment, transfer the moist crumbs to the tin, and press down to create one even layer. Place in the fridge until needed.
2. Add the gelatin sheets to a small bowl with cold water and let soak for about 5-7 minutes. Mix cream cheese, mascarpone, sugar, and vanilla extract in a large bowl and set aside.
3. Mix dulce de leche, cinnamon, and some heavy cream in a bowl. You want a thick and not too runny caramel sauce. Add more heavy cream if necessary. Set aside.
4. Squeeze the gelatin sheets a bit to get rid of excess water and add to a small pot. Heat up gently on the stove until the gelatin has dissolved completely. Remove from the heat and add about 1-2 tablespoons of the cream cheese mixture to the pot – stir to combine. Add this mixture now to the large bowl and mix until well combined. Whisk the heavy cream until stiff peaks form, then add to the large bowl and fold in (gently). Pour about half of the filling into the prepared springform tin and smooth out the top. Spoon half of the caramel sauce on the filling and top with the remaining cream to cover the caramel sauce completely. Use a chopstick or spoon and gently stir the filling to create some swirls. Smooth out the top and place in the fridge for at least 4 hours or overnight.
5. Carefully remove the cake from the springform tin and place it on a serving platter. Whisk the heavy cream for the decoration until stiff peaks form. Fill about half of it into a piping bag fitted with a round tip. Pipe a large spiral on top of the cake. Fill the remaining heavy cream into a piping bag with a star tip (or simply change the piping tips) and pipe little swirls on top of the cake. Pour the remaining caramel sauce into the empty spaces of the spiral and place Cinnamon Roll Cookies on top of the cream swirls as a finishing touch. Or decorate completely differently ;)
Note: The caramel sauce will get more liquid over time and run all over the place, unfortunately. Especially, when you cut into the cake. Get ready for a little mess.
1. Die Kekse für den Boden in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerstoßen. Zucker und geschmolzene Butter in den Beutel dazugeben und alles gut vermischen. Eine 20cm Springform mit Backpapier auslegen und dann die feuchten Brösel hineingeben und zu einer glatten Schicht zusammendrücken. Bis zur weiteren Verwendung in den Kühlschrank stellen.
2. Die Gelatineblätter in eine Schüssel mit kaltem Wasser legen und für 5-7 Minuten quellen lassen. Frischkäse, Mascarpone, Zucker und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Zur Seite stellen.
3. Für den Swirl Dulce de leche, Zimt und etwas Sahne verrühren. Die Sahnemenge hängt davon ab, wie dick die Karamellsoße ist – das Endergebnis sollte nicht zu flüssig sein.
4. Die Gelatine ausdrücken und in einen kleinen Topf geben und vorsichtig erwärmen, bis sie komplett geschmolzen ist. Vom Herd ziehen und 1-2 Esslöffel der Frischkäsemasse dazugeben und unterrühren. Diese Mischung in die große Schüssel zurückgeben und gut verrühren. Die Sahne steif schlagen und dann vorsichtig unter die Masse ziehen. Etwa die Hälfte der Frischkäsemasse in die Form füllen und glatt streichen. Etwa die Hälfte der Karamellsoße mit einem Löffel auf der Frischkäsemasse klecksweise verteilen, dann den Rest der Frischkäsemasse darauf verteilen. Mit einem Holzstäbchen oder Löffel vorsichtig mehrmals durch die Masse rühren, damit die namensgebenden “Swirls” entstehen. Oberfläche glätten und dann für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.
5. Den Kuchen vorsichtig aus der Form lösen und auf eine Servierplatte setzen. Die Sahne für die Dekoration steif schlagen und etwa die Hälfte in einen Spritzbeutel mit runder Tülle füllen. Damit dann eine große Spirale auf den Cheesecake aufspritzen. Verbliebene Sahne in einen Spritzbeutel mit Sterntülle füllen (oder einfach die Tülle wechseln) und dann rundum Tupfen am Rand entlang aufspritzen. Die verbliebene Karamellsoße in die Leerräume der Spirale füllen und dann Cinnamon Roll Kekse als Abschluss auf die Sahnetupfen setzen. Oder komplett anders dekorieren ;)
Hinweis: Die Karamellsoße wird mit der Zeit leider flüssiger werden und beim Anschneiden überall hinlaufen. Macht euch auf eine kleine Sauerei bereit.

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Here is a version of the recipe you can print easily.
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No-Bake Cinnamon Roll Cheesecake
- Prep Time: 00:30
- Cook Time: 00:00
- Total Time: 04:30
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: United States
- Diet: Vegetarian
Description
This No-Bake Cinnamon Roll Cheesecake is an absolute delight – super creamy, packed with cinnamon flavor and not too complicated to prepare ;)
Ingredients
For the base:
7 oz. (200g) butter cookies or Biscoff cookies
2 tbsp. sugar
1.4 oz. (50g) butter, melted
For the filling:
6 gelatin sheets
21 oz. (600g) cream cheese, at room temperature
9 oz. (250g) mascarpone, at room temperature
2 tbsp. sugar
1 tsp. vanilla extract
7 oz. (200g) heavy cream, whipped
For the caramel cinnamon swirl:
4.2 oz. (120g) dulce de leche
1 tbsp. ground cinnamon
1–2 tbsp. heavy cream
For the decoration:
5.3 oz. (150g) heavy cream, whipped
10–12 Cinnamon Roll Cookies
Instructions
1. Add the cookies for the base to a freezer bag and crush them with a rolling pin to get fine crumbs. Add the sugar and melted butter and mix to combine. Line an 8 inches (20cm) springform tin with baking parchment, transfer the moist crumbs to the tin, and press down to create one even layer. Place in the fridge until needed.
2. Add the gelatin sheets to a small bowl with cold water and let soak for about 5-7 minutes. Mix cream cheese, mascarpone, sugar, and vanilla extract in a large bowl and set aside.
3. Mix dulce de leche, cinnamon, and some heavy cream in a bowl. You want a thick and not too runny caramel sauce. Add more heavy cream if necessary. Set aside.
4. Squeeze the gelatin sheets a bit to get rid of excess water and add to a small pot. Heat up gently on the stove until the gelatin has dissolved completely. Remove from the heat and add about 1-2 tablespoons of the cream cheese mixture to the pot – stir to combine. Add this mixture now to the large bowl and mix until well combined. Whisk the heavy cream until stiff peaks form, then add to the large bowl and fold in (gently). Pour about half of the filling into the prepared springform tin and smooth out the top. Spoon half of the caramel sauce on the filling and top with the remaining cream to cover the caramel sauce completely. Use a chopstick or spoon and gently stir the filling to create some swirls. Smooth out the top and place in the fridge for at least 4 hours or overnight.
5. Carefully remove the cake from the springform tin and place it on a serving platter. Whisk the heavy cream for the decoration until stiff peaks form. Fill about half of it into a piping bag fitted with a round tip. Pipe a large spiral on top of the cake. Fill the remaining heavy cream into a piping bag with a star tip (or simply change the piping tips) and pipe little swirls on top of the cake. Pour the remaining caramel sauce into the empty spaces of the spiral and place Cinnamon Roll Cookies on top of the cream swirls as a finishing touch. Or decorate completely differently ;)
Notes
The caramel sauce will get more liquid over time and run all over the place, unfortunately. Especially, when you cut into the cake. Get ready for a little mess.
Keywords: cheesecake, cinnamon roll, no-bake
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