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No-Bake Cinnamon Roll Cheesecake | Bake to the roots

No-Bake Cinnamon Roll Cheesecake

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:00
  • Total Time: 04:30
  • Yield: 1 1x
  • Category: Cheesecake
  • Cuisine: United States
  • Diet: Vegetarian


This No-Bake Cinnamon Roll Cheesecake is an absolute delight – super creamy, packed with cinnamon flavor and not too complicated to prepare ;)



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
12 tbsp. heavy cream

For the decoration:
5.3 oz. (150g) heavy cream, whipped
1012 Cinnamon Roll Cookies


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 ;)


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