Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

If you’re looking for an excuse to have dessert for breakfast, look no further! Since this is considered a cinnamon roll cheesecake, you don’t have to feel guilty eating dessert for breakfast! Cinnamon rolls ARE a breakfast food, aren’t they?! 😉 You’re welcome!


This cheesecake has a crunchy graham cracker crust, filled with creamy cheesecake deliciousness, studded with cinnamon sugar crumbles, & topped with a dusting of cinnamon sugar & a silky cream cheese frosting!

How can you say no to this dessert?

How can you go on WITHOUT this dessert?!

There is no going back after trying this recipe.


I typically do no-bake cheesecake because I’m THAT lazy. I really hate having to deal with water baths. I also prefer my cheesecake made in a shorter pan. Want to know why?? It’s all about getting a little bit of everything ALL in one easy bite! I dislike thick cheesecake when I have to DIVE my fork all the way to the bottom, just to get to the crust, & then it goes beyond the fork & up the handle. What a sticky, unnecessary mess! Let’s do shorter cheesecake & make that shit proportional! ...A proportional flavor savor!! With this cheesecake, you literally get all the GOOD stuff in every.single.bite. !!


I’m going to be completely honest, this cheesecake actually tastes like a cinnamon sugar churro. Weird, right? WRONG! FAAAABULOUS! I would change the name, but then the cream cheese swirl wouldn’t make sense, ya know?? It doesn’t really matter what it’s called, all you need you need to know is it’s guaranteed to be your new favorite! This cheesecake is everything that’s right in the world (& not much is right in the world, so this can only make life better)!


My hubby is a cinnamon JUNKIE, so he basically SHAT himself when he bit into this bad boy for the first time. We are talking bedroom type eyeroll, if you catch my drift 😉

Ew, did I just make cheesecake sexual?! Sorry not sorry! It’s THAT good! Haha!! Just trust me, ok?!


If you love straight up DELICIOUS food, this recipe is for you!

Full disclosure: it’s addicting as ffffff! Consider yourself warned.



Serves: 9” pan

Prep Time: 1 hour + chill time




2 cups gluten-free graham cracker crumbs

¼ cup brown sugar, packed

8 tbsp (1 stick)  unsalted butter, melted



½ cup brown sugar

3 Tbsp white rice flour

1 Tbsp + 1 tsp cinnamon

3 Tbsp melted butter



4 oz white chocolate chips

¾ cups + 2 tbsp heavy whipping cream, divided

¼ cup powdered sugar

8 oz cream cheese, softened at room temperature

¼ cup granulated sugar

½ tsp cinnamon

½ tsp pure vanilla extract



1 Tbsp cream cheese, room temperature

3 Tbsp butter, room temperature

¾ cup powdered sugar, sifted

½ tsp vanilla extract

1-2 Tbsp milk




1.    Preheat oven to 350F.

2.    Pulse GF graham crackers in food processor until very fine.

3.    Measure out 2 cups crumbs & mix with brown sugar & melted butter.

4.    Press into 9” tart pan (bottom & sides).

5.    Bake crust for 8 minutes until golden & aromatic!!

6.    Set aside to cool while you prepare the filling.



1.    Mix together all ingredients until they resemble large, chunky crumbs! Set aside.



1.    Pour ¾ cup heavy whipping cream into the bowl of an electric mixer & beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar & continue beating on high speed until stiff peaks form. Set the whipped cream in the fridge until ready to use.

2.    In a microwave-safe bowl, combine the white chocolate chips & 2 tbsp of heavy whipping cream. Microwave in 30-second increments, on 50% power, stirring each time until the chocolate is melted & completely smooth. Set aside.

3.    In the bowl of an electric mixer, beat the softened cream cheese at medium-high speed until it’s completely smooth. Scrape down the sides of the bowl & continue beating.

4.    Add the granulated sugar, cinnamon & vanilla extract. Beat until smooth.

5.    Add the melted white chocolate, beating until it’s completely mixed into the cream cheese!

6.    Take the bowl of mixer off the stand & by hand, gently fold in the whipped cream until it’s completely smooth.

7.    Pour half of the filling into the prepared crust, spreading evenly. Sprinkle ¾ of the cinnamon sugar crumbles over the cheesecake layer—gently pat down with hand. Top with remaining cheesecake batter & smooth.

8. Sprinkle the top of the cheesecake with cinnamon-sugar. Refrigerate 4-5 hours, MINIMUM. (Note:** same day will have the texture of whipped cream pie, overnight will have a firmer texture like cheesecake!)

9. Make your cream cheese frosting while the cheesecake chills!



1.  With a handheld mixer, beat together cream cheese & butter until completely smooth & fluffy.

2. Slowly add the sifted powdered sugar, scraping the bowl between each addition of sugar.

3. Add the vanilla extract.

4. SLOWLY add 1-2 Tbsp milk, depending on the consistency of the cream cheese frosting you’d like!! Pipe in a swirl on top of your cheesecake & sprinkle with remaining ¼ of the cinnamon sugar crumbles!





















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