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No Bake Cinnamon Roll Cheesecake – Cozy Flavor, Zero Oven Time

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • For the cinnamon swirl:
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the cheesecake filling:
  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered sugar
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups heavy whipping cream, very cold
  • For the glaze (optional but recommended):
  • 3/4 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides for easy release.
  2. Make the crust. Stir graham crumbs, sugar, cinnamon, and salt. Add melted butter and mix until the texture feels like damp sand. Press firmly into the bottom and slightly up the sides of the pan. Chill while you prep the filling.
  3. Mix the cinnamon swirl. In a small bowl, combine melted butter, brown sugar, cinnamon, vanilla, and a pinch of salt. It should be pourable but not thin. Set aside to slightly thicken.
  4. Beat the cream cheese. In a large bowl, beat cream cheese until completely smooth, 1–2 minutes, scraping down the bowl. Add powdered sugar, sour cream, vanilla, and lemon juice. Beat until velvety and no lumps remain.
  5. Whip the cream. In a separate chilled bowl, beat heavy cream to stiff peaks. Don’t overbeat past this point.
  6. Fold the mixture. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined and airy.
  7. Layer and swirl. Spread half the cheesecake filling over the crust. Drizzle half the cinnamon mixture over the surface in thin ribbons. Use a knife or skewer to lightly swirl, avoiding deep digs into the crust. Add the remaining filling and repeat with the rest of the cinnamon swirl. Smooth the top.
  8. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight, until firm. The longer it chills, the cleaner the slices.
  9. Make the glaze. Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and drizzle-able. Adjust with more milk or sugar to reach a thick icing consistency.
  10. Finish and serve. Release the springform ring. Drizzle the glaze over the cheesecake in crosshatch lines to mimic cinnamon roll icing. Slice with a hot, clean knife for neat edges.