No-Bake Mini Cinnamon Roll Cheesecakes

A buttery base, no-bake vanilla cheesecake with swirls of cinnamon sauce, dairy-free whipped cream, topped with mini puff pastry cinnamon rolls & vanilla icing drizzle. Vegan, No-Egg, No-Dairy & easily made gluten-free.

By @thelittleblogofvegan

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 biscuits
• 0 vegan butter
• 0 vegan cream cheese
• 0 icing sugar
• 0 vanilla extract
• 0 dairy-free whipped cream
• 0 cinnamon
• 0 sugar
• 0 water
• 0 mini puff pastry cinnamon rolls
• 0 vanilla icing

Instructions

1. Prepare the base by crushing the biscuits into fine crumbs and mixing with melted vegan butter.
2. Press the biscuit mixture into the base of mini cheesecake molds and refrigerate to set.
3. In a bowl, mix together the vegan cream cheese, icing sugar, and vanilla extract until smooth.
4. Fold in the whipped dairy-free cream into the cream cheese mixture.
5. Pour the cheesecake mixture over the prepared base in the molds.
6. Prepare the cinnamon sauce by mixing cinnamon, sugar, and water in a saucepan over medium heat until thickened.
7. Swirl the cinnamon sauce into the cheesecake mixture using a skewer or knife.
8. Chill the cheesecakes in the refrigerator for at least 4 hours or until set.
9. Top the set cheesecakes with mini puff pastry cinnamon rolls.
10. Drizzle with vanilla icing before serving.