Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake – Vegan Style

Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake – Vegan Style is a plant-based reimagining of the iconic, indulgent dessert known for its rich creaminess and bold cinnamon flavor. Inspired by the beloved collaboration between Cheesecake Factory and Cinnabon, this version captures the essence of the original while using dairy-free, egg-free ingredients. It reflects the growing demand for vegan desserts that don’t compromise on flavor, texture, or decadence.

This vegan cheesecake features a spiced cinnamon swirl layered throughout a smooth, creamy filling made from ingredients such as cashews, plant-based cream cheese, or coconut cream. A sweet, cinnamon-infused crust anchors the dessert, while the signature swirl delivers warm, bakery-style flavor in every bite. Finished with a luscious vegan frosting or glaze, the cheesecake achieves the same rich, indulgent mouthfeel as its classic counterpart.

Perfect for celebrations, holidays, or special occasions, this vegan cinnamon swirl cheesecake appeals to both plant-based eaters and traditional dessert lovers alike. It pairs beautifully with coffee or tea and slices cleanly for an elegant presentation. This recipe proves that even the most decadent, restaurant-style desserts can be recreated in a compassionate, plant-based way—without sacrificing indulgence.

Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake – Vegan Style

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Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake – Vegan Style is a plant-based reimagining of the iconic, indulgent dessert known for its rich creaminess and bold cinnamon flavor. Inspired by the beloved collaboration between Cheesecake Factory and Cinnabon, this version captures the essence of the original while using dairy-free, egg-free ingredients. It reflects the growing demand for vegan desserts that don’t compromise on flavor, texture, or decadence.

This vegan cheesecake features a spiced cinnamon swirl layered throughout a smooth, creamy filling made from ingredients such as cashews, plant-based cream cheese, or coconut cream. A sweet, cinnamon-infused crust anchors the dessert, while the signature swirl delivers warm, bakery-style flavor in every bite. Finished with a luscious vegan frosting or glaze, the cheesecake achieves the same rich, indulgent mouthfeel as its classic counterpart.

Perfect for celebrations, holidays, or special occasions, this vegan cinnamon swirl cheesecake appeals to both plant-based eaters and traditional dessert lovers alike. It pairs beautifully with coffee or tea and slices cleanly for an elegant presentation. This recipe proves that even the most decadent, restaurant-style desserts can be recreated in a compassionate, plant-based way—without sacrificing indulgence.

• Total Time: 1 hour, 30 minutes
• Yield: 8-10 1x

Ingredients

Units USM Scale 1x2x3x

• 17 rectangles graham crackers
• 1 tablespoon butter flavoring
• 3 tablespoons cornstarch
• 1 1/3 cups raw sugar
• 5 tablespoon vegan margarine, melted
• 2/3 cup vegan sour cream
• 3 packages of vegan cream cheese, at room temperature (8 ounce)
• 1 teaspoon lemon zest
• 2 tablespoon vanilla nut & butter flavoring
• 1 tablespoon almond milk
• 3 tablespoon raw sugar
• 1/2 cup firm tofu
• 2 teaspoon cinnamon
• 1/2 cup dark brown sugar
• reserved 3/8 cup of the batter

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Instructions

1. Generously grease the bottom & sides of a spring form pan then line the bottom with wax paper and preheat your oven to 350F.
2. Form the crust by melting the margarine; add in the butter flavoring, mix well & set aside.
3. Now, crumb the graham crackers in a food processor and then add in the sugar; process for on high for a minute.
4. Combine the butter mixtures together with graham cracker in a medium bowl until incorporated well. Press the mixture to the bottom of the spring form pan; set aside.
5. Prepare the batter by blending ⅓ cup of the sugar and cornstarch with a package of the cream cheese for a couple of minutes on low. Stop; scrape down the sides of your bowl and then slowly add in the leftover cream cheese; don’t forget to scrape the sides of your bowl down, as required.
6. Combine the leftover sugar with lemon zest. Increase the speed to medium & add lemon sugar into the cream cheese mixture. Add in the vanilla; scrape the sides & set aside.
7. Combine tofu with almond milk in a blender or food processor until completely smooth. Mix in tofu mixture into the batter on medium speed. Add in the sour cream; mix well & scrape the sides again.
8. Reserve approximately 3/8 cup of the batter for swirl mixture. Pour the leftover batter into the prepared pan over the crust; set aside.
9. For swirl mixture take the kept-aside batter together with cinnamon & brown sugar; combine well. Scoop a few tablespoons full of the cinnamon mixture over the cheesecake; pressing it down gently with a spoon. Swirl the cinnamon using a knife tip to.
10. Bake in the preheated oven for 60 to 75 minutes. Let cool for a few hours. Cover & let refrigerate for 4 hours more. Garnish with the brown rice syrup and chopped pecans; serve immediately & enjoy.

• Author: Recipe Maker
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Cuisine: American Recipes Vegan