The Mediterranean No-Bake Mini Cinnamon Roll Cheesecakes are creamy homemade desserts. They are the perfect dessert to make for parties and holidays. The recipe is made with a biscuit base, a smooth vanilla cheesecake filling, and a delicious cinnamon sauce. These little cheesecakes are easy to make because you do not need to bake them. You can easily store them for a long time in a container so their taste and texture will remain the best. It contains 390 kcal, net carb 25 g and 5 g proteins in one serving. Serve these Mediterranean No-Bake Mini Cinnamon Roll Cheesecakes with Fresh strawberries, Extra cinnamon sauce, and a Christmas Dessert table.
STATS:
- Chilling time: 6 hours
- Cook time: 0 minutes
- Prep time: 30 minutes
- Total time: 6 hours 30 minutes
- Serving size: 8 mini cheesecakes
- Cuisine: American
- Course: Dessert
- Calories: 390 kcal
- Diet: Vegan, Vegetarian
- Serving: 8 mini cheesecakes
EQUIPMENT:
- Mixing bowls
- Blender
- Measuring cups & spoons
- Small saucepan
- Whisk
- Spatula
- Muffin tin
- Paper cupcake liners
- Electric hand mixer
- Piping bag
INGREDIENTS:
BISCUIT BASE:
- 100 g plain biscuits
- Dairy-free butter or margarine
CINNAMON SAUCE:
- Light brown sugar
- Dairy-free heavy cream
- Dairy-free butter
- 1tsp ground cinnamon
VANILLA CHEESECAKE:
- Cashew nuts soaked & drained
- Vegan cream cheese
- 75 g icing sugar
- Coconut cream
- 2 tsp vanilla bean paste
TOPPING:
- Dairy-free whipping cream
INGREDIENT NOTES:
PLAIN BISCUITS:
- The plain biscuit is used to make the base of mini cheesecakes. They also provide you a sweet taste and a crunchy texture. Digestive biscuits or gluten-free biscuits are good alternatives and provide the best result, as per your choice.
DAIRY-FREE BUTTER:
- Dairy-free butter will help to hold the crushed biscuits together. It will also give the base a rich butter taste. Vegan margarine is also a good substitute to be used in the recipe.
LIGHT BROWN SUGAR
- The brown sugar will add a sweet and caramel taste to the cinnamon sauce. The texture of the sauce will become smooth and rich in taste. You can also use coconut sugar instead, as per your choice in the recipe.
DAIRY-FREE WHIPPING CREAM:
- Using the Dairy-free whipping cream will add a light, fluffy, and creamy topping to the mini cheesecakes. It gives them a smooth texture and makes them look beautiful. Coconut whipping cream can be used as an alternative, as per your preference.
INSTRUCTIONS:
- Firstly, crush the plain biscuits into fine crumbs using a rolling pin.
- Next Pour the melted butter and mix till the crumbs are fully coated.
- Divide the biscuit mixture between 8 liners and press them hard.
- Then place a tin in the fridge while preparing the other layers.
- Now take a pan and add brown sugar, dairy-free cream, dairy-free butter, and cinnamon.
- Mix them well until the butter melts and the sugar dissolves. Thick the sauce, then let it cool down.
- Soak the cashews in water until they get soft, then drain them well.
- Put cashews, vegan cream cheese, icing sugar, coconut cream and vanilla paste in a blender. Blend till it turns smooth and creamy.
- Now put the filling over the bases of the biscuits and add a cool cinnamon sauce over each cheesecake and gently swirl it into the filling.
- Now place the cheesecake in the fridge for 6 hours and whip the dairy-free whipping cream.
- Now pipe the whipped cream over the chilled cheesecakes.
- Lastly, add a little extra cinnamon sauce on top before serving.
SERVING SUGGESTIONS:
FRUITS:
- Fresh strawberries
- Banana slices
- Apple slices
DESSERT TOPPINGS:
- Extra cinnamon sauce
- Crushed biscuits
- Chopped pecans
SPECIAL OCCASIONS:
- Christmas dessert table
- Birthday parties
- Holiday gatherings
TIPS:
- You should chill the cheesecake for a long time so it will set properly.
- Soak cashews till they get soft so that the filling will turn smooth.
- Press the base of the biscuit hard so it will not break.
- Let the cinnamon sauce cool and then add it to the cheesecake.
STORAGE INFORMATION:
FRIDGE:
- Add the mini cheesecakes to the container and store them for 5 days.
FREEZER:
- You can also keep them stored in a container for 2 months, so they will give you the best result.
FAQs:
Is it possible to prepare the mini cheesecakes in advance?
- Yes, you can prepare the mini cheesecakes a day before and keep it in a refrigerator.
Should I use digestive biscuits in the recipe?
- Yes, you can use digestive biscuits as per your choice. It also works well and gives the base a sweet, buttery flavor.
Should I skip the cinnamon sauce from the recipe?
- Yes, you can skip the cinnamon sauce as per your choice, but this may change the taste a little.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Total Fat: 29 g
Saturated Fat: 14 g
Net Carbs: 25 g
Total Carbs: 29 g
Fiber: 4 g
Protein: 5 g
Iron: 1.3 mg
Vitamin A: 120 mcg
Calcium: 35 mg
Sodium: 180 mg
Potassium: 110 mg
Serving Size: 1 mini cheesecake
Servings: 8