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Easy No-Bake Cinnamon Roll Cheesecake – Creamy, Spiced, and Perfect for Holidays, Parties, and Family Gatherings

This no-bake cinnamon roll cheesecake combines warm cinnamon flavor and creamy filling for a simple, crowd-pleasing dessert everyone loves.
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping (or homemade whipped cream)

For the Cinnamon Swirl

  • ¼ cup brown sugar
  • 2 tbsp melted butter
  • 1 tsp cinnamon

Optional Toppings

  • Whipped cream
  • Crushed graham crackers
  • Light cinnamon dusting

Instructions
 

  • Make the Crust
    Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl.
    Press into a springform pan, compacting well.
    Chill while preparing the filling.
  • Prepare the Cheesecake Filling
    Beat softened cream cheese until smooth.
    Add powdered sugar and vanilla; mix until creamy.
    Fold in whipped topping gently to maintain a light texture.
  • Create the Cinnamon Swirl
    Combine brown sugar, melted butter, and cinnamon.
    Mix until a thick cinnamon paste forms.
  • Assemble the Cheesecake
    Spread half the cheesecake filling over the chilled crust.
    Add small dollops of cinnamon swirl and gently marble with a knife.
    Repeat with the remaining filling and swirl mixture.
  • Chill & Serve
    Cover and refrigerate for at least 6 hours (overnight recommended).
    Remove from pan, garnish with toppings, slice, and enjoy.