No-bake Cinnamon Roll Cheesecake
- 600 Calories
- 9g Protein
- 48g Total Fat
- 40g Carbs
- View Full Info
This Cinnamon Roll Cheesecake might require nine hours of chill time, but the best things are worth the wait, right? If you need a magical holiday dessert to complete your holiday menu, ditch the oven and break out a box of Kodiak Cinnamon Bear Bites. This cinnamon roll cheesecake strikes the perfect balance: not overwhelmingly tart, yet not excessively sweet. In essence, it’s just the right dose of cinnamon spice and everything nice.
Recipe provided by Kitchen McCabe
- 1 box Kodiak Cinnamon Bear Bites
- 8 tablespoons salted butter, melted
- 3, 8 ounce packages cream cheese (room temp)
- Juice of half a lemon
- 1-1⁄2 cups sugar
- 1-1⁄2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup confectioners sugar
- Place the cinnamon bear bites in the bowl of the food processor and process into fine crumbs. Add melted butter to the bear bites and process until I crumbly mixture forms.
- Spoon the mixture into an 8-inch springform pan and use the base of the measuring cup to pack down the mixture firmly around the bottom and sides of the pan evenly. Chill in the fridge for 30 minutes.
- Place the cream cheese, sugar, and lemon juice in a mixing bowl and beat with an electric mixer until smooth. Scrape the bowl with a rubber spatula and beat the mixture again. Add the vanilla extract and beat until combined.
- In another mixing bowl, beat the heavy cream until very stiff peaks form. Spoon the whipped cream into the bowl of cream cheese and beat with an electric mixer until thick and fully combined. Mixture should be smooth and fluffy.
- Scoop half of the cheesecake mixture into the chilled crust and smooth the top.
- Add the cinnamon to the remaining cheesecake mixture in the mixing bowl and beat until fully incorporated.
- Scoop the cinnamon cheesecake mixture on top of the vanilla cheesecake mixture and smooth the top.
- Chill the cheesecake for eight hours or overnight.
- Before serving, place the whipping cream for the topping in a mixing bowl and add the sugar. Beat until stiff peaks form.
- Pipe the whipped cream on top of the chilled cheesecake, or spoon on top and swirl across the surface.
- Whisk together the powdered sugar and cinnamon. Use a sieve to dust the mixture over the top of the cheesecake.
- Serve chilled. Store in an airtight container in the fridge for up to 5 days.