Gluten and Dairy Free Cinnamon Swirl Cheesecake

serves / makes 8
35 prep time
35 mins cooking time


I made a couple of gluten and dairy free cheesecakes this weekend – one a snickers style cheesecake bar which I photographed for my new book and this one. This cheesecake kind of tastes like a cinnamon bun swirled deliciously through a baked New York cheesecake.

If you liked this recipe because of the cinnamon then check out my cinnamon swirl banana bread or if you just like swirly cheesecakes then I also have recipes on my site for a strawberry version and a chocolate marble.




For the base:

  • 100g dairy fee spread, melted
  • 200g gluten free digestive biscuits, crushed

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 50g caster sugar
  • 1 teaspoon vanilla extract, optional

For the cinnamon swirl:

  • 100g brown sugar
  • 30g gluten free plain flour
  • 1 tablespoon ground cinnamon
  • 45g dairy free spread


Image Text

  1. Preheat the oven to 150 oC
  2. Grease a 6″ round cake tin
  3. Start by making the cinnamon swirl
  4. Place the brown sugar, flour, cinnamon and dairy free spread
  5. Cook for a medium heat until melted and well combined
  6. Set aside to cool
  7. Mix together the crushed digestive biscuits and melted dairy free spread
  8. Press into the base of the cake tin
  9. Bake in the oven for 10 minutes
  10. Stir together the cream cheese, egg, caster sugar and vanilla until smooth
  11. Pour over the biscuit mix and drop spoonfuls of the cinnamon mix on top
  12. Swirl with a knife to create a marbled effect
  13. Bake in the oven for 35 minutes
  14. Allow to cool to room temperature
  15. Chill in the fridge for 4 hours before serving

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