OVER-THE-TOP
Cinnamon Roll Cheesecake Bowl
No-bake cheesecake filling, cinnamon roll pieces instead of a graham crust, layered in a glass so you can see what you are getting into. This is the dessert that makes people ask what you did.
- Prep
- 20 minutes plus 1 hour chilling
- Cook
- 0 minutes
- Serves
- 4 servings
- Difficulty
- Medium
Ingredients
- 2 cinnamon rolls, torn into pieces
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream, cold
- 1/2 teaspoon ground cinnamon
- Optional: berry compote or caramel
Instructions
- 01
Beat the cream cheese with the powdered sugar and vanilla until completely smooth. Scrape the bowl; lumps here stay lumps.
- 02
In a separate bowl, whip the cold cream to stiff peaks.
- 03
Fold the whipped cream into the cream cheese mixture in two additions. Add the cinnamon.
- 04
Layer torn cinnamon roll pieces and cheesecake filling in glasses or small bowls, twice.
- 05
Chill at least 1 hour. Top with berry compote, caramel or warmed icing before serving.
Tips
- Room-temperature cream cheese and cold cream. Getting those two temperatures right is the whole recipe.
- Assemble up to a day ahead; the roll pieces soften into something almost like cake.
Variations
- Add a lemon zest layer for brightness.
- Use pumpkin puree and pumpkin spice in the filling in the fall.
