I opened the fridge one morning with a plan: use the two containers of vegan cream cheese I’d bought for a recipe I never actually made. They were close to their use-by date. The cheesecake craving hit the same morning, and somehow the math worked out.
What came out of the oven was better than the craving deserved. Soft cinnamon cookie base, a creamy vegan cheesecake center, a golden crumble on top. It’s the good kind of simple — pantry flours, maple syrup, one 8×8 pan, and an hour of mostly waiting. 45 minutes of active time, start to finish, not counting the chill.
alt=”Freshly sliced vegan cinnamon cookie cheesecake crumb bars”>
Why this works: the cookie base is almond flour and oat flour, so it bakes tender without any wheat. A little cream of tartar and baking soda keeps it soft and chewy instead of crumbly. And the filling sets from tapioca starch, which is what gives these their sliceable, not-jiggly middle.
What you’ll need
Everything here is a normal pantry item. The only things worth planning around are the two dairy-free staples — block-style vegan cream cheese and vegan butter — so grab a brand you already trust.
Cinnamon cookie crust and crumble
- 1 3/4 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon (I use Ceylon — it’s bolder and rounder)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened but not melted
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
Cinnamon sugar topping
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut sugar
Cheesecake filling
- 16 oz vegan cream cheese, softened to room temperature
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1 tablespoon lemon juice
- 2 tablespoons dairy-free sour cream or plain dairy-free yogurt
- 2 tablespoons tapioca flour (starch)
For reference, the products I’d point you toward: fine blanched almond flour, whole grain oat flour, organic brown coconut sugar, Ceylon cinnamon, tapioca flour, and a block-style vegan cream cheese spread (I use Kite Hill’s, and any firm dairy-free cream cheese works the same). If your vegan cream cheese comes in a block, let it soften for a bit first. If you can’t find dairy-free sour cream, plain dairy-free yogurt — cashew yogurt works fine — does the same job.
How to make it
Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving some overhang — that’s how you’ll lift the bars out later.
- Make the cinnamon sugar. Stir the 1 tablespoon coconut sugar with 1/2 teaspoon cinnamon in a small bowl. Set it aside.
- Mix the cookie dough. In a large bowl, combine the almond flour, oat flour, 1/4 cup coconut sugar, 1 teaspoon cinnamon, cream of tartar, baking soda, and salt. Add the softened vegan butter, maple syrup, and vanilla. Mix until a soft dough forms. It should feel like a thick cookie dough, not wet.
- Bake the base. Reserve 1 cup of dough for the topping. Press the rest evenly into the pan, sprinkle with half the cinnamon sugar, and bake for 10 minutes. Let it cool slightly.
- Beat the filling. In a separate bowl, beat the cream cheese, 1/3 cup maple syrup, 1 teaspoon vanilla, the pinch of salt, lemon juice, sour cream or yogurt, and tapioca flour until completely smooth.
- Assemble. Spread the filling over the warm cookie base. Crumble the reserved dough over the top, then scatter with the remaining cinnamon sugar.
- Bake. Bake for 25–30 minutes, until the edges are lightly golden and the center is mostly set. A little wobble right in the middle is normal.
- Cool and chill. Cool completely at room temperature, then refrigerate for at least 4 hours — overnight if you can. Honestly, these are better on day two. The filling sets up more and the slices come away clean.
- Slice. Use the parchment overhang to lift the whole tray out of the pan. Slice into squares and serve.
Trade-It Tip: No dairy-free sour cream? Plain dairy-free yogurt works — same tang, same texture. And if you’re not strict about vegan, a little full-fat Greek yogurt in the filling makes it even creamier.
Tips that actually matter
- Room-temperature cream cheese is the difference between a smooth filling and a lumpy one. Take it out of the fridge as soon as you start.
- Want more cinnamon? Add an extra 1/2 teaspoon to the cookie dough.
- These keep in an airtight container in the fridge for up to 5 days. Make them a day or two before a gathering — they slice better after chilling.
Questions I get about these
Can I make these ahead? Please do. They’re a make-ahead dessert in the truest sense — the longer they chill, the better they slice, and the flavor actually settles in.
Which vegan cream cheese should I use? Any block-style one. I use Kite Hill’s spread and it works perfectly, but I’ve made these with other brands. The rule is: firm enough to hold structure, soft enough to beat smooth.
Can I swap the sweetener? Maple syrup plus coconut sugar gives the best flavor and texture here. Date sugar, monk fruit, or another liquid sweetener will work reasonably. Honey works if vegan isn’t a priority for you.
If you make these, I’d love to hear how they turned out. And if the kitchen smells like cinnamon for a day, that’s the recipe working exactly as intended.
If it doesn’t fit a Tuesday night, it doesn’t get published.
— Grace