Vegan Cinnamon Cookie Cheesecake Crumb Bars (gluten-free)

These Vegan Cinnamon Cookie Cheesecake Crumb Bars feature a soft & buttery cinnamon cookie crust, creamy vegan cheesecake filling, and golden crumble topping. These dessert bars are gluten-free, vegan, and naturally sweetened!

I bought 2 containers of vegan cream cheese with the intention of making another recipe. That didn’t happen, and the cream cheese was getting close to expiration. I was suddenly craving cheesecake- SO, I decided to make a cream cheese cheesecake-inspired dessert recipe and OMG am I glad this is what I was craving at the time because they are delicious!

These Vegan Cinnamon Cookie Cheesecake Crumb Bars are the perfect combination of soft cinnamon cookie, creamy cheesecake filling, and buttery crumble topping. Naturally sweetened with maple syrup and coconut sugar, these gluten-free cheesecake bars are rich, cozy, and surprisingly easy to make.

If you’re a fan of cinnamon coffee cake, cheesecake bars, or crumb-topped desserts, this recipe combines the best of all three. They’re perfect for holidays, brunches, potlucks, afternoon coffee breaks, or anytime you’re craving a comforting dessert without refined sugar.

Why You’ll Love These Vegan Cinnamon Cookie Cheesecake Crumb Bars

• Gluten-free and vegan
• Naturally sweetened & refined sugar-free
• Made with simple ingredients
• Soft cinnamon cookie base
• Creamy cheesecake center
• Buttery crumble topping
• Perfect make-ahead dessert
• Great for holidays and gatherings

Ingredients You’ll Need

For the Cinnamon Cookie Crust & Crumble

Almond flour. Using almond flour creates a tender, soft cookie texture while keeping these bars gluten-free.

Oat flour. Oat flour provides structure when combined with the almond flour.

Coconut sugar. I love using coconut sugar in my dessert recipes. In these bars it adds a subtle caramel-like sweetness that pairs perfectly with cinnamon. Coconut sugar also replaces refined white sugar in this recipe to keep this cheesecake dessert refined sugar-free.

Cinnamon. The main flavor profile of these cinnamon cookie cheesecake crumb bars! I like using ceylon cinnamon for extra bold cinnamon flavor!

Cream of tartar. When combined with baking soda, it helps produce a softer, chewier cookie layer. It’s also an acid, so when combined with the baking soda, it helps the cookie layer rise slightly.

Baking soda. Helps the cookie layer bake up soft and tender.

Salt. Balances the sweetness and enhances the flavors.

Vegan butter. Creates a rich, buttery flavor and helps form both the crust and crumble topping. I used my own homemade vegan butter in this recipe and it was absolutely perfect!

Maple syrup. Naturally sweetens the cookie layer while adding moisture.

Vanilla extract. Brings a light vanilla flavor in both the cookie layer and cheesecake filling. Make sure you use pure vanilla and not imitation vanilla.

For the Cheesecake Filling

Vegan cream cheese. Creates the creamy, rich cheesecake center. I used this brand, but you can use another dairy-free cream cheese. If it’s block style, let it soften slightly before using.

Maple syrup. Naturally sweetens the filling.

Vanilla extract. Adds vanilla flavor you often taste in cheesecake.

Salt. Brings out the sweetness and balances the flavors.

Lemon juice. Brightens the cheesecake flavor and balances the richness.

Dairy-free sour cream/yogurt. Adds extra creaminess and a slight tang like traditional cheesecake. You can use vegan sour cream if you can find it, or plain dairy-free yogurt will also work.

Tapioca flour/starch. Tapioca flour/starch helps the cheesecake filling set properly while remaining smooth.

For the Cinnamon Sugar Topping

Coconut sugar. Adds sweetness and caramel-like flavor to the topping.

Ground cinnamon. Brings extra cinnamon flavor to every bite.

Products Used In This Recipe

How to Make This Vegan Cheesecake Dessert

Step 1: Prepare the Pan

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.

Step 2: Make the Cinnamon Sugar Topping Mixture

In a small bowl, combine the coconut sugar and cinnamon. Set aside.

Step 3: Prepare the Cookie Dough

In a large mixing bowl, combine the almond flour, oat flour, coconut sugar, cinnamon, cream of tartar, baking soda, and salt. Then add the softened butter, maple syrup, and vanilla. Mix until a soft dough forms.

Step 4: Bake the Cookie Base

Reserve 1 cup of the cookie dough for the crumble topping and press the rest of the dough evenly into the prepared pan. Sprinkle with half of the cinnamon sugar mixture. Bake for 10 minutes. Remove from the oven and allow to cool slightly.

Step 5: Make the Cheesecake Filling

In a mixing bowl, beat together the cream cheese, maple syrup, vanilla, pinch of salt, lemon juice, sour cream/yogurt, and tapioca starch/flour. Mix until completely smooth and creamy.

Step 6: Assemble the Bars

Spread the cheesecake filling evenly over the partially baked cookie crust. Crumble the remaining cookie dough over the top. Sprinkle with the remaining cinnamon sugar mixture.

Step 7: Bake

Bake for 25-30 minutes, or until the edges are lightly golden and the center is mostly set.

Step 8: Cool and Chill

Allow the bars to cool completely at room temperature, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight. These bars get better as they set up more.

Step 9: Slice and Serve

Use the parchment paper to lift the whole thing from the pan. Slice into squares and enjoy.

Tips for Success

• Use room-temperature cream cheese for the smoothest filling.
• Chill overnight for the cleanest slices. These are even more delicious after 2 days!
• For extra cinnamon flavor, add an additional 1/2 teaspoon cinnamon to the cookie dough.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely. These bars are actually better after chilling overnight, even a couple of days later, making them a great make-ahead dessert!

What vegan cream cheese works best?

Any block-style vegan cream cheese tends to provide the best texture and structure for cheesecake bars, however, I used this vegan cream cheese and it worked perfectly.

Can I use another sweetener?

Maple syrup and coconut sugar provide the best flavor and texture, but date sugar, monk fruit sweetener, honey (if not vegan) or another liquid sweetener may work similarly.

Let me know how you like this deliciously creamy vegan cheesecake dessert down below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a cinnamon cheesecake inspired treat! Tag me on Instagram, Facebook, or Pinterest if you make it!

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