Description
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!
Ingredients
Units
Scale
Cinnamon Cookie Crust
- 1+3/4 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened but not melted (I used my homemade vegan butter and it was perfect!)
- 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
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch salt
- 1 tablespoon lemon juice
- 2 tablespoons dairy-free sour cream/plain yogurt
- 2 tablespoons tapioca flour/starch
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
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To make the cinnamon sugar topping, combine the coconut sugar and cinnamon in a small bowl. Set aside.
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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.
- 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.
- 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.
- 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.
- Bake for 25-30 minutes, or until the edges are lightly golden and the center is mostly set.
- 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.
- Use the parchment paper to lift the bars from the pan. Slice into squares and enjoy.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking