Cinnamon lovers, this one is for you. This small batch coffeecake cheesecake features a cinnamon sugar cookie crust with layers of the silkiest egg-free vanilla beach cheesecake batter with ripples of gooey cinnamon sugar filling and a crunchy vanilla bean crumble! It is the cheesecake of dreams, and no one will know it’s vegan!

sliced vegan coffee cake cheesecake

Tell me about this coffee cake cheesecake:

Continuing my new favorite series of small batch cheesecakes (we have a brownie Basque cheesecake and small batch brownie cookie cheesecake – aka the brookie cheesecake!), let me introduce you to the coffee cake cheesecake!

It is the best of coffee cake meets classic New York style cheesecake all baked in a loaf pan, and I couldn’t be more obsessed. Here’s what’s in it:

  • Cinnamon vanilla cookie crust: Instead of a graham cracker crust, I felt it only fitting to use a cookie crust. My other small batch cheesecakes just did so beautifully with a cookie crust, and we really want this to be more elevated, like a true coffee cake cheesecake rather than just a cheesecake with a cinnamon ripple.
  • Vanilla bean cheesecake batter: This is seriously one of my favorite creations. A true cheesecake made entirely without traditional cream cheese, and it’s set so beautifully, so perfectly creamy and rich with buttery sweet vanilla bean flecks and tangy dairy free cream cheese. Oh, it’s perfection!
  • Cinnamon sugar filling: Sandwiched between two layers of the cheesecake batter, much like coffee cake, the cinnamon sugar filling bakes to be perfectly gooey without any additional liquid added to it. Absolute magic!
  • Vanilla cinnamon crumble: The crumble bakes up perfectly crunchy yet easy to slice into. When paired with a creamy, silky cheesecake, it is the best of texture combinations. And don’t even get me started on flavor!

And my absolute favorite part of this all? This small batch cheesecake is entirely vegan!! Absolutely no eggs, no dairy, and everyone is none the wiser 😉

slices of coffee cake cheesecake

How is this small batch cheesecake vegan?

I’m so glad you asked 🙂 Of course, traditionally, cheesecakes are made with eggs and dairy, but not this one.

Instead of eggs, we’re using cornstarch and dairy free yogurt. I know, that sounds odd, but trust me, it works. The cornstarch aids in binding the ingredients together to make it more custard-like, and the yogurt adds back a bit of richness we’d miss from eggs.

Instead of dairy, aka the cream cheese, heavy cream, and butter, we’re using their dairy free counterparts. Now, I know a lot of people aren’t fans of vegan cream cheese, which is why I made my own recipe here. It’s using the traditional method for making cream cheese, and works so beautifully. However, store bought is also amazing when done right. I like to combine several different brands (my preference is Tofutti and Kite Hill) so create more of the classic cheesecake flavor. Using multiple brands helps to better encompass that true cream cheese flavor.

slices of coffee cake cheesecake bitten

Assembling a small batch coffee cake cheesecake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

cinnamon filling in a bowl
cinnamon crumble topping in a bowl
cheesecake batter
assembling the cheesecake
coffee cake before baking
baked cinnamon coffee cake cheesecake
sliced vegan coffee cake cheesecake
bitten cheesecake

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Small Batch Creamy Vegan Coffee Cake Cheesecake pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan coffee cake cheesecake

Small Batch Creamy Vegan Coffee Cake Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

Cinnamon lovers, this one is for you. This small batch coffeecake cheesecake features a cinnamon sugar cookie crust with layers of the silkiest egg-free vanilla beach cheesecake batter with ripples of gooey cinnamon sugar filling and a crunchy vanilla bean crumble! It is the cheesecake of dreams, and no one will know it’s vegan!

Ingredients

Scale

Cinnamon cookie crust:

  • 3 tbsp (42 g) unsalted vegan butter, melted and cooled to room temperature
  • 1/4 cup (50 g) organic granulated sugar
  • 1 tbsp dairy free yogurt or unsweetened applesauce, room temperature
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup  (62 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*

Cinnamon Sugar Filling:

  • 1/2 cup (100 g)  light brown sugar
  • 3 tbsp all purpose flour
  • 2 tsp cinnamon

Crumble Topping:

  • 1/2 cup (62 g) all purpose flour or gluten free 1:1 baking flour
  • 1/3 cup (80 g) granulated sugar
  • 1 tsp ground cinnamon
  • 3 tbsp (40 g) salted vegan butter, melted
  • 1 tsp vanilla extract

Vanilla Cheesecake:

  • 16 ounces (450 g) vegan cream cheese, room temperature
  • 1/3 cup (80 g) dairy free yogurt, room temperature
  • 3/4 (180 mL) vegan heavy cream or cashew cream, room temperature
  • 3/4 cup (150 g) organic granulated sugar
  • 5 tbsp (60 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 1 tbsp (12 g) flour

Instructions

  1. Prep: Preheat the oven to 400F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list. We’ll make the cookie dough, then cinnamon sugar filling and topping, and finally the cheesecake batter.
  2. Make the cookie crust: In a small bowl, whisk together the vegan butter, sugar, dairy free yogurt, vanilla extract, cinnamon, and sea salt. Then switch to a silicone spatula, and add in the flour. Fold in the flour JUST until combined. Press the cookie dough and press it into the bottom of the cheesecake loaf pan. Place both the loaf pan into the fridge to chill while you make the filling and topping.
  3. Make the cinnamon sugar filling: In a small bowl, whisk together the light brown sugar, flour, and cinnamon. Then set aside.
  4. Make the cinnamon crumble topping: In a separate bowl, whisk together the flour sugar, and cinnamon. Pour in the vegan butter and vanilla extract, and use a fork to mix the butter into the dry ingredients until you get a wet crumble. Set aside.
  5. Make the cheesecake batter: In a food processor or in a large bowl with a hand mixer, blend the vegan cream cheese until fluffy. Then add in the vegan heavy cream and dairy free yogurt, and mix again until combined. Add in the sugar, cornstarch, vanilla extract, and flour, and mix again until consistent and creamy.
  6. Assemble: Remove the cookie dough from the fridge. Pour half of the cheesecake batter on top of the crust, then sprinkle the cinnamon sugar filling on top. Spoon the remaining cheesecake batter on top, spreading to the edges of the pan. Then crumble the cinnamon vanilla crumble in an even layer on top.
  7. Bake: Place the cheesecake pan into the oven to bake for 35 minutes.
  8. Cool: Remove the cheesecake from the oven and allow it to cool for 20-30 minutes before covering and placing into the fridge to chill for at least 4 hours or overnight.
  9. Slice and serve: When ready to serve, dust with powdered sugar, slice and serve! Store any leftovers in an airtight container in the fridge for up to a week.

Notes

Gluten free: I always test a gluten-free version with King Arthur measure for measure gluten free flour. I know a lot of readers love Bob’s Red Mill 1:1. Personally, I don’t have much success with Bob’s but if that’s your preferred you can definitely try it! Many readers anecdotally share that Bob’s works for them!