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

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Instructions

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.
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.
Make the cinnamon sugar filling: In a small bowl, whisk together the light brown sugar, flour, and cinnamon. Then set aside.
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.
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.
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.
Bake: Place the cheesecake pan into the oven to bake for 35 minutes.
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.
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!