Vegan Cinnamon Cheesecake Bars

This was a recipe I modified from one of those “Tasty” videos, and wow-zer, it was great.


  • two tubs vegan tofutti cream cheeseIMG_8909
  • 1.5 cups sugar
  • 1 TBsp flax seed mixed with 2 Tbsp water
  • 1 tsp vanilla
  • two packages of vegan crescent rolls
  • one bowl with 1/2 cup sugar and 2 Tbsp cinnamon mixed together.

Mix together the cream cheese, sugar, flax seed and vanilla for the inner cheesecake part, then set aside.

Roll out the crescent rolls, and apply one container on the bottom of a greased casserole dish that has a thin layer of cinnamon-sugar on the bottom. IMG_8919

Next layer the cheese cake on top of that.

Then another layer of crescent rolls.

Then top with the cinnamon and sugar mixture.

Bake at 350×30 minutes.

Though you should store it in the fridge, it is served  best warm (I would microwave a slice for 10-15 seconds before eating).

The Veganaut described this as the offspring if cheesecake, bread pudding, and churros made love.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s