Vegan New York Cheesecake Streusel Bars with Compote
Today we are making Vegan New York Cheesecake Streusel Bars with Compote! There’s something truly magical about a classic New York cheesecake—the rich, velvety filling, the buttery graham cracker crust, and that unmistakable bakery-style decadence. But what if you could have all of that in a bite-sized, dairy-free version? These New York-Style Vegan Streusel Cheesecake Bars bring together the best of both worlds: a smooth and creamy cheesecake filling made with Tofutti cream cheese, a cinnamon-kissed graham cracker crust, and a golden, crumbly streusel topping. Finished with a luscious strawberry compote, every bite is a perfect balance of tangy, sweet, and crunchy textures.
Unlike traditional cheesecakes, this recipe skips the fussy water bath and long bake times, making it a straightforward yet indulgent treat. The crust—adapted from a classic graham cracker base—gets a hint of warmth from cinnamon, while the filling stays light and tangy thanks to a blend of coconut sugar and creamy, dairy-free ingredients. The streusel topping, baked to perfection in the last 20 minutes, adds that signature bakery-style crunch that makes these bars so special. And of course, the strawberry compote ties it all together, adding a bright, jammy layer of flavor reminiscent of a classic cheesecake topping.
Perfect for holidays, gatherings, or simply when you’re craving a nostalgic New York-style dessert, these bars are a must-try for any cheesecake lover. Whether you serve them chilled straight from the fridge or slightly softened at room temperature, they deliver all the indulgence of a full-sized cheesecake in a perfectly portioned, handheld form. Get ready to savor every crumbly, creamy, and berry-infused bite—this is vegan cheesecake at its absolute best.
Why You’ll Love These Vegan New York Cheesecake Bars
The Ultimate Bakery-Style Treat, Made Vegan: These cheesecake bars capture everything you love about a classic New York-style cheesecake—rich, creamy filling, buttery graham cracker crust, and a crumbly streusel topping—but without the dairy or eggs. The combination of a smooth, tangy filling with the golden cinnamon crumble makes them taste like something straight from a high-end bakery, all while being completely plant-based.
A Three-Layered Dessert with the Perfect Balance of Textures: Unlike traditional cheesecake bars, these take things up a notch with a trio of textures: a crisp and slightly sweet graham cracker crust, a luscious cheesecake layer, and a crunchy streusel topping. The addition of a fresh strawberry compote adds a burst of bright, fruity flavor, making every bite a perfect mix of creamy, crunchy, and juicy goodness.
Substitutions
Milk: Oat milk works great in this tea because of its slightly sweet and nutty flavor. However, another kind of milk like cashew milk, almond
Vegan New York Cheesecake Streusel Bars Recipe Notes
- Warm up strawberries, water and a bit of sweetener in a small saucepan. Let it thicken, then use it as a warm strawberry “compote” on top of the bars before serving! That’s what I did in the pictures.
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If you make these Vegan New York Cheesecake Streusel Bars with Compote, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan New York Cheesecake Streusel Bars with Compote
Equipment
- Hand Mixer
- Oven
- 8×8-Inch Baking Dish
- Parchment Paper
- Small Saucepan for the compote
Ingredients
For the Crust and Streusel Topping
- 3 cups vegan graham cracker crumbs
- ⅔ cup coconut sugar
- ¾ cup vegan butter melted
- ¼ tsp ground cinnamon
For the Filling
- 4 8 oz. containers vegan cream cheese I used Tofutti brand cream cheese
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tsp fresh lemon zest
- pinch ground cinnamon
- 2 pinches pink salt
For the Strawberry Compote
- 6 tbsp fresh strawberries diced
- ¼ cup coconut sugar
- ¼ cup water
Instructions
For the Crust
- Mix together all ingredients with a fork. Place parchment paper in the baking tray.
- Split the crust mixture in half, then firmly press down half the mixture with the back of a spoon to make the crust. Save the rest for the streusel.
For the Filling
- Preheat oven to 350 degrees F.
- Use a mixer to blend all ingredients together in a large bowl.
- Pour the mixture over the crust.
- Place in the oven for a total of 30 minutes. After 10 minutes, remove from the oven, lightly press the streusel topping (the remaining crust) into the filling, then place back for another 20 minutes.
- Once done baking, let it rest at room temperature for 30 minutes, then place in the fridge for one hour to firm up.
For the Strawberry Compote
- In a small saucepan, add the strawberry compote ingredients over medium-low heat.
- Let it cook for 5 minutes, stirring it every 20 seconds, until it thickens. Remove from the heat and let it cool at room temperature for 10 minutes before using.
- Once the bars have firmed up in the fridge, let them come to room temperature (or serve cold) with the compote on top!
Notes
- Storage
- Store the cheesecake in an airtight container in the refrigerator for up to three days.
