Preheat the oven to 350 degrees F and line a 9 by 13-inch baking pan with parchment paper. Mix the 1/2 cup sugar and cinnamon in a small bowl.
Sprinkle one-third of the cinnamon sugar across the bottom of the prepared pan. Unroll one crescent dough sheet and gently fit it over the cinnamon sugar.
Beat the dairy-free cream cheese and 3/4 cup sugar until smooth. Beat in the egg, vanilla, and salt just until combined.
Spread the cheesecake filling evenly over the bottom dough layer. Place the second crescent dough sheet over the filling and gently smooth it flat.
Brush the top with melted vegan butter and sprinkle on the remaining cinnamon sugar.
Bake for 30 to 34 minutes, until the top is golden and the center has only a slight wobble. Cool to room temperature.
Refrigerate the bars for at least 3 hours before portioning. Serve chilled or let them stand for 15 minutes for a softer cheesecake texture.
