Decadent Vegan Pumpkin Cheesecake Bars with Biscoff Crust 🎃🍰✨

1. Introduction

Welcome to the ultimate guide to creating decadent vegan pumpkin cheesecake bars with Biscoff crust. This irresistible plant-based dessert bars feature the rich, creamy texture of a vegan pumpkin cheesecake combined with a crunchy, flavorful Biscoff crust recipe. Perfect for fall festivities, holiday gatherings, or a luxurious treat anytime you crave a no-bake pumpkin cheesecake, this recipe offers a perfect balance of sweetness, spice, and creaminess. Whether you’re a seasoned vegan or exploring easy plant-based desserts, these cheesecake bars are simple to make and incredibly satisfying.

2. Ingredients for Vegan Pumpkin Cheesecake Bars with Biscoff Crust

1 ½ cups crushed Biscoff cookies (for the crust)
¼ cup melted coconut oil (for the crust)
1 can (15 oz) pumpkin puree (preferably organic)
1½ cups raw cashews (soaked for 4 hours or overnight)
½ cup maple syrup or agave nectar
¾ cup full-fat coconut milk
¼ cup lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of salt

3. How to Make a Biscoff Crust for Vegan Pumpkin Cheesecake

Preparing the Biscoff crust recipe

Start by crushing the Biscoff cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a sealed bag and crushing them with a rolling pin. Mix the cookie crumbs with the melted coconut oil until evenly coated. Transfer the mixture into the bottom of a lined 9×9-inch baking pan or a similar-sized dish. Press firmly to create a compact, even crust. Chill in the refrigerator for at least 30 minutes to set before adding the filling.

4. How to Prepare the Plant-Based Pumpkin Cheesecake Filling

Step-by-step vegan pumpkin cheesecake filling process

Drain and rinse the soaked cashews thoroughly. In a high-speed blender, combine the cashews, pumpkin puree, maple syrup, coconut milk, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Blend on high until ultra-smooth and creamy. Taste the mixture and adjust spices if needed. This filling is the heart of your no-bake pumpkin cheesecake and should be silky and flavorful.

5. Assembling and Chilling the Vegan Pumpkin Cheesecake Bars

Put it all together and set

Pour the pumpkin cheesecake filling over the chilled Biscoff crust. Use a spatula to spread it evenly. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the vegan pumpkin cheesecake to set properly. This step is essential for achieving the perfect, dense texture typical of plant-based dessert bars.

6. Tips for Storing and Serving Vegan Pumpkin Cheesecake Bars

Once set, slice the cheesecake bars with a sharp knife. Keep leftovers refrigerated in an airtight container for up to 5 days. For longer storage, you can freeze the bars for up to 2 months. To serve, optionally top with vegan whipped cream, a sprinkle of cinnamon, or Biscoff cookie crumbs for extra flavor and presentation. These plant-based dessert bars are best enjoyed chilled and make a stunning addition to any festive table.

7. Serving Suggestions for Pumpkin Cheesecake Bars with Biscoff Crust

Serve these no-bake pumpkin cheesecake bars as a dessert after holiday meals or as a delightful snack. Pair with a cup of hot chai or pumpkin spice latte for a cozy experience. They also make fantastic party treats because of their rich flavor and appealing appearance. Garnish with fresh pumpkin seeds or vegan caramel drizzle for an extra special touch.

8. Frequently Asked Questions (FAQs) about Vegan Pumpkin Cheesecake

Can I make this cheesecake without soaking the cashews?: While soaking cashews helps achieve a creamier texture, you can use raw cashews directly if you blend thoroughly. However, soaking is recommended for optimal smoothness.
Is there a substitute for Biscoff cookies in the crust?: Yes, you can use graham cracker crumbs or digestive biscuits as alternatives, but for the authentic flavor, Biscoff cookies are ideal.
Can I freeze these vegan pumpkin cheesecake bars?: Absolutely! Wrap individual bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
What spices work best for the pumpkin flavor?: Cinnamon, nutmeg, ginger, and allspice are classic spices that enhance the pumpkin flavor beautifully in this vegan cheesecake.

9. Conclusion

In conclusion, these decadent vegan pumpkin cheesecake bars with Biscoff crust are a perfect blend of creamy, spicy, and crunchy textures, making them an irresistible plant-based dessert. Thanks to the simple biscoff crust recipe and rich plant-based pumpkin cheesecake filling, you can enjoy a no-bake, dairy-free treat that’s as beautiful as it is delicious. Whether for special occasions or everyday indulgence, these vegan pumpkin cheesecake bars will quickly become a favorite. Enjoy this festive and healthy dessert, and impress your friends and family with your baking skills!

Decadent Vegan Pumpkin Cheesecake Bars with Biscoff Crust