Ingredients
Scale
- 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
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or by sealing in a plastic bag and crushing with a rolling pin.
- Mix cookie crumbs with melted coconut oil until evenly coated.
- Press the mixture firmly into the bottom of a lined 9×9-inch baking pan to create an even crust. Chill in the refrigerator for at least 30 minutes.
- Drain and rinse soaked cashews thoroughly.
- Blend cashews, pumpkin puree, maple syrup, coconut milk, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt in a high-speed blender until smooth and creamy.
- Pour the pumpkin cheesecake filling over the chilled crust and spread evenly with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Slice into bars and serve chilled. Optional toppings include vegan whipped cream, cinnamon, or Biscoff cookie crumbs.
Notes
- For extra flavor, sprinkle with additional cinnamon or top with vegan caramel drizzle.
- Ensure to chill the bars long enough for perfect setting and texture.
- Can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar (about 80g)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg