Name: Irresistible Vegan Pumpkin Cheesecake Bars for Fall Bliss
Prep time: 15 min
Cook time: 65 min
Total time: 260 min
Ingredients: 200 grams Biscoff Cookies (Crushed); 100 grams Vegan Butter (Melted); 225 grams Vegan Cream Cheese (Room temperature); 100 grams Erythritol (Substitute with granulated sugar if desired); 30 grams Cornstarch; 240 grams Pumpkin Puree (Avoid pumpkin pie filling); 1 tablespoon Pumpkin Spice (Homemade mix can be used); 100 grams Walnuts (Chopped); 50 grams Brown Sugar; 50 grams Gluten-Free Flour; 1 teaspoon Salt; 30 milliliters Water

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As the leaves start to turn and a chill fills the air, there’s nothing quite like the comfort of homemade treats to celebrate the season. That’s why I’m excited to share my Vegan Pumpkin Cheesecake Bars with Biscoff Crust—a delightful, easy fall dessert that captures the essence of autumn in every bite. Not only are these bars a stunning centerpiece for any gathering, but they’re also a guilt-free indulgence you can enjoy without compromising your vegan lifestyle. With a buttery cookie crust, creamy pumpkin filling, and a crunchy walnut streusel, these bars are perfect whether you’re looking to impress guests or simply wanting a cozy sweet treat at home. Are you ready to dive into a slice of fall heaven? Let’s get baking!

Why Are Vegan Pumpkin Cheesecake Bars Irresistible?

Indulgent Flavor: These vegan pumpkin cheesecake bars offer a cozy, spiced profile that perfectly encapsulates the season, giving you an indulgent dessert that feels guilt-free.
Effortless Preparation: With simple, easy-to-find ingredients, you’ll whip these up in no time, making them a perfect choice for busy fall afternoons or last-minute gatherings.
Versatile Substitutions: Whether you’re curating a gluten-free menu or experimenting with flavors, options like swapping Biscoff for gingersnap cookies will keep it fresh and exciting!
Perfect for Sharing: Impressing family and friends is a breeze—these bars not only look stunning but also tantalize the taste buds, making every occasion special.
Chilled Delight: Don’t forget to serve with coconut whipped cream for an extra touch of indulgence, enhancing your pumpkin experience!

Vegan Pumpkin Cheesecake Bars Ingredients

For the Crust

Biscoff Cookies – The perfect crust base for a sweet and spiced flavor. Substitute with other vegan cookies or gluten-free speculoos cookies for variation.
Vegan Butter – This binds the crust and streusel together for richness. Any vegan margarine or coconut oil can be used here.

For the Cheesecake Filling

Vegan Cream Cheese – Essential for achieving that creamy cheesecake texture; remember to let it sit at room temperature for smooth blending.
Erythritol – A wonderful sweetener for the cheesecake filling. Feel free to use granulated sugar for a non-vegan option instead.
Cornstarch – Provides much-needed structure to the pumpkin layer.
Pumpkin Puree – Key to getting that rich pumpkin flavor; make sure not to substitute it with pumpkin pie filling.
Pumpkin Spice – Infuses warmth and seasonal flavor; you can use a mix of cinnamon, nutmeg, ginger, and clove as a substitution if necessary.

For the Streusel Topping

Walnuts – Adds a delightful crunch; feel free to swap for pecans if you prefer a sweeter flavor.
Brown Sugar – Helps to contribute moisture and depth to the streusel mixture.
Gluten-Free Flour – Essential for gluten-free variations, ensuring your streusel holds together beautifully.
Salt – This balances the sweetness in your streusel topping perfectly.
Water – Hydrates the flour, giving you the right texture in the streusel.

These Vegan Pumpkin Cheesecake Bars are not only easy to make but also perfect for sharing, bringing the flavors of fall right to your table!

Step‑by‑Step Instructions for Vegan Pumpkin Cheesecake Bars

Step 1: Prepare the Crust
In a food processor, grind about 24 Biscoff cookies into fine crumbs. Mix these crumbs with 5 tablespoons of melted vegan butter until the mixture resembles wet sand. Press the crust firmly into an 8-inch parchment-lined baking dish, creating an even layer. Bake at 350°F for 5-8 minutes, or until golden and fragrant. Let it cool completely before adding the cheesecake filling.

Step 2: Make Cheesecake Filling
In a mixing bowl, blend together 1 cup of grated erythritol, 2 tablespoons of cornstarch, and 16 ounces of room-temperature vegan cream cheese. Beat until the mixture is completely smooth, without any lumps. Reserve 1 cup of this creamy mixture for the topping later. Pour the remaining cheesecake batter over your cooled crust, spreading it evenly with a spatula.

Step 3: Pumpkin Layer
In a bowl, combine the reserved vegan cream cheese mixture with 1 cup of pumpkin puree and 1 teaspoon of pumpkin spice. Mix until fully incorporated, creating a beautiful, vibrant orange filling. Gently spread this pumpkin layer over the plain cheesecake base, aiming for an even distribution to create a delightful contrast.

Step 4: Prepare and Add Streusel
In the food processor, add 1 cup of chopped walnuts, 1/2 cup of brown sugar, 1/2 cup of gluten-free flour, 1 teaspoon of pumpkin spice, and a pinch of salt. Pulse until the mixture is crumbly. Drizzle in 3 tablespoons of melted vegan butter and 2 tablespoons of water, mixing until it forms clumps resembling wet sand. Sprinkle this streusel generously over the pumpkin layer for added texture.

Step 5: Bake
Place the assembled dish into the oven and bake at 350°F for 30 minutes. After that, keep an eye on it and bake for an additional 25 minutes, or until the streusel topping turns a golden brown and the cheesecake is set around the edges. You should see a slight jiggle in the center—this is perfect!

Step 6: Cool and Chill
Once baked, remove the Vegan Pumpkin Cheesecake Bars from the oven and allow them to cool at room temperature for about 1 hour. Then, cover the dish and refrigerate for 4-6 hours, or overnight if you prefer. This chilling time allows the flavors to meld and the bars to firm up for easy slicing into perfect pieces.

Storage Tips for Vegan Pumpkin Cheesecake Bars

Room Temperature: If you plan to enjoy your bars within a day, they can be left at room temperature for up to 2 hours. Keep them covered to maintain freshness.
Fridge: Store leftover Vegan Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to one week. This keeps them fresh and prevents drying out.
Freezer: For longer preservation, these bars can be frozen in a freezer-safe container for up to 2 months. Just ensure to wrap them tightly to prevent freezer burn.
Reheating: When ready to enjoy frozen bars, thaw them in the fridge overnight. For a warm treat, gently reheat in the microwave for about 15-20 seconds, ensuring not to overheat.

Make Ahead Options

These Vegan Pumpkin Cheesecake Bars are fantastic for meal prep, allowing you to enjoy them without the last-minute hassle. To make ahead, you can prepare the crust and cheesecake filling up to 24 hours in advance. Simply follow the recipe’s initial steps through sealing the filling in an airtight container and refrigerating it. When you’re ready to complete the bars, pour the filling over the crust, add the pumpkin layer, and top with the streusel mixture. Bake as directed, and you’ll have delicious bars that taste as fresh as if you made them on the spot, perfect for busy weeknights or gatherings!

Vegan Pumpkin Cheesecake Bars Variations

Feel free to put your own spin on these delightful bars with these fun and tempting variations!

Gingersnap Crust: Swap Biscoff cookies for gingersnap cookies to up the spice factor and create a bolder flavor profile. The added zing complements the pumpkin beautifully!
Nutty Pecan Substitute: Replace walnuts in the streusel with pecans for a slightly sweeter, richer taste. This nut swap adds a lovely melt-in-your-mouth texture.
Sweet Potato Layer: If you’re out of pumpkin puree, use sweet potato puree instead. It offers a similar creamy texture with a subtle sweetness that works well in this recipe.
Coconut Whipped Cream Topping: Topping these bars with a dollop of coconut whipped cream brings a light, fluffy contrast to the dense cheesecake. It’s irresistible!
Spicy Kick: Mix in a pinch of cayenne pepper or smoked paprika into the pumpkin layer for an unexpected heat that’ll make each bite pop with flavor.
Chocolate Drizzle: For a decadent twist, melt some dark chocolate and drizzle it over the top before slicing. The rich chocolate pairs surprisingly well with the pumpkin spice!
Almond Flour Streusel: For a gluten-free modification, experiment with almond flour in place of gluten-free flour. This adds a nutty flavor and keeps the topping light.

If you’re seeking more delicious vegan recipes, you might enjoy whipping up Vegan Tofu Cauliflower Curry or indulging in Strawberry Cheesecake Sandwiches for a sweet treat!

What to Serve with Vegan Pumpkin Cheesecake Bars

Nothing pairs better with these scrumptious Vegan Pumpkin Cheesecake Bars than a delightful selection of sides and drinks that enhance their flavors.

Coconut Whipped Cream: A dollop adds a creamy, tropical contrast, elevating the decadent pumpkin flavors beautifully.
Spiced Apple Cider: The warm spices in the cider echo the pumpkin spice in the bars, creating a cozy and inviting pairing.
Candied Ginger Cookies: These offer a sweet and spicy crunch that complements the creamy cheesecake layers while adding a chewiness.
Maple Glazed Pecans: Their sweet, nutty flavor can elevate the streusel, providing a fantastic texture contrast when sprinkled on top.
Autumn Salad: A fresh mix of greens, walnuts, and sliced pears with a light vinaigrette adds a crisp, refreshing balance to your dessert.
Herbal Tea: A warm cup of chamomile or chai tea will envelop you in comfort, perfectly complementing the rich cheesecake flavors.
Dairy-Free Ice Cream: A scoop of vanilla or caramel-infused dairy-free ice cream adds a delightful cold touch, enhancing the creamy cheesecake experience.

Treat your taste buds to these delightful accompaniments, enhancing the experience of enjoying your Vegan Pumpkin Cheesecake Bars!

Expert Tips for Vegan Pumpkin Cheesecake Bars

Room Temperature Cream Cheese: Ensure the vegan cream cheese is at room temperature for smooth mixing; this prevents lumps in your filling.
Slice with Precision: Use a sharp knife heated with hot water to cut clean slices, making each piece look perfect and presentable.
Crust Perfection: Bake the crust until golden; this maintains the structure and prevents it from becoming soggy after baking.
Chill Time Matters: Don’t skip the refrigeration step! Allowing the bars to chill for at least 4-6 hours helps set the layers and intensify the flavors.
Store Right: Keep leftovers in an airtight container in the refrigerator for up to one week, ensuring they stay fresh and delicious.

Vegan Pumpkin Cheesecake Bars Recipe FAQs

What type of Biscoff cookies should I use for the crust?
You can use classic Biscoff cookies as they provide a deliciously sweet and spiced flavor. If you’re looking for gluten-free options, crushed gluten-free speculoos cookies work wonderfully as a substitution without compromising taste.

How should I store Vegan Pumpkin Cheesecake Bars?
These bars can be kept in an airtight container in the refrigerator for up to one week. If you want to keep them for a longer period, freezing is a fantastic option! Just wrap the bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight.

Can I make these bars gluten-free?
Absolutely! To make your Vegan Pumpkin Cheesecake Bars gluten-free, simply ensure you use gluten-free Biscoff cookies for the crust and gluten-free flour in the streusel topping. Both swaps will still deliver the same great texture and flavor without the gluten.

What if my cheesecake layer doesn’t set properly?
If your cheesecake doesn’t set, it might be due to inadequate chilling time or the vegan cream cheese wasn’t blended smooth enough. Ensure you let the bars chill in the refrigerator for at least 4-6 hours or overnight for the best results. For the next time, allow your cream cheese to reach room temperature before blending to achieve a silky consistency.

How do I freeze these bars?
To freeze your Vegan Pumpkin Cheesecake Bars, cut them into squares and wrap each piece tightly with plastic wrap. Place them in a freezer-safe container or bag, ensuring as much air as possible is removed to prevent freezer burn. When ready to enjoy, allow them to thaw in the refrigerator overnight or for a quick heat-up, microwave for 15-20 seconds until just warm!

Are there any common allergies I should be aware of with these ingredients?
Yes, while this recipe is vegan, some common allergens to consider include nuts in the streusel topping, especially if using walnuts or pecans. Additionally, ensure your Biscoff cookies and any replacements are free from allergens like gluten or dairy if you’re accommodating allergies. For those with nut allergies, simply omit the nuts altogether in the topping!