Jump to Recipe Print RecipeAs 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. Make Ahead Options These Vegan Pumpkin Cheesecake Bars are perfect for meal prep, allowing you to enjoy a delightful fall dessert with minimal fuss on busy weeknights. You can prepare the crust and streusel up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain freshness. The cheesecake filling can also be made a day ahead and kept in the fridge until you’re ready to assemble. When you’re ready to bake, layer everything together and pop it in the oven for a quick finish. This way, you can serve a stunning dessert that feels homemade without all the last-minute stress! What to Serve with Vegan Pumpkin Cheesecake Bars Elevate your dessert experience with delightful pairings that complement the rich flavors of fall. Coconut Whipped Cream: This light and airy topping adds a luscious creaminess that perfectly balances the rich pumpkin cheesecake. Chai Tea Latte: The warm, spiced notes of chai meld beautifully with the pumpkin, enhancing the cozy vibes of your dessert. Candied Pecans: Their crunchy sweetness offers a delightful contrast, adding texture and a sweet crunch to every bite of cheesecake. Maple Syrup Drizzle: A hint of maple syrup creates a delicious sweetness that elevates the pumpkin flavor, making each slice even more decadent. Apple Cider: The crisp, refreshing taste of apple cider is an excellent complement, mimicking the flavors of fall and providing a refreshing contrast. Ginger Snap Cookies: Pairing these spiced cookies with the cheesecake bars brings a delightful extra crunch and a burst of flavor. Pecan Pie Bars: For a dessert spread, these bars resonate with the same flavor profiles, making a deliciously cohesive end to your meal. Spiced Hot Chocolate: The warmth of rich chocolate with hints of spice creates a cozy drink option, elevating your fall dessert experience to new heights. How to Store and Freeze Vegan Pumpkin Cheesecake Bars Fridge: Store leftover Vegan Pumpkin Cheesecake Bars in an airtight container for up to 1 week. This keeps them fresh while retaining their creamy texture. Freezer: For longer storage, freeze the bars in a freezer-safe container for up to 2 months. Make sure to wrap them well to avoid freezer burn. Reheating: When ready to enjoy, allow the frozen bars to thaw in the fridge overnight. For a quick treat, you can also microwave individual bars for 15-20 seconds. Serving: After thawing, serve chilled or at room temperature to savor the delicious layers and flavors of these delightful fall bars. Vegan Pumpkin Cheesecake Bars Variations & Substitutions Feel free to get creative and customize these delightful treats to suit your taste buds and dietary needs! Gingersnap Crust: Substitute Biscoff cookies with gingersnap cookies for an extra kick of spice and warmth. Pecan Topping: Swap walnuts for pecans in the streusel for a sweeter and richer flavor that pairs beautifully with pumpkin. Sweet Potato Layer: If pumpkin isn’t available, use sweet potato puree for a similar creamy texture and sweetness. Nut-Free Option: To make it nut-free, replace walnut or pecan streusel with a crunchy oat topping using gluten-free oats, brown sugar, and coconut oil. Coconut Whipped Cream: Top off each bar with coconut whipped cream instead of regular whipped cream for a holiday twist; it lends a tropical note that complements the pumpkin. Maple Sweetener: Experiment by replacing erythritol with maple syrup or agave nectar to give the filling a natural, caramel-like sweetness. Spicy Touch: Add a pinch of cayenne pepper to the pumpkin layer for a subtle kick that contrasts with the sweet richness. Fruit Additions: Fold in some diced apples or pears into the pumpkin layer for added texture and delicious fruity notes. The beauty of these Vegan Pumpkin Cheesecake Bars is how adaptable they are! If you’re looking for more delightful recipes to complement your fall gatherings, try whipping up some Vegan Caramelized Onion Dip or indulge in some sweet Banana Split Bars. Enjoy the delicious journey of flavors! 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 How do I know if my pumpkin is ripe for using in this recipe? Absolutely! When selecting pumpkin puree, opt for pure canned pumpkin without any additives. If using fresh pumpkin, choose ones that feel heavy and have a firm rind. Look for a deep orange color and no dark spots all over, as these are signs of quality and ripeness. What’s the best way to store leftover Vegan Pumpkin Cheesecake Bars? Very simple! Store your leftover bars in an airtight container in the refrigerator for up to 1 week. This keeps them fresh and maintains their creamy texture. If you want to enjoy them later, transfer them to a freezer-safe container for longer storage. Can I freeze these Vegan Pumpkin Cheesecake Bars? Absolutely! To freeze, wrap the bars tightly in plastic wrap or foil to prevent freezer burn, then place them in a freezer-safe container. They can be kept in the freezer for up to 2 months. When you’re ready to enjoy them, just thaw overnight in the fridge or microwave individual bars for a quick treat! What should I do if my cheesecake filling is lumpy? If you find your filling isn’t smooth, it could be due to the vegan cream cheese not being at room temperature before mixing. To fix this, simply return to your mixing bowl, let your mixture rest for a bit, and keep mixing until fully smooth. Using a hand mixer can also help if you have stubborn lumps. Are there any dietary considerations for pets or allergies? When making these delicious Vegan Pumpkin Cheesecake Bars, keep in mind that some ingredients may not be suitable for pets, especially those containing chocolate or high sugar levels. For allergens, ensure your substitutes, particularly nuts and gluten-free options, are clearly labeled to prevent any reactions for your friends or family members with allergies. Always double-check your ingredients if you have concerns! Irresistible Vegan Pumpkin Cheesecake Bars for Fall Bliss Delicious Vegan Pumpkin Cheesecake Bars with Biscoff Crust, perfect for fall gatherings and guilt-free indulgence. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 55 minutes minsCooling Time 6 hours hrsTotal Time 7 hours hrs 25 minutes mins Servings: 12 barsCourse: DessertCuisine: VeganCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust24 cookies Biscoff Cookies Substitute with other vegan cookies or gluten-free speculoos cookies.5 tablespoons Vegan Butter Can use vegan margarine or coconut oil.For the Cheesecake Filling16 ounces Vegan Cream Cheese Let sit at room temperature for smooth blending.1 cup Erythritol Feel free to substitute with granulated sugar.2 tablespoons Cornstarch1 cup Pumpkin Puree Do not substitute with pumpkin pie filling.1 teaspoon Pumpkin Spice Alternatively, use a mix of cinnamon, nutmeg, ginger, and clove.For the Streusel Topping1 cup Walnuts Can substitute with pecans for a sweeter flavor.1/2 cup Brown Sugar1/2 cup Gluten-Free Flour1 teaspoon Salt Balances the sweetness.2 tablespoons Water Equipment food processorMixing BowlSpatula8-inch Baking Dish Method Preparation StepsGrind 24 Biscoff cookies into fine crumbs and mix with 5 tablespoons melted vegan butter. Press into an 8-inch baking dish and bake at 350°F for 5-8 minutes. Let cool.Blend 1 cup erythritol, 2 tablespoons cornstarch, and 16 ounces vegan cream cheese until smooth. Reserve 1 cup for topping, then pour the rest over the cooled crust.Combine reserved cream cheese mixture with 1 cup pumpkin puree and 1 teaspoon pumpkin spice. Spread this mixture over the cheesecake base.In a food processor, combine 1 cup chopped walnuts, 1/2 cup brown sugar, 1/2 cup gluten-free flour, 1 teaspoon pumpkin spice, and a pinch of salt. Pulse until crumbly. Drizzle in 3 tablespoons melted vegan butter and 2 tablespoons water, mixing until clumpy. Sprinkle over the pumpkin layer.Bake at 350°F for 30 minutes, then an additional 25 minutes until the streusel is golden and the cheesecake is set around the edges. The center should have a slight jiggle.Cool at room temperature for 1 hour, then refrigerate for 4-6 hours before slicing. Nutrition Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 2mgCalcium: 2mgIron: 5mg NotesEnsure the cream cheese is at room temperature for easy mixing. Slice with a hot knife for clean cuts. Store leftovers in an airtight container in the fridge for up to one week. Tried this recipe?Let us know how it was!
