Name: Vegan Pumpkin Cheesecake Bars That Scream Fall Flavor
Prep time: 30 min
Cook time: 30 min
Total time: 360 min
Ingredients: 20 cookies Biscoff Cookies (Any vegan cookies can be used); 5 tablespoons Vegan Butter (Melted for easy mixing); 8 ounces Vegan Cream Cheese (Let sit at room temperature for easier blending); 3/4 cup Erythritol (Low-calorie sweetener; can swap with sugar); 1 tablespoon Cornstarch (No substitutions needed); 1 cup Pumpkin Puree (Avoid pumpkin pie filling); 1 teaspoon Pumpkin Spice (Stick with this for seasonal flavor); 1/2 cup Walnuts (Pecans can be used for a sweeter flavor); 1/4 cup Brown Sugar (No substitutions needed); 1/2 cup Gluten-Free Flour (Regular flour can work if gluten is not a concern); 1/4 teaspoon Salt (No substitutions needed); 2 tablespoons Water (Ensures proper consistency for the streusel)

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As the leaves start to fall and a crispness fills the air, there’s a certain kind of magic in the kitchen. Unrolling the warm spices of cinnamon and nutmeg, I knew it was time to whip up my favorite Vegan Pumpkin Cheesecake Bars with a luscious Biscoff crust. These bars are perfect for those cozy autumn gatherings, combining creamy pumpkin filling with a delightful spiced topping that will make you feel all the warm fuzzies. What’s more, they’re easy-to-make and perfect for prepping ahead of time, making them a hassle-free dessert option that everyone will love. Whether you’re enjoying them during a family gathering or savoring a quiet evening at home, these bars promise to bring a taste of the season right to your table. Want to discover how to create this easy, crowd-pleasing fall treat? Let’s get started!

Why Are These Bars a Must-Try?

Creamy, Decadent Delight: The vegan pumpkin filling offers a rich and smooth texture that melts in your mouth.

Nutty Crust Magic: A Biscoff cookie crust adds a unique touch, bringing a blend of sweetness and spice that perfectly complements the pumpkin.

Quick Prep Time: With simple ingredients and straightforward steps, these bars can be whipped up in no time, giving you more time to enjoy the season.

Satisfy Your Cravings: Ideal for fall gatherings or cozy nights in, these bars are a show-stopping dessert that’s guaranteed to please both vegans and non-vegans alike!

Unique Twists: Feel like experimenting? Swap out the pumpkin for sweet potato puree for a fun twist or try using vegan gingersnap cookies for an extra kick.

Perfect Make-Ahead Treat: Prep these in advance for busy days, ensuring you have a delicious dessert ready to serve whenever cravings strike.

Vegan Pumpkin Cheesecake Bars Ingredients

Get ready to dive into these delightful Vegan Pumpkin Cheesecake Bars that scream fall flavor!

For the Crust
• Biscoff Cookies – Base for the crust; any vegan cookies or crackers can be used if preferred.
• Vegan Butter – Binds the crumbs and enriches the crust; make sure it’s melted for easy mixing.

For the Cheesecake Filling
• Vegan Cream Cheese – Adds creaminess to the filling; let it sit at room temperature for 30 minutes for easier blending.
• Erythritol – A low-calorie sweetener for the cheesecake; feel free to swap with granulated sugar if desired.
• Cornstarch – Stabilizes the pumpkin cheesecake layer; no substitutions needed.
• Pumpkin Puree – Main flavorestablishment providing moisture; avoid pumpkin pie filling, as it contains extra ingredients.
• Pumpkin Spice – Infuses warmth and fall flavors; stick with this one for that seasonal kick.

For the Streusel Topping
• Walnuts – Adds a nice crunch to the topping; pecans can be used for a sweeter, buttery flavor.
• Brown Sugar – Deepens the flavor with rich molasses notes; no substitutions needed.
• Gluten-Free Flour – Binds the streusel; keeps the recipe gluten-free if gluten-free cookies are used for the crust as well. Regular flour can work if gluten is not a concern.
• Salt – Balances the sweetness; no substitutions needed.
• Water – Ensures the proper consistency for the streusel; no substitutions needed.

Step‑by‑Step Instructions for Vegan Pumpkin Cheesecake Bars

Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). In a food processor, pulse the Biscoff cookies until they turn into fine crumbs. Melt your vegan butter, then combine it with the cookie crumbs, blending until the mixture is clumpy. Press this mixture firmly into an 8×8-inch lined baking dish and bake for 5-8 minutes, until it’s golden brown and aromatic.

Step 2: Make the Cheesecake Filling
In a mixing bowl, blend together the erythritol, cornstarch, and vegan cream cheese until smooth and creamy, about 2-3 minutes. Reserve 1 cup of this mixture in a separate bowl; set it aside. Spread the remaining cheesecake mixture evenly on the baked Biscoff crust, ensuring a smooth surface. In the reserved mixture, mix in the pumpkin puree and pumpkin spice, then gently spread this over the original cheesecake layer.

Step 3: Prepare the Streusel
In your food processor, pulse together the walnuts, brown sugar, gluten-free flour, pumpkin spice, and salt until finely combined. Then, add the melted vegan butter and a splash of water to the mixture, pulsing until a crumbly texture forms. Evenly sprinkle the streusel topping over the pumpkin cheesecake layer, ensuring every corner is generously covered for a delicious crunch.

Step 4: Bake and Cool
Bake your Vegan Pumpkin Cheesecake Bars in the oven for 25 minutes, or until the edges appear set and the center has a slight jiggle. Once out of the oven, let the bars cool to room temperature on a wire rack. After they have cooled completely, cover them and refrigerate for 4-6 hours, allowing them to solidify for easy slicing and serving.

Vegan Pumpkin Cheesecake Bars Variations

Feel free to let your creativity flow while customizing these delicious bars for your taste buds!

Graham Cracker Crust: Swap the Biscoff crust for a classic graham cracker crust for a traditional twist. This simple change opens a world of nostalgia with every bite.
Sweet Potato Puree: Substitute pumpkin puree with sweet potato puree for a unique flavor profile that still captures the fall essence. This swap adds an earthy sweetness you’ll love.
Gingersnap Cookie Crust: Use vegan gingersnap cookies instead of Biscoff for an additional spicy kick that will delight your palate. This twist will bring festive vibes to your dessert table.
Nut-Free Option: Replace walnuts with sunflower seeds in the streusel for a nut-free version that still delivers a satisfying crunch. It’s a perfect option for those with nut allergies!
Higher Spice Level: Increase the pumpkin spice to your liking for an extra aromatic touch that amplifies the warm flavors for your autumn gatherings. Don’t hesitate to let the spices shine!
Chocolate Drizzle: Add a drizzle of melted dark chocolate on top after baking to introduce a rich, decadent layer to your bars. It’s an indulgent finish that will leave everyone wanting more.
Boozy Flavor: Infuse a splash of bourbon or rum in the cheesecake filling for a cheeky adult twist that can elevate your dessert experience. Make sure to keep the fun in mind!

If you’re looking for other sweet treats, check out my recipe for Banana Split Bars or try a delicious Vegan Caramelized Onion Dip for a savory pairing that beautifully complements the sweetness of these cheesecake bars. Happy baking!

Expert Tips for Vegan Pumpkin Cheesecake Bars

• Room Temperature Cream Cheese: Allow the vegan cream cheese to sit at room temperature for about 30 minutes before mixing for a smoother batter.

• Precise Cutting: Use a hot, sharp knife to cut the bars, wiping it dry between cuts for clean, neat slices that look appealing.

• Chill for Best Texture: After baking, refrigerate the bars for 4-6 hours to allow them to set properly, ensuring they hold their shape when sliced.

• Freeze for Later: If you want to save some for later, freeze the bars in a freezer-safe container for up to 2 months; just thaw before serving.

• Substitution Awareness: If altering ingredients, remember that changing the type of cookie or sweetener can affect the overall flavor and texture of your vegan pumpkin cheesecake bars.

Make Ahead Options

These Vegan Pumpkin Cheesecake Bars are perfect for meal prep enthusiasts looking to save time during busy fall days! You can prepare the crust and cheesecake filling up to 24 hours in advance. Simply bake the crust and let it cool, then spread the cheesecake filling over it but don’t add the streusel topping until you’re ready to bake. Cover tightly with plastic wrap or foil and refrigerate. When you’re ready to serve, simply sprinkle on the streusel and bake as directed for moist, delicious bars that taste just as delightful as they do fresh! Enjoy the fall flavors without the fuss!

How to Store and Freeze Vegan Pumpkin Cheesecake Bars

Fridge: Keep your leftover Vegan Pumpkin Cheesecake Bars in an airtight container for up to 1 week. They’ll stay fresh and delicious, perfect for snacking!

Freezer: For longer storage, freeze the bars in a freezer-safe container for up to 2 months. Ensure they are well-wrapped to prevent freezer burn.

Thawing: When you’re ready to enjoy, simply thaw the bars in the fridge overnight for the best texture.

Reheating: If you prefer them slightly warm, pop them in the microwave for about 10-15 seconds, just until slightly warmed—but avoid overheating to maintain their creamy texture!

What to Serve with Vegan Pumpkin Cheesecake Bars

As the aroma of cinnamon fills your kitchen, it’s time to complement those rich and creamy pumpkin cheesecake bars with perfect pairings that enhance the fall experience.

Coconut Whipped Cream: This light and fluffy topping provides a cooling contrast to the warm spices of the cheesecake, making each bite heavenly.
Maple Syrup Drizzle: A sweet touch that adds a rich layer of flavor, enhancing the pumpkin’s earthiness and making each bar even more decadent.
Hot Apple Cider: Nothing warms the soul like a steaming cup of spiced apple cider, perfectly pairing with the cozy flavors of fall found in the bars.
Spiced Nuts: Roasted nuts add a crunchy texture and a hint of saltiness, balancing out the sweetness of the cheesecake while providing a delightful contrast.
Fresh Berries: Tart and juicy berries add a refreshing bite to each rich bar, creating a beautiful color contrast and an inviting plate presentation.
Vegan Vanilla Ice Cream: A scoop of creamy vegan ice cream melts seductively over the cheesecake bars, creating an irresistible combination of flavors and temperatures—pure indulgence!
Chocolate Sauce: Drizzling warm chocolate sauce over your bars can turn this already divine dessert into an unforgettable sweet treat.
Pecan Pie Bites: Miniature pecan desserts echo the fall vibes while offering a playful side that complements the creamy pumpkin bars beautifully.
Chai Tea: The spicy notes of chai tea harmonize with the pumpkin spice in the bars, creating a delightful, comforting drink pairing for any dessert occasion.

Vegan Pumpkin Cheesecake Bars Recipe FAQs

What type of pumpkin should I use for the filling?
Absolutely! You should use pure pumpkin puree for the filling. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your bars. If you’re feeling adventurous, you could even experiment with homemade pumpkin puree, which will give your bars a uniquely fresh flavor.

How should I store leftover Vegan Pumpkin Cheesecake Bars?
Very simply! Keep your uneaten Vegan Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 1 week. This will help maintain their delicious creaminess and keep them fresh, perfect for snacking any day!

Can I freeze these cheesecake bars, and if so, how?
Yes, you can! To freeze your Vegan Pumpkin Cheesecake Bars, first let them cool completely after baking. Then, wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge overnight for best results!

What should I do if my cheesecake bars don’t set properly?
If your bars aren’t setting as expected, it typically means they need more chilling time. Be sure to let them cool to room temperature and then refrigerate for at least 4-6 hours until fully set. If they still appear too soft, you might want to bake them a little longer next time, as every oven can vary slightly in temperature.

Are there any common allergens in this recipe that I should be aware of?
Yes, the Vegan Pumpkin Cheesecake Bars do contain allergens such as nuts (from walnuts) and gluten (if you do not use gluten-free cookies or flour). If you are making these for someone with allergies, you might consider substituting walnuts with seeds like pumpkin seeds for a nut-free option or using certified gluten-free cookies to keep everything safe!