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Vegan Pumpkin Cheesecake Bars

Irresistible Vegan Pumpkin Cheesecake Bars for Fall Bliss

Delicious Vegan Pumpkin Cheesecake Bars with Biscoff Crust, perfect for fall gatherings and guilt-free indulgence.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 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 Filling
  • 16 ounces Vegan Cream Cheese Let sit at room temperature for smooth blending.
  • 1 cup Erythritol Feel free to substitute with granulated sugar.
  • 2 tablespoons Cornstarch
  • 1 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 Topping
  • 1 cup Walnuts Can substitute with pecans for a sweeter flavor.
  • 1/2 cup Brown Sugar
  • 1/2 cup Gluten-Free Flour
  • 1 teaspoon Salt Balances the sweetness.
  • 2 tablespoons Water

Equipment

  • food processor
  • Mixing Bowl
  • Spatula
  • 8-inch Baking Dish

Method
 

Preparation Steps
  1. Grind 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.
  2. 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.
  3. Combine reserved cream cheese mixture with 1 cup pumpkin puree and 1 teaspoon pumpkin spice. Spread this mixture over the cheesecake base.
  4. 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.
  5. 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.
  6. 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

Notes

Ensure 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.

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