Decadent Vegan Pumpkin Cheesecake Bars with Biscoff Crust: Easy & Irresistible

Decadent Vegan Pumpkin Cheesecake Bars with Biscoff Crust: Easy & Irresistible 🎃🍰✨

1. Introduction

If you’re searching for the perfect fall vegan treats that combine a creamy texture with warm pumpkin flavors, then these vegan pumpkin cheesecake bars are exactly what you need. Featuring a crunchy, caramelized Biscoff crust dessert, these no-bake pumpkin bars are not only simple to prepare but also irresistibly delicious. Whether you’re hosting a fall gathering or looking for a delightful plant-based dessert, this recipe offers an easy, crowd-pleasing option that highlights the best of autumn flavors. Experience the rich, spiced pumpkin filling paired with a buttery, cookie crust, creating a truly decadent vegan cheesecake experience.

2. Ingredients for Vegan Pumpkin Cheesecake Bars

• 1 ½ cups Biscoff cookies, crushed (for the crust)
• ½ cup vegan butter, melted
• 1 can (15 oz) pumpkin puree (unsweetened)
• 1 cup coconut cream or full-fat coconut milk
• ½ cup maple syrup or agave nectar
• ½ cup cornstarch or arrowroot powder
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt

3. Preparing the Biscoff Crust

1. Crush the Biscoff cookies

Begin by placing the Biscoff cookies in a food processor and pulsing until finely ground. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.

2. Mix with melted vegan butter

In a mixing bowl, combine the crushed Biscoff cookies with the melted vegan butter, stirring until you have a crumbly, cohesive mixture. This will be the base for your no-bake pumpkin bars.

3. Press into the baking dish

Pour the mixture into a lined 9×9 inch baking dish and press firmly with the back of a spoon or your fingers to form an even crust. Chill in the refrigerator while you prepare the filling.

4. Creating the Pumpkin Cheesecake Filling

1. Combine the pumpkin and coconut cream

In a large mixing bowl, whisk together the pumpkin puree and coconut cream until smooth, creating a creamy base for your vegan pumpkin cheesecake.

2. Add sweeteners and spices

Stir in the maple syrup, vanilla extract, pumpkin pie spice, and salt, blending all ingredients thoroughly to infuse the filling with warm fall flavors.

3. Thickening the filling

Add the cornstarch or arrowroot powder gradually, whisking constantly to prevent lumps. This helps thicken the vegan pumpkin cheesecake as it sets, emulating the classic cheesecake texture.

5. Assembling the vegan pumpkin cheesecake bars

1. Pour the filling over the crust

Take the prepared crust out of the refrigerator and pour the pumpkin filling evenly over it, smoothing the top with a spatula for a polished presentation.

2. Chill until firm

Place the assembled bars in the refrigerator and chill for at least 4 hours or overnight. This step ensures the filling sets properly, creating a luscious, cheesecake-like consistency. For additional flavor inspiration, explore more no-bake dessert ideas.

6. Storage tips for vegan pumpkin cheesecake

• Keep the cheesecake bars refrigerated in an airtight container for up to 5 days for optimal freshness.
• For longer storage, you can freeze the bars for up to 2 months. Thaw in the refrigerator before serving.
• Avoid leaving the vegan pumpkin cheesecake at room temperature for extended periods to prevent spoilage.

7. Serving suggestions and presentation

Cut the pumpkin cheesecake bars into squares and serve chilled. Garnish with a dollop of coconut whipped cream and a sprinkle of cinnamon or pumpkin pie spice for extra festive flair. These fall vegan treats are perfect for holiday dinners, potlucks, or a cozy dessert option for any occasion. Serve with a hot apple cider or a spiced latte to enhance your autumn experience. For kitchen essentials that make your baking easier, consider the Ninja Air Fryer Pro Crisp & Roast 4-in-1 or the CAROTE Premium 16pc Nonstick Cookware Set.

8. FAQ about vegan pumpkin cheesecake

Q: Can I make this vegan pumpkin cheesecake without Biscoff cookies?

Yes, you can substitute Biscoff cookies with graham cracker crumbs or digestive biscuits, ensuring they are vegan-friendly. The crust still provides a delicious base for the creamy filling. Check out more vegan baking tips.

Q: Is there a gluten-free version of these fall vegan treats?

Absolutely! Use gluten-free cookies such as gluten-free graham crackers or gingersnap cookies for the crust. Make sure to check the labels for vegan certifications.

Q: How do I make these no-bake pumpkin bars even more festive?

Add chopped walnuts or pecans on top before chilling, or decorate with vegan chocolate drizzle and extra pumpkin spice for a beautiful presentation and enhanced flavor.

9. Conclusion

These vegan pumpkin cheesecake bars with Biscoff crust are the ultimate fall vegan treats that combine ease of preparation with exceptional flavor. The crunchy, caramelized crust perfectly complements the smooth, spiced pumpkin filling, making them a delightful addition to any autumn gathering or a cozy night in. Whether you’re vegan or simply looking to indulge in a healthy, festive dessert, this recipe offers a foolproof way to enjoy the season’s flavors. Make these no-bake pumpkin bars today and impress your friends and family with a decadent plant-based treat that embodies the spirit of fall!

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