Ingredients
Scale
- 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
Instructions
- Crush the Biscoff cookies until finely ground using a food processor or by placing in a zip-top bag and crushing with a rolling pin.
- Combine the crushed Biscoff cookies with melted vegan butter in a mixing bowl until the mixture is crumbly and cohesive.
- Press the mixture firmly into a lined 9×9 inch baking dish to form the crust. Chill in the refrigerator while preparing the filling.
- Whisk together the pumpkin puree and coconut cream in a large bowl until smooth.
- Add maple syrup, vanilla extract, pumpkin pie spice, and salt, blending thoroughly.
- Gradually whisk in the cornstarch or arrowroot powder, ensuring no lumps form and the mixture thickens.
- Pour the pumpkin filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or overnight until the filling is set and firm.
Notes
- Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze for up to 2 months. Thaw before serving.
- Avoid leaving at room temperature for extended periods to prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar (about 80g)
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg