Description
Delight in these creamy, vegan Biscoff Pumpkin Cheesecake Bars featuring a crunchy biscoff crust, a smooth pumpkin-spiced vegan cream cheese filling, and a luscious biscoff spread topping. Perfect for fall gatherings or anytime you crave a dairy-free, no-bake treat.
Ingredients
Scale
Crust
- 20 biscoff cookies
- 1 teaspoon espresso powder (optional)
- ½ teaspoon sea salt
- 50 g vegan butter (block-style)
Filling
- 400 g vegan cream cheese
- 150 g canned pumpkin puree
- 100 g vegan butter (block-style, room temp)
- 30 g vegan Greek-style yogurt (or vegan sour cream)
- 50 g biscoff spread
- 40 g light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Topping
- 200 g biscoff spread
- 8 biscoff cookies (optional, for garnish)
Instructions
- Prepare Pan: Line the base and sides of a 9″ loaf pan with parchment paper to prevent sticking and ease removal of bars.
- Make the Crust: Place biscoff cookies, espresso powder, and sea salt into a food processor and blend until finely ground. Add 50 g of vegan butter and process again until the mixture holds together when pressed between fingers.
- Form the Crust: Press the cookie mixture firmly into the base of the lined loaf pan using fingers or a spoon to create a compact layer. Refrigerate the crust while preparing the filling.
- Prepare the Filling: Combine vegan cream cheese, pumpkin puree, room temperature vegan butter, vegan Greek-style yogurt, biscoff spread, light brown sugar, pumpkin pie spice, and vanilla extract in a high-speed blender. Blend until smooth and creamy without lumps.
- Assemble and Chill: Pour the blended filling over the chilled crust in the loaf pan. Refrigerate for at least 5 hours, preferably overnight, until fully set.
- Add the Topping: Gently heat the biscoff spread in a large bowl over a double boiler, stirring frequently until spreadable but not melted. Pour and evenly spread the warm biscoff on top of the set cheesecake. Refrigerate for an additional 30 minutes to 1 hour to firm up.
- Serve and Store: Use a sharp knife to score through the biscoff topping first, then slice the cheesecake bars for neat cuts. Optionally, garnish with whole or crushed biscoff cookies. Store covered in the refrigerator for up to 5 days or freeze for up to a month. Defrost in the fridge overnight before serving.
Notes
- Use block-style vegan butter for better texture, not spreadable stick butter.
- The vegan cream cheese should be firm and block-style for best consistency.
- Pumpkin puree should be canned and unsweetened.
- Pumpkin pie spice can be homemade or store-bought, typically a mix of cinnamon, nutmeg, ginger, and cloves.
- Heating biscoff spread gently prevents it melting and keeps the topping smooth.
- Espresso powder is optional but enhances the depth of flavor.
- Freeze leftovers in airtight containers to maintain texture and flavor.
