Name: Vegan Pumpkin Cheesecake Bars with Biscoff Crust
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups vegan Biscoff cookies (crushed); 4 tablespoons vegan butter or coconut oil, melted; 1 can (15 oz) pumpkin puree; 1 cup full-fat coconut milk (canned or coconut cream); ¾ cup organic coconut sugar; ¾ cup cornstarch or arrowroot powder (for thickening); 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ½ teaspoon vanilla extract; Pinch of salt

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Vegan Pumpkin Cheesecake Bars with Biscoff Crust 🎃🥧✨

1. Introduction

If you’re searching for a delightful dessert that combines the rich, velvety texture of a vegan pumpkin cheesecake with a crispy, flavorful Biscoff crust, then these vegan pumpkin cheesecake bars are perfect for you. This cheesecake bars recipe offers a paleo-inspired twist, eliminating dairy and eggs while still delivering the same creamy satisfaction. Whether you’re preparing a cozy fall gathering or craving a healthy, plant-based treat, these bars are guaranteed to impress.

2. Ingredients

1 ½ cups vegan Biscoff cookies (crushed)
4 tablespoons vegan butter or coconut oil, melted
1 can (15 oz) pumpkin puree
1 cup full-fat coconut milk (canned or coconut cream)
¾ cup organic coconut sugar
¾ cup cornstarch or arrowroot powder (for thickening)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
Pinch of salt

3. Preparing the Biscoff Crust

1. Make the crust

Start by crushing the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with the melted vegan butter until well combined. Transfer the mixture into a lined 9-inch square baking pan and press evenly to form a solid crust. Chill in the refrigerator for 15-20 minutes to set before adding the filling.

4. Preparing the Vegan Pumpkin Cheesecake Filling

2. Mix the filling ingredients

In a large mixing bowl, combine pumpkin puree, coconut milk, coconut sugar, cinnamon, ginger, nutmeg, vanilla extract, and a pinch of salt. Whisk until smooth and well incorporated. Gradually add the cornstarch or arrowroot powder to the mixture, whisking continuously to prevent lumps and achieve a creamy, thick batter perfect for your cheesecake bars.

5. Assembling and Baking the Vegan Pumpkin Cheesecake Bars

3. Pour and bake

Pour the pumpkin filling over the chilled Biscoff crust, spreading evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. Let the bars cool completely at room temperature, then refrigerate for at least 2-3 hours or overnight for best results.

6. Storage Tips and Serving Suggestions

Store these vegan pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. To enjoy the bars at their freshest, let them sit at room temperature for 10 minutes before serving. Garnish with a dollop of coconut whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for added flavor. These bars also make a fantastic addition to any dessert platter, perfect for holiday celebrations or cozy weekend treats.

7. FAQs About Vegan Pumpkin Cheesecake Bars with Biscoff Crust

What makes this a vegan pumpkin cheesecake?

This cheesecake bars recipe is entirely plant-based, using coconut milk and vegan cookies without any dairy or eggs, making it suitable for vegans and those with dairy allergies.

Can I substitute the Biscoff cookies?

For a different flavor, you can substitute with graham cracker crumbs or gluten-free cookies, but the Biscoff cookies add a unique caramelized flavor that complements the pumpkin perfectly.

How do I achieve a smooth and creamy texture?

Make sure to whisk the filling thoroughly and use full-fat coconut milk or coconut cream for a rich texture. Chilling the bars for several hours helps achieve the perfect firm yet creamy consistency.

Is this recipe suitable for gluten-free diets?

Yes, if you use gluten-free Biscoff cookies or other gluten-free crust options, this vegan pumpkin cheesecake bars can be enjoyed by those following a gluten-free diet.

8. Related Recipes and Inspiration

Explore more delicious dessert recipes like Snickerdoodle Dream Cookies or Butterbeer Cookies to elevate your baking adventures. For additional fall-inspired desserts, try our Cinnamon Raisin Bread.

9. Conclusion

These vegan pumpkin cheesecake bars with Biscoff crust are a perfect harmony of creamy pumpkin, warm spices, and crunchy, flavorful crust, all made entirely plant-based. Whether you’re a vegan or simply looking to enjoy a healthier dessert, this cheesecake bars recipe is sure to become a favorite. Indulge in this irresistible treat, share with loved ones, and celebrate the season with an unforgettable dessert experience. For more creative dessert ideas, visit our dessert collection.