If you’re craving a dessert that perfectly marries cozy autumn flavors with a creamy, dreamy texture, then this Biscoff Pumpkin Cheesecake Bars Recipe is your new best friend in the kitchen. Imagine the spiced warmth of pumpkin pie filling combined with the unmistakable caramelized notes of Biscoff cookies layered on a crisp, buttery crust. Each bite is a celebration of fall wrapped in vegan-friendly goodness that will have everyone asking for seconds, whether it’s a casual weeknight treat or the star of your holiday dessert table.
Ingredients You’ll Need
These ingredients are simple, carefully selected, and each plays a pivotal role in delivering the perfect balance of flavor and texture in your Biscoff Pumpkin Cheesecake Bars Recipe. From the crunchy cookie base to the luscious and velvety pumpkin filling, every item adds its own magic to the final result.
- 20 Biscoff cookies: The foundation of the crust with that signature caramelized crunch and depth.
- 1 teaspoon espresso powder (optional): Enhances the richness without overwhelming the flavor.
- ½ teaspoon sea salt: Balances sweetness and brightens flavors.
- 50 g vegan butter (block-style): Binds the crust components and adds buttery richness.
- 400 g vegan cream cheese: Creates the creamy, tangy base of the cheesecake filling.
- 150 g canned pumpkin puree: Adds natural sweetness and that essential pumpkin spice vibe.
- 100 g vegan butter (room temp): Smooths and enriches the cheesecake filling.
- 30 g vegan Greek-style yogurt (or vegan sour cream): Gives a subtle tang and luscious texture.
- 50 g Biscoff spread: Infuses the filling with that iconic caramel-spiced taste.
- 40 g light brown sugar: Sweetens naturally with a hint of molasses flavor.
- 1 tablespoon pumpkin pie spice: The seasonal spice blend that wakes up all the taste buds.
- 1 teaspoon vanilla extract: Adds depth and enhances all the other flavors.
- 200 g Biscoff spread: Melted gently, this forms the luscious topping.
- 8 Biscoff cookies (optional): For an extra crunch or garnish topping.
How to Make Biscoff Pumpkin Cheesecake Bars Recipe
Step 1: Prepare Your Pan
Line a 9-inch loaf pan with parchment paper covering the base and sides. This little step is a game-changer because it ensures your cheesecake bars come out cleanly and effortlessly without sticking, preserving their perfect shape every time.
Step 2: Make the Crust
Place the Biscoff cookies, espresso powder, and sea salt into a food processor and pulse until the mixture turns into fine crumbs. Adding the vegan butter next, blend again until the mixture feels cohesive and sticky between your fingers. This crisp and buttery crust will support the creamy filling like a supportive friend who never lets you down.
Step 3: Press and Chill the Crust
Press the crust mixture firmly into the bottom of your prepared pan using your hands or a spoon to get an even, compact layer. Pop it in the fridge while you work on the luscious filling; chilling helps everything set beautifully later on.
Step 4: Whip Up the Filling
In a high-speed blender, combine the vegan cream cheese, canned pumpkin puree, room-temperature vegan butter, vegan Greek-style yogurt, Biscoff spread, brown sugar, pumpkin pie spice, vanilla extract, and a pinch of salt if needed. Blitz everything until irresistibly smooth and creamy, with no lumps in sight. Pour this dreamy filling over your chilled crust and refrigerate for at least 5 hours or overnight – patience here means perfection.
Step 5: Add the Biscoff Topping
Gently heat the 200 g of Biscoff spread in a bowl over a double boiler until it becomes soft and spreadable. Be careful not to overheat, as you want to maintain that luscious texture without melting your cheesecake. Pour or spoon the topping evenly over the set cheesecake, then tilt the pan so it covers the surface completely. Chill once again for 30 minutes to an hour to let this final layer set and create a beautiful glossy finish.
Step 6: Slice and Serve
For clean, perfect cuts, run a sharp knife gently through the Biscoff topping before slicing through the entire cheesecake. Top each bar with more whole or crushed Biscoff cookies if you’re feeling extra decadent. They’re ready to enjoy and will keep deliciously fresh for several days in the fridge!
How to Serve Biscoff Pumpkin Cheesecake Bars Recipe
Garnishes
Sprinkle with crushed Biscoff cookies or a dusting of cinnamon for a charming presentation. A dollop of coconut whipped cream adds a light, airy contrast that perfectly compliments the dense creaminess.
Side Dishes
Pair your cheesecake bars with a hot cup of spiced chai tea or a comforting vegan latte for a truly cozy experience. Fresh fruit like sliced pears or a handful of pomegranate seeds provide a refreshing burst alongside each bite.
Creative Ways to Present
For a party, serve these bars on a rustic wooden board alongside bowls of extra Biscoff spread and vegan whipped cream for a DIY topping station. Or cut bite-sized squares for a charming dessert platter that will have guests reaching for more.
Make Ahead and Storage
Storing Leftovers
Store your Biscoff Pumpkin Cheesecake Bars Recipe in an airtight container in the fridge. They stay moist and flavorful for up to 5 days, making them perfect to prepare ahead for gatherings or to enjoy over several days.
Freezing
These bars freeze beautifully! Place them in a freezer-safe container with parchment between layers to avoid sticking. They can keep for up to a month frozen. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture.
Reheating
Because these bars are best served chilled, no reheating is necessary. Simply slice and serve cold straight from the fridge or after thawing. This preserves their creamy, luscious texture and vibrant flavors perfectly.
FAQs
Can I make these bars gluten-free?
Absolutely! Just swap the traditional Biscoff cookies for a gluten-free cookie variety with similar caramel and spiced notes to keep that signature flavor intact.
Is it possible to make this recipe nut-free?
Yes, just double-check your Biscoff cookies and spread ingredients to ensure they are nut-free or substitute with a safe alternative if needed.
Can I use fresh pumpkin instead of canned pumpkin puree?
You can, but be sure to cook and puree the pumpkin thoroughly to remove excess moisture for the best texture in the filling.
How firm should the filling be before adding the topping?
The filling should be fully set and chilled for at least 5 hours, ideally overnight, so it’s firm enough to support the Biscoff topping layer without mixing.
What’s the best way to cut these bars without messy edges?
Use a sharp, clean knife and warm it slightly under hot water before each cut—wipe it dry between slices for smooth, clean edges every time.
Final Thoughts
If you’re ready to dive into the ultimate autumn indulgence, the Biscoff Pumpkin Cheesecake Bars Recipe is exactly what you need. It’s a deliciously simple way to enjoy seasonal spices, creamy textures, and that beloved Biscoff flavor all in one delightful bar. Trust me, once you try it, these bars will become a cherished staple in your dessert collection.
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Biscoff Pumpkin Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 15 minutes (includes chilling time)
- Yield: 8 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Deliciously creamy and indulgent Biscoff Pumpkin Cheesecake Bars made with a vegan crust and filling, featuring the warm spices of pumpkin pie and the rich caramel flavor of Biscoff cookies and spread. No baking required, these bars are refrigerated until set, making them a perfect make-ahead dessert for fall or any occasion.
Ingredients
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 temperature
- 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: Line the base and sides of a 9″ loaf pan with parchment paper to make removal easier and prevent sticking.
- Make the crust: Place the Biscoff cookies, espresso powder, and sea salt in a food processor and blend until finely ground. Add the 50 g of vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Form the crust: Press the crust mixture firmly into the base of the prepared loaf pan using your fingers or a spoon to create an even, compact layer. Refrigerate while preparing the filling.
- Make the filling: Combine the vegan cream cheese, pumpkin puree, softened 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 with no lumps.
- Set the filling: Pour the blended filling evenly over the chilled crust in the loaf pan. Refrigerate for at least 5 hours or overnight until fully set.
- Add the topping: Gently warm the 200 g of Biscoff spread over a double boiler, stirring carefully to soften it to a spreadable consistency without melting the cheesecake. Pour the spread over the set cheesecake layer, tilting the pan to cover the surface evenly. Return to the fridge for 30 minutes to 1 hour to firm up the topping.
- Serve and store: To slice, run a sharp knife through the biscoff topping first, then cut through the cheesecake for clean cuts. Optionally, garnish with whole or crushed Biscoff cookies. Store the bars in a covered container in the refrigerator for up to 5 days or freeze for up to 1 month. Defrost in the fridge overnight before serving.
Notes
- Use block-style vegan butter for best results in both crust and filling.
- Vegan cream cheese alternatives like almond or soy-based work well.
- Ensure pumpkin puree is canned (pure pumpkin, not pumpkin pie filling) for the correct texture and flavor.
- Adjust pumpkin pie spice according to taste; a blend of cinnamon, nutmeg, ginger, and cloves is standard.
- Heating the Biscoff spread gently is key—overheating can cause it to melt your cheesecake.
- Optional espresso powder in the crust enhances depth of flavor but can be omitted for a milder taste.
