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
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 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.
