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These vegan pumpkin cheesecake bars are the ultimate grab and go fall dessert. Cozy but indulgent, they’ll make any day feel like a holiday!
With walnut streusel on top, pumpkin cheesecake in the middle, and a Biscoff cookie crust underneath, good luck stopping at just one piece.
These tasty pumpkin cheesecake bars might look and taste like you spent all day on them, but they’re actually easy enough for a relaxed fall afternoon.
Even better, they’re vegan-friendly and hold up beautifully if you prep them ahead of time!
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Pumpkin and cheesecake are basically fall in dessert form. Keep the delicious momentum going with our pumpkin cheesecake bites and no bake pumpkin cheesecake!
Why You’ll Love This Vegan Pumpkin Cheesecake Bars Recipe
- Conveniently portioned, portable, and absolutely delicious, these vegan pumpkin cheesecake bars are perfect for fall gatherings!
- These Biscoff pumpkin cheesecake bars require little effort, but boast layers that look and taste thoughtfully made.
- You can make these delish pumpkin cheesecake bars whenever it fits your schedule, and they’ll taste even better the next day.
Ingredients And Substitutions
CRUST:
Biscoff cookies and vegan butter – For the cheesecake crust. You can use other vegan cookies or crackers.
PUMPKIN CHEESECAKE:
Vegan cream cheese – These Biscoff pumpkin cheesecake bars have a layer of plain cheesecake batter and pumpkin cheesecake.
Erythritol – You can also use granulated sugar to sweeten the cheesecake batter.
Cornstarch – Helps with the pumpkin cheesecake layer’s structure.
Pumpkin puree – Don’t mistake pumpkin puree for pumpkin pie filling, which has additional ingredients.
Pumpkin pie spice – A fall dessert essential!
STREUSEL:
Walnuts – Give the delish pumpkin cheesecake bars a satisfying crunch.
Brown sugar – Lends a rich molasses flavor and adds texture to the topping.
Gluten-free flour – Binds the streusel together.
Pumpkin spice – We’ll also add warm spices to the streusel.
Salt – Balances the sweetness of the crumble topping.
Vegan butter – Helps create a rich, crisp topping that deliciously complements the creamy vegan cheesecake underneath.
Water – Hydrates the flour for the perfect streusel consistency.
Ingredient Additions & Substitutions For Biscoff Pumpkin Cheesecake Bars
Vegan Graham Crackers
The spiced, caramelized flavor of Biscoff cookies pairs wonderfully with the rich pumpkin cheesecake, but you can also try other crusts. A graham cracker crust is a tasty alternative!
Sweet Potato Puree
Can’t find pumpkin puree? Sweet potato puree works just as well for these eggless cheesecake bars.
Pecans
Feel free to swap walnuts for pecans in your streusel for a sweeter, more buttery flavor.
Tips For Making This Recipe
Use Room Temperature Cream Cheese
Let your vegan cream cheese sit at room temperature for 30 minutes so it blends smoothly with the other ingredients.
Get Clean Slices
Use a hot, sharp knife to slice your vegan pumpkin cheesecake bars. Run it under hot water and wipe it dry before each cut.
Storage Tips
Got leftovers? Transfer the Biscoff pumpkin cheesecake bars to an airtight container and refrigerate them for up to 1 week!
Delish Pumpkin Cheesecake Bars Recipe FAQs
Are these pumpkin cheesecake bars gluten-free?
While we used gluten-free flour for these tasty pumpkin cheesecake bars, the Biscoff cookies used in the crust are not gluten-free. To make this recipe gluten-free, use gluten-free cookies like these gluten-free, vegetarian speculoos cookies.
What can I substitute for vegan cream cheese in vegan pumpkin cheesecake bars?
We haven’t tried using anything else in place of the vegan cream cheese in this recipe, so we can’t say for sure how it would affect the texture or flavor of the pumpkin Biscoff cheesecake bars.
What can I use for the cheesecake crust instead of Lotus Biscoff cookies?
You can make these delish pumpkin cheesecake bars with vegan gingersnap cookies! They’ll complement the spiced pumpkin flavor of these fall treats perfectly.
Do you need to refrigerate cheesecake bars?
Of course! You need to refrigerate these eggless pumpkin cheesecake bars to help them set and prevent the leftovers from spoiling.
Can you freeze pumpkin cheesecake bars with Biscoff crust?
Yes. Just transfer your chilled vegan pumpkin speculoos cheesecake bars to a freezer-safe container and freeze them for up to 2 months.
More Delicious Pumpkin Dessert Recipes
- Mini Pumpkin Swirl Cheesecake
- Pumpkin Roll
- Instant Pot Pumpkin Bites
- Pumpkin Cookies
- Libby’s Pumpkin Pie
I found this recipe for Pumpkin Cake that I HAVE to try!
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Vegan Pumpkin Cheesecake Bars
Ingredients
FOR THE CRUST:
- 250 g Biscoff cookies
- 6 tbsp vegan butter, melted
FOR THE PUMPKIN CHEESECAKE:
- 16 oz vegan cream cheese
- 1 cup erythritol
- 3 tbsp cornstarch
- 1 cup pumpkin puree
- 1 tsp pumpkin spice
FOR THE STREUSEL:
- 1 cup walnuts
- 1/3 cup brown sugar
- 1/2 cup gluten-free flour
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 4 tbsp vegan butter, melted
- 1 tsp water
Instructions
BASE CRUST:
- Place the cookies in the food processor and grind them into fine crumbs.
- With the food processor still running, add the melted butter and blend until the crumbs clump together.
- Preheat the oven to 350°F for 5 to 8 minutes.
- Line a baking dish with parchment paper. Transfer the crust mixture into the lined baking dish and press it into the bottom and up the sides of the dish.
- Bake for 5 to 8 minutes or until golden brown. Set aside to cool.
CHEESECAKE FILLING:
- Add the erythritol, cornstarch, and cream cheese to the food processor and mix until combined. Reserve 1 cup of the mixture for later.
- Pour and evenly spread the remaining plain cheesecake batter over the crust.
- Combine the reserved cream cheese mixture, pumpkin puree, and pumpkin spice until fluffy.
- Spread the pumpkin mixture over the plain cheesecake layer with a spatula.
- Bake at 350ºF for 30 minutes.
STREUSEL:
- Add the walnuts, brown sugar, flour, pumpkin spice, and salt to the food processor and pulse until fine.
- Pour in the melted vegan butter and water. Pulse until combined.
- Crumble the streusel over the cheesecake and bake for another 25 minutes or until golden brown.
- Let the pumpkin cheesecake cool to room temperature, then refrigerate it for 4 to 6 hours to set.
- Remove the cheesecake from the baking dish and cut it into bars. Enjoy!
Notes
- Let your vegan cream cheese sit at room temperature for 30 minutes so it blends smoothly with the other ingredients.
- Use a hot, sharp knife to slice your vegan pumpkin cheesecake bars. Run it under hot water and wipe it dry before each cut.
- Got leftovers? Transfer the Biscoff pumpkin cheesecake bars to an airtight container and refrigerate them for up to 1 week!
Nutrition
PIN FOR LATER!
Awesome!!! A great recipe and taste soooo good and fun to make.