Vegan Pumpkin Cheesecake Bars
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!
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Servings: 9 slices
Calories: 306kcal
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
Serving: 1g | Calories: 306kcal | Carbohydrates: 47g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 209mg | Potassium: 129mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4241IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg