Vegan Pumpkin Cheesecake Bars with Biscoff Crust

Vegan Pumpkin Cheesecake Bars with Biscoff Crust 🎃🥧🌱

1. Introduction

If you’re searching for a delicious vegan pumpkin cheesecake bars recipe that combines creamy pumpkin flavor with a crunchy Biscoff crust, you’ve come to the right place. This vegan pumpkin cheesecake bars dessert is a perfect no-bake pumpkin dessert that is easy to prepare and irresistibly tasty. Whether you’re hosting a plant-based gathering or simply craving a sweet treat, these vegan pumpkin cheesecake bars are sure to impress everyone with their rich pumpkin flavor and smooth texture. The recipe features a wonderfully crispy Biscoff crust, made from a simple Biscoff crust recipe, and a luscious pumpkin filling that’s entirely plant-based.

2. Ingredients for Vegan Pumpkin Cheesecake Bars

• 1 ½ cups Biscoff cookies, crushed (for the crust)
• ¼ cup coconut oil, melted
• 1 ½ cups canned pumpkin puree
• ¾ cup maple syrup or agave nectar
• 1 cup full-fat coconut milk
• ¾ cup packed brown sugar
• 3 tablespoons cornstarch or arrowroot powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of cloves

3. Step-by-Step Instructions for Vegan Pumpkin Cheesecake Bars

Preparation of the Biscoff Crust

Start by making a delicious no-bake Biscoff crust that will serve as the base for your vegan pumpkin cheesecake bars. In a food processor, blend the Biscoff cookies until they form fine crumbs. Mix the crumbs with melted coconut oil until well combined. Press this mixture firmly into the bottom of a lined 9×9-inch baking dish to create an even crust. Refrigerate while preparing the filling.

Making the Pumpkin Filling

In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, brown sugar, vanilla extract, and the blend of warm spices—cinnamon, nutmeg, ginger, and cloves. Whisk together until smooth. Dissolve the cornstarch or arrowroot powder in a little water and add it to the mixture. Stir well to ensure the filling is creamy and homogeneous.

Assembling and Chilling

Pour the pumpkin filling over the chilled Biscoff crust, spreading it evenly with a spatula. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until the filling is set and firm to touch. For best results, allow the bars to chill overnight.

4. Storage Tips for Vegan Pumpkin Cheesecake Bars

Store the vegan pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. If you wish to keep them longer, you can freeze the bars wrapped tightly in plastic wrap and placed in a freezer-safe container. For best taste, thaw the bars in the refrigerator before serving.

5. Serving Suggestions for Plant-Based Cheesecake

Serve these vegan pumpkin cheesecake bars chilled, garnished with a sprinkle of cinnamon, a dollop of coconut whipped cream, or a few crushed Biscoff cookies on top for added crunch. They are perfect as a festive fall dessert, a vegan potluck treat, or a sweet ending to any meal. The combination of a crunchy Biscoff crust and creamy pumpkin filling makes this no-bake pumpkin dessert a crowd-pleaser.

6. Tips for Perfect No-Bake Pumpkin Dessert

• Ensure the coconut oil is thoroughly mixed with the Biscoff crumbs for a cohesive crust.
• Use chilled coconut milk for a creamier filling.
• Adjust the spices according to your taste preference to enhance the pumpkin flavor.
• Allow adequate chilling time for the best set and texture.

7. Frequently Asked Questions About Vegan Pumpkin Cheesecake Bars

Q1: Can I use other crust options instead of Biscoff cookies?

Yes, you can replace the Biscoff crust with crushed graham crackers or digestive cookies (vegan versions available). Adjust the amount of coconut oil accordingly to maintain the crust’s consistency. For more crust alternatives, check out our favorite fall desserts.

Q2: Is this vegan pumpkin cheesecake bars recipe gluten-free?

Not entirely, as traditional Biscoff cookies contain gluten. To make this recipe gluten-free, substitute with gluten-free cookies or crackers and ensure all other ingredients are gluten-free. Consider trying gluten-free graham crackers or cookies as an alternative.

Q3: Can I make this recipe ahead of time?

Absolutely! These vegan pumpkin cheesecake bars are best when chilled overnight, making them perfect for preparing a day in advance for special occasions or holidays.

8. Final Thoughts on Vegan Pumpkin Cheesecake Bars with Biscoff Crust

In summary, these vegan pumpkin cheesecake bars with Biscoff crust are an irresistibly delicious plant-based dessert that combines the warm flavors of fall with a luscious, no-bake texture. Easy to prepare and adaptable to your preferences, this plant-based cheesecake recipe is an excellent choice for holiday gatherings, vegan desserts, or simply indulging in a decadent treat. Enjoy making and sharing this delightful no-bake pumpkin dessert with friends and family!

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