Decadent Vegan Pumpkin Cheesecake Bars with Biscoff Crust

Decadent Vegan Pumpkin Cheesecake Bars with Biscoff Crust 🎃🧁✨

1. Introduction

If you’re searching for the perfect pumpkin cheesecake recipe that combines rich flavors and a luscious texture, look no further! These vegan pumpkin cheesecake bars with a crunchy dessert-worthy biscoff crust recipe are the ideal decadent vegan dessert to satisfy your sweet tooth while offering a dairy-free and plant-based twist. Crafted with wholesome ingredients and an irresistible pumpkin flavor, this recipe is perfect for holiday gatherings, special occasions, or any time you’re craving a delightful treat. Discover how to make this easy vegan pumpkin cheesecake from scratch, and enjoy a dessert that impresses both vegans and non-vegans alike! For additional vegan dessert ideas, visit our vegan collection.

2. Ingredients for Vegan Pumpkin Cheesecake Bars with Biscoff Crust

• 1 ½ cups Biscoff cookies, crushed (for the crust)
• ¼ cup coconut oil, melted
• 1 can (15 oz) pumpkin puree
• 1 cup canned coconut milk (full-fat for creaminess)
• ¾ cup organic brown sugar or maple syrup
• 1 ½ teaspoons pumpkin spice mix
• 1 teaspoon vanilla extract
• ½ cup cornstarch or arrowroot powder (to thicken the filling)
• Optional: vegan whipped cream and cinnamon for garnish

3. How to Prepare the Biscoff Crust for Vegan Pumpkin Cheesecake Bars

Step 1: Prepare the Biscoff cookie crust

Start by crushing the Biscoff cookies into fine crumbs using a food processor or placing them in a zip-top bag and crushing with a rolling pin. Combine the crushed Biscoff cookies with the melted coconut oil until well mixed. Press this mixture firmly into the bottom of a lined 9×9-inch baking pan to create a sturdy no-bake crust. Chill in the refrigerator for at least 15 minutes to set before adding the filling.

4. How to Make the Vegan Pumpkin Cheesecake Filling

Step 2: Mix the wet ingredients

In a large mixing bowl, combine the pumpkin puree, coconut milk, and organic brown sugar or maple syrup. Whisk thoroughly until smooth and creamy. Add the vanilla extract and pumpkin spice mix, blending well to achieve a fragrant, spiced mixture. For a high-quality blender, consider the KitchenAid Classic Iconic Stand Mixer to ensure seamless mixing.

Step 3: Thicken the filling

Gradually whisk in the cornstarch or arrowroot powder to the mixture. Continue to stir until fully incorporated and the mixture begins to thicken slightly. This step ensures a dense, cheesecake-like consistency in your vegan pumpkin cheesecake bars.

5. Combining the Crust and Filling

Step 4: Assemble the vegan pumpkin cheesecake bars

Once the crust is firm, pour the pumpkin filling over it, spreading evenly with a spatula. Tap the pan gently on the counter to remove air bubbles and ensure an even layer. For optimal stability, chill the assembled cheesecake in the refrigerator for at least 2 hours or until fully set. For a 더욱 effortless preparation, use the Ninja SLUSHi Pro RapidChill Drink Maker to quickly chill leftovers.

6. Baking and Chilling Instructions

Step 5: Bake and cool the vegan pumpkin cheesecake bars

Preheat your oven to 350°F (175°C). Bake the crust with the filling for about 30-35 minutes, or until the edges are slightly firm. After baking, let the bars cool to room temperature, then refrigerate for a minimum of 4 hours or overnight. Proper chilling ensures the perfect creamy texture and enhances the flavors. For versatile kitchen tools, the CROSCheap Family-Size Slow Cooker can be used to prepare dairy-free toppings or accompaniments if desired.

7. Storage Tips and Serving Suggestions

Store the leftover vegan pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions wrapped tightly in plastic wrap or foil for up to a month. Serve chilled, garnished with vegan whipped cream and a sprinkle of cinnamon, or add extra toppings like chopped pecans or vegan caramel drizzle for added indulgence. For celebration or gift ideas, consider using a Clever Fox DIY Family Recipe Journal to record your own twist on this recipe.

8. Frequently Asked Questions about Vegan Pumpkin Cheesecake Bars with Biscoff Crust

Q: Can I make this vegan pumpkin cheesecake without the Biscoff crust?

A: While the Biscoff crust adds a delicious caramelized flavor, you can substitute it with a graham cracker crust or nut-based crusts if desired for a different texture or flavor.

Q: Is the cheesecake suitable for gluten-free diets?

A: Yes, if you use gluten-free Biscoff cookies or alternative gluten-free cookies, this recipe becomes gluten-free. Always verify ingredient labels for compliance.

Q: Can I use pumpkin pie filling instead of plain pumpkin puree?

A: It’s recommended to use plain pumpkin puree to control sweetness and spices, but if you opt for pumpkin pie filling, reduce or omit added spices and sugar accordingly.

Q: How can I make this dessert more decadent?

A: Incorporate vegan chocolate chips, drizzle vegan caramel sauce, or add a layer of vegan cream cheese for extra richness. Garnishing with Ninja Air Fryer Pro Crisp & Roast 4-in-1 toasted pecans or vegan whipped cream elevates the visual appeal and flavor.

9. Conclusion

This decadent vegan pumpkin cheesecake with a flavorful biscoff crust is a delightful holiday dessert that perfectly blends creamy, spicy, and crunchy elements. Whether you’re celebrating fall, Halloween, or just want a nutritious yet indulgent treat, this plant-based dessert will impress everyone and satisfy your sweet tooth. Try this simple vegan pumpkin cheesecake recipe today and enjoy a truly unforgettable, dairy-free indulgence!

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