Description
These Biscoff Pumpkin Cheesecake Bars are a delightful vegan dessert combining the warm spices of pumpkin pie with the rich, caramel flavor of Biscoff spread. Made with a crunchy Biscoff cookie crust and a creamy pumpkin filling, these no-bake bars are perfect for fall celebrations or anytime you crave a luscious sweet treat without the oven.
Ingredients
Scale
Crust
- 20 Biscoff cookies
- 1 teaspoon espresso powder (optional)
- ½ teaspoon sea salt
- 50 g block-style vegan butter
Filling
- 400 g vegan cream cheese
- 150 g canned pumpkin puree
- 100 g block-style vegan butter, 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-inch loaf pan with parchment paper to ensure easy removal of the cheesecake bars later.
- Make the crust: Combine the Biscoff cookies, espresso powder, and sea salt in a food processor and pulse until finely ground. Add the 50 g of vegan butter and process again until the mixture sticks together when pressed between your fingers. Press this mixture firmly into the base of the prepared pan and smooth it down. Chill in the refrigerator while preparing the filling.
- Make the filling: Place all filling ingredients—vegan cream cheese, pumpkin puree, room temperature vegan butter, vegan yogurt, Biscoff spread, light brown sugar, pumpkin pie spice, and vanilla extract—into a high-speed blender. Blend until the batter is smooth and creamy, free of lumps. Pour the filling evenly onto the chilled crust. Refrigerate for at least 5 hours or overnight to allow the cheesecake to set properly.
- Add the topping: Gently warm the 200 g of Biscoff spread using a double boiler, stirring frequently to achieve a spreadable consistency without melting the cheesecake. Pour the softened spread over the set cheesecake and tilt the pan gently to cover the entire surface. Return the pan to the refrigerator for another 30 minutes to 1 hour to let the topping firm up.
- Serving and storage: To serve, run a sharp knife through the Biscoff topping first to create clean edges, then cut through the cheesecake bars. Optionally, garnish with whole or crushed Biscoff cookies. Store in a covered container in the fridge for up to 5 days. For longer storage, freeze in a freezer-safe container for up to a month, thawing overnight in the fridge before serving.
Notes
- Use block-style vegan butter to ensure the crust binds properly.
- Vegan cream cheese can be substituted with regular cream cheese if not keeping vegan.
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
- Pumpkin pie spice is a blend of cinnamon, nutmeg, cloves, and ginger; adjust to taste.
- The espresso powder is optional but helps enhance the Biscoff flavor in the crust.
- Be cautious while warming Biscoff spread for the topping to avoid melting the cheesecake.
