Description
Delight in these creamy, no-bake Biscoff Pumpkin Cheesecake Bars that combine the rich flavors of pumpkin and Biscoff spread with a crunchy cookie crust. Perfectly spiced with pumpkin pie spice, this vegan-friendly dessert is easy to prepare and sets in the fridge, making it an ideal make-ahead treat for fall gatherings or anytime you crave a comforting, indulgent bar.
Ingredients
Scale
Crust
- 20 Biscoff cookies
- 1 teaspoon espresso powder (optional)
- ½ teaspoon sea salt
- 50 g vegan butter (block-style)
Filling
- 400 g vegan cream cheese
- 150 g canned pumpkin puree
- 100 g vegan butter (block-style, 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″ loaf pan with parchment paper to ensure easy removal of the cheesecake bars later.
- Make the crust: Add the Biscoff cookies, espresso powder, and sea salt to a food processor and blend until finely ground. Then add the 50 g of vegan butter and process again until the mixture sticks together when pressed between your fingers.
- Press the crust: Transfer the crust mixture to the prepared loaf pan and press it firmly and evenly into the base using your fingers or a spoon. Refrigerate while preparing the filling to help it set.
- Make the filling: Combine vegan cream cheese, pumpkin puree, room temperature vegan butter, vegan Greek-style yogurt, Biscoff spread, light brown sugar, pumpkin pie spice, and vanilla extract in a high-speed blender. Blend until completely smooth and creamy without lumps. Pour this mixture over the chilled crust in the pan.
- Chill the cheesecake: Refrigerate the assembled cheesecake for a minimum of 5 hours or preferably overnight, allowing it to fully set and firm up.
- Add the topping: Gently warm 200 g of Biscoff spread in a bowl over a double boiler while stirring until it becomes soft and spreadable but not melted. Pour this evenly over the set cheesecake, tilting the pan to cover the entire surface. Return to the fridge for another 30 minutes to an hour to let the topping firm up.
- Serve and store: Once set, run a sharp knife through the Biscoff topping before cutting through the cheesecake bars to ensure clean slices. Optionally, garnish each slice with whole or crushed Biscoff cookies. Store the bars in a covered container in the fridge for up to 5 days or freeze for up to one month, thawing overnight in the fridge before serving.
Notes
- Use block-style vegan butter for best texture and binding in both the crust and filling.
- Vegan cream cheese suitable for no-bake desserts helps achieve a creamy consistency.
- Canned pumpkin puree is preferred over fresh pumpkin for consistency and moisture content.
- Pumpkin pie spice can be homemade or store-bought; it typically includes cinnamon, nutmeg, ginger, and cloves.
- If you don’t have a food processor, crush cookies manually and mix well with melted butter for the crust.
- Be cautious warming the Biscoff spread topping to prevent melting the filling underneath.
- For best results, let the cheesecake set overnight.
