Why You’ll Love This Recipe

Perfectly portioned & portable Great for gatherings or quick snacks throughout the season.
Effortless yet impressive Multiple layers give a curated look and taste, but the method is simple.
Better next day The flavor continues to deepen with chilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Biscoff cookies
Vegan butter

Pumpkin Cheesecake Filling

Vegan cream cheese
Erythritol (can substitute granulated sugar)
Cornstarch
Pumpkin puree (not pumpkin pie filling)
Pumpkin pie spice

Streusel Topping

Walnuts
Brown sugar
Gluten-free flour
Pumpkin pie spice
Salt
Vegan butter
Water

Directions

Prepare crust: Pulse Biscoff cookies in a food processor into fine crumbs, then with melted vegan butter until the mixture clumps. Press into a parchment-lined baking dish. Bake at 350 °F for 5–8 minutes, then let cool.
Make cheesecake layer: Combine vegan cream cheese, erythritol, and cornstarch in the processor; reserve 1 cup of mixture. Spread the remaining mixture evenly over cooled crust.
Pumpkin layer: Mix the reserved cheesecake base with pumpkin puree and pumpkin spice until smooth and fluffy; spread over plain layer. Bake at 350 °F for 30 minutes.
Add streusel: Pulse walnuts, brown sugar, gluten-free flour, pumpkin spice, and salt, then add melted butter and water. Crumble over pumpkin layer and bake for another 25 minutes until golden.
Chill & serve: Cool to room temperature, then refrigerate for 4 to 6 hours to set. Slice into bars and enjoy!

Servings and timing

Servings: 9 slices
Prep time: 20 minutes
Cook time: 1 hour
Chill time: 4 hours (part of total time)
Total time: About 5 hours 20 minutes

Variations

You can swap or customize while keeping the core structure:

Use gluten-free or alternative vegan cookies for the crust if avoiding gluten or Biscoff.
Replace pumpkin puree with sweet potato purée if that’s more accessible.
Substitute walnuts in the streusel for pecans for richer flavor.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to one week.
Freezing: You can freeze the bars in a freezer-safe container for up to two months.
Serving from frozen: Thaw in the fridge overnight before serving for best texture.

FAQs

1. Are these bars gluten-free?

Not as written while the streusel uses gluten-free flour, the Biscoff cookie crust contains gluten. Use certified gluten-free cookies to adapt.

2. Can I use regular sugar instead of erythritol?

Yes! Granulated sugar can replace erythritol at a 1:1 ratio.

3. How can I get clean slices?

Run a sharp knife under hot water and dry before slicing. Clean between cuts for neat edges.

4. Can I make this ahead?

Absolutely. Chill overnight the flavors meld beautifully.

5. What if I don’t have pumpkin pie spice?

You can use a mix of cinnamon, nutmeg, ginger, and cloves to substitute approximately 1 tsp total.

6. Is it possible to skip baking?

This is a baked recipe; an unbaked version would require significant substitutions and may not hold the same texture.

7. Can I make it nut-free?

To make nut-free, swap the walnut streusel for seeds (like pumpkin seeds) or oats with added oil and brown sugar.

8. Does vegan butter matter?

Yes a block-style vegan butter works best. Avoid tub margarine as it may affect texture.

9. Can I substitute the pumpkin layer?

Yes sweet potato puree is a popular substitute with a similar texture and sweetness.

10. What’s the calorie count per slice?

Each bar is approximately 306 kcal.

Conclusion

These Vegan Pumpkin Cheesecake Bars deliver the layered flavors of autumn in a convenient bar form. With a Biscoff cookie crust, creamy cheesecake base, spiced pumpkin layer, and crunchy walnut streusel, they’re elegant enough for entertaining yet simple enough for weekday prep. Make them ahead the flavor only improves with time and get ready to savor one of the coziest, most indulgent treats of the season.