Print

Vegan Pumpkin Cheesecake Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Pumpkin Cheesecake Bars feature a Biscoff cookie crust, creamy vegan cheesecake, a spiced pumpkin layer, and a crunchy walnut streusel. These layered bars are cozy, indulgent, and perfect for fall gatherings or make-ahead treats.

Ingredients

2 cups Biscoff cookies

6 tbsp vegan butter, melted (divided for crust and streusel)

16 oz vegan cream cheese

3/4 cup erythritol (or granulated sugar)

2 tbsp cornstarch

1 cup pumpkin puree (not pumpkin pie filling)

2 tsp pumpkin pie spice (divided between filling and streusel)

1/2 cup walnuts

1/4 cup brown sugar

1/3 cup gluten-free flour

1/4 tsp salt

2 tbsp water

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
  2. Pulse Biscoff cookies into fine crumbs. Mix with 4 tbsp melted vegan butter until clumps form. Press into prepared dish. Bake 5–8 minutes, then let cool.
  3. In a food processor, blend vegan cream cheese, erythritol, and cornstarch until smooth. Reserve 1 cup of mixture.
  4. Spread remaining cheesecake mixture evenly over cooled crust.
  5. Mix reserved cheesecake base with pumpkin puree and 1 tsp pumpkin pie spice until smooth. Spread pumpkin layer over cheesecake layer. Bake for 30 minutes.
  6. For streusel: pulse walnuts, brown sugar, gluten-free flour, remaining 1 tsp pumpkin pie spice, and salt. Stir in 2 tbsp melted butter and 2 tbsp water until crumbly.
  7. Sprinkle streusel evenly over pumpkin layer. Bake for another 25 minutes until golden.
  8. Cool to room temperature, then refrigerate for 4–6 hours to set. Slice into bars before serving.

Notes

Bars slice cleanest when chilled overnight.

Swap walnuts with pecans or pumpkin seeds for variation.

Use gluten-free cookies for a fully gluten-free version.

Sweet potato puree can replace pumpkin puree.

Nutrition

Find it online: https://justsosavory.com/vegan-pumpkin-cheesecake-bars/