Pumpkin season is definitely coming in hot this year, and I’ve never been more excited, these vegan pumpkin cheesecake bars will be the hero for your next holiday gathering. Extremely easy to make, and the contrasting layers are just so pretty to look at! They’re a cross between a pumpkin pie and a cheesecake, I mean what more would you ask for? Perfectly spiced, topped with a pecan streusel, and blanketed over a delicious Biscoff crust. It’s the best fall dessert that you will need for this season!

If you’re tired of the classic pumpkin pie, then this dessert is the perfect alternative. With these pumpkin cheesecake bars, you’ll be in love at first bite. Baking this will fill your home with the sweet smell of pumpkin and spices. Even though we are still going through a pandemic, I feel like fall makes up for all the craziness we are currently going through. Not only that, but food always makes people happy and that’s what I want for everyone!

Key ingredients you’ll need:

• Biscoff Cookies – This makes for a perfect crust and the flavor of this cookie works well with all the spices of this dessert.
• Pumpkin Puree – Don’t mistake this for pumpkin pie filling, the only ingredient should just be pumpkin.
• Vegan Cream Cheese – I used Kite Hill’s plain vegan cream cheese, I find it to have the creamiest consistency. Also, you can substitute for your favorite vegan cream cheese.
• Pecans – This addition within the streusel gives the pumpkin cheese a balanced texture and elevates the flavor profile of this dessert!

These pumpkin cheesecake bars are made with pantry-friendly ingredients, and with a few additions, it definitely brings it all together. Although this looks complicated, it’s quite easy to make. It doesn’t require any fancy techniques or equipment, like a water bath or a springform pan. All you really need is a food processor and a baking pan! And even if you don’t have a food processor, there are other ways to put them together. 

How to make vegan pumpkin cheesecake bars

Preheat the oven to 350° Fahrenheit. Grease and line a 10.5″ X 7.5″ inch baking pan with parchment paper.

Add Biscoff cookies to a food processor and grind them into fine crumbs. While the food processor is running, pour in the melted butter and continue to blend until they start to clump up together.

Transfer the crust mixture to the prepared baking dish. Using a flat bottom cup or measuring cup, evenly and firmly press the crumbs into the bottom of the dish. Bake for 8 minutes, then allow it to cool.

Mix the vegan cream cheese, sugar, cornstarch, and vanilla extract until well combined. Reserve 1 cup of cream cheese and set it aside.

In another mixing bowl, combine the pumpkin puree, pumpkin spice, and reserved cream cheese.

Pour the plain cheesecake over the crust, and spread it evenly. Then carefully spread the pumpkin layer over top.

Bake at 350° Farenheit for 30 minutes.

In a food processor, pulse together the pecans and brown sugar. Then add in the flour, pumpkin spice, and salt. Lastly, pour in the melted vegan butter and water, and continue to pulse until it starts to clump together.

When the cheesecake is done baking, carefully spread the streusel over the top. Place it back in the oven to continue to bake for another 25 minutes.

Let the cheesecake cool to room temperature, then transfer it to the fridge to set for at least 6 hours or overnight.

Cut the cheesecake into 12 bars. Serve and enjoy!

Top tips

• Use a food processor to make the crust and the streusel. I know that we’re all about convenience, and to help make things easier for you and me, a food processor will be your best friend.
• Use an electric hand mixer or stand mixer! It’ll just make the process go by easier.
• Use vegan cream cheese at room temperature! Doing this will help incorporate better with the other ingredients, resulting in a creamier cheesecake mixture. Most importantly, allow the vegan cream cheese to sit at room temp for about 30 minutes before starting.
• Use a hot sharp knife for cleaner slices. Warm the knife under running hot water, and quickly dry the knife and cut into the cheesecake. Repeat after every cut!

Frequently Asked Questions

• How long do these vegan pumpkin cheesecake bars stay fresh?
  Store the bars refrigerated, in a large airtight container, for up to a week.
• Can I freeze these?
  Yes! You can store these bars in a large airtight container and freeze them for up to 4-5 weeks. Just warm these up in the microwave for a minute or so.
• Do I need to use the pecan streusel?
  Nope! If you have a nut allergy or do not like streusel, you can skip it entirely. These pumpkin cheesecake bars will still taste great without them!
• Can I make these gluten-free?
  I haven’t personally tried it, but I believe any gluten-free product should work. Especially if you can find a gluten-free replacement for the crust!

For more cheesecake recipes

• Ube Cheesecake
• Red Velvet Cheesecake
• Brownie Cheesecake

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!

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