Pumpkin season is coming in hot, and I've never been more excited about these vegan pumpkin cheesecake bars! They are extremely easy to make, and the contrasting layers are just so pretty to look at. Perfectly spiced, topped with a pecan streusel, and blanketed over a delicious Biscoff crust, they'll be a crowd favorite at your next holiday gathering!
This dessert is the perfect alternative if you're tired of the classic pumpkin pie. With these vegan 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. The pumpkin flavor blends perfectly with the cheesecake, making for an irresistible and delicious fall treat. You'll love them!
✨ Why You’ll Love This Recipe
- It is easier and faster than making an entire vegan cheesecake; no water bath is necessary!
- Beautiful contrasting layers of orange and white.
- The balanced flavor of the vegan cream cheese, pumpkin, and spices.
✏️ Ingredient Notes
- Biscoff Cookies - This makes for a perfect crust, and the cookie's flavor works well with the spices in this dessert.
- Pumpkin Puree - Don't mistake this for pumpkin pie filling; the only ingredient should be pumpkin.
- Vegan Cream Cheese - I used Kite Hill's plain vegan cream cheese, which has the creamiest consistency. You can substitute your favorite vegan cream cheese.
- Pecans - This addition to the streusel gives the pumpkin cheese a balanced texture and elevates the flavor profile of this dessert!
See the recipe card below for a full list of ingredients and measurements.
📝 Substitutions & Variations
- Use a graham cracker or pie crust instead of the biscoff cookie crust!
- Make your own pumpkin pie spice instead of using store-bought. It'll allow you to create the perfect blend of spices tailored to your taste!
- Skip the pecan streusel for a simple pumpkin cheesecake bar!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴 How to Make Vegan Pumpkin Cheesecake Bars
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Grease and line a 10.5” x 7.5-inch baking dish with parchment paper.
Step 2 & 3: 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 the crumbs start to clump 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.
Step 4 & 5: Mix the vegan cream cheese, sugar, cornstarch, and vanilla extract until well combined. Reserve 1 cup of cream cheese and set it aside.
Pour the plain cheesecake batter over the crust and spread it evenly.
Step 6 & 7: Combine the pumpkin puree, pumpkin spice, and reserved cream cheese in another mixing bowl.
Then, carefully spread the pumpkin layer over the top of the plain cheesecake batter. Bake at 350° Fahrenheit for 30 minutes.
Step 8 & 9: In a food processor, pulse the pecans, brown sugar, all-purpose flour, pumpkin spice, and salt until you get a fine texture. Pour in the melted vegan butter and water. Pulse until it starts clumping together.
When the cheesecake is done baking, carefully crumble the streusel over the top. Place the cheesecake back into the oven and bake for another 25-30 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.
⭐ Expert Tips
- Plan ahead! After baking, the pumpkin cheesecake takes hours to set and cool. So, if you’re planning to make this for an event or gathering, I suggest making this pumpkin cheesecake a day before.
- Use a food processor to make the crust and the streusel. I know that we're all about convenience, and a food processor will be your best friend to help make things easier for you and me.
- Use vegan cream cheese at room temperature! This will help it incorporate better with the other ingredients, resulting in a creamier cheesecake mixture. Most importantly, allow the vegan cream cheese to sit at room temperature for about 30 minutes before starting.
- Use a hot, sharp knife for cleaner slices. Warm the knife under hot water, quickly dry it, and cut it into the cheesecake. Repeat after every cut!
💭 Common Questions
I haven't tried it, but I believe any gluten-free product should work, especially if you can find a gluten-free replacement for the crust!
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! You can also make an oat streusel if you prefer!
🥣 Storage & Reheating
- Refrigerator
Store the bars refrigerated in a large airtight container for up to a week. - Freezing Instructions
Cool and chill these bars in a freezer-safe container for a few hours in the fridge, then move to the freezer for up to 2 months. Thaw in the refrigerator before enjoying!
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Pumpkin Cheesecake Bars
Equipment
- 10.5 x 7.5 inch Baking dish
- Parchment Paper
- Measuring spoons
- Mixing bowls
- Whisk
- Sharp knife
Ingredients
Cheesecake Filling:
- 454 grams Vegan plain cream cheese (softened at room temperature, I used Kite Hill)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 30 grams Cornstarch
- 160 grams Pumpkin puree (not pumpkin pie filling)
- 1 teaspoon Pumpkin spice
Pecan Streusel:
- 125 grams Pecans
- 65 grams Brown sugar
- 64 grams All-purpose flour
- 1 teaspoon Pumpkin spice
- ¼ teaspoon Salt
- 56 grams Vegan butter (melted)
- 1 teaspoon Water
Instructions
Crust
- Grease and line a 10.5” x 7.5-inch baking dish with parchment paper and preheat the oven to 350° Fahrenheit.
- 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 the crumbs start to clump 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.
Pumpkin Cheesecake
- Mix the vegan cream cheese, sugar, cornstarch, and vanilla extract until well combined. Reserve 1 cup of cheesecake batter and set it aside.
- Combine the pumpkin puree, pumpkin spice, and 1 cup of reserved plain cheesecake batter in another mixing bowl.
- Pour the plain cheesecake batter over the cooled crust and spread it evenly. Then, carefully spread the pumpkin layer over the top. Bake at 350° Fahrenheit for 30 minutes.
Pecan Streusel
- In a food processor, pulse the pecans, brown sugar, all-purpose flour, pumpkin spice, and salt until you get a fine texture.
- Pour in the melted vegan butter and water. Pulse until it starts clumping together.
- When the cheesecake is done baking, carefully crumble the streusel over the top. Place the cheesecake back into the oven and bake for another 25-30 minutes.
- Let the pumpkin cheesecake cool to room temperature, then place it in the fridge to set for at least 6 hours or overnight.
- Gently remove the cheesecake from the pan and move it to a flat surface, like a large cutting board. Warm a sharp knife under hot water and quickly dry it, then make your first cut into the pumpkin cheesecake. Run the knife under hot water, dry it, and repeat after every cut! Transfer the cut pieces to a serving plate. Serve and enjoy!
Notes
- Plan ahead! After baking, the pumpkin cheesecake takes hours to set and cool. So, if you’re planning to make this for an event or gathering, I suggest making this pumpkin cheesecake a day before.
- Use a food processor to make the crust and the streusel. I know that we're all about convenience, and a food processor will be your best friend to help make things easier for you and me.
- Use vegan cream cheese at room temperature! This will help it incorporate better with the other ingredients, resulting in a creamier cheesecake mixture. Most importantly, allow the vegan cream cheese to sit at room temperature for about 30 minutes before starting.
- Use a hot, sharp knife for cleaner slices. Warm the knife under hot water, quickly dry it, and cut it into the cheesecake. Repeat after every cut!
Vegan Hair Products says
Thanks for posting, i found a few grammatical errors in the post but I kept on reading because I enjoyed your narrative style of writing.
Floured Frame says
Haha, I'm definitely not the best at writing, but good to know that I can tell a story well.
Natalie says
Hello. So is it 1 or half cup of sugar?
Also, when I spread the plain cream cheese over the crust, it started to melt making it difficult to spread. I guess next time the crust needs to be cooled completely.
Floured Frame says
It's 1/2 cup of sugar, sorry about that. I updated the recipe. And yes, you need to let it cool before you put the cream cheese.
Sarah says
Made these for Thanksgiving, as I’m nursing and my little one cannot do dairy or egg.. Used Violife cream cheese as that’s what my store carries. They definitely didn’t look as pretty as yours and my streusel was falling all over the place but I LOVED them. Definitely fulfilled all my thanksgiving dessert needs!!!
Floured Frame says
I say that as long as it tastes good, I wouldn't worry too much about the appearance haha! But I'm so glad to hear that you enjoyed this recipe as much as I did! Thank you!