Vegan Pumpkin Cheesecake Bars

Introduction

There’s something magical about the combination of pumpkin and cheesecake, especially as the leaves start to change and the air turns crisp. These Vegan Pumpkin Cheesecake Bars have quickly become a favorite in my household. The creamy texture of the vegan cheesecake perfectly complements the warm, cozy flavors of pumpkin, creating a dessert that’s both indulgent and comforting. My family can’t get enough of these bars, whether it’s for a fall gathering or just a sweet treat to enjoy on a cozy evening at home. They’re a hit with everyone, regardless of their dietary preferences!

Ingredients

Base Crust:

• 1 pack (250g) Biscoff Lotus Biscuits
• 6 tbsp (85g) vegan butter, melted

Cheesecake Filling:

• 16 oz (454g) vegan cream cheese
• 1 cup (100g) erythritol (or preferred sweetener)
• 3 tbsp (30g) cornstarch
• 1 cup (160g) pumpkin puree
• 1 tsp pumpkin spice

Crumble Topping:

• 1 cup (125g) walnuts
• 1/3 cup (65g) brown sugar
• 1/2 cup (64g) gluten-free flour
• 1 tsp pumpkin spice
• 1/4 tsp salt
• 4 tbsp (56g) vegan butter, melted
• 1 tsp water

Instructions

1. Prepare the Base Crust

• Preheat the oven to 356°F (180°C).
• Using a food processor, pulse the Biscoff Lotus Biscuits until they form fine crumbs.
• Add melted vegan butter to the biscuit crumbs and pulse again until the mixture forms a slightly sticky dough.
• Line an 8×8-inch (20×20 cm) baking dish with parchment paper, then press the crumbly mixture evenly into the bottom of the dish.
• Bake the crust for 5-8 minutes or until lightly golden brown. Remove from the oven and let it cool slightly.

2. Make the Cheesecake Filling

• In the food processor, add the vegan cream cheese, erythritol, and cornstarch. Pulse until the mixture becomes smooth and creamy.
• Take out 1 cup of this mixture and set aside.
• To the remaining mixture, add the pumpkin puree and pumpkin spice. Blend until smooth and fluffy, forming the pumpkin layer.

3. Assemble the Cheesecake Layers

• Pour the plain cheesecake mixture over the cooled biscuit base, using a spatula to spread it out evenly.
• Carefully pour the pumpkin cheesecake layer on top of the first layer, spreading it gently with a spatula.
• Bake the cheesecake at 350°F (175°C) for 30 minutes, or until the top is firm and slightly golden.

4. Make the Crumble Topping

• In the food processor, pulse the walnuts and brown sugar until the walnuts are chopped but not too fine.
• Add the gluten-free flour, pumpkin spice, salt, melted vegan butter, and water. Pulse until crumbles form.

5. Add Crumble and Final Bake

• Once the cheesecake has baked for 30 minutes, sprinkle the crumble mixture evenly over the top.
• Return the cheesecake to the oven and bake for an additional 20 minutes, or until the crumble is golden brown and crunchy.

6. Cool and Serve

• Remove the cheesecake from the oven and allow it to cool at room temperature.
• Once cooled, refrigerate the cheesecake for 2-4 hours to fully set before cutting into bars.
• After chilling, remove the cheesecake from the baking dish and trim the edges. Cut into 9 bars.

7. Optional Garnish

• Dust the bars with caster sugar before serving for an extra touch of sweetness.

Nutrition Facts

• Servings: 9 bars
• Calories: 220 per bar
• Total Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 100mg
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 4g
• Protein: 3g

Preparation Time

• Total Time: Approximately 5 hours (including cooling time)
• Prep Time: 20 minutes
• Cook Time: 58 minutes

How to Serve

• Serve chilled or at room temperature.
• Garnish with:
• Fresh whipped coconut cream
• A drizzle of maple syrup
• A sprinkle of pumpkin spice
• Sliced fresh fruit (like pears or apples)
• Chopped nuts for added crunch

Additional Tips

1. Vegan Cream Cheese: Ensure you use a high-quality vegan cream cheese for the best texture and flavor.
2. Sweetness: Adjust the amount of sweetener based on your personal preference and the brand of cream cheese used.
3. Storage: Keep leftovers covered in the refrigerator to maintain freshness.
4. Make Ahead: These bars can be made a day in advance, making them perfect for gatherings.
5. Garnish: For a festive touch, add edible flowers or pomegranate seeds on top.

Recipe Variations

• Gluten-Free: Use gluten-free Biscoff cookies or alternative gluten-free biscuits for the crust.
• Nut-Free: Substitute walnuts in the crumble with sunflower seeds or omit entirely.
• Flavor Twist: Add chocolate chips or cranberries to the cheesecake mixture for added flavor.
• Pumpkin Spice: Increase the amount of pumpkin spice if you love a stronger flavor.
• Cheesecake Layer: Swirl in some chocolate or caramel sauce between the layers for a fun twist.

Serving Suggestions

• Pair with a warm cup of chai or coffee for a delightful afternoon treat.
• Serve alongside a fresh salad for a balanced meal experience.
• Perfect for holiday gatherings or as a special dessert for any occasion.

Freezing and Storage

• Freezing: These bars freeze well. Wrap them individually in plastic wrap and store them in an airtight container for up to 3 months.
• Refrigeration: Keep in the fridge for up to 4 days, covered with plastic wrap to maintain moisture.

FAQ Section

1. Can I use regular cream cheese?

• Yes, but the recipe will no longer be vegan.

1. How do I know when the cheesecake is done?

• The top should be firm and slightly golden. A slight jiggle in the center is okay.

1. Can I use a different sweetener?

• Absolutely! Adjust the quantity based on the sweetness level of your preferred sweetener.

1. Is there a substitute for Biscoff cookies?

• Yes, any sweet, spiced cookie can work, like graham crackers or digestive biscuits.

1. How should I store leftovers?

• Store covered in the refrigerator for up to 4 days.

1. Can I make these bars without nuts?

• Yes, simply omit the nuts from the crumble topping.

1. What can I use instead of cornstarch?

• Arrowroot powder or tapioca starch can be used as alternatives.

1. Are these bars gluten-free?

• Yes, if you use gluten-free biscuits and flour.

1. How long do these need to chill before serving?

• For best results, chill for at least 2-4 hours.

1. Can I add other flavors?

• Yes! You can experiment with different spices or even add chocolate.

Conclusion

These Vegan Pumpkin Cheesecake Bars are an indulgent treat that brings together the best of fall flavors in a delightful dessert. With a crunchy base, creamy filling, and a crumbly topping, they are perfect for any occasion, whether it’s a cozy night in or a festive gathering. Enjoy these bars with friends and family, and watch as they disappear in no time. Happy baking!

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