Description
These Vegan Pumpkin Cheesecake Bars combine the creamy texture of vegan cheesecake with warm, cozy flavors of pumpkin. Perfect for fall or anytime you crave a decadent dessert!
Ingredients
Scale
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
- Prepare the Base Crust:
Preheat the oven to 356°F (180°C). In a food processor, pulse the Biscoff Lotus Biscuits until they form fine crumbs. Add melted vegan butter and pulse again until the mixture forms a slightly sticky dough. Line an 8×8-inch (20×20 cm) baking dish with parchment paper, and press the mixture evenly into the bottom. Bake for 5-8 minutes or until lightly golden brown. Let cool slightly. - Make the Cheesecake Filling:
In a food processor, add vegan cream cheese, erythritol, and cornstarch. Pulse until smooth. Set aside 1 cup of this mixture. Add pumpkin puree and pumpkin spice to the remaining mixture and blend until smooth and fluffy. - Assemble the Cheesecake Layers:
Pour the plain cheesecake mixture over the cooled crust and spread evenly. Pour the pumpkin cheesecake layer on top and spread gently. Bake at 350°F (175°C) for 30 minutes or until the top is firm and slightly golden. - Make the Crumble Topping:
In a food processor, pulse walnuts and brown sugar until chopped but not too fine. Add gluten-free flour, pumpkin spice, salt, melted vegan butter, and water. Pulse until crumbles form. - Add Crumble and Final Bake:
Once the cheesecake has baked for 30 minutes, sprinkle the crumble mixture evenly over the top. Return to the oven and bake for an additional 20 minutes, or until the crumble is golden brown and crunchy. - Cool and Serve:
Remove from the oven and allow to cool at room temperature. Refrigerate for 2-4 hours to fully set before cutting into bars. Dust with caster sugar before serving, if desired.
Notes
Storage: Store the bars in the refrigerator, covered with plastic wrap, for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg