Indulgent Vegan Pumpkin Cheesecake Bars You’ll Crave
As the leaves turn golden and the air becomes crisp, I often find myself craving something warm and comforting. It was during one of those beautiful autumn afternoons that I stumbled upon this delightful recipe for Vegan Pumpkin Cheesecake Bars. You’ll find that the rich, creamy layer of pumpkin cheesecake perfectly melds with a crunchy Biscoff cookie crust, and just wait until you experience the delightful crunch of the walnut streusel on top.
These bars are not only simple to make but are also a treat to enjoy whether youโre hosting a cozy gathering or simply indulging in a quiet evening at home. With their inviting flavors and delightful textures, theyโre bound to become your go-to dessert for the fall season. Plus, they offer a guilt-free twist on classic cheesecake, fitting seamlessly into your vegan or gluten-free lifestyle. Join me as we celebrate the season with these irresistible barsโyou won’t regret it!
Why Love Vegan Pumpkin Cheesecake Bars?
Irresistible, these Vegan Pumpkin Cheesecake Bars bring autumn flavors to your kitchen with ease. Guilt-free indulgence means you can satisfy your sweet tooth without compromising on dietary needs. Versatile options let you customize flavors, from adding gingersnap cookies to adapting with different nuts. Simple preparation ensures even novice bakers can create this fantastic dessert in no time. For more impressive vegan treats, check out our delicious dessert recipes. Crowd-pleaser status makes these bars a hit at gatherings, ensuring everyone gets to enjoy a slice of the seasonโs magic!
Vegan Pumpkin Cheesecake Bars Ingredients
For the Crust
- Biscoff Cookies โ A delicious foundation that offers spiced sweetness, but feel free to substitute with other vegan cookies or gluten-free options!
- Vegan Butter โ Melted for binding and richness in your crust; use plant-based varieties for best results.
For the Cheesecake Filling
- Vegan Cream Cheese โ Creamy base of the filling; experiment with different brands for varied flavors!
- Erythritol โ A lower-calorie sweetener to keep it vegan; regular granulated sugar works too!
- Cornstarch โ Helps firm up your cheesecake layer, making it stable and delicious.
- Pumpkin Puree โ The star flavor ingredient; ensure it’s pure pumpkin, not pie filling, for the best taste.
- Pumpkin Pie Spice โ Key to bringing in that fall flavor; mix your own with cinnamon, nutmeg, and ginger!
For the Streusel Topping
- Walnuts โ Adds crunch and depth; delightful alternative: replace with pecans for a sweeter bite!
- Brown Sugar โ For added richness in the streusel; coconut sugar can also be a wholesome replacement.
- Gluten-Free Flour โ Binds the streusel; any gluten-free blend will work beautifully.
- Salt โ Just a pinch enhances all the flavors, balancing out the sweetness.
- Water โ Helps achieve the perfect streusel consistency when mixed!
These Vegan Pumpkin Cheesecake Bars are bound to impress with their combination of textures and flavors, making them the ultimate fall dessert!
How to Make Vegan Pumpkin Cheesecake Bars
Prepare the Crust: Start by blending Biscoff cookies into fine crumbs. Mix these crumbs with melted vegan butter until well combined. Press the mixture firmly into the bottom of a baking dish and bake at 350ยฐF for 5-8 minutes, or until it turns golden brown.
Make Cheesecake Filling: In a food processor, add erythritol, cornstarch, and vegan cream cheese. Blend until smooth and creamy. Spread the plain cheesecake layer evenly over the baked crust. Next, mix in the pumpkin puree and pumpkin pie spice to the reserved mixture, then layer it gently on top of the crust. Bake at 350ยฐF for 30 minutes.
Prepare Streusel: In a mixing bowl, combine chopped walnuts, brown sugar, gluten-free flour, pumpkin spice, and salt. Drizzle in melted vegan butter and water, then mix until you achieve a crumbly texture.
Add Streusel Topping: Evenly sprinkle the streusel mixture over the cheesecake layer. Bake for an additional 25 minutes, or until the topping is golden brown.
Cool and Refrigerate: Allow the bars to cool to room temperature before placing them in the refrigerator. Chill for 4-6 hours for best results before cutting them into bars.
Optional: Serve with a drizzle of vegan caramel sauce for an extra indulgent touch.
Exact quantities are listed in the recipe card below.
Vegan Pumpkin Cheesecake Bars Variations
Feel free to unleash your creativity and customize these treats to suit your taste buds!
- Nut-Free: Replace walnuts and pecans with rolled oats mixed with coconut oil for a wholesome, nut-free streusel.
- Gingersnap Crust: Swap Biscoff cookies for crushed gingersnaps to add a delightful spice kick that perfectly complements pumpkin.
- Swapped Sweetener: Use maple syrup instead of erythritol for a natural sweetness; just adjust the liquid measurements slightly.
- Chocolate Lovers: Fold in dairy-free chocolate chips into the cheesecake batter for an indulgent twist.
- Coconut Flakes: Add shredded unsweetened coconut to the streusel for a tropical flair and extra texture.
- Lower-Calorie Option: Decrease the sweetener and amp up the spicesโlike cinnamon or gingerโto keep flavors bright without added calories.
- Fruit Swirl: Swirl in some fruit puree, like raspberry or banana, on top of the cheesecake layer for a burst of fresh flavor.
- Extra Spice: Increase the amount of pumpkin pie spice or add a dash of cayenne for those who crave a bit of heat in their desserts!
With these variations, your Vegan Pumpkin Cheesecake Bars will always feel fresh and exciting!
How to Store and Freeze Vegan Pumpkin Cheesecake Bars
Fridge: Store the bars in an airtight container in the refrigerator for up to 1 week. This keeps them fresh and ready for a quick treat!
Freezer: For longer storage, freeze the Vegan Pumpkin Cheesecake Bars in a freezer-safe container or wrapped tightly in plastic wrap for up to 2 months.
Defrosting: When ready to enjoy, thaw the bars in the refrigerator overnight. Allow them to come to room temperature before serving for the best texture.
Reheating: If you prefer them warm, gently microwave individual bars for about 10-15 seconds. Enjoy them slightly warm or at room temperature for delightful flavors!
Make Ahead Options
These Vegan Pumpkin Cheesecake Bars are perfect for busy home cooks looking to save time in the kitchen! You can prepare the crust and cheesecake filling up to 24 hours in advance. Simply make the crust and bake it, then blend the cheesecake filling and store it separately in the refrigerator until you’re ready to use it. For the streusel topping, it’s best to prepare it a few hours before baking to ensure freshness. When youโre ready to serve, layer the filling over the cooled crust, add the streusel, and bake as directed. These tips will help maintain the delicious quality of your dessert while making meal prep a breeze!
What to Serve with Vegan Pumpkin Cheesecake Bars?
Indulging in these creamy delights is only half the fun; letโs create a meal that complements them beautifully.
Whipped Coconut Cream: Fluffy and light, this adds a tropical twist to your fall treat, elevating each bite.
Vegan Ice Cream: The contrast of warm bars with cold ice cream offers a delightful temperature play, perfect for cozy evenings.
Chai Tea: Exuding warmth and spice, chai pairs wonderfully, enhancing the fall flavor profile of pumpkin and spice.
Maple Pecan Granola: Crunchy and nutty, this sprinkle provides a fantastic texture contrast, making every slice even more enjoyable.
Crumbly Oat Cookies: Sweet and chewy, they create a satisfying pairing, paving a way for a delightful dessert spread.
Fresh Fruit Salad: Light and refreshing, a medley of fruits cleanses the palate and complements the rich pumpkin cheesecake beautifully.
Apple Cider: This classic fall beverage ties everything together, infusing warmth and seasonal flavors into your gathering.
Chocolate Drizzle: A simple touch of dark chocolate adds decadence; drizzle it over the bars for a delightful finish.
Expert Tips for Vegan Pumpkin Cheesecake Bars
Room Temperature Cream Cheese: Let your vegan cream cheese sit out for 30 minutes before blending; this makes for a smoother filling without lumps.
Perfect Slices: For clean cuts, use a hot knife! Rinse it under hot water and dry it between slices to maintain the beautiful layers.
Avoiding Overbaking: Keep an eye on the bars during the last minutes of baking; they should be set but still jiggle slightly in the center for the perfect creamy texture.
Storing Leftovers: Store your Vegan Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to a week, or freeze them for up to 2 months for longer enjoyment.
Experiment with Flavors: Donโt hesitate to mix things up! Substitute walnuts in the streusel with pecans or play with different spices to customize your bars.
Vegan Pumpkin Cheesecake Bars Recipe FAQs
What kind of pumpkin puree should I use for Vegan Pumpkin Cheesecake Bars?
Absolutely! Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices that can interfere with your recipe. Look for brands that list only pumpkin as the ingredient, or you can even make your own by roasting and blending fresh pumpkin.
How should I store Vegan Pumpkin Cheesecake Bars?
Store your bars in an airtight container in the refrigerator for up to 1 week. This ensures they stay fresh and delicious! If you think you won’t finish them in time, store them in the freezer for up to 2 months. Just remember to wrap them tightly in plastic wrap before placing them in a freezer-safe container.
Can I freeze Vegan Pumpkin Cheesecake Bars?
Very yes! To freeze, cut the bars into individual pieces and wrap each one in plastic wrap. Place them in a freezer-safe container or a resealable bag to keep them airtight. When youโre ready to indulge, just take a bar out and let it thaw in the fridge overnight or at room temperature for a few hours.
What should I do if my cheesecake layer isnโt firm after baking?
No worries! If you encounter this issue, ensure that you mix the cornstarch thoroughly with the other ingredients before spreading it over the crust. Also, make sure your oven is fully preheated, as this can affect baking time. If your bars still seem too soft, chilling them in the fridge for several hours will help set them better.
Can I make substitutions if I have allergies?
Absolutely! You can replace walnuts in the streusel topping with pecans to cater to nut allergies. Additionally, if you’re looking for a sugar alternative, coconut sugar or maple syrup can be handy substitutes for brown sugarโjust be sure to adjust liquid ingredients accordingly if needed.
How long will Vegan Pumpkin Cheesecake Bars last in the fridge?
These scrumptious bars will stay fresh in the fridge for up to a week! The flavors often deepen as they sit, making them even more enjoyable over time. Just be sure to keep them in an airtight container to maintain their texture and taste.
Indulgent Vegan Pumpkin Cheesecake Bars You'll Crave
Ingredients
Equipment
Method
- Blend Biscoff cookies into fine crumbs. Mix with melted vegan butter and press firmly into baking dish. Bake at 350ยฐF for 5-8 minutes, until golden.
- In a food processor, blend erythritol, cornstarch, and vegan cream cheese until smooth. Spread on baked crust, then mix in pumpkin puree and pumpkin pie spice. Layer that on top of the crust. Bake at 350ยฐF for 30 minutes.
- Combine chopped walnuts, brown sugar, gluten-free flour, pumpkin spice, and salt. Drizzle in melted vegan butter and water, mix until crumbly.
- Sprinkle the streusel mixture over the cheesecake layer. Bake for an additional 25 minutes, or until topping is golden brown.
- Allow to cool to room temperature before refrigerating. Chill for 4-6 hours for best results before cutting into bars.
