Vegan Pumpkin Cheesecake Bars (with Lotus Biscoff Biscuits)

Vegan Pumpkin Cheesecake Bars: The Irresistible Dairy-Free Pumpkin Dessert with Lotus Biscoff Biscuits 🥧🎃✨

1. Introduction

If you’re searching for an indulgent and straightforward vegan pumpkin cheesecake recipe that masterfully combines the rich, spiced flavor of pumpkin with a crunchy, caramelized Biscoff biscuit crust, you’ve come to the right place. These biscoff pumpkin bars are the perfect dairy-free pumpkin dessert for autumn gatherings, holiday festivities, or simply to satisfy your sweet tooth with a wholesome, plant-based treat. Made entirely with vegan ingredients, this easy vegan cheesecake bars recipe produces a velvety, flavorful dessert that appeals to vegans and non-vegans alike. The addition of Lotus Biscoff biscuits lends a distinctive caramelized taste and crunchy texture, elevating these dairy-free pumpkin cheesecake bars into a truly unforgettable treat.

2. Ingredients for Vegan Pumpkin Cheesecake Bars

• Crust: 200g Lotus Biscoff biscuits, 1/4 cup melted vegan butter or coconut oil
• Filling: 1 cup canned pumpkin puree, 1 cup coconut cream, 1/2 cup maple syrup, 1/4 cup cornstarch or arrowroot powder, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves
• Optional toppings: Dairy-free whipped cream, extra Biscoff crumbs, pumpkin seeds

3. Step-by-Step Instructions for Preparing the Best Vegan Pumpkin Cheesecake

3.1. Prepare the Biscoff Crust

Begin by crushing the Lotus Biscoff biscuits into fine crumbs using a food processor, or place them in a sealed plastic bag and crush with a rolling pin. Mix the crushed Biscoff cookies with melted vegan butter or coconut oil until evenly coated. Firmly press this mixture into the bottom of a prepared, lined baking pan to create an even crust. Chill the crust in the refrigerator for at least 30 minutes to set.

3.2. Make the Vegan Pumpkin Cheesecake Filling

In a high-speed blender or food processor, combine pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, ginger, cloves, and cornstarch. Blend until smooth, creamy, and well-incorporated. Carefully pour the filling over the chilled crust, spreading it evenly with a spatula.

3.3. Bake the Pumpkin Cheesecake Bars

Preheat your oven to 350°F (175°C). Bake the vegan pumpkin cheesecake for approximately 40-45 minutes, or until the edges are slightly firm and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.

3.4. Serve and Garnish

Slice the cooled vegan pumpkin cheesecake bars into squares. For a finishing touch, top with dairy-free whipped cream, sprinkle extra Biscoff crumbs, or garnish with pumpkin seeds. These bars taste best when served chilled, and their smooth, spiced pumpkin flavor combined with the caramel notes of Biscoff biscuits makes for an irresistible dairy-free pumpkin dessert.

4. Storage Tips for Your Vegan Pumpkin Cheesecake

Keep your leftover vegan pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or foil to maintain freshness. For longer storage, freeze the bars for up to 3 months. Thaw thoroughly in the refrigerator before serving to preserve their creamy texture and flavor.

5. Serving Suggestions for the Perfect Dairy-Free Pumpkin Dessert

These vegan pumpkin cheesecake bars are versatile and ideal for holiday celebrations, autumn brunches, or casual dinners. Pair them with a pumpkin spice latte or vegan coffee for a perfect fall-inspired treat. The crunchy Biscoff crust paired with the creamy, spiced pumpkin filling creates a complex flavor experience that will impress guests and satisfy cravings for a plant-based, dairy-free pumpkin dessert.

6. Tips and Tricks for Making Perfect Vegan Pumpkin Cheesecake Bars

• Ensure your pumpkin puree is smooth and thick for an ultra-creamy filling.
• Chill the crust before adding the filling to prevent sogginess and ensure clean slices.
• Use full-fat coconut cream for richer, creamier results.
• Adjust the spices according to your taste—feel free to add extra cinnamon or ginger for a spicier kick.
• Refrigerate the bars thoroughly before slicing to achieve neat and tidy pieces.

7. Frequently Asked Questions (FAQs) about Dairy-Free Pumpkin Dessert

What makes these vegan pumpkin cheesecake bars dairy-free?

This recipe replaces dairy ingredients with coconut cream and plant-based butter, making it suitable for vegan and dairy-free diets. The rich, velvety texture is achieved entirely with plant-based components, offering a delectable dairy-free pumpkin dessert experience.

Can I use homemade pumpkin puree for this recipe?

Absolutely! Freshly made pumpkin puree works wonderfully. Just make sure it’s pure pumpkin without added spices or liquids for the best texture and flavor. Check out our guide on how to make perfect homemade pumpkin puree.

How long can I keep these vegan pumpkin cheesecake bars?

Stored in the refrigerator, the bars remain fresh for up to 5 days. For longer storage, freeze them for up to 3 months. Simply thaw in the fridge before serving for optimal texture and flavor preservation.

Is this recipe suitable for gluten-free diets?

The crust contains Biscoff cookies, which may contain gluten. To make this gluten-free, substitute with gluten-free cookie options, and verify that all ingredients are certified gluten-free.

8. Final Thoughts on Your Delicious Vegan Pumpkin Cheesecake Bars

In conclusion, these vegan pumpkin cheesecake bars with Lotus Biscoff biscuits are a delightful, dairy-free pumpkin dessert that beautifully combines the seasonal flavors of pumpkin and warm spices with a crunchy, caramelized crust. Perfect for holiday celebrations, fall parties, or cozy nights in, these Biscoff pumpkin bars are sure to become a favorite. For more inspiring fall recipes, visit our fall recipe collection.

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