As the air turns crisp and the leaves begin to dance in shades of amber, there’s nothing quite like indulging in a slice of decadent Vegan Pumpkin Cheesecake Bars. These delightful treats not only celebrate the flavors of fall but also offer a guilt-free dessert experience that everyone can enjoy. With their creamy filling and a crunchy Biscoff cookie crust, they’re a hit for any autumn gathering or cozy night in. Best of all, these bars are not just a delicious way to quench your sweet tooth; they’re also a breeze to prepare in advance, making them the perfect grab-and-go dessert for busy schedules. Why not treat yourself to a taste of the season with these delightful Vegan Pumpkin Cheesecake Bars? Your taste buds will thank you! Why are these bars a must-try? Irresistible flavors: These Vegan Pumpkin Cheesecake Bars perfectly blend rich pumpkin and warm spices, capturing the essence of fall in each bite. Effortless prep: Whip them up easily with straightforward steps, making them a great option for both novice and experienced bakers. Crowd-friendly: Their creamy, decadent texture appeals to everyone, whether you’re serving family, friends, or guests at a holiday gathering. Versatile substitutions: Feel free to customize with your favorite cookie crusts or toppings, like using gingersnap cookies for a spicier twist! Perfect for meal prep: Bake ahead of time and store them in the fridge or freezer, so you’re always ready for a sweet craving or surprise visitors. Try pairing these bars with a warm cup of coffee or some homemade Yogurt Granola Bars for a cozy afternoon treat! Vegan Pumpkin Cheesecake Bars Ingredients • All set to create the creamiest Vegan Pumpkin Cheesecake Bars? Here’s what you need! For the Crust Biscoff cookies – Provides a sweet and spiced crust; feel free to substitute with any favorite vegan cookies if preferred. Vegan butter – Used for binding the crust and streusel together—make sure it’s melted for easy mixing. For the Cheesecake Filling Vegan cream cheese – Forms the creamy layer; let it sit at room temperature for smoother blending. Erythritol – Acts as a sweetener; easily substitute with granulated sugar if needed. Cornstarch – Essential for setting the pumpkin cheesecake layer, ensuring the bars hold their shape. Pumpkin puree – The star ingredient that gives these bars their irresistible flavor; ensure it’s pure pumpkin, not pie filling. Pumpkin spice – Adds warm, aromatic notes; a must-have for that fall vibe! For the Streusel Topping Walnuts – Provides a delightful crunch; can be swapped with pecans for a sweeter flavor. Brown sugar – Enhances the flavor and texture with its rich molasses notes. Gluten-free flour – Necessary for binding the streusel; essential for keeping it gluten-free. Salt – Balances the sweetness in both the crust and streusel, bringing all the flavors together. Water – Hydrates the gluten-free flour to achieve the perfect streusel consistency. Step‑by‑Step Instructions for Vegan Pumpkin Cheesecake Bars Step 1: Prepare the Crust Start by preheating your oven to 350°F (175°C). In a food processor, grind the Biscoff cookies until crumbly and fine. Add the melted vegan butter and pulse until the mixture resembles wet sand. Line a baking dish with parchment paper, then press the crust mixture firmly into the bottom. Bake for 5 to 8 minutes, or until golden and fragrant, then set aside to cool. Step 2: Cheesecake Filling In a mixing bowl, combine the erythritol, cornstarch, and vegan cream cheese. Blend until smooth and creamy, ensuring there are no lumps. Spread this mixture evenly over the cooled crust to form the first layer. In a separate bowl, combine the pumpkin puree and pumpkin spice, then gently fold this into the remaining cream cheese mixture. Pour over the first layer, smoothing it out. Bake for 30 minutes until slightly set. Step 3: Streusel Preparation While the cheesecake is baking, prepare the streusel topping. In the food processor, combine the walnuts, brown sugar, gluten-free flour, pumpkin spice, and salt. Pulse until the mixture is finely ground. Then, drizzle in the melted vegan butter and water, pulsing just until a crumbly consistency forms, resembling wet sand. Set aside to use once the cheesecake layer is baked. Step 4: Final Assembly Once the cheesecake layer is baked, remove it from the oven and sprinkle the streusel topping evenly across the surface. Return the baking dish to the oven and bake for an additional 25 minutes, or until the streusel is golden brown. The Vegan Pumpkin Cheesecake Bars should have a slight jiggle in the center but should appear firm. Step 5: Cooling and Setting After baking, let the bars cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for 4 to 6 hours, allowing them to set properly. Once set, carefully lift the bars from the dish using the parchment paper and cut them into squares. Step 6: Serve and Enjoy Serve the Vegan Pumpkin Cheesecake Bars chilled, allowing the creamy filling and crunchy streusel to shine. These delightful bars are perfect for festive gatherings or cozy evenings at home, bringing the essence of fall right to your table. Store any leftovers in an airtight container in the refrigerator for up to a week. Vegan Pumpkin Cheesecake Bars Customizations Feel free to explore your culinary creativity with these delightful variations that awaken the senses! Sweet Potato Twist: Substitute pumpkin puree with sweet potato puree for a slightly different flavor but equally delicious outcome. Gingersnap Crunch: Swap Biscoff cookies for gingersnap cookies; their spiced flavor adds an exciting kick to the crust. Chocolate Delight: Fold in chocolate chips into the cheesecake layer; a sweet surprise that will elevate your pumpkin experience! Nut-Free Option: Omit walnuts from the streusel and substitute with sunflower seeds to keep that crunch without the nuts. Heat it Up: Add a pinch of cayenne pepper to the filling for those who enjoy a subtle hint of heat in their desserts. Maple Sweetener: Replace erythritol with pure maple syrup for a naturally sweet flavor that pairs beautifully with pumpkin. Dairy-Free Cream Cheese: Make sure you’re using a dairy-free cream cheese alternative if you want to ensure they are completely plant-based. Why not try these Vegan Pumpkin Cheesecake Bars with a warm cup of coffee or indulge in some homemade Vegan Berry Tart as a complement? Each bite is an invitation to savor fall flavors in every form! Expert Tips for Vegan Pumpkin Cheesecake Bars • Room Temperature Cream Cheese: Allow the vegan cream cheese to sit at room temperature for about 30 minutes. This will make blending smoother and prevent lumps. • Perfect Cuts: Use a hot knife to cut the bars. Simply run the knife under hot water, dry it off, and slice through the bars for clean edges. • Don’t Rush Cooling: Let the bars cool to room temperature before refrigerating. This helps the cheesecake set properly without cracking. • Storage Advice: Store any leftover Vegan Pumpkin Cheesecake Bars in an airtight container for up to 1 week, or freeze for up to 2 months for later indulgence. • Customize Flavors: Experiment with different cookie crusts like gingersnaps or add a sprinkle of cinnamon to the streusel for a unique twist! Make Ahead Options These Vegan Pumpkin Cheesecake Bars are perfect for busy weeknights or holiday gatherings! You can prepare the crust and cheesecake filling up to 24 hours in advance. Simply make the crust, press it into the baking dish, and refrigerate it tightly covered. Then, blend the cheesecake filling and refrigerate it separately. When you’re ready to bake, spread the filling over the chilled crust and proceed with the baking steps. To keep the quality intact, store the finished bars in an airtight container in the refrigerator for up to 3 days before serving, or freeze them for future indulgence. Just thaw in the refrigerator overnight, and they’ll taste just as delicious! What to Serve with Vegan Pumpkin Cheesecake Bars Indulging in these creamy delights is made even better with the perfect accompaniments that harmonize with their rich flavors. Spiced Cider: A warm cup of spiced cider enhances the cozy fall atmosphere, complementing the pumpkin flavors beautifully. Coffee: The rich bitterness of coffee balances the sweetness of the bars, making it an ideal choice for a satisfying dessert pairing. Whipped Coconut Cream: A dollop of light coconut whipped cream adds a luscious touch, elevating the creamy texture of the cheesecake bars. Chai Tea: The aromatic spices in chai mirror the pumpkin spice, creating a comforting and warming experience. Ginger Snap Cookies: Their spiced crunch adds an exciting contrast in texture while enhancing the overall autumn theme. Pecans: Toasted pecans scattered on top provide an extra crunch and nutty flavor, taking the dessert to a new level of bliss. Dark Chocolate Shavings: For a touch of decadence, sprinkle with dark chocolate shavings to introduce a rich, bittersweet element. Fruit Salad: A vibrant fruit salad adds freshness, lightness, and a sunny contrast to the rich bars, making each bite feel balanced. Maple Syrup Drizzle: A quick drizzle of maple syrup can enhance the natural sweetness and add a delightful depth to the whole experience. Vanilla Ice Cream: For those who love a classic pairing, a scoop of vegan vanilla ice cream creates an indulgent dessert moment that’s hard to resist. How to Store and Freeze Vegan Pumpkin Cheesecake Bars Airtight Container: Store leftover Vegan Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 1 week to maintain their freshness and flavor. Freezer: For longer storage, freeze the bars by slicing them and wrapping each piece individually in plastic wrap, then placing them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thawing: To enjoy frozen bars, simply transfer them from the freezer to the refrigerator to thaw overnight, or let them sit at room temperature for a couple of hours before serving. Reheating: If you prefer your bars warm, gently reheat individual pieces in the microwave for 10-15 seconds. Enjoy them for a cozy treat! Vegan Pumpkin Cheesecake Bars Recipe FAQs How do I select the best pumpkin puree for the cheesecake? Absolutely! When choosing pumpkin puree, look for cans labeled “pure pumpkin” rather than “pumpkin pie filling,” as the latter includes added sugars and spices. For a fresh option, you can roast your own pumpkin—simply cut a sugar pumpkin in half, scoop out the seeds, and roast until tender. Once cooled, scoop out the flesh and blend until smooth for the freshest flavor! How should I store leftover Vegan Pumpkin Cheesecake Bars? Very good question! To keep your bars fresh, store them in an airtight container in the refrigerator for up to 1 week. If you have more leftovers or want to keep them for longer, they freeze beautifully! Just slice them, wrap each piece individually in plastic wrap, and place them in a freezer-safe bag or container. Can I freeze Vegan Pumpkin Cheesecake Bars? Absolutely! Freezing these bars is a great way to enjoy them later. Once sliced, wrap each bar tightly in plastic wrap and place them in a freezer-safe, airtight container. They can be frozen for up to 2 months. For a quick treat, simply transfer a bar to the fridge to thaw overnight, or leave it at room temperature for 1-2 hours before serving. What’s the best way to troubleshoot if my bars don’t set? If your Vegan Pumpkin Cheesecake Bars don’t set properly, ensure you’ve properly measured your ingredients—especially the cornstarch, which is vital for thickening. Make sure to bake them until the edges are firm with a slight jiggle in the center. If they still don’t set after chilling, they may need a little more time in the refrigerator to set fully. You can always pop them back in the fridge for a few more hours. Are these bars safe for individuals with nut allergies? Very! While the original recipe includes walnuts in the streusel topping, you can easily swap them with seeds like pumpkin or sunflower seeds for a delightful crunch without the risk of allergens. Always double-check the labels of your ingredients to avoid cross-contamination, especially with store-bought cookies or vegan cream cheese. Can I use sugar instead of erythritol in this recipe? For sure! If you prefer sugar, you can substitute the erythritol with granulated sugar at a 1:1 ratio. Just keep in mind that using sugar may make the bars slightly sweeter, so adjust to taste. Erythritol is chosen for its lower-calorie content, but using regular sugar is just as delightful! Enjoy experimenting with flavors! Irresistibly Creamy Vegan Pumpkin Cheesecake Bars to Savor Indulge in these Vegan Pumpkin Cheesecake Bars, a perfect fall dessert combining rich flavors and a creamy texture everyone will love. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 5 minutes minsCooling Time 3 hours hrsTotal Time 4 hours hrs 35 minutes mins Servings: 12 barsCourse: DessertCuisine: American, VeganCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Crust20 cookies Biscoff cookies or any favorite vegan cookies1/2 cup Vegan butter meltedCheesecake Filling8 oz Vegan cream cheese at room temperature1/2 cup Erythritol or granulated sugar1/4 cup Cornstarch1 cup Pumpkin puree pure pumpkin, not pie filling1 tsp Pumpkin spiceStreusel Topping1/2 cup Walnuts or pecans1/4 cup Brown sugar1/2 cup Gluten-free flour1/4 tsp Salt2 tbsp Water Equipment Ovenfood processorMixing Bowlbaking dishParchment Paper Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C). In a food processor, grind the Biscoff cookies until crumbly and fine. Add the melted vegan butter and pulse until the mixture resembles wet sand. Line a baking dish with parchment paper, then press the crust mixture firmly into the bottom. Bake for 5 to 8 minutes, or until golden and fragrant, then set aside to cool.In a mixing bowl, combine the erythritol, cornstarch, and vegan cream cheese. Blend until smooth and creamy, ensuring there are no lumps. Spread this mixture evenly over the cooled crust to form the first layer. In a separate bowl, combine the pumpkin puree and pumpkin spice, then gently fold this into the remaining cream cheese mixture. Pour over the first layer, smoothing it out. Bake for 30 minutes until slightly set.While the cheesecake is baking, prepare the streusel topping. In the food processor, combine the walnuts, brown sugar, gluten-free flour, pumpkin spice, and salt. Pulse until the mixture is finely ground. Then, drizzle in the melted vegan butter and water, pulsing just until a crumbly consistency forms, resembling wet sand. Set aside to use once the cheesecake layer is baked.Once the cheesecake layer is baked, remove it from the oven and sprinkle the streusel topping evenly across the surface. Return the baking dish to the oven and bake for an additional 25 minutes, or until the streusel is golden brown. The Vegan Pumpkin Cheesecake Bars should have a slight jiggle in the center but should appear firm.After baking, let the bars cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for 4 to 6 hours, allowing them to set properly. Once set, carefully lift the bars from the dish using the parchment paper and cut them into squares.Serve the Vegan Pumpkin Cheesecake Bars chilled, allowing the creamy filling and crunchy streusel to shine. Store any leftovers in an airtight container in the refrigerator for up to a week. Nutrition Serving: 1barCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg NotesStore leftover Vegan Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. Use a hot knife for clean cuts. 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