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Biscoff Pumpkin Cheesecake Bars Recipe

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4.2 from 3 reviews

Delight in these creamy, vegan Biscoff Pumpkin Cheesecake Bars that combine the warm flavors of pumpkin spice with the rich, caramel notes of Biscoff spread. Perfectly suited for a cozy autumn treat, this no-bake dessert features a crunchy cookie crust and a luxuriously smooth pumpkin cream cheese filling, topped with a luscious layer of Biscoff spread. Easy to prepare and ideal for make-ahead occasions.

Ingredients

Crust

  • 20 Biscoff cookies
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon sea salt
  • 50 g vegan butter (block-style)

Filling

  • 400 g vegan cream cheese
  • 150 g canned pumpkin puree
  • 100 g vegan butter (block-style, room temperature)
  • 30 g vegan Greek-style yogurt (or vegan sour cream)
  • 50 g Biscoff spread
  • 40 g light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Topping

  • 200 g Biscoff spread
  • 8 Biscoff cookies (optional, for garnish)

Instructions

  1. Prepare the pan: Line the base and sides of a 9-inch loaf pan with parchment paper, ensuring the paper extends slightly beyond the edges for easy removal of the cheesecake bars later.
  2. Make the crust: Place the Biscoff cookies, espresso powder, and sea salt into a food processor and pulse until you have a fine crumb. Add the 50 g of vegan butter and process again until the mixture sticks together when pressed between your fingers.
  3. Form the crust: Press the cookie mixture firmly into the base of the lined loaf pan using your fingers or the back of a spoon to create an even, compact crust. Place it in the refrigerator to chill while preparing the filling.
  4. Prepare the filling: Combine the vegan cream cheese, pumpkin puree, softened vegan butter, vegan Greek-style yogurt, Biscoff spread, light brown sugar, pumpkin pie spice, and vanilla extract in a high-speed blender. Blend until the mixture is completely smooth and creamy without lumps.
  5. Assemble and chill: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 5 hours or overnight to allow the cheesecake to set firmly.
  6. Prepare the topping: Place the 200 g of Biscoff spread into a heatproof bowl and gently warm it over a double boiler, stirring continuously until it reaches a spreadable consistency. Be careful not to overheat or melt the cheesecake below.
  7. Apply the topping: Pour the warmed Biscoff spread evenly over the set cheesecake. Tilt the loaf pan gently to spread it across the entire surface. Return to the refrigerator and chill for an additional 30 minutes to an hour until the topping is firm.
  8. Serve and store: For clean slices, run a sharp knife through the Biscoff topping first before cutting through the cheesecake. Optionally, garnish with whole or crushed Biscoff cookies. Store the bars in a covered container in the refrigerator for up to 5 days or freeze for up to a month. Thaw frozen bars overnight in the fridge before serving.

Notes

  • Use block-style vegan butter for best texture in both crust and filling.
  • Ensure the vegan cream cheese is softened at room temperature for easier blending.
  • Pumpkin puree should be pure canned pumpkin, not pumpkin pie filling, for authentic flavor.
  • If espresso powder is not available or preferred, it can be omitted without affecting the overall taste significantly.
  • Use a high-speed blender to achieve the smoothest filling texture possible.
  • Handle the Biscoff topping gently to avoid melting the chilled cheesecake.
  • Chilling times are important to ensure the bars set properly for clean cutting.

Find it online: https://bitezly.com/biscoff-pumpkin-cheesecake-bars-recipe/