Viral Vegan Pumpkin Cheesecake Bars with Easy Biscoff Crust 🎃🥧✨

1. Introduction

Discover the irresistible charm of vegan pumpkin cheesecake bars that are perfect for fall, holidays, or whenever you crave a delicious, plant-based treat. These vegan pumpkin cheesecake bars are a delightful combination of creamy, spiced pumpkin filling atop a crisp & buttery Biscoff crust dessert. As a top trending easy vegan cheesecake recipe, they are simple to make, require no baking, and are guaranteed to impress both vegans and non-vegans alike. The unique biscoff crust adds a caramelized crunch that perfectly complements the smooth pumpkin filling, making this a must-try no-bake pumpkin bars recipe that captures the essence of fall.

2. Ingredients for Vegan Pumpkin Cheesecake Bars with Biscoff Crust

1 ½ cups Biscoff cookies, crushed
¼ cup vegan butter, melted
1 can (15 oz) pumpkin puree
8 oz vegan cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ cup coconut milk or other plant-based milk
2 tbsp cornstarch or arrowroot powder
Optional: vegan whipped cream or pecans for topping

For more inspiration on festive desserts, check out our easy no-bake pumpkin Oreo truffles.

3. Step-by-Step Instructions for Making No-Bake Pumpkin Bars

Prepare the Biscoff Crust

Begin by crushing the Biscoff cookies until fine crumbs. Combine the crumbs with melted vegan butter, then press firmly into the bottom of a lined baking pan to form a solid crust. Refrigerate for 15 minutes to set. This biscoff crust dessert base adds a rich, caramel flavor that pairs perfectly with the spiced pumpkin filling.

Make the Vegan Pumpkin Cheesecake Filling

In a mixing bowl, beat the vegan cream cheese until smooth. Add powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix well until fully incorporated. Carefully fold in the pumpkin puree and coconut milk, then stir in the cornstarch or arrowroot powder to thicken the mixture and ensure a firm set. This easy vegan cheesecake filling combines the perfect balance of sweetness and spice for a truly satisfying dessert.

Assemble the Vegan Pumpkin Cheesecake Bars

Pour the pumpkin filling over the chilled Biscoff crust, spreading it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or until the bars are set and firm. For additional flavor, top with vegan whipped cream, chopped pecans, or a drizzle of caramel sauce, making this no-bake pumpkin bars a visually stunning and delectable treat.

4. Storage Tips for No-Bake Pumpkin Bars

Keep the vegan pumpkin cheesecake bars refrigerated in an airtight container for up to 4 days. For longer storage, you can freeze the bars for up to 2 months. Wrap them individually or store in a sealed container to prevent freezer burn. Allow them to thaw slightly before serving for the freshest texture and flavor. These no-bake pumpkin bars are perfect for making ahead of time!

5. Serving Suggestions and Garnishes

Serve your vegan pumpkin cheesecake bars chilled or at room temperature. Top with a dollop of vegan whipped cream, a sprinkle of cinnamon, chopped pecans, or a drizzle of caramel sauce for an extra special presentation. They pair beautifully with a cup of hot chai or coffee — perfect for cozy fall afternoons or festive gatherings. For an extra touch, sprinkle some crushed lemon desserts for a citrus twist.

6. Why You’ll Love These Vegan Pumpkin Cheesecake Bars

The easy vegan cheesecake recipe is quick to prepare and doesn’t require an oven.
No-bake pumpkin bars with a Biscoff crust add a decadent, spiced flavor that’s hard to resist.
Rich, creamy, and completely plant-based — they’re suitable for vegans and those with dairy allergies.
Perfect for holiday parties, fall desserts, or whenever you want a viral vegan pumpkin cheesecake bars treat.

7. FAQs About Vegan Pumpkin Cheesecake Bars

Are vegan pumpkin cheesecake bars gluten-free?

Typically, vegan pumpkin cheesecake bars made with Biscoff cookies are not gluten-free unless you specifically use gluten-free cookies. Be sure to check the labels or substitute with gluten-free cookie options if needed. For gluten-free options, see this delicious dairy-free cupcake recipes.

Can I make these bars ahead of time?

Yes, these vegan pumpkin cheesecake bars are best made a few hours in advance or the night before, allowing flavors to meld and the bars to fully set.

Can I freeze vegan pumpkin bars?

Absolutely! Wrap the bars tightly and store in the freezer for up to 2 months. Thaw in the refrigerator before serving for the best texture. Need kitchen gadgets? Check out the Ninja SLUSHi Pro RapidChill Drink Maker for perfect beverages or the Fullstar Ultimate Veggie Prep Master to prep ingredients quickly.

What are some toppings for pumpkin cheesecake bars?

Get creative with toppings like vegan whipped cream, crushed pecans, vegan caramel drizzle, or a sprinkle of cinnamon and nutmeg to enhance the flavor and presentation. For sharing these recipes with friends and family, consider using the Clever Fox DIY Family Recipe Journal.

8. Conclusion

In summary, these viral vegan pumpkin cheesecake bars with an easy Biscoff crust are the ultimate fall treat — combining creamy, spiced pumpkin filling with a crumbly, delightful crust. Their simple no-bake process makes them an ideal dessert for busy schedules, and their stunning presentation is sure to wow guests. Whether you’re a seasoned vegan or just exploring plant-based desserts, these no-bake pumpkin bars are a must-try that will become a seasonal favorite.

Viral Vegan Pumpkin Cheesecake Bars with Easy Biscoff Crust