Creamy, dreamy, and infused with the warm spices of fall, these Vegan Pumpkin Cheesecake Bars with a Lotus Biscoff biscuit crust are the perfect cozy dessert. They combine the rich, velvety texture of a cheesecake with the bold autumn flavor of pumpkin pie — all without any dairy or eggs. Plus, that caramelized, spiced Biscoff crust takes them over the top!

Whether you're preparing a fall dessert table, a vegan Thanksgiving feast, or simply want a make-ahead sweet treat, these bars deliver indulgence without compromise. They’re easy to make, perfectly sliceable, and crowd-approved by vegans and non-vegans alike.

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📝 Ingredients

For the Biscoff Crust:

• 1 ½ cups Lotus Biscoff biscuits (crushed, about 20 cookies)
• ¼ cup coconut oil or vegan butter, melted
• 1 tablespoon maple syrup (optional, for extra stickiness)

For the Pumpkin Cheesecake Filling:

• 1 ½ cups raw cashews (soaked overnight or boiled for 15 minutes)
• ½ cup canned pumpkin purée
• ½ cup full-fat coconut milk (use only the creamy top)
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 tablespoon lemon juice
• 2 teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• Pinch of salt

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👩‍🍳 Instructions

1. Prepare the Pan

Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Set aside.

2. Make the Crust

In a food processor, pulse the Biscoff cookies into fine crumbs. Add melted coconut oil and maple syrup, and pulse again until the mixture resembles wet sand.

Press the mixture firmly and evenly into the bottom of the prepared pan. Place in the freezer while you prepare the filling.

3. Make the Filling

Drain and rinse the soaked cashews. Add them to a high-speed blender along with pumpkin purée, coconut milk, maple syrup, coconut oil, lemon juice, pumpkin pie spice, vanilla, and salt.

Blend on high until smooth and creamy, scraping down the sides as needed. This may take a few minutes depending on your blender.

4. Assemble and Chill

Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.

Cover and place in the freezer for at least 4 hours, or until firm. Once set, remove from the freezer and let sit at room temperature for 15–20 minutes before slicing.

5. Serve

Cut into bars and serve chilled or slightly thawed. Garnish with a sprinkle of cinnamon or a dollop of coconut whipped cream if desired.

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🍽️ Nutrition Estimate (per bar, makes 12 bars)

• Calories: 260
• Fat: 18g
• Carbohydrates: 21g
• Sugar: 10g
• Fiber: 2g
• Protein: 4g

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💡 Tips & Tricks

• Speed up soaking: If you forget to soak the cashews overnight, boil them for 15 minutes and let cool before blending.
• Don’t skip the lemon: It adds just the right amount of tanginess to mimic classic cheesecake.
• Crust variations: Can’t find Biscoff? Try vegan graham crackers or gingersnaps.
• Storage: Keep in the fridge for up to 5 days or freeze for up to a month. Store sliced with parchment between bars to prevent sticking.
• For ultra-smooth filling: Use a high-speed blender like a Vitamix or NutriBullet for best results.

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✨ My Personal Touch

I created these bars on a chilly October afternoon, when I was craving something indulgent but still dairy-free. The Biscoff cookies add the perfect caramel crunch to balance the silky pumpkin layer. Every bite feels like fall in dessert form. I’ve brought these to multiple family gatherings, and no one ever guesses they’re vegan!

They’re especially lovely with a drizzle of melted vegan white chocolate or paired with a pumpkin spice latte on the side.