If you’re craving a rich, creamy, and indulgent dessert this holiday season, these vegan and gluten-free pumpkin cheesecake bars are perfect for you. This recipe offers a delicious blend of fall flavors with the smoothness of cheesecake, all while keeping things dairy-free and gluten-free. Whether you’re making these for a holiday party or a cozy night in, they’re bound to impress your friends and family.
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Ingredients
For the Crust:
- 1 ½ cups gluten-free Biscoff cookies (or gluten-free graham crackers)
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
For the Pumpkin Cheesecake Filling:
- 1 ½ cups raw cashews (soaked overnight or in boiling water for 1 hour)
- 1 cup canned pumpkin purée
- ½ cup full-fat coconut milk
- ½ cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Pinch of ground cloves
- Pinch of sea salt
Topping Variations:
- Pecan Streusel Topping: Mix ½ cup chopped pecans with 2 tbsp coconut sugar and 1 tbsp melted coconut oil for a crunchy topping.
- Whipped Coconut Cream: Whip chilled coconut cream with a touch of maple syrup and vanilla extract for a light, creamy finish.
- Caramel Drizzle: Drizzle with a vegan caramel sauce made from dates or coconut sugar.
- Chocolate Ganache: Melt vegan chocolate and drizzle over the bars for a rich, chocolatey variation.
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper to prevent sticking.
Next, crush the gluten-free Biscoff cookies or graham crackers into fine crumbs. You can do this by placing the cookies in a plastic bag and crushing them with a rolling pin or using a food processor. Once you have fine crumbs, combine them with melted coconut oil and maple syrup in a bowl. Mix well until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of your prepared baking dish to form an even layer. Bake the crust for about 10 minutes until it turns golden brown. Remove it from the oven and let it cool while you prepare the filling.
Step 2: Blend the Pumpkin Cheesecake Filling
While the crust cools, focus on the filling. Drain and rinse the soaked cashews. Add the cashews to a high-speed blender along with the pumpkin purée, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy.
To enhance the flavors, add the cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Blend again to fully incorporate the spices into the cheesecake mixture. The combination of pumpkin and warm spices will give the bars their signature fall flavor.
Step 3: Assemble and Bake
Once your filling is ready, pour it over the pre-baked crust, spreading it evenly with a spatula. Tap the baking dish gently on the counter to remove any air bubbles.
Bake the bars in the preheated oven for 40–45 minutes, or until the edges are slightly golden and the center has set but still jiggles slightly.
Remove the bars from the oven and allow them to cool to room temperature before transferring them to the refrigerator. Let them chill for at least 4 hours or, for best results, overnight. This will help the cheesecake firm up and make it easier to slice.
Step 4: Add Your Favorite Toppings
Once the cheesecake has set, it’s time to add toppings! Choose from one of the topping variations for extra flavor and texture:
- Pecan Streusel: For a nutty crunch, sprinkle a mixture of chopped pecans, coconut sugar, and melted coconut oil over the bars.
- Whipped Coconut Cream: If you want a lighter topping, add dollops of whipped coconut cream on top.
- Caramel Drizzle: Drizzle vegan caramel sauce for a sweet, decadent touch.
- Chocolate Ganache: For chocolate lovers, drizzle a layer of melted vegan chocolate for added richness.
Step 5: Slice and Serve
Once your bars are topped and chilled, carefully lift them out of the pan using the edges of the parchment paper. Slice the bars into squares or rectangles, depending on your preference.
Serve them immediately or store them in the refrigerator for up to 5 days. You can also freeze the bars for up to a month if you want to prepare them ahead of time.
Tips for the Best Vegan Pumpkin Cheesecake Bars
- Soaking Cashews: If you forget to soak your cashews overnight, you can speed up the process by soaking them in boiling water for 1 hour. This helps soften them, making it easier to blend them into a smooth filling.
- Blending: For an ultra-smooth cheesecake filling, use a high-powered blender. If your blender is less powerful, blend the mixture for a longer time, scraping down the sides as needed.
- Cutting Clean Slices: For clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between each cut to keep the edges smooth.
Popular Topping Variations for Vegan Pumpkin Cheesecake Bars
- Cinnamon Sugar Crumble: Mix cinnamon with coconut sugar and sprinkle it over the bars before serving for an extra hit of warm spice.
- Candied Pecans: For a festive twist, add candied pecans on top. Toss pecans in maple syrup and a pinch of sea salt, then bake them until caramelized.
- Spiced Maple Syrup Drizzle: Drizzle pure maple syrup infused with a pinch of cinnamon and nutmeg over the bars for an added layer of sweetness.
Conclusion
These vegan and gluten-free pumpkin cheesecake bars are a must-try dessert for the fall and winter months. They bring together the comforting flavors of pumpkin spice with a creamy, dairy-free cheesecake base, all resting on a crunchy gluten-free crust. With multiple topping variations to choose from, you can customize these bars to suit any occasion, from casual gatherings to holiday celebrations.
Meta Description
Enjoy these creamy, rich vegan pumpkin cheesecake bars with a gluten-free crust and multiple topping variations, perfect for the holiday season.
