Vegan Pumpkin Biscoff Cheesecake
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When pumpkin season hits, I’m all about finding new ways to use it in desserts, and this Vegan Pumpkin Biscoff Cheesecake recipe has quickly become a favorite. It’s rich, creamy, and full of spiced pumpkin flavor with a caramelized Biscoff crust that adds just the right amount of crunch. Since it’s a no-bake vegan cheesecake, it comes together easily with only a bit of chill time in the fridge.
Why You’ll Love This Vegan Pumpkin Biscoff Cheesecake
Try this Vegan Pumpkin Biscoff Cheesecake for your next fall dessert. This recipe brings together creamy pumpkin and a spiced Biscoff cookie crust, all without dairy or eggs. This No-Bake Vegan Cheesecake is a crowd-pleaser that is simple to make at home. Impress guests or treat yourself with this seasonal favorite.
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Easy to make with simple ingredients and no baking required, yet it still looks and tastes impressive enough for a fall gathering.
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The creamy pumpkin cheesecake filling pairs beautifully with the sweet, spiced Biscoff cookie crust.
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Real pumpkin puree gives it a smooth texture and naturally rich flavor.
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It chills to perfection in the fridge, making it a great make-ahead dessert for holidays like Thanksgiving.
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The combination of pumpkin and Biscoff offers something a little different from the usual pumpkin pie, but with all the same seasonal comfort.
What You’ll Need
Biscoff Crust for Pumpkin Cheesecake (No Bake)
- 1 package of Biscoff Cookies (32 cookies) – save 2–3 for topping
- 4 tablespoons melted vegan butter
Pumpkin Cheesecake Filling
- 24 oz vegan cream cheese, softened
- 1 cup organic powdered sugar
- 15 oz pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup vegan whipped cream
Optional Topping
- 2 cups vegan whipped cream
- 2–3 Biscoff cookies, crumbled
Instructions How to Make This No-Bake Vegan Cheesecake
DELICIOUS Biscoff Cookie Crust
- Melt the butter and let it cool slightly.
- Use a food processor to crush the cookies into fine crumbs, or place them in a zip-top bag and crush with a rolling pin.
- Mix the crumbs with melted butter until evenly coated.
- Press the mixture into the bottom of an 8 or 9-inch springform pan, packing it firmly with the back of a measuring cup.
- Chill in the refrigerator for 10–20 minutes while you make the filling.
Vegan Pumpkin Cheesecake Filling
- Beat the softened vegan cream cheese until smooth.
- Add powdered sugar and mix until well combined.
- Blend in the pumpkin puree, pumpkin spice, cinnamon, and vanilla extract.
- Fold in the whipped cream gently until the mixture is light and creamy.
- Spread the filling evenly over the chilled crust and smooth the top.
- Refrigerate for at least 4–6 hours, or overnight, to let it set completely.
Optional Topping
- Before serving, spread or pipe on whipped cream.
- Finish with crushed Biscoff cookies or a drizzle of vegan caramel.
How to Store Vegan Biscoff Pumpkin Cheesecake
- Keep your cheesecake covered and refrigerated for up to 5 days.
- For longer storage, slice and freeze portions individually. Thaw overnight in the fridge before serving.
Try These Easy Variations
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Switch up the crust: Swap the Biscoff cookies for vegan gingersnaps, graham crackers, or chocolate wafer cookies to give the cheesecake a different flavor base.
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Top with crunch: Add chopped pecans, walnuts, or a handful of crushed cookies for texture.
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Change up the flavor: Stir in a little maple syrup or a pinch of espresso powder to deepen the flavor of the pumpkin filling.
FAQs
Can I make this Vegan Pumpkin Biscoff Cheesecake ahead of time?
Absolutely. It actually sets best when made the night before, giving the flavors time to meld together.
Do I need a springform pan?
It works best for clean slices, but you can also use a pie dish or 9×9 baking pan with great results.
Can I freeze this dairy-free pumpkin cheesecake?
Yes, it freezes very well. Slice it before freezing, then wrap each piece tightly. Thaw in the refrigerator overnight before serving.
What kind of vegan cream cheese works best for this Vegan Pumpkin Biscoff Cheesecake?
Use one that’s thick and tangy, similar to traditional cream cheese. Brands made from cashews or coconut usually give the best texture for no-bake desserts.
Closing Thoughts from the Kitchen
This vegan pumpkin Biscoff cheesecake shows how a few simple ingredients can come together to make something special. It feels festive without the stress of baking; just mix it up, let it chill, and serve.
Keep experimenting and have fun with it, and you might discover your new signature dessert along the way.
Share your creation of our dairy-free pumpkin cheesecake with us on Pinterest and Instagram! You can also find this recipe @ The Baking ChocolaTess.
More Fall Dessert Ideas to Try
Vegan Pumpkin Biscoff Cheesecake
Ingredients
Biscoff Crust
- 1 package Biscoff cookies about 32 cookies — save 2–3 for topping
- 4 tablespoons melted vegan butter
Pumpkin Cheesecake Filling
- 24 oz vegan cream cheese softened
- 1 cup organic powdered sugar
- 15 oz pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup vegan whipped cream
Optional Topping
- 2 cups vegan whipped cream
- 2 to 3 Biscoff cookies crumbled
Instructions
Prepare the crust:
- Melt the vegan butter and let it cool slightly. Crush the Biscoff cookies in a food processor or place them in a zip-top bag and roll with a rolling pin until finely ground.
- Combine the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of an 8- or 9-inch springform pan. Chill for 10–20 minutes while preparing the filling.
Make the filling:
- Beat the softened vegan cream cheese until smooth. Add powdered sugar and mix until well combined.
- Blend in pumpkin puree, pumpkin spice, cinnamon, and vanilla extract.
- Fold in the whipped cream gently until the filling is light and creamy.
- Spread the filling evenly over the chilled crust and smooth the top.
Chill:
- Refrigerate for at least 4–6 hours, or overnight, until the cheesecake is fully set.
Add toppings:
- Before serving, spread or pipe whipped cream over the top.
- Finish with crumbled Biscoff cookies or your favorite garnish.
Notes
- Make ahead for best texture. It firms up beautifully overnight.
- You can freeze individual slices for up to 2 months; thaw in the fridge before serving.
- For a nutty crunch, sprinkle chopped pecans or walnuts on top before serving.
- Try swapping the Biscoff cookies for vegan gingersnaps or graham crackers for a new flavor.
