Vegan Pumpkin Biscoff Cheesecake
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This vegan pumpkin Biscoff cheesecake pairs a spiced cookie crust with a creamy pumpkin filling. The hands-on prep takes about 25 minutes, and the cheesecake then chills for 6 hours so the filling can set. It is a practical make-ahead dessert for fall dinners and Thanksgiving.
Why This No-Bake Pumpkin Cheesecake Works
- Short active prep: The crust and filling take about 25 minutes to assemble.
- Make-ahead timing: A 6-hour chill firms the filling, and an overnight chill works well for holiday planning.
- Contrasting textures: The smooth pumpkin filling sits on a firm, spiced Biscoff cookie crust.
- Fully plant-based: Vegan butter, vegan cream cheese, and vegan whipped topping replace the dairy ingredients.
Ingredients for Vegan Pumpkin Biscoff Cheesecake
Biscoff Cookie Crust
- Biscoff cookies: Use one package, about 32 cookies, and reserve 2 to 3 cookies for the topping. For more crust tips, see this Biscoff cookie crust.
- Vegan butter: Four melted tablespoons bind the crumbs.
Pumpkin Cheesecake Filling
- Vegan cream cheese: Soften all 24 ounces before mixing so the filling blends more evenly.
- Powdered sugar: One cup sweetens and thickens the filling.
- Pumpkin puree: Use 15 ounces of plain pumpkin puree, not pumpkin pie filling.
- Spices and vanilla: Pumpkin spice, cinnamon, and vanilla add the fall flavor.
- Vegan whipped cream: Fold one cup into the filling. The optional topping uses an additional two cups.
How to Make Pumpkin Biscoff Cheesecake
Prepare the Crust
- Melt 4 tablespoons vegan butter and let it cool slightly.
- Reserve 2 to 3 cookies for the topping. Crush the remaining cookies from the 32-cookie package in a food processor, or seal them in a zip-top bag and crush them with a rolling pin.
- Mix the cookie crumbs with the melted vegan butter until evenly coated.
- Press the mixture firmly into the bottom of an 8- or 9-inch springform pan. Chill the crust for 10 to 20 minutes while preparing the filling.
Mix the Pumpkin Filling
- Beat 24 ounces softened vegan cream cheese until smooth.
- Add 1 cup powdered sugar, 15 ounces pumpkin puree, 1 teaspoon pumpkin spice, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla extract. Mix until smooth and evenly combined.
- Gently fold in 1 cup vegan whipped cream.
- Spread the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours, or overnight, until the cheesecake is fully set.
Add the Optional Topping
Before serving, spread or pipe 2 cups vegan whipped cream over the cheesecake and finish it with the reserved 2 to 3 crumbled Biscoff cookies.
Tips for a Firm Filling and Clean Slices
- Soften the vegan cream cheese before mixing so it blends without large lumps.
- Fold in the whipped cream gently instead of beating it into the filling.
- Allow the full 6-hour chill. For the firmest result and easiest planning, chill the cheesecake overnight.
- Use a springform pan for the cleanest release. An 8-inch pan makes a taller cheesecake than a 9-inch pan.
- Wipe the knife between cuts to keep the sides of each slice neat.
How to Store Vegan Biscoff Pumpkin Cheesecake
Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices and freeze them for up to 2 months. Thaw frozen slices overnight in the refrigerator before serving.
Easy Recipe Variations
- Change the cookie crust: Use vegan gingersnaps or vegan graham crackers in place of the Biscoff cookies.
- Add a nut topping: Sprinkle chopped pecans or walnuts over the whipped topping.
- Use a plain cheesecake base: If pumpkin is not what you need, try this vegan no-bake vanilla cheesecake.
Vegan Pumpkin Cheesecake FAQs
Can I Make This Cheesecake Ahead of Time?
Yes. The cheesecake needs at least 6 hours to set, so making it the night before is a convenient option.
Do I Need a Springform Pan?
The recipe is designed for an 8- or 9-inch springform pan. The removable side makes it easier to release the cheesecake and serve clean slices.
Can I Freeze Vegan Pumpkin Cheesecake?
Yes. Wrap individual slices and freeze them for up to 2 months. Thaw the slices overnight in the refrigerator.
What Kind of Vegan Cream Cheese Works Best?
Choose a thick vegan cream cheese rather than a soft, pourable spread. Texture varies by brand, so a firmer product will give the no-bake filling more structure.
More Vegan Fall Desserts
Share your cheesecake with us on Pinterest or Instagram. This vegan version is adapted from the Pumpkin Biscoff Cheesecake on The Baking ChocolaTess.
Vegan Pumpkin Biscoff Cheesecake
Ingredients
Biscoff Crust
- 1 package Biscoff cookies about 32 cookies; reserve 2 to 3 for topping
- 4 tablespoons vegan butter, melted
Pumpkin Cheesecake Filling
- 24 oz vegan cream cheese softened
- 1 cup organic powdered sugar
- 15 oz pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup vegan whipped cream for the filling
Optional Topping
- 2 cups vegan whipped cream optional topping
- 2 to 3 Biscoff cookies crumbled, for optional topping
Instructions
Prepare the crust:
- Melt 4 tablespoons vegan butter and let it cool slightly. Reserve 2 to 3 Biscoff cookies for the topping. Crush the remaining cookies from the 32-cookie package in a food processor, or seal them in a zip-top bag and crush them with a rolling pin.
- Mix the cookie crumbs with the 4 tablespoons melted vegan butter until evenly coated. Press the mixture firmly into the bottom of an 8- or 9-inch springform pan. Chill for 10 to 20 minutes while preparing the filling.
Make the filling:
- Beat 24 ounces softened vegan cream cheese until smooth.
- Add 1 cup powdered sugar, 15 ounces pumpkin puree, 1 teaspoon pumpkin spice, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla extract. Mix until smooth and evenly combined.
- Gently fold in 1 cup vegan whipped cream.
- Spread the filling evenly over the chilled crust and smooth the top.
Chill:
- Refrigerate for at least 6 hours, or overnight, until the cheesecake is fully set.
Add toppings:
- Before serving, spread or pipe 2 cups vegan whipped cream over the cheesecake.
- Finish with the reserved 2 to 3 crumbled Biscoff cookies.
Notes
- Soften the vegan cream cheese before mixing. A thick product gives the no-bake filling more structure. Allow the full 6-hour chill. An overnight chill works well for making the recipe ahead. Keep the cheesecake covered in the refrigerator for up to 5 days. Wrap individual slices and freeze for up to 2 months. Thaw overnight in the refrigerator. Verify that substitute gingersnaps or graham crackers are vegan if changing the crust.
