Vegan Pumpkin Biscoff Cheesecake
This creamy Vegan Pumpkin Biscoff Cheesecake combines smooth pumpkin filling with a spiced Biscoff cookie crust. It’s completely no-bake, easy to prepare, and perfect for fall gatherings or a holiday dessert table.
Servings: 10 slices
Calories: 525kcal
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.