Vegan Pumpkin Biscoff Cheesecake
This no-bake vegan pumpkin Biscoff cheesecake has a creamy spiced pumpkin filling over a firm cookie crust. It takes about 25 minutes to assemble, then chills for 6 hours before serving.
Servings: 10 slices
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.