The Vegan Pumpkin Biscoff Cheesecake Recipe is an absolute fall favorite that brings together the creamy indulgence of cheesecake with the cozy warmth of pumpkin and the unique caramelized spices of Biscoff cookies. This recipe is not just a treat for your taste buds but also a delightful way to impress friends and family with a dessert that’s entirely plant-based yet incredibly satisfying. Whether you’re looking for a seasonal dessert or a stunning centerpiece for a special occasion, this cheesecake blends simple ingredients into a show-stopping, velvety creation you won’t forget.

Ingredients You’ll Need

A small round cake with three visible layers sits on a white scalloped plate placed on a white marbled surface. The bottom layer is a crumbly light brown crust, the middle layer is a smooth pale orange filling, and the top layer is white cream with dollops of whipped cream around the edge. Small crumbs of brown topping are scattered over the whipped cream dollops and the plate. In the blurred background, there are two white bottles with beige labels. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but crucial because each one brings a specific flavor, texture, or color that makes the Vegan Pumpkin Biscoff Cheesecake Recipe truly magical. From the crisp Biscoff cookie crust to the luscious pumpkin-spiced filling, every element works in harmony to create a delectable dessert.

Biscoff cookies (32 cookies): Provides a perfectly spiced, crunchy base and a delightful flavor that pairs beautifully with pumpkin.
Melted butter or vegan butter (4 tablespoons): Binds the cookie crust together and adds richness to the base.
Vegan cream cheese (24 oz, softened): The creamy, tangy heart of the cheesecake, giving it that classic texture without dairy.
Powdered sugar (1 cup): Adds just the right amount of sweetness and smoothness to the filling.
Pumpkin puree (15 oz can): The star of this recipe, delivering moistness, color, and authentic pumpkin flavor.
Pumpkin spice (1 teaspoon): Infuses the filling with warm, autumnal notes perfect for the season.
Cinnamon (1/2 teaspoon): Enhances the spice profile subtly without overpowering the cheesecake.
Vanilla extract (1 teaspoon): Brings depth and a lovely aromatic note to the filling.
Vegan whipped cream (3 cups total): Lightens the filling and adds a fluffy texture; part is folded in, and the rest is for topping.
Biscoff cookies (2–3, crumbled): Used as a crunchy garnish for a lovely finishing touch.

How to Make Vegan Pumpkin Biscoff Cheesecake Recipe

Step 1: Prepare the Crust

Start by crushing 32 Biscoff cookies using a food processor or by placing them in a sealed bag and pressing with a rolling pin until finely ground. Mixing these crumbs with 4 tablespoons of melted vegan butter ensures the crust will hold together firmly and have a wonderful buttery flavor that complements the spices in the cookies. Press this mixture evenly and firmly into the base of an 8-9 inch springform pan. Pop the crust into the fridge for 10 to 20 minutes to chill and set while you prepare the filling.

Step 2: Make the Filling

Begin by beating 24 ounces of softened vegan cream cheese until it’s light and fluffy – this is the key step for that beautifully smooth texture. Gradually add 1 cup powdered sugar along with 15 ounces of pumpkin puree, ensuring everything blends seamlessly. Next, stir in 1 teaspoon pumpkin spice, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract to layer the flavors perfectly. Once mixed, gently fold in 1 cup of vegan whipped cream to lighten the filling without deflating its creaminess. This technique keeps the cheesecake airy and soft.

Step 3: Assemble and Chill

Pour your luscious pumpkin mixture over the chilled Biscoff crust, smoothing the top to an even layer. The chilling time here is essential; refrigerate the cheesecake for at least 6 hours or overnight to allow the flavors to meld and the texture to firm up beautifully, giving you that signature cheesecake slice that holds together perfectly.

Step 4: Optional Topping

If you want to elevate your Vegan Pumpkin Biscoff Cheesecake Recipe, spread the remaining 2 cups of vegan whipped cream evenly on top of the chilled cheesecake and sprinkle with the crumbled 2–3 Biscoff cookies. This not only adds a lovely textural contrast but also boosts the spiced cookie flavor, making each bite a delicious, festive experience.

How to Serve Vegan Pumpkin Biscoff Cheesecake Recipe

A round, two-layered dessert sits on a white scalloped plate over a white marbled surface. The bottom layer is thick and brown, with a crumbly texture, while the top layer is smooth and orange-yellow, resembling a pumpkin or squash filling. On top, there are dollops of white whipped cream evenly spaced around the edge, sprinkled with small brown crumbs. The background has blurry beige bottles with

Garnishes

Garnishing is where you can get creative. Freshly whipped vegan cream combined with crumbled Biscoff cookies adds a beautiful rustic charm and an inviting aroma. Consider dusting a little extra cinnamon or pumpkin spice on top for a subtle spice hint and a sophisticated finish.

Side Dishes

This cheesecake pairs wonderfully with simple sides like a drizzle of vegan caramel sauce, a handful of toasted pecans, or fresh seasonal berries. The tartness of raspberries or cranberries creates a delightful contrast to the sweet, creamy filling, enhancing every bite.

Creative Ways to Present

For a show-stopping presentation, assemble individual portions in clear glasses or small jars layered with cookie crumbs and cheesecake filling. You could also make mini cheesecakes in cupcake liners with a dollop of whipped cream and cookie crumble on top — perfect for parties or gifts!

Make Ahead and Storage

Storing Leftovers

After enjoying your cheesecake, tightly cover any leftovers with plastic wrap or store them in an airtight container. Keep refrigerated and consume within 3 to 4 days for the best flavor and texture.

Freezing

You can freeze this vegan cheesecake if you want to prepare it well in advance. Wrap the cheesecake securely in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge before serving to preserve its creamy texture perfectly.

Reheating

Since this cheesecake is best enjoyed chilled, reheating is generally not recommended. However, if you prefer a softer texture, allow it to come to room temperature for 20–30 minutes before serving.

FAQs

Can I use regular cream cheese instead of vegan?

Absolutely! If you’re not committed to a vegan diet, regular cream cheese will work well, lending a classic cheesecake taste. Just swap it in equal amounts for the vegan cream cheese.

How do I make sure my crust stays crispy?

Pressing the cookie crust firmly before chilling helps it hold shape and maintain crispness. Also, letting the cheesecake chill fully before cutting minimizes sogginess.

Can I substitute the Biscoff cookies?

You can try graham crackers or ginger snaps, but Biscoff cookies provide a unique caramel spice flavor that’s hard to replace and is a signature part of this recipe.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is plain pumpkin without added spices or sweeteners, which is what you want to control the flavor in this recipe precisely.

How do I make this cheesecake nut-free?

This recipe naturally avoids nuts, but always check ingredient labels to ensure your vegan butter and whipped cream are nut-free if allergies are a concern.

Final Thoughts

I can’t recommend the Vegan Pumpkin Biscoff Cheesecake Recipe enough if you’re craving something that’s both indulgent and comforting. It captures all the best flavors of autumn in one creamy, spiced bite. Whether it’s a holiday celebration or just a cozy night in, this cheesecake will quickly become your go-to dessert to share (or keep all to yourself!). Give it a try and prepare for plenty of compliments and second helpings.