Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Biscoff Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 34 reviews

  • Author: Amina
  • Total Time: 6 hours 25 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Pumpkin Biscoff Cheesecake combines the rich, spiced flavors of pumpkin and pumpkin spice with the indulgent taste of Biscoff cookies. The crust is made from crushed Biscoff cookies mixed with melted butter, creating a crunchy base. The creamy filling is a blend of cream cheese, pumpkin puree, powdered sugar, and aromatic spices, folded with whipped cream for a light texture. Perfectly chilled for several hours, this cheesecake can be topped with extra whipped cream and crushed cookies for added texture and flavor. A vegan option is also provided using vegan cream cheese and vegan whipped cream, making it suitable for a wider range of dietary preferences.

Ingredients

Crust

  • 1 package Biscoff cookies (32 cookies, save 2–3 for topping)
  • 4 tablespoons melted butter or vegan butter

Filling

  • 24 oz cream cheese or vegan cream cheese (softened)
  • 1 cup powdered sugar
  • 1 (15 oz) can pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream or vegan whipped cream

Topping (Optional)

  • 2 cups whipped cream or vegan whipped cream
  • 2–3 Biscoff cookies (crumbled)

Instructions

  1. Prepare the crust: Crush Biscoff cookies using a food processor or place them in a zip-top bag and crush with a rolling pin until finely ground. Mix the crushed cookies with the melted butter or vegan butter until the mixture is evenly moistened and holds together.
  2. Form the crust: Press the cookie and butter mixture firmly into the bottom of an 8 to 9-inch springform pan to create an even crust layer. Chill the crust in the refrigerator for 10–20 minutes while preparing the filling to help it set.
  3. Prepare the filling: In a mixing bowl, beat the softened cream cheese or vegan cream cheese until light and fluffy using a hand mixer or stand mixer. Gradually add the powdered sugar and continue blending until fully incorporated. Mix in the pumpkin puree, pumpkin spice, cinnamon, and vanilla extract until smooth and homogenous.
  4. Fold in whipped cream: Gently fold the whipped cream or vegan whipped cream into the cream cheese and pumpkin mixture until fully combined. This will lighten the texture of the filling.
  5. Assemble the cheesecake: Pour the filling mixture over the chilled crust in the springform pan, smoothing the top evenly.
  6. Chill: Refrigerate the assembled cheesecake for at least 6 hours or overnight to allow it to fully set and develop its creamy texture.
  7. Add optional topping: Before serving, spread additional whipped cream evenly over the top of the cheesecake and sprinkle with the crumbled reserved Biscoff cookies for extra flavor and texture.

Notes

  • For a vegan version, use vegan cream cheese, vegan butter, and vegan whipped cream.
  • Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
  • Use an 8 or 9-inch springform pan to easily remove the cheesecake once set.
  • The cheesecake tastes best if allowed to chill overnight to properly firm up.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • Make sure to crush the cookies finely for an even crust texture.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/vegan-pumpkin-biscoff-cheesecake-recipe/