Vegan No-Bake Pumpkin Cheesecake Bars with Granola Butter Topping
Description
These no-bake vegan pumpkin cheesecake bars feature a speculoos coffee crust, creamy pumpkin spice cheesecake filling, and a melted granola butter topping. They are easy to prepare without an oven and are perfect for fall desserts. Garnished with crushed biscuits, they offer a delightful texture and flavor.
Ingredients
For the Crust
- 20 biscuits speculoos biscuits for crust
- 1 teaspoon instant espresso powder
- 0.5 teaspoon sea salt for crust
- 50 grams vegan margarine for crust
For the Filling
- 400 grams vegan cream cheese
- 150 grams pumpkin purée
- 100 grams vegan margarine room temperature
- 30 grams vegan Greek-style yogurt or sour cream
- 50 grams granola butter for filling
- 40 grams light brown sugar
- 1 tablespoon pumpkin spice blend
- 1 teaspoon vanilla extract
For the Topping
- 200 grams granola butter for topping
For Garnish
- 8 biscuits speculoos biscuits whole and crushed
Instructions
Prepare the Pan
- Line the base and sides of a 9-inch loaf pan with parchment paper, leaving some overhang for easy lifting later.
Make the Crust
- Add 20 speculoos biscuits, 1 teaspoon instant espresso powder, and 0.5 teaspoon sea salt to a food processor and blitz until finely ground.
- Add 50 grams vegan margarine and blend until the mixture sticks together when pressed between fingers.
- Press the crumb mixture firmly and evenly into the base of the pan, then refrigerate while making the filling.
Make the Filling
- Add 400 grams vegan cream cheese, 150 grams pumpkin purée, 100 grams vegan margarine, 30 grams vegan yogurt, 50 grams granola butter, 40 grams brown sugar, 1 tablespoon pumpkin spice blend, and 1 teaspoon vanilla extract to a high-speed blender and blitz until completely smooth and creamy.
Assemble and Chill
- Pour the filling over the chilled crust, smooth the top, and refrigerate for a minimum of 5 hours or overnight until fully set.
- Melt 200 grams granola butter over a double boiler, stirring until it reaches a spreadable, pourable consistency, then pour over the set cheesecake and tilt the pan to cover the entire surface.
- Garnish immediately with whole and crushed speculoos biscuits while the topping is still soft.
- Refrigerate for another 30 minutes to 1 hour to fully set the topping before slicing.
- Run a sharp knife through the topping first, then cut through the cheesecake for clean slices, and store covered in the fridge for up to 5 days.
Notes
- Use block-style vegan butter or margarine, not tub margarine, as tub margarine has too much water and may prevent the bars from setting properly.
- If no pumpkin spice blend is on hand, mix your own: 1.5 teaspoons ground cinnamon, 0.5 teaspoons ground ginger, 0.25 teaspoons allspice, and 0.25 teaspoons ground cloves.
- Espresso powder is optional; skip it if you prefer a milder flavor.
- These bars freeze well for up to a month when wrapped tightly; defrost overnight in the fridge before serving.