This vegan pumpkin cheesecake is the ultimate autumn dessert, packed with cozy fall flavors like spiced pumpkin, creamy vegan cream cheese, and a crunchy Biscoff cookie crust. The luxurious filling features a silky blend of cashews, maple syrup, and homemade pumpkin butter, with a nutty brown butter undertone. Topped with delicate pumpkin-shaped truffles and whipped Biscoff cream, this no-bake cheesecake is an irresistible mix of flavors and textures. It’s rich, creamy, and bursting with fall spices, making it the perfect treat for seasonal gatherings or any special occasion.
Why You’ll Love This Recipe
You’ll love this vegan pumpkin cheesecake for its decadent yet dairy-free filling, rich in spiced pumpkin flavors and balanced by the sweet and nutty Biscoff cookie crust. The no-bake aspect makes it easy to prepare, with a smooth, creamy texture that sets perfectly in the fridge. The addition of pumpkin truffles on top adds an extra layer of fun and festive flair. This recipe is perfect for those seeking a plant-based dessert that doesn’t compromise on taste or indulgence. Whether you’re hosting a fall dinner party or simply craving something sweet, this cheesecake delivers!
Perfect Occasion
This cheesecake is perfect for fall and winter celebrations, from Thanksgiving feasts to Halloween parties. Its elegant yet comforting flavors make it ideal for holiday dessert spreads, and it pairs beautifully with hot drinks like spiced chai or coffee. The pumpkin truffles and whipped Biscoff cream create a visually striking dessert that’s sure to impress guests. It’s also a wonderful dessert for vegan-friendly gatherings or as a make-ahead treat for cozy weekends. No matter the occasion, this pumpkin cheesecake is guaranteed to be a hit.
Decoration Tips
For a beautiful presentation, pipe the whipped Biscoff cream around the edges of the cheesecake in decorative swirls. You can add extra flair by dusting the cake with a sprinkle of cinnamon or crushed Biscoff cookies for added texture and contrast. The pumpkin truffles can be arranged artfully on top, resembling miniature pumpkins. For a more festive touch, drizzle melted vegan chocolate over the truffles or add edible gold leaf for a luxurious feel. A few pecan halves or cinnamon sticks placed around the cake can also enhance the autumnal theme.
Ingredients:
Prep Ahead (up to 3 days in advance):
- 410 grams of homemade pumpkin butter (350 grams for the filling, 60 grams for the truffles)
Crust:
- 200 grams (7 oz) of Biscoff cookies
- 80 grams (2.8 oz) unsalted vegan butter
- 1 teaspoon of pumpkin spice mix
- ½ teaspoon of sea salt
Filling:
- 60 grams (2.2 oz) vegan butter
- 200 grams (1 ½ cups) cashews, soaked
- 500 grams (17.6 oz) vegan cream cheese
- 80 grams (⅓ cup) vegan Greek-style yogurt
- 30 ml (2 tablespoons) pure maple syrup
- 1 teaspoon ground cinnamon
Pumpkin Truffles (for topping):
- 100 grams (3.5 oz) Biscoff cookies
- 6 pecan halves, cut in half
Biscoff Cream (optional):
- 100 grams of Biscoff spread
- 200 grams of chilled coconut whipping cream
Instructions:
- Prep: Make the pumpkin butter up to 3 days ahead and store in the fridge. Soak the cashews in water for at least 4 hours or quick-soak in boiling water for 30 minutes. Drain and rinse before using. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper.
- Crust: Blitz the Biscoff cookies, melted vegan butter, pumpkin spice mix, and sea salt in a food processor until the mixture holds together when pressed between your fingers. Press the crust into the bottom of the prepared pan and smooth it down. Chill the crust while you prepare the filling.
- Brown Butter for Filling: Melt the vegan butter in a saucepan over medium heat, swirling constantly until it turns golden brown with a nutty aroma. Remove from heat just before it darkens, as over-browning can cause bitterness.
- Filling: In a high-speed blender, combine 350 grams of pumpkin butter, the brown butter, soaked cashews, vegan cream cheese, yogurt, maple syrup, and cinnamon. Blend until smooth and creamy with no lumps. Pour the filling over the chilled crust and refrigerate for at least 8 hours or overnight to set.
- Pumpkin Truffles: Blitz the remaining 60 grams of pumpkin butter and 100 grams of Biscoff cookies in a food processor until finely ground. Roll the dough into 10-12 small balls. Use a toothpick to make lines around the sides of each ball to resemble pumpkins, then top each with a pecan half. Set aside for decorating.
- Biscoff Cream (optional): Whisk the Biscoff spread with an electric mixer until fluffy. Slowly add the chilled coconut whipping cream in parts, whisking each time until fully incorporated. Transfer to a piping bag and refrigerate until ready to use.
- Decorate: Remove the cheesecake from the springform pan and peel away the parchment paper. If desired, freeze for 30 minutes to firm up the edges before decorating. Pipe the Biscoff cream around the edges of the cheesecake and place the pumpkin truffles on top.
- Storage: Store the cheesecake in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
Enjoy this creamy, indulgent vegan pumpkin cheesecake with its rich autumn flavors and festive decoration!
