Vegan Pumpkin Cheesecake with Cookie Crust and Pumpkin Truffles: A Cozy Fall Treat

This vegan pumpkin cheesecake is the ultimate fall dessert, packed with comforting autumn 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 hint of brown butter. replaces the word nice with emptypped with delicate pumpkin truffles and Biscoff whipped cream, this no-bake cheesecake is an irresistible blend 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 with spicy pumpkin flavors and balanced by the sweet and nutty Biscoff cookie crust. The no-bake aspect makes it easy to make, with a smooth and 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 looking for a plant-based dessert that doesn’t compromise on taste or indulgence. Whether you’re hosting a fall dinner party or just craving something sweet, this cheesecake delivers!

Perfect opportunity
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 desserts, and it pairs perfectly with hot beverages like spiced chai or coffee. Pumpkin truffles and Biscoff whipped cream create a visually striking dessert that’s sure to impress guests. It’s also a wonderful dessert for vegan gatherings or as a make-ahead treat for cozy weekends. No matter the occasion, this pumpkin cheesecake is sure to be a hit.

Decorating Tips
For a beautiful presentation, pipe Biscoff whipped cream around the edges of the cheesecake in decorative swirls. You can add an extra touch by sprinkling the cake with a pinch of cinnamon or crushed Biscoff cookies for added texture and contrast. Pumpkin truffles can be artfully arranged 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 fall theme.

Ingredients:

Prepare in advance (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) Biscoff biscuits
• 80 grams (2.8 oz) unsalted vegan butter
• 1 teaspoon pumpkin spice mix
• ½ teaspoon sea salt

Filling:

• 60 grams (2.2 oz) vegan butter
• 200 grams (1 ½ cups) soaked cashews
• 500 grams (17.6 oz) vegan cream cheese
• 80 grams (⅓ cup) Greek-style vegan yogurt
• 30 ml (2 tablespoons) pure maple syrup
• 1 teaspoon ground cinnamon

Pumpkin Truffles (for garnish):

• 100 grams (3.5 oz) Biscoff biscuits
• 6 pecan halves, halved

Biscoff cream (optional):

• 100 grams of Biscoff spread
• 200 grams chilled coconut whipped cream

Instructions:

1. Preparation: Make pumpkin butter up to 3 days ahead and store in the refrigerator. Soak cashews in water for at least 4 hours or give them a quick soak in boiling water for 30 minutes. Drain and rinse before using. Line the bottom and sides of a 7.5- or 8-inch springform pan with parchment paper.
2. Crust: Pulse Biscoff cookies, melted vegan butter, pumpkin spice blend, and sea salt in a food processor until mixture holds together when squeezed between your fingers. Press crust into the bottom of the prepared pan and smooth. Refrigerate crust while you prepare filling.
3. Hazelnut butter for garnish:Melt the vegetable butter in a saucepan over medium heat, stirring constantly until it turns golden brown with a nutty aroma. Remove from the heat just before it darkens, as overbrowning can cause bitterness.
4. Filling: In a high-speed blender, combine 12 ounces pumpkin butter, 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 cooled crust and refrigerate for at least 8 hours or overnight to set.
5. Pumpkin Truffles: Pulse the remaining 60 grams pumpkin butter and 100 grams Biscoff cookies in a food processor until finely ground. Roll the dough into 10 to 12 small balls. Use a toothpick to make lines on the sides of each ball to resemble pumpkins, then top each ball with a pecan half. Set aside for decoration.
6. Biscoff cream (optional): Beat Biscoff spread with an electric mixer until fluffy. Slowly add the cooled coconut whipped cream in batches, beating until fully incorporated. Transfer to a piping bag and refrigerate until ready to use.
7. Decorate: Remove the cheesecake from the springform pan and peel off the parchment paper. If desired, place in the freezer 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.
8. Storage:Store cheesecake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.

Enjoy this creamy and indulgent vegan pumpkin cheesecake with its rich fall flavors and festive decoration!