Description
This No Bake Vegan Pumpkin Cheesecake is a luscious, creamy dessert perfect for fall and holiday gatherings. Made with a biscoff cookie crust, homemade pumpkin butter, and a smooth vegan cream cheese filling, it’s topped with delightful pumpkin-shaped truffles and a fluffy biscoff coconut cream. Completely dairy-free and vegan, it requires no baking—just a few hours of chilling to set.
Ingredients
Scale
Pumpkin Butter
- 1 batch homemade pumpkin butter (see note 1)
Crust
- 200 g biscoff cookies (see note 2)
- 80 g unsalted vegan butter (block-style)
- 1 teaspoon pumpkin spice mix (see note 3)
- ½ teaspoon sea salt
Filling
- 60 g vegan butter (block-style)
- 200 g cashews (soaked ahead of time, see note 4)
- 500 g vegan cream cheese (see note 5)
- 80 g vegan Greek-style yogurt (see note 6)
- 30 ml pure maple syrup
- 1 teaspoon ground cinnamon
- 350 g / 1 ¼ cups pumpkin butter (from homemade pumpkin butter)
Pumpkin Truffles
- 60 g / ¼ cup pumpkin butter (remaining portion)
- 100 g biscoff cookies (see note 2)
- 6 pecan halves (each cut in half)
Biscoff Cream
- 100 g biscoff spread
- 200 g coconut whipping cream (chilled)
Instructions
- Prepare: Make the pumpkin butter up to 3 days ahead and refrigerate until ready to use. Divide it into 350g (1 ¼ cups) for the cheesecake filling and 60g (¼ cup) for the pumpkin truffles. Soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Combine biscoff cookies, 80g vegan butter, pumpkin spice mix, and sea salt in a food processor. Blitz until the mixture sticks together when pressed between your fingers.
- Press the crust: Firmly press the crust mixture into the base of the parchment-lined cake pan, smoothing it with fingers or a spoon to make it compact. Place in the refrigerator while preparing the filling.
- Brown the butter: Heat 60g vegan butter in a saucepan over medium heat, swirling constantly until it turns golden brown and emits a nutty aroma. Remove from heat before it darkens to prevent bitterness.
- Make the filling: In a high-speed blender, combine 350g pumpkin butter, browned butter, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, and ground cinnamon. Blend until smooth and creamy with no lumps. Pour the filling over the crust in the springform pan and refrigerate for at least 8 hours or overnight until set.
- Prepare pumpkin truffles: Add remaining 60g pumpkin butter and 100g biscoff cookies to a food processor. Blitz until finely ground.
- Shape truffles: Divide the truffle dough into 10-12 portions and roll into balls. Use a toothpick to create pumpkin-like lines on the sides and top each with a halved pecan half.
- Remove from tin: Carefully unlock the springform pan and peel away parchment paper from cheesecake sides. For neater edges, clean with a cake scraper and place cheesecake in the freezer for 30 minutes to firm up before decorating.
- Make biscoff cream: Whisk biscoff spread in a large bowl with an electric mixer until light and fluffy. Gradually add chilled coconut whipping cream in 3-4 additions, whisking well after each, until incorporated. Transfer the cream to a piping bag and refrigerate until ready to use.
- Decorate: Pipe biscoff cream around the edges of the cheesecake and top with the pumpkin truffles.
- Storage: Store the cheesecake in an airtight container or cover it with plastic wrap on a plate. Refrigerate for up to 5 days.
Notes
- Note 1: Homemade pumpkin butter is a spiced, cooked pumpkin spread made from pumpkin puree, sugar, and spices. It can be prepared ahead and refrigerated.
- Note 2: Biscoff cookies provide a caramelized, spiced flavor key to the crust and truffles. You can substitute with similar spiced cookies if needed.
- Note 3: Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, cloves, and allspice. Adjust according to your preference.
- Note 4: Soaking cashews softens them for a creamy texture in the filling. Quick soak by pouring boiling water over cashews and soaking for 30 minutes, or soak in cold water for 4 hours.
- Note 5: Use your favorite brand of vegan cream cheese, ideally soy or nut-based for creaminess.
- Note 6: Vegan Greek-style yogurt adds tang and richness. Coconut or almond based yogurts are good options.
