Description
This no bake vegan pumpkin cheesecake features a rich biscoff cookie crust, a creamy cashew and vegan cream cheese filling infused with homemade pumpkin butter and warm spices, topped with a luscious biscoff coconut cream and festive pumpkin-shaped truffles. Perfect for a dairy-free, plant-based dessert that requires no baking and is ideal for autumn celebrations.
Ingredients
Scale
Homemade Pumpkin Butter
- 1 batch homemade pumpkin butter (divide 350g / 1 ¼ cups for filling and 60g / ¼ cup for pumpkin truffles)
Crust
- 200 g biscoff cookies
- 80 g unsalted vegan butter (block-style)
- 1 teaspoon pumpkin spice mix
- ½ teaspoon sea salt
Filling
- 60 g vegan butter (block-style)
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 30 ml pure maple syrup
- 1 teaspoon ground cinnamon
Pumpkin Truffles
- 60 g homemade pumpkin butter
- 100 g biscoff cookies
- 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, dividing it into specified amounts for filling and truffles. Pre-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: Add the biscoff cookies, vegan butter, pumpkin spice mix, and sea salt to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust: Evenly press the crust mixture into the base of the prepared pan and smooth down firmly with your fingers or a spoon to compact it. Refrigerate while making the filling.
- Brown the butter: Heat 60 g vegan butter in a saucepan over medium heat, swirling constantly until the butter turns golden brown with a nutty aroma. Remove from heat just before it darkens to avoid bitterness.
- Make the filling: In a high-speed blender, combine 350g homemade pumpkin butter, browned butter, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, and ground cinnamon. Blend until completely smooth and creamy with no lumps. Pour the filling over the crust in the pan, then refrigerate for at least 8 hours or overnight to set.
- Prepare pumpkin truffles: In a food processor, combine the remaining 60g pumpkin butter and 100 g biscoff cookies and pulse until finely ground.
- Form truffles: Divide the truffle dough into 10-12 equal portions, roll into balls, then use a toothpick to press lines on the sides to mimic pumpkin ridges. Top each with a halved pecan half.
- Remove cheesecake: Carefully unlock and remove the springform pan, peeling away parchment paper from the sides. Clean edges with a cake scraper if needed. Chill in the freezer for 30 minutes if firmer texture is desired before decorating.
- Make biscoff cream: Place biscoff spread in a large mixing bowl and whisk with an electric mixer until light and fluffy. Gradually whisk in chilled coconut whipping cream in 3-4 increments until fully combined. Transfer to a piping bag and refrigerate until ready to use.
- Decorate the cheesecake: Pipe the biscoff cream evenly around the edges of the cheesecake and arrange the pumpkin truffles on top for a festive finish.
- Storage: Store the cheesecake in an airtight container or cover with plastic wrap and refrigerate for up to 5 days to maintain freshness.
Notes
- Pumpkin butter can be prepared up to 3 days in advance for convenience.
- Biscoff cookies are key to the crust and add signature caramelized flavors.
- Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, and cloves for warming autumn flavors.
- Soaking cashews softens them for a creamy filling texture; quick-soak method speeds up the process.
- Use vegan cream cheese and Greek-style yogurt for creamy, dairy-free alternatives.
- Browned vegan butter adds a deeper, nutty flavor to the filling.
- Chilling the coconut whipping cream is essential for proper whipping consistency.
- Freezing the cheesecake briefly before decorating helps achieve clean piping effects.
- Handle the springform pan carefully when removing to keep the cheesecake intact.
