The Best Pumpkin Cheesecake Crumb Bars Recipe made with a simple cookie crust, delicious crunchy cinnamon streusel and topped with easy vegan caramel sauce. These creamy cheesecake slices are dairy-free, egg-free and make the perfect healthy holiday dessert for kids and adults alike!
Vegan Pumpkin Cheesecake Crumble Bars Recipe
When it comes to baked vegan treats, I love to combine creamy cheesecake and crumble cake into one delicious dessert! If you follow me for a while you may have noticed that I have already shared many vegan cake recipes like this here on the blog. But I just can’t get enough of trying new variations so here comes another recipe made of two creamy cheesecake layers and crunchy cinnamon Streusel on top!
These vegan pumpkin crumb bars are actually inspired by my vegan New York cheesecake and this best Pumpkin Pie recipe. However, I find it looks also a bit similar to this Pumpkin Cake while it tastes totally different. Since some readers requested if you can turn regular vegan cheesecake into bars or slices, I baked this pumpkin crumble recipe in a brownie pan that is similar to a 9×9-inch square pan. I’ve also included step-by-step photos, showing you how easy it is to make these vegan cheesecake bars at home!
How to make Pumpkin Cheesecake Bars:
Start with making the simple 2-ingredient cookie crust. I use vegan butter cookies but you can basically use any crunchy cookies. Also, sandwich cookies like Oreos or graham crackers are fine. Just make sure to read the recipe notes below this post.
To make the crumb crust, just combine your favorite crushed cookies and melted vegan butter until combined. Then press into the baking pan lined with parchment and bake for 8 minutes. Allow to cool the baked crust before adding the filling.
Next, make the vegan cheesecake filling by mixing non-dairy cream cheese, coconut cream, sugar, cornstarch, and vanilla. Instead of coconut cream, you can also use thick non-dairy yogurt or creamy blended silken tofu if you prefer. Then, spread 2/3 of the cheesecake mixture over the cookie crust. To the remaining cheesecake mixture, mix in pumpkin purée, cinnamon, and pumpkin pie spice (optional). Then, carefully spread this over the plain cheesecake layer, smoothing out evenly. Bake for 30 minutes.
While the cheesecake bakes, make the cinnamon streusel topping. Mix flour, oats, sugar, cinnamon, vegan butter, and vanilla with your hands to form Streusel. When the 30 minutes of baking is up, crumble the prepared streusel over the pre-baked cheesecake. Bake another 25-30 minutes, or until the cheesecake has set and the streusel topping is golden-browned.
Once the vegan pumpkin cheesecake bars are done baking, let cool completely to room temperature. Then transfer to the fridge and chill for at least 4 hours or overnight to make sure the cheesecake has set fully.
Easy Vegan Caramel Sauce
I topped these pumpkin cheesecake crumble bars with my easy vegan caramel sauce which you can make in just 5 minutes using 2 ingredients! However, you could also make this caramel sauce recipe or use a store-bought sauce or serve these yummy bars just as they are.
This Pumpkin Cheesecake Crumble Bars Recipe is:
- Vegan (Egg-free, Dairy-free)
- Quick & Easy to make
- Can be made gluten-free
- Perfectly sweet
- with Cinnamon Streusel
- So delicious!
- The perfect fall and winter dessert!
Tips to make the perfect pumpkin cheesecake
Use vegan cream cheese at room temperature!
Make sure the vegan cream cheese is at room temperature so it incorporates better with the remaining ingredients, resulting in a creamier cheesecake mixture. I suggest removing the vegan cream cheese from the fridge about half an hour before you start with the recipe.
Don’t overmix the batter!
Please don’t overmix the cheesecake batter or this would introduce air bubbles that might burst in the oven and cause cracking. I suggest mixing the cheesecake at low or medium speed until it is smooth and creamy and no lumps remain.
Use Pumpkin, Squash or Sweet Potato
I prefer making homemade pumpkin purée by roasting a red Kuri squash (Hokkaido Kürbis) in the oven as I did in this chocolate pumpkin loaf recipe. But feel free to use canned pumpkin purée (not pumpkin pie filling). Alternatively, substitute sweet potato or squash purée. Just make sure the veggie purée you use is pretty thick and not too watery. The consistency should be similar to the classic canned pumpkin purée.
How to cut a cheesecake
For easier cutting, I recommend using a very sharp knife which is preferably hot. To warm the knife, just place it under running hot water. Then quickly dry the knife and cut the Streusel cheesecake into bars.
Can I make these crumble bars gluten-free?
You can easily make this recipe gluten-free by using your favorite gluten-free cookies, gluten-free flour, and gluten-free oats. I’ve already tried this and they turned out equally delicious! Regarding the flour, I suggest using a gluten-free flour blend 1:1.
More easy vegan recipes for cheesecake, crumble cake or pumpkin pie:
- Best Vegan Pumpkin Pie
- Cherry Crumble Cheesecake
- Blueberry Crumble Cake
- Red Currant Streusel Cake
- Cranberry Custard Crumb Cake
- Poppy seed Crumble Cheesecake
If you do try this Vegan Pumpkin Cheesecake Bars with Cinnamon Streusel Recipe, I would love to read your feedback in the comments below. And if you take a photo of your delicious dessert and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Have fun trying and happy baking!
Pumpkin Cheesecake Bars with Cinnamon StreuselAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 8 oz vegan cookies 200g (*see notes for GF option)
- 1/3 cup vegan butter 75g, melted
- 17,6 oz vegan cream cheese 500g, at room temperature
- 2/3 cup coconut cream 160ml, (*see notes for options)
- 2/3 cup sugar 120g
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree 150g, homemade or canned
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice optional
- 1/2 cup all-purpose flour 70g, or sub gluten-free flour*
- 1 cup oats 90g, or sub GF oats*
- 1/2 cup brown sugar 100g
- 1/2 tsp ground cinnamon
- 1/2 cup vegan butter 60g, chilled and cubed
- 1 tsp vanilla extract
To serve (optional)
- Preheat the oven to 350°F (175°C). Lightly grease and line a brownie pan (or 9x9-inch square pan) with parchment paper, leaving an overhang on both sides (to lift out the bars easily, see step-by-step photos in the blogpost above).
- Add the cookies to a food processor and process into fine crumbs. (Or place them into a freezer bag and crush cookies using a rolling pin.)
- In a bowl, combine the crumbs with melted butter. Then, press evenly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool.
- In a mixing bowl, using an electric hand mixer, beat the vegan cream cheese (make sure it is at room temperature), coconut cream, sugar, cornstarch, and vanilla extract until smooth and creamy.
- Pour 2/3 of this mixture over the prepared cookies crust, spreading out evenly.
- To the remaining cheesecake mixture mix in pumpkin purée, cinnamon, and pumpkin pie spice if using until combined.
- Carefully, add the pumpkin layer on top of the plain cheesecake layer, spreading out evenly. Bake for 30 minutes before adding the Streusel.
- Meanwhile, whisk together the flour, oats, sugar, and cinnamon in a bowl. Add the cold cubed vegan butter and vanilla extract. Mix with your hands to form Streusel. Refrigerate until ready to use.
- After 30 minutes remove the cheesecake from the oven. Crumble the Streusel Topping evenly over the pumpkin cheesecake layer. Place back in the oven and bake for another 25-30 minutes.
- Let cool to room temperature, then place in the fridge for at least 4 hours (or overnight) to set completely.
- Use a sharp knife to cut the crumble cheesecake into bars. Serve with vegan caramel sauce or enjoy as they are!
- Cookies: I used vegan butter cookies but you can use any crunchy cookies. If using unsweetened cookies or graham crackers, add 4 tbsp of sugar/ maple syrup or to taste. If using Oreo cookies or other sandwich cookies with cream filling, you need just 4 tbsp of vegan butter.
- Gluten-free (GF): Feel free to substitute gluten-free cookies (for the crust) + gluten-free-flour, and gluten-free oats (for the Streusel).
- Coconut Cream: You can use store-bought canned coconut cream or chill a can of full-fat coconut milk overnight, then scrape the solid coconut cream off the top, discarding the liquid. Alternatively, sub thick non-dairy yogurt (e.g. soya quark) or creamy blended silken tofu.
- Storage: Keep the cheesecake loosely covered in the fridge for up to 4 days.
- Step-by-step photos: Please read my blog post for further information about this recipe and to see helpful step-by-step photos.
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply