Hey ya’ll! It is officially fall! My very favorite time of year. So let’s kick it off with one of the greatest vegan desserts of our generation. These vegan pumpkin snickerdoodle cheesecake bars are beloved by all. Vegan or not! This vegan cheesecake is the most cheesecakiest vegan cheesecake in all the land. No cashew puree that tastes like cashews. This pumpkin cheesecake just straight up tastes like cheesecake! After testing these babies out the other day, we brought them to neighbors and my husband took them to work. Everyone we gave them to are not vegan and we got rave reviews from all.
So rest assured, you can bring these to any holiday party and they will be gobbled up. Not only that, they are incredibly easy to make. Mix graham cracker crumbs, brown sugar and melted vegan butter. Bake for a few minutes to make the perfect graham cracker crust. Then the rest you just puree all together in a blender until very smooth. Pour into the crust, bake, top with cinnamon sugar, bake again and boom! Let them cool and you have yourself the most absolutely amazing fall treat.
Here’s the deal with the snickerdoodle topping. When sprinkled on top and baked, it just kind of melds with the cheesecake but doesn’t melt. That is what I prefer, so it is more like a snickerdoodle. The topping remains a bit crunchy like the cookie version. However, if you prefer a more melted topping, more crème brûlée-like, you can create a foil tent over the cheesecake bars when you pull them out of the oven. That will cause the topping to melt.
These vegan pumpkin snickerdoodle cheesecake bars are a fall essential. The ingredients may seem a little strange at first, but once you taste one of these bars, you will understand that it all makes total sense!
Vegan Pumpkin Snickerdoodle Cheesecake Bars
Graham Cracker Crust
- 1 Block(15oz.) Firm tofu(not extra firm), drained and squeezed
- 16 Ounces Vegan cream cheese, I used Kite Hill(room temperature)
- 1/2 Cup Non dairy milk, I used soy milk(you may need more for blending)
- 1 Can(15oz.) Pumpkin (puree)
- 2 teaspoons Vanilla extract
- 1 1/2 Cups Organic cane sugar
- 1 1/2 Tablespoons Cornstarch
- 1/3 Cup All purpose flour
- 1 teaspoon Cinnamon
- Pinch of Nutmeg
- Pinch of Salt
- Make the crust first. Preheat the oven to 350 degrees(F).
- Add the graham cracker crumbs, brown sugar and cinnamon to a large mixing bowl. Stir to combine. Then pour in the melted butter and stir to combine, making sure the butter is evenly distributed so all of the crumbs are moist.
- Grease or spray a 13x9 inch rectangular baking dish with non-stick spray.
- Pour the graham cracker mixture into the baking dish, and press it down evenly into the pan. I like to use a cup to smash the graham cracker crumbs down to make the crust.
- Bake the crust for 5 minutes, then remove it from the oven.
- Increase the oven temperature to 375 degrees(F) and make the filling.
- Drain the tofu and squeeze as much of the liquid out of the tofu over the sink with your hands as you can. If it starts to crumble that is fine, you are blending it.
- Add the tofu, cream cheese, milk, pumpkin, vanilla, sugar, cornstarch, flour, cinnamon, nutmeg and salt to the blender. Blend on high, scraping down the sides as needed until the mixture is completely smooth. This may take a few minutes, depending on your blender. If your blender won't blend the mixture, drizzle in a little more non-dairy milk in until it blends properly.
- Pour the cheesecake mixture into the crust, smooth out and bang on the counter to remove any air bubbles.
- Bake the cheesecake for 20 minutes. In the meantime, mix together the sugar, cinnamon and nutmeg for the topping.
- After 20 minutes, remove the cheesecake from the oven. Evenly sprinkle the topping onto the cheesecake and bake for another 20-25 minutes. Or until the cheesecake is firm. The center will still be slightly jiggly.
- Let cool for 4-6 hours. Or overnight. After the cheesecake cools to room temperature, place in the fridge. When ready cut into squares and serve. Keep in the fridge.