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Easy Pumpkin Cheesecake

This easy pumpkin cheesecake has little crumbles of Biscoff cookies inside. Perfect to make this Holiday season!

If you can't find the Biscoff cookies you can leave them out or add in any of your favorite cookie crumbles.


Pie crust, we used Diamonds Pumpkin Nut Crust

6-8 Biscoff cookies, crumbled

16oz vegan cream cheese

1/2 cup sugar

1 tsp pumpkin pie spice

Splash of vanilla

1 cup Pure Pumpkin

3/4 cup vegan egg

Vegan Whipped Cream



Preheat oven to 350

In a medium/large bowl add your cream cheese and sugar

Using a hand mixer, mix until creamy

Add in your vanilla and vegan egg

Mix until creamy

Fold in your pumpkin, cookie crumbles, and pumpkin pie spice

Pour into pie crust

Bake in preheated oven for 60-75 minutes until set in the middle

Remove and let cool for 5-25 minutes

Then refrigerate for at least 4-5 hours

When ready to serve top with vegan whipped cream and cinnamon

Slice up, serve and enjoy!!!


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