This vegan Biscoff cheesecake is my new favorite vegan recipe. Being a no-bake cheesecake, it's an easy to make and utterly addictive dairy free dessert.
Creamy Biscoff spread is mixed with vegan cream cheese and whipped vegan cream. Top it all off with a layer of Biscoff spread, and some crumbled Biscoff cookies for the ultimate vegan dessert.
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Why should vegans have to miss out on something as decadent as cheesecake? If you've tried my vegan coconut and raspberry cheesecake, you'll know that I think we shouldn't!
There's a few ways to make a vegan Biscoff cheesecake. You can go the route of blended cashews, as I do with my raspberry cheesecake linked above, or you can use whipped coconut cream. Or, you can do as I've done, and go the easy route. Grab yourself some vegan cream cheese (I love Violife), and mix it up with some Biscoff spread and some vegan cream. It's a one-bowl wonder that has no eggs and no milk!
What Is Biscoff?
Biscoff is the brand name of a bakery that has been producing the well known Speculoos cookies since 1932. In fact, the name Biscoff is a combination of the words biscuits and coffee.
For reference, a Speculoos cookie is a traditional Belgian cookie made from butter and spices. In Holland these cookies are known as Speculaas cookies. Essentially, Biscoff cookies are Speculaas or Speculoos cookies. And, the good news is, they are accidentally vegan! Biscoff butter is widely used to make cookies and cakes.
In addition to cookies, Biscoff also produces a well know spread using the same ingredients as in the cookies. Biscoff spread is a lot like peanut butter, but without the nuts and dairy. You can buy Biscoff spread in creamy or crunchy variations. I've used creamy Biscoff spread for this vegan cheesecake, but feel free to use the crunchy variety if you prefer.
👨🍳How To Make Vegan Biscoff Cheesecake
Make The Biscoff Cookie Crust
- Line the base of a 9 inch (23 cm) springform cake pan with baking paper.
- Put 1 package (250 grams) Biscoff cookies in food processor. Add the melted vegan butter and blitz until you have a fine crumb.
- Now, press your cookie crumbs firmly into the bottom of the springform pan. You can use you hands or the back of the spoon. Put the crust in the fridge to chill while you prepare the filling.
Make The Vegan Cream Cheese Filling
- Using a hand held or stand mixer, mix the vegan cream cheese with the Biscoff spread and vanilla extract.
- Now get out another mixing bowl and mix the vegan cream cheese until soft peaks form. It should be soft and cloud-like.
- Using a spatula or spoon, gently fold your whipped vegan cream into your cream cheese and Biscoff mixture. Be careful not to over mix. Be sure not to use your electric mixer for this step.
Fill The Pan & Decorate Your Vegan Biscoff Cheesecake
- Spread your cream cheese filling into the pan. Smooth the top with an offset spatula or the back of the spoon. Transfer the vegan cheesecake to the fridge. Allow it to chill for a minimum of 4 hours, ideally overnight.
- To make the topping, melt your remaining cup of Biscoff spread in the microwave. Allow it to cool slightly, and spread it over the cheesecake with the back of a spoon. If you want to make drips, transfer some of the melted Biscoff spread into a piping bag (or a ziplock bag with a small hole cut out of one corner) and pipe around the edge vegan Biscoff cheesecake, allowing the melted Biscoff to drip down the edges. Return the cheesecake to the fridge to chill for 30 minutes.
- Blitz the remain ⅓ cup (75 grams) of Biscoff cookies in the food processor. Spread the cookie crumbs around the edges of the cheesecake. You can also add nuts around the edges as I have for decorative effect.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
❄️Storage Instructions
Refrigerator
Since this is a no-bake cheesecake, it's essential to store it in the fridge. Cover it with plastic wrap and store for 4-5 days.
Freezer
If you want to store it for a longer period, you can freeze the cheesecake. Transfer the cheesecake to an airtight container. It should stay fresh in the freezer for up to 6 months.
If you want to store individual portions, simply cut the cheesecake into 10-12 pieces, spread them out on a parchment lined baking tray, and freeze for 3 hours. Now transfer the pieces to an airtight container. Defrost in the refrigerator.
🙋Frequently Asked Questions
Yes!The traditional Lotus Biscoff cookies are made without any animal products, containing mainly flour, sugar, vegetable oils, and spices.
Biscoff cookies have a distinct flavor that combines sweet and spiced notes. They are characterized by a caramelized, slightly nutty taste with hints of cinnamon and brown sugar. Their texture is crisp and crunchy.
Absolutely, store in an airtight container in the freezer for up to 6 months. If you want to store individual portions, simply cut the cheesecake into 10-12 pieces, spread them out on a parchment lined baking tray, and freeze for 3 hours. Now transfer the pieces to an airtight container. Defrost in the refrigerator.
Craving More Easy Vegan Dessert Recipes?
Peanut Butter Cookies With Almond Flour
Healthy Chocolate Chickpea Ice Cream
Vegan Raspberry Cheesecake Bars
Vegan Pumpkin Scones / Just Like Starbucks
The Best Vegan Pumpkin Chocolate Muffins
Apple Cake (Eggless, Vegan and Dairy Free)
Easy Puff Pastry Cinnamon Rolls
📖 Recipe
Vegan Biscoff Cheesecake
Ingredients
Vegan Biscoff Cheesecake Base And Topping
- 2½ cups ( 1 package) + ⅓ cup for topping Biscoff cookies processed to a fine crumb
- ¼ cup + 3 tablespoons vegan butter
- 1 cup Biscoff spread creamy
Vegan Biscoff Cheesecake Filling
- 1¾ cups vegan cream cheese *I used Violife
- 1 cup Biscoff spread *I used creamy
- 1 cup vegan cream *I used Elema plant based cream
- 1 teaspoon vanilla extract
Instructions
- Line the base of a 9 inch (23 cm) springform cake tin with baking paper. Set aside. * see note 1
- Put 1 package (250 grams) Biscoff cookies in food processor. Add the melted vegan butter and blitz until a fine crumb forms.
- Press the cookie crumbs firmly into the bottom of the springform pan. You can use you hands or the back of the spoon. Put the crust in the fridge to chill while you prepare the filling.
- Using a hand held or stand mixer, mix the vegan cream cheese with the Biscoff spread and vanilla extract.
- In a separate bowl, mix the vegan cream cheese until soft peaks form. It should be soft and cloud-like.
- Using a spatula or spoon, gently fold the whipped vegan cream into the cream cheese and Biscoff mixture. Be careful not to over mix.
- Spread the cream cheese filling into the pan. Smooth the top with an offset spatula or the back of the spoon. Transfer the vegan cheesecake to the fridge. Allow it to chill for a minimum of 4 hours, ideally overnight.
- To make the topping, melt the remaining cup of Biscoff spread in the microwave. Allow it to cool slightly, and spread it over the cheesecake with the back of a spoon. If you want to make drips, transfer some of the melted Biscoff spread into a piping bag (or a ziplock bag with a small hole cut out of one corner) and pipe around the edge of the cheesecake, allowing the melted Biscoff to drip down the edges. Return the cheesecake to the fridge to chill for 30 minutes.
- Blitz the remain ⅓ cup (75 grams) of Biscoff cookies in the food processor. Spread the cookie crumbs around the edges of the cheesecake. You can also sprinkle chopped nuts like Macadamian nuts or walnuts around the perimeter of the cake for decorative effect. Enjoy!
Notes
- You can also use an 8 inch springform pan. Your cheesecake will be taller, but the recipe will still work as written.
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