Vegan Biscoff Cheesecake
This vegan Biscoff cheesecake is a delicious dairy free no-bake cake. Made with creamy Biscoff spread, vegan cream cheese and whipped vegan cream, this is the ultimate dairy free dessert!
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.
Nutrition
Calories: 691kcalCarbohydrates: 58gProtein: 9gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 430mgPotassium: 46mgFiber: 4gSugar: 25gVitamin A: 372IUCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!