This easy and unbelievably delicious vegan Biscoff cheesecake is completely, no-bake. If you're a big fan of Lotus Biscoff products, this dessert is a perfect option for you as all three layers contain Biscoff flavors, from the crust, to the filling, to the topping.
What I love about this recipe is that it takes less than 30 minutes to prepare, before it needs to be chilled which isn't long at all. After that, all you need to do is wait, which isn't easy when you're eager to taste Biscoff heaven. I can confirm that it's totally worth the wait.
I love to serve this cheesecake in the evening (around suppertime) with a warm drink and extra Biscoff cookies on the side. Ever since if was young, I've always associated Lotus Biscoff products with having a hot cup of tea or a coffee. The filling is so creamy and satisfyingly smooth. I can't wait for you to give it a try yourself!
It's the perfect recipe that will certainly satisfy a sweet tooth. Some other Biscoff desserts that I also love right now are my vegan biscoff mug cake, vegan biscoff banana cake and vegan biscoff brownie bark recipes which are all super comforting and indulgent.
Why You Will Love This Recipe
- Lots of Layers - This cheesecake is made up of three layers, the crust, filling and topping. They all contain Biscoff.
- Delicious Texture - The consistency is thick and creamy and the crunchy crust compliments it very nicely. In terms of the texture, it is very much like my vegan banana cream cheesecake and vegan salted caramel cheesecake recipes.
- Easy to Make - The preparation time is minimal and then you just have to wait for the cheesecake to chill.
- Allergy Friendly & Plant Based - This cheesecake is entirely vegan and dairy free.
- Biscoff Cookies - These versatile cookies will be used for both the crust and the topping in this recipe.
- Vegan Cream Cheese - I like to use Violife dairy free cream cheese for this recipe as it gives the cheesecake a great, thick texture. I also used it in my vegan banana pudding poke cake to good effect. The Philadelphia plant-based cream cheese is also good and I used that for the frosting on my vegan carrot cake.
- Vegan Double Cream - When it is whipped inside a stand mixer, it becomes nice and thick and really improves the overall texture of the dessert.
- Biscoff Spread - This spread will be used inside the filling, as well as for the topping layer.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you want slightly less Biscoff on this cheesecake you can make an alternate topping instead. I have used melted peanut butter and melted chocolate in the past and they both worked well. You can also replace the Lotus Biscoff cookie crumbs on top and replace them with something like Oreo like I did in my eggless chocolate Oreo cake loaf.
- Just like you can change the toppings, you can also change the base. Again, I think that Digestive cookies or vegan Graham crackers are great choices, if you're looking to neutralize the Biscoff flavor just a little.
How To Make Vegan Biscoff Cheesecake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease a round, 8-inch springform tin with vegan butter.
2: Make the Biscoff base and press it into the bottom of the prepared tin.
3: Make the Biscoff cream filling.
4: Pour the filling over the base and refrigerate.
5: Pour the Biscoff spread topping over the set filling and sprinkle on some Biscoff cookie crumbs.
Don't over-beat the filling - You want the cheesecake filling to be thick. Over-beating the dairy free cream will cause the filling to become thin and it won't set properly. Stop beating when medium-stiff peaks form.
Press the base in firmly - I like to use a flat-bottomed glass to press the crust into the tin so that it is tightly packed. This way, the structure of the cheesecake is less lightly to crumble or crack later on.
Place in an airtight container and store the cheesecake inside the fridge for up to 4 days.
I don't see why not. This would make the filling less smooth but if this is what you like, it is completely fine.
Yes you can! Of course, by changing the size of the tin, this will either make your cheesecake thicker or thinner. If you are using a smaller tin the filling will also take a little bit longer to set.
I haven't tried it for this recipe so maybe try freezing a small slice first to see whether it works, then proceed to freezing the rest if successful.
Yes all the Biscoff spreads and cookies are 100% vegan. This makes it a great ingredient for baking bakes and treats.
More Vegan Biscoff Recipes
If you tried this Vegan Biscoff Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Biscoff Cheesecake (No-Bake)
For the crust:
- 300 g vegan Biscoff cookies blitzed into crumbs
- 90 g vegan butter melted
- Pinch of salt
Biscoff cheesecake filling:
- 550 g vegan cream cheese room temperature
- 120 g superfine sugar caster* (see notes)
- 150 g smooth Biscoff spread
- 1 Tablespoon lemon juice
- 200 ml vegan double cream
For the topping:
- 200 g Biscoff spread melted
- Biscoff cookie crumbs optional
- Grease an 8-inch, round springform baking tin with vegan butter. Set aside.
Make the crust:
- Add the Biscoff cookies to a high-speed blender or food processor. Blitz them until fine crumbs form.
- Add the melted vegan butter and the salt, then blitz again until the mixture becomes slightly wet mouldable. If you feel the need to add a little more melted vegan butter, you can.
- Press the Biscoff mixture into the base of your prepared springform tin firmly with your hands or a flat-bottomed glass. Place the Biscoff crust into the freezer while you make your filling.
Make the Biscoff filling:
- In a large mixing bowl, beat together the vegan cream cheese, caster sugar and Biscoff spread until creamy. I like to use a hand mixer. Make sure the vegan cream cheese is at room temperature or else it with be lumpy.
- Next, add the lemon juice and vegan double cream and beat once more until the filling mixture becomes thick.
- Remove the crust from the freezer and pour the filling over it. Refrigerate for at least 9 hours, but 12 hours is better.
Make the topping:
- Once the cheesecake has set, melt the Biscoff spread in a small saucepan, then pour it over. Sprinkle on some Biscoff cookie crumbs and place it back into the fridge for a further 10 minutes to set. Slice and serve.
- Make sure that the superfine/caster sugar that you use is suitable for vegans. You can also substitute for granulated sugar if needed.
- You want the cheesecake filling to be thick. Over-beating the dairy free cream will cause the filling to become thin and it won't set properly. Stop beating when medium-stiff peaks form.
- I like to use a flat-bottomed glass to press the crust into the tin so that it is tightly packed. This way, the structure of the cheesecake is less lightly to crumble or crack later on.