This vegan Biscoff cheesecake is completely, no-bake, creamy and so delicious. If you're a big fan of Lotus Biscoff products, this treat is perfect for you as all three layers contain them.
It's the perfect recipe that will certainly satisfy a sweet tooth. If you love Biscoff, also check out my vegan Biscoff banana cake which are also some of my favourites.
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Why You Will Love This Recipe
- Each layer of the cheesecake contains Biscoff.
- The texture is so creamy and delicious.
- This recipe is easy to follow.
- It is fully vegan and dairy free.
Important Ingredients Overview + Notes
- 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.
- 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.
How To Make Vegan Biscoff Cheesecake
STEP-BY-STEP INSTRUCTIONS
For the full method and ingredient amounts, 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.
Expert Tips & Tricks
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.
Recipe FAQS
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.
If you are in the UK, there are plenty of double cream alternatives such as, Emlea and The Coconut Collab products. In the EU there is Schlagfix and in the USA there is Silk heavy whipping cream.
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 Biscoff Recipes
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Vegan Biscoff Cheesecake (No-Bake)
- Total Time: 9 hours 20 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
This vegan Biscoff cheesecake is so creamy and delicious. All three layers contain Biscoff so if you're a big fan, you'll be in heaven!
Ingredients
For the crust:
- 300g vegan Biscoff cookies (blitzed into crumbs)
- 90g vegan butter (melted)
- Pinch of salt
Biscoff cheesecake filling:
- 550g vegan cream cheese (room temperature)
- 120g caster sugar (superfine)* (see notes)
- 150g smooth Biscoff spread
- 1 Tablespoon lemon juice
- 200ml vegan double cream
For the topping:
- 200g Biscoff spread (melted)
- Biscoff cookie crumbs (optional)
Instructions
Preparation:
- 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.
Notes
- Make sure that the superfine/caster sugar that you use is suitable for vegans. You can also substitute for granulated sugar if needed.
- Prep Time: 20 minutes
- Cook Time: 12 hours
- Category: No-Bake
- Method: Chilling
- Cuisine: Biscoff Cheesecake
Nutrition
- Serving Size: 1 slice
- Calories: 498
- Sugar: 19.5 g
- Sodium: 759 mg
- Fat: 36.5 g
- Carbohydrates: 37.6 g
- Protein: 7.7 g
- Cholesterol: 55.8 mg
Keywords: biscoff cheesecake, biscoff, vegan cheesecake, no bake, no bake cheesecake, lotus biscoff
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