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A large, chunky slice of vegan Biscoff cheesecake on a white plate.
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5 from 1 vote

Vegan Biscoff Cheesecake (No-Bake)

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!
Prep Time20 minutes
Cook Time9 hours
Total Time9 hours 20 minutes
Course: Dessert
Cuisine: Biscoff Cheesecake
Diet: Vegan
Servings: 12 slices
Calories: 551kcal
Author: DJ

Ingredients

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
Metric - US Customary

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.

Video

Notes

  • 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.

Nutrition

Calories: 551kcal | Carbohydrates: 50g | Protein: 7g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 369mg | Potassium: 106mg | Fiber: 4g | Sugar: 27g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg