Vegan Biscoff Cheesecake Recipe

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This Vegan Biscoff Cheesecake Recipe is a creamy, no-bake dessert that’s packed with Biscoff flavour from top to bottom. With a crunchy Biscoff biscuit base, silky cashew cheesecake filling and a generous layer of melted Biscoff spread, it’s the ultimate dessert for Lotus Biscoff lovers.

TL;DR

• Easy no-bake vegan Biscoff cheesecake
• Creamy cashew cheesecake filling
• Crunchy Lotus Biscoff biscuit base
• Topped with melted Biscoff spread
• Perfect for birthdays and celebrations
• Dairy-free and egg-free

Vegan Biscoff Cheesecake Recipe

Ingredients

For the Base

• 175g Biscoff biscuits
• 85g melted vegan butter

For the Cheesecake

• 180g cashews (soaked overnight)
• 80g melted coconut oil
• 150g full-fat coconut milk
• 120g golden syrup
• 2 tsp vanilla extract

For the Topping

• 100g Biscoff spread
• 50g Biscoff biscuits
• 100g vegan white chocolate buttons

How to Make This Vegan Biscoff Cheesecake Recipe

For the Base

1. Grease a round pie tin with vegan butter.
2. Place the Biscoff biscuits into a food processor and blitz into fine crumbs.
3. Add the melted vegan butter and pulse until fully combined.
4. Press the mixture firmly into the base of the prepared tin, making sure it reaches the edges evenly.

For the Cheesecake

1. Drain and thoroughly dry the soaked cashews.
2. Add the cashews, melted coconut oil, coconut milk, vanilla extract and golden syrup to a high-powered blender.
3. Blend until completely smooth. This can take several minutes depending on your blender, and you may need to stop occasionally to prevent it overheating.
4. Pour the cheesecake mixture over the biscuit base and smooth the top.
5. Freeze for 60 minutes until set.

For the Topping

1. Remove the cheesecake from the freezer.
2. Break the Biscoff biscuits into chunky pieces ready for decorating.
3. Melt the Biscoff spread in the microwave for around 30 seconds until pourable.
4. Pour the melted Biscoff spread over the cheesecake and spread it right to the edges.
5. Quickly decorate with the broken Biscoff biscuits and vegan white chocolate buttons before the spread begins to set.
6. If you’d like, melt a few of the white chocolate buttons in the microwave in 30-second bursts (followed by 10-second bursts if needed) and drizzle over the top.
7. Refrigerate until ready to serve. Remove from the fridge around 20 minutes before serving for the creamiest texture.

Top Tips

• Soak the cashews overnight for the smoothest filling.
• Use a powerful blender for the creamiest texture.
• Allow the cheesecake to soften slightly before slicing.
• Melt the Biscoff spread gently so it pours easily.
• Decorate quickly before the topping begins to set.

Variations

• Add crushed Biscoff biscuits to the cheesecake filling.
• Drizzle with melted vegan white or dark chocolate.
• Top with whipped vegan cream.
• Sprinkle over crushed caramel biscuits for extra crunch.
• Make individual mini cheesecakes instead of one large dessert.

Serving Suggestions

This vegan Biscoff cheesecake is delicious served with:

• Fresh strawberries or raspberries
• Vegan whipped cream
• Extra melted Biscoff spread
• A hot coffee
• Dairy-free vanilla ice cream

Storage

Store the cheesecake covered in the fridge for up to 5 days. It can also be frozen for up to 1 month. Defrost in the fridge overnight or leave at room temperature for around 30 minutes before serving for the best texture.

FAQs

• Are Biscoff Biscuits vegan?
• Is Biscoff Spread Vegan?
• What other Biscoff Products are vegan?

Recipes Similar to This Vegan Biscoff Cheesecake Recipe

• Mini Oreo Cheesecakes
• Biscoff Cookie Pie
• Biscoff Cupcakes

Vegan Biscoff Cheesecake

Difficulty: Medium

Servings

8-10

servings

Prep time

1

hour 

40

minutes

Total time

1

hour 

40

minutes

Perfect for a celebration, this vegan Biscoff Cheesecake is packed with Biscoff in all of it's forms.

Ingredients

• For the Base

• 175g Biscoff Biscuits

• 85g Melted Vegan Butter

• For the Cheesecake

• 180g Cashews (soaked in water overnight)

• 80g Melted Coconut Oil

• 150g Full Fat Coconut Milk

• 120g Golden Syrup

• 2 tsp Vanilla Extract

• For the Topping

• 100g Biscoff Spread

• 50g Biscoff Biscuits

• 100g Vegan White Chocolate Buttons

Directions

• For the Base
• Grease a round pie tin with vegan butter.
• Use a food processor to make the Biscoff Biscuits into crumbs and add the melted Vegan butter. Pulse until mixed.
• Press into the pie tin making sure you get into all the edges.
• For the Cheesecake
• Make sure the cashews are drained and dried after soaking overnight. Put into a blender with the melted coconut oil, coconut milk, vanilla extract and golden syrup. Blend until smooth (this takes a while depending on your blender and you might need to take breaks if the blender starts to overheat).
• Pour into the pie tin on top of the biscuit base. Freeze for 60 minutes.
• For the Topping
• Remove from the freezer. Break up the Biscoff Biscuits into chunks ready for decorating.
• Melt the Biscoff spread in a microwavable bowl by microwaving for 30 seconds.
• Pour the Biscoff spread on top of the cheesecake and spread to all the sides. Quickly decorate with the broken Biscoff pieces and white chocolate buttons.
• You can melt some of the white chocolate to drizzle on top. To do this put some white chocolate buttons in a microwave proof bowl and microwave for 30 seconds. If it's not completely melted, mix and microwave for a further 10 seconds.
• Put the cheesecake in the fridge and remove to room temperature about 20 minutes before serving.

Comments

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