Vegan Biscoff Cheesecake

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If you’re looking for a decadent and no bake dessert, this Vegan Biscoff Cheesecake is an absolute dream. Rich, creamy, and packed with caramelized cookie butter flavour, it’s the perfect indulgence for any occasion. Plus, it is completely dairy free, making it a great option for plant based eaters and anyone who loves a no bake treat.

One key step in achieving that ultra smooth, creamy texture is soaking the cashew nuts overnight. This softens them up, making them much easier to blend into a silky filling. To soak the cashew nuts overnight just place them in a large ceramic bowl and cover with water. When you come to make the cheesecake, drain them well and pat dry with a clean tea towel. You’ll also need a high speed blender or a good food processor to get that perfect consistency. Trust me, it’s worth it!

The base is made from crushed Biscoff biscuits mixed with melted vegan butter. This makes a buttery, slightly caramel base that complements the creamy filling. The filling itself is a luscious blend of soaked cashews, Biscoff spread, coconut milk, and a touch of golden syrup for sweetness. Once set, the cheesecake is rich, smooth, and packed with that signature Biscoff flavour.

To finish things off, I top with a layer of Biscoff spread and Biscoff Biscuits because you can’t have too much! I love decorating with some dairy free white chocolate buttons and a drizzle of white chocolate as I think it makes a nice contrast visually to the Biscoff. This is totally optional, but if you’re a fan of the white chocolate and Biscoff combo, I highly recommend it!

Whether you’re making this for a special occasion or just treating yourself, this vegan Biscoff cheesecake is sure to impress. It’s easy to prepare, requires no baking, and is guaranteed to satisfy any sweet tooth. 

If you like Biscoff you could also try my Vegan Biscoff Cookie Pie recipe.

Vegan Biscoff Cheesecake

Difficulty: Medium

Servings

8-10

servings

Prep time

1

hour 

40

minutes

Total time

1

hour 

40

minutes

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

• 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 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.