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Vegan Biscoff Cheesecake

A rich and creamy no-bake cheesecake featuring the beloved flavors of Biscoff cookies and cream cheese, with a satisfying crunch from the cookie crust.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 grams Biscoff cookies Essential for the crust, delivering a rich, spiced flavor and satisfying crunch.
  • 100 grams vegan butter Creates a binding element for the crust.
For the filling
  • 400 grams vegan cream cheese Provides the creamy base for the cheesecake.
  • 100 grams light brown sugar Adds sweetness and depth to the flavor.
  • 25 grams cornstarch Acts as a thickening agent for the filling.
  • 200 grams full-fat coconut cream Imparts richness while keeping the recipe plant-based.
  • 200 grams Biscoff spread Intensifies the cookie flavor and contributes creaminess to the filling.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 tablespoon fresh lemon juice Balances sweetness with brightness.
  • 1 pinch sea salt Enhances all flavors.
For the topping
  • 100 grams melted Biscoff spread Drizzled on top for an indulgent finish.
  • 50 grams crushed Biscoff cookies Sprinkled on top for crunch.

Method
 

Preparation
  1. Crush the Biscoff cookies until fine crumbs form, then mix with melted vegan butter until well combined.
  2. Firmly press the cookie-butter mixture into the bottom of a springform pan to create an even layer.
Filling
  1. In a mixing bowl, combine vegan cream cheese, light brown sugar, cornstarch, coconut cream, Biscoff spread, vanilla extract, lemon juice, and sea salt.
  2. Use an electric mixer to beat the filling mixture until creamy and well combined, with no lumps.
  3. Carefully spread the cheesecake filling over the crust in the springform pan, smoothing the top.
Chilling
  1. Place the cheesecake in the refrigerator and let it chill for several hours or overnight until set.
Serving
  1. Drizzle melted Biscoff spread over the top of the chilled cheesecake, then sprinkle crushed Biscoff cookies for garnish.
  2. Carefully remove the cheesecake from the springform pan, slice, and enjoy.

Notes

For best results, ensure vegan cream cheese is at room temperature. Always let the cheesecake chill for at least 8 hours before slicing and serve with fresh fruit if desired.