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Treat your loved ones to the best Vegan Biscoff Cheesecake! It’s made with a cookie crust, smooth and tangy Biscoff filling, and a final layer of Biscoff Spread to make the ultimate Biscoff cookie dessert. All you need is 7 simple ingredients!
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If you’ve only ever tried a baked New York Style Vegan Cheesecake, you’re in for a treat! This Vegan Biscoff Cheesecake is set completely overnight in the refrigerator. It’s the best cheesecake recipe for beginners, as it removes all of the tricky steps you’ll find in a regular baked cheesecake recipe. No water bath, no risk of cracking, and no chance of over-baking!
The filling is also much more light and airy. We like to compare it to the consistency of our Vegan Strawberry Mousse or Vegan Chocolate Mousse. Unbelievably rich, yet not as heavy as a traditional cheesecake. All in all, this Creamy Biscoff Cheesecake is a must-make dessert recipe for the holiday season! No one will know it’s free of animal products.
Ingredients You’ll Need
For the Crust
- Biscoff cookies: The base of the crust is made entirely from crushed Biscoff cookies. We recommend using the Lotus Biscoff Cookies for best results (they’re accidentally vegan!).
- Vegan butter: A few tablespoons of melted butter helps the cookie crumbs stick together and form a uniform, wet, sand-like consistency.
- Salt: A pinch of salt balances the sweetness in the cookies and enhances the overall flavor of the crust.
For the Biscoff Cheesecake Filling
- Non-dairy heavy whipping cream: The secret to making a thick, rich cheesecake filling that requires no baking. We opted for a store-bought vegan heavy cream to make this recipe quick and easy. Look out for brands Country Crock, Silk, and Nature’s Charm in stores near you. All 3 make their own vegan heavy whipping cream products.
- Vegan cream cheese: An essential ingredient in any cheesecake, baked or not! We’ve only tried this cheesecake recipe with a store-bought vegan cream cheese, but it may work with our Homemade Vegan Cream Cheese. If you try it, leave us a comment down below to let us know how it goes!
- Powdered sugar: Adds the perfect amount of sweetness while keeping the cheesecake filling as soft and luscious as possible. If your powdered sugar is hard or lumpy, sift thoroughly before using.
- Lotus Biscoff spread: In addition to Biscoff cookies, you’ll need a jar of Biscoff spread or Cookie Butter to add the flavor of the cookies to the filling. Again, we recommend using the original Lotus Biscoff Brand (Also accidentally vegan!)!
- Lemon juice: Adds a bit of brightness that balances the richer flavors and enhances the tangy flavors in the vegan cream cheese.
Equipment Needed
- Large cup food processor
- 9” or 10” Springform pan
- Large mixing bowls (2)
- Electric handheld mixers
- Plastic wrap or foil
- Offset spatula
How to Make Vegan Biscoff Cheesecake
- Make the Biscoff crust. In a food processor, process the Biscoff cookies until they are broken down into crumbs. Then add the melted vegan butter and salt and pulse until combined. When ready, the mixture should resemble wet sand.
- Press into springform pan. Using your hands or a flat-bottomed measuring cup, press the Biscoff crust mixture to the bottom and up the sides of the pan.
- Bake the crust. Transfer to the oven and bake for 8 minutes at 350F. Set aside to cool while you prepare the filling.
- Whip the heavy cream to stiff peaks. Add the cold heavy whipping cream to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks for about 3-4 minutes. Place the whipped cream in the fridge while you prepare the rest of the filling.
- Prepare the rest of the filling. In a separate bowl, add the vegan cream cheese and powdered sugar. Use your hand mixer to beat together until light and creamy, about 2-3 minutes. Add the Biscoff spread, lemon juice, and salt. Mix again until well combined.
- Fold in the whipped cream. Use a spatula to carefully add the whipped cream and carefully fold together, trying not to deflate the mixture.
- Pour the filling over the crust. Using an offset spatula or the back of a spoon, spread evenly, filling the entire crust.
- Chill overnight. Cover tightly with plastic wrap or foil and place in the fridge to chill for at least 8 hours, or overnight.
- Top with Biscoff spread. Once chilled, pour the remaining Biscoff spread on top of the cheesecake and use an offset spatula to spread it out evenly. Be careful not to scrap the cheesecake filling! Sprinkle the remaining Biscoff cookies on top, as desired.
- Chill for a final 30 minutes. Cover and chill again to let the Biscoff spread set, at least 30 minutes. Once chilled, slice and enjoy!
Serving Suggestions
If you’re not a cake person, cheesecakes are the next best dessert to celebrate birthdays, holidays, or any special occasion that deserves a sweet treat! We love to make this vegan Biscoff cheesecake to celebrate Thanksgiving, Christmas, or Spring Holidays like Easter.
Storage Instructions
To keep leftover cheesecake as fresh as possible, store in an airtight container or tightly cover with a layer of plastic wrap. When stored well, leftover cheesecake will keep for up to 1 week in the refrigerator.
Quick Tips
- Chill sufficiently. To set the cheesecake properly, it must be chilled for at least 8 hours, ideally overnight. This not only allows the flavors to meld together but also helps the cheesecake firm up and maintain a sliceable consistency.
- Bake the cheesecake crust, when possible. We’ve included a method for making this cheesecake entirely no-bake, but if you have the option, we find blind baking the crust will help it hold together as best as possible. The no-bake crust works, but it is a bit more crumbly.
- Use the Biscoff brand. There are generic and off-brands inspired by the original Biscoff cookies on the market, but for the best results and consistency, we recommend using the Lotus Biscoff Cookies. This will ensure your cheesecake crust and base has the right consistency.
More Vegan Cheesecake Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Biscoff Cheesecake Recipe
- Total Time: 9 hours 8 minutes
- Yield: 6-8 servings
- Diet: Vegan
Description
Treat your loved ones to the best Vegan Biscoff Cheesecake! It’s made with a cookie crust, smooth and tangy Biscoff filling, and a final layer of Biscoff Spread to make the ultimate Biscoff cookie dessert. All you need is 7 simple ingredients!
Ingredients
Crust
- 28 biscoff cookies (218g)
- 5 tablespoons vegan butter, melted
- Pinch of salt
Filling
- 1¼ cup non-dairy heavy whipping cream, cold
- 16 oz vegan cream cheese, room temperature
- ¼ cup (30g) powdered sugar
- 1 cup (240g) biscoff spread
- 1 tablespoon lemon juice or apple cider vinegar
- ¼ teaspoon salt
Topping
- Remaining biscoff spread, melted (about ½ cup)
- 4 biscoff cookies, crushed
Equipment
- Large cup food processor
- 9” or 10” Springform pan
- Large mixing bowls (2)
- Electric handheld mixers
- Plastic wrap or foil
- Offset spatula
Instructions
- Make the biscoff crust. Preheat oven to 350°F. In a food processor, process the biscoff cookies until they are broken down into crumbs. Then add the melted vegan butter and salt and pulse until combined. The mixture should resemble wet sand.
- Pour the crust mixture into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan. Bake at 350°F for 8 minutes. Set aside to cool before filling.
- No-bake: Set the crust in the fridge for at least 15 minutes as you prepare the filling.
- Make the filling. Add the cold heavy whipping cream to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks, about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling.
- In a separate bowl, add the vegan cream cheese and powdered sugar. Use your hand mixer to beat until light and creamy, about 2-3 minutes.
- Add the biscoff spread, lemon juice (or vinegar), and salt and mix again until well combined.
- Add the whipped cream and use a spatula to carefully fold together, trying not to deflate the mixture.
- Pour the filling over the biscoff crust and spread evenly. Cover tightly with plastic wrap or foil and place in the fridge to chill for at least 8 hours or overnight.
- Assemble and serve. Once chilled, pour the remaining biscoff spread on top of the cheesecake and use an offset spatula to spread it out evenly. Be careful not to scrape the cheesecake filling!
- Sprinkle the remaining biscoff cookies on top as desired. Cover and chill again to let the biscoff spread set, at least 30 minutes. Once chilled, slice and enjoy!
Notes
- A standard sleeve of biscoff cookies has 32 cookies.
- The crust holds together better and has better flavor if baked first, but just chilling the crust for a true no-bake cheesecake is still delicious!
- Storage: To keep leftover cheesecake as fresh as possible, store in an airtight container or tightly cover with a layer of plastic wrap. When stored well, leftover cheesecake will keep for up to 1 week in the refrigerator.
- Prep Time: 9 hours
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake / Oven
This recipe is amazing!!