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