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 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.
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!
Find the full printable recipe here: Vegan Biscoff Cheesecake
