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Splash of Taste – Vegetarian Recipes

Splash of Taste - Vegetarian Recipes

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Home / Vegetarian

Vegan Biscoff cheesecake

Published February 4, 2022 | Updated November 10, 2022 | By Mandy & Jane

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A deliciously creamy, smooth, satisfying no-bake easy vegan Biscoff cheesecake. This is a seriously good cheesecake that you’ll find hard to believe it’s vegan! Vegan dessert recipes should be exciting and when you need something indulgent then this beauty is the perfect dessert!

A vegan cheesecake on a cake stand with a slice missing that is on a plate ready to eat.

Why you’ll love this amazing vegan cheesecake

Bursting full of Biscoff caramel flavor, this is one of our favorite dairy-free 100% vegan recipes.

An amazingly perfect cheesecake for a special occasion, birthday, Mother’s Day, Christmas Day, or any day!

Everybody loves it, adults and kids too, be prepared for empty plates!

It freezes for up to 3 months.

Is Biscoff vegan?

Yes, it is.

Luckily Biscoff is vegan, so you can enjoy Biscoff biscuits and Biscoff spread without worrying.

When we first made our Biscoff cheesecake recipes, we were asked by our vegan friends to make a vegan-friendly version, so we did exactly that!

The most delicious Biscoff biscuit base, with a to die for dairy free cream cheesecake filling, topped with sublime melted Biscoff spread. It’s hard to imagine a vegan dessert much better than this one.

Ingredients needed, Biscoff biscuits, vanilla extract, icing sugar, vegan cream cheese, vegan butter and Biscoff spread.

What is Biscoff spread?

Biscoff spread is a delicious cookie butter and is perfect for using in vegan biscoff desserts.

What Biscoff spread should I buy?

It’s a personal preference, a bit like smooth or crunchy peanut butter.

We used a smooth spread but a crunchy Biscoff spread would also work very well.

Choose the spread that floats your boat the most.

Where can I buy Lotus Biscoff spread?

It’s available in stores throughout Europe, America, and Canada, you can buy it on Amazon.

We’ve also heard that Walmart sells vegan Lotus spread, but we can’t guarantee it – if you find it there, please could you let us know in the comments at the bottom of this post?

You can also use it to make this easy Biscoff granola recipe.

How can a cheesecake be vegan?

It’s a good question to ask, as normally a cheesecake would be made from ingredients including butter, double cream (heavy cream), and cream cheese.

In this vegan cheesecake version, we use melted vegan butter, dairy-free cream (heavy cream), and vegan cream cheese.

If you choose to decorate with whipped cream, there’s a plant-based version of that too!

This delicious cheesecake is big on taste but ticking all of the vegan boxes!

Do I have to use a food processor?

A food processor speeds things up, that’s undeniable, but it’s not crucial.

If you don’t have a processor, then there is a simple way to make your Biscoff biscuit crumbs!

Place your biscuits in a sturdy sealed bag, and then take a rolling pin and carefully bash the biscuits until a fine crumb is made – simple isn’t it!

Close up of a vegan Biscoff cheesecake on a cake stand that's just been made.

Does this cheesecake need cooking?

No, it doesn’t!

This is what makes it so easy to make, this is a no-bake Biscoff cheesecake that’s suitable for vegans.

It’s all about the tin

Do yourself a favor and use a good quality cake tin.

A springform tin is great and a push tin works really well.

Remember that you need to turn the removable base around so that there is no ridge, or you’ll really struggle to get your vegan Biscoff cheesecake out.

It’s not crucial that you line the base of the cake tin, but if you have any doubts about the quality of your tin, then we recommend it, you don’t want your cheesecake sticking.

We advise removing the base, laying it on parchment paper, and cutting around it for a perfect size match.

Some people will wrap aluminum foil around the base, but we’re not so keen on that method, it’s a personal choice.

How do I store it?

Our vegan Biscoff cheesecake will store in the fridge in an airtight container for up to 3 days.

It also freezes for up to 3 months, but we recommend freezing it undecorated.

Recipe notes and expert tips

  • Which vegan cream cheese do you use? We’ve used Violife cream cheese, but you could use any brand that you prefer.
  • Use double vegan cream The best vegan cream to use is double vegan cream, again we use Violife cream, but we’re not affiliated with it, so use whatever vegan double cream you prefer.
  • Add cream Swirls of vegan whipped cream make for a heightened impression and a delicious extra for your cheesecake!
  • Missing a food processor? Place the biscuits in a sealed bag and bash them with a rolling pin until biscuit crumbs are made.
  • Storing notes Store in an airtight container for up to 3 days and in the freezer for up to 3 months.

More vegan recipes for you to try

If you’re vegan or like cooking vegan food, then why not give these recipes a try? Aloo Palak, Tomato Risotto, Vegan stew, nut roast, or vegetable bhuna.

Over the coming months, we’ll be making lots more vegan cheesecakes, so please do check back for more recipes!

How to make our vegan Biscoff cheesecake recipe with step-step instructions

Making our vegan Biscoff cheesecake recipe is easy if you follow our step-by-step instructions.

For the vegan Lotus Biscoff base

First, put the Lotus Biscoff biscuits into your food processor, blitz them until they are a fine crumb, and place them in a mixing bowl.

Then, melt your vegan butter and pour the melted butter over the Biscoff crumbs, mix them together until they are combined.

Process shots, photo one; blitz the biscuits and then add melted vegan butter; photo two, press the biscuit mixture into a prepared cake tin.

In a prepared springform tin, place the biscuit crumbs and press them down evenly, so they are compacted firmly in the tin, then place it in the fridge to chill.

For the vegan cheesecake filling

Now, prepare your cheesecake filling; in a large mixing bowl, add vegan cream cheese, icing sugar, vegan cream, vanilla extract, and Biscoff spread.

Using an electric mixture at the lowest setting, mix all the ingredients together until soft peaks form.

Now, add the cheesecake filling to the cake tin and spread evenly over the Lotus Biscoff base until it’s completely smooth.

Process shots, image one, slowly whisk violife cream cheese, icing sugar, vegan cream, vanilla extract and Biscoff spread in a mixing bowl; photo two; spread cheesecake filling over the vegan Biscoff biscuit base and chill in fridge.

Return the cheesecake to the fridge and chill it for a minimum of 6 hours, but preferably chill in the fridge overnight.

Once chilled and set, carefully remove your vegan Biscoff cheesecake from the tin and place it on a cake stand or plate.

Optional cheesecake decoration

You can leave your Biscoff cheesecake plain and it will be delicious, but why not try and make it that extra special?

It’s deceptively easy to decorate!

Melt Biscoff spread in a microwave suitable dish or using a bain-marie, then let it cool until it’s still runny but cool enough to pour on your cheesecake.

Pour the Biscoff spread in the center of your cheesecake and then, using a palette knife, evenly spread the Biscoff spread over the cheesecake top.

Be as creative as you like with the Biscoff spread!

We’ve also taken three Lotus Biscoff biscuits and placed them sunken into the cheesecake.

Serve and enjoy your magnificent vegan Biscoff cheesecake!

A delicious homemade Vegan Biscoff cheesecake on a cake stand.

We hope you enjoy making and eating our vegan Biscoff cheesecake as much as we do and would love to hear how you got on with making it.

Please leave a comment below and feel free to ask any questions you may have.

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

A slice of vegan Biscoff cheesecake on a plate with the rest of the cheesecake on a cake stand.
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Easy vegan Biscoff cheesecake

A deliciously creamy, smooth, satisfying no-bake easy vegan Biscoff cheesecake. This is a seriously good cheesecake that you'll find hard to believe it's vegan! An amazingly perfect cheesecake for a special occasion, birthday, Mother's Day, Christmas Day, or any day! It's hard to imagine a vegan dessert much better than this one!
Prep Time10 mins
Total Time10 mins
Servings12
Calories490
Course: Dessert
Cuisine: Best of British
Author: Mandy Applegate | Splash of Taste
Prevent your screen from going dark

Utensils

Food processor or
Handheld electric whisk
Mixing bowl set.
Mixing bowls
Springform or push cake tin – 18cm/7"
Angled palette knife

Ingredients

For the Biscoff biscuit base

  • 11 oz Biscoff biscuits
  • ½ cup Vegan butter

For the vegan cheesecake filling

  • 16 oz Vegan cream cheese
  • ½ cup Icing sugar
  • 1 ¼ cups Vegan double cream
  • 1 tsp Vanilla extract
  • 1 cup Biscoff spread

Optional cheesecake decoration

  • Biscoff spread
  • Biscoff biscuits
US Customary – Metric

Instructions

For the vegan Lotus Biscoff base

  • First, put the Lotus Biscoff biscuits into your food processor, blitz them until they are a fine crumb, and place them in a mixing bowl. Then, melt your vegan butter and pour the melted butter over the Biscoff crumbs, mix them together until they are combined. In a prepared springform tin, place the biscuit crumbs and press them down evenly, so they are compacted firmly in the tin, then place it in the fridge to chill
    11 oz Biscoff biscuits, ½ cup Vegan butter
    Process shots, photo one; blitz the biscuits and then add melted vegan butter; photo two, press the biscuit mixture into a prepared cake tin.

For the vegan cheesecake filling

  • Now, prepare your cheesecake filling; in a large mixing bowl, add vegan cream cheese, icing sugar, vegan double cream, vanilla extract, and Biscoff spread. Using an electric mixture at the lowest setting, mix all the ingredients together until soft peaks form. Now, add the cheesecake filling to the cake tin and spread evenly over the Lotus Biscoff base until it's completely smooth
    16 oz Vegan cream cheese, ½ cup Icing sugar, 1 ¼ cups Vegan double cream, 1 tsp Vanilla extract, 1 cup Biscoff spread, Biscoff spread
    Process shots, image one, slowly whisk violife cream cheese, icing sugar, vegan cream, vanilla extract and Biscoff spread in a mixing bowl; photo two; spread cheesecake filling over the vegan Biscoff biscuit base and chill in fridge.
  • Return the cheesecake to the fridge and chill it for a minimum of 6 hours, but preferably chill in the fridge overnight. Once chilled and set, carefully remove your vegan Biscoff cheesecake from the tin and place it on a cake stand or plate

Optional cheesecake decoration

  • You can leave your Biscoff cheesecake plain and it will be delicious, but why not try and make it that extra special?
  • Melt Biscoff spread in a microwave suitable dish or using a bain-marie, then let it cool until it's still runny but cool enough to pour on your cheesecake. Pour the Biscoff spread in the center of your cheesecake and then, using a palette knife, evenly spread the Biscoff spread over the cheesecake top. Be as creative as you like with the Biscoff spread! We've also taken three Lotus Biscoff biscuits and placed them sunken into the cheesecake
    1 cup Biscoff spread, Biscoff biscuits
  • Serve and enjoy your magnificent vegan Biscoff cheesecake!

Notes

  • Which vegan cream cheese do you use? We’ve used Violife cream cheese, but you could use any brand that you prefer
  • Use double vegan cream The best vegan cream to use is double vegan cream, again we use Violife cream, but we’re not affiliated with it, so use whatever vegan double cream you prefer
  • Add cream Swirls of vegan whipped cream make for a heightened impression and a delicious extra for your cheesecake!
  • Missing a food processor? Place the biscuits in a sealed bag and bash them with a rolling pin until biscuit crumbs are made
  • Storing notes Store in an airtight container for up to 3 days and in the freezer for up to 3 months

Nutrition

Calories: 490kcal | Carbohydrates: 37g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 229mg | Potassium: 4mg | Fiber: 3g | Sugar: 25g | Vitamin A: 398IU | Calcium: 27mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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