No-bake Vegan Biscoff Cheesecake! With buttery Biscoff cookie crust, creamy, rich, & tangy Biscoff cheesecake filling, and sweet, fudgy, melted Biscoff spread topping. So easy to make and incredibly, dangerously, good!
Please welcome into your life: Vegan Biscoff Cheesecake. This is pure dessert heaven and so simple to make.
If you are obsessed with the magical accidentally vegan Biscoff spread and Biscoff cookies then you are going to LOVE it!
Here is exactly what you need at a glance, along with some ingredient notes (see the recipe card for full and detailed ingredients & instructions):
- Biscoff cookies - For our cookie crust. They have a delicious spiced, burnt caramel kind of flavor, and when mixed with vegan butter...OMG....They make the best cheesecake crust!
- Vegan butter - This is needed to hold the crust together and add buttery flavor. Any dairy-free butter/spread will work.
- Lotus Biscoff spread - Or a generic cookie butter spread. This is essential in this recipe and there is no substitute. One 14oz (400g) jar will be enough for the filling and the topping. Use any leftovers in my Biscoff Overnight Oats!
- Vegan cream cheese - I think Tofutti cream cheese performs best in desserts like this but any other plain cream cheese such as Violife etc should be fine. Want a cheesecake recipe that doesn't use vegan cream cheese? Check out my New York Cheesecake recipe.
- Cashews - These need to be raw and not roasted or salted. The cashews are essential for richness. Vegan cream cheese isn't as rich as regular cream cheese so it needs a little help for giving the cheesecake optimum texture and mouthfeel. There is no tested nut-free substitute here, although sunflower seeds (soaked as per the directions) will probably work well instead.
- Coconut oil - Either refined or unrefined. Essential for firming the cheesecake up. For the coconut haters use unrefined coconut oil because it has no trace of coconut flavor.
- Apple cider vinegar - A bit of acid to balance out all of the sweetness and add a slight tang. You could use lemon juice instead or omit it altogether if you're okay with losing the tang.
- Maple syrup - Real maple syrup, not pancake syrup. This adds a touch of sweetness while adding yet another layer of flavor. It complements the Biscoff so well.
For the very best results, I don't recommend making any substitutions, other than the ones I have suggested above.
How To Make Vegan Biscoff Cheesecake
This no-bake vegan cheesecake recipe is surprisingly easy to make. Here's a quick summary of how it's done:
- Process (or bash) the Biscoff cookies into crumbs then mix with the vegan butter. In a food processor I don't bother to melt the butter before mixing, but if you're bashing and mixing by hand then melt the butter first.
- Press tightly into a lined 3 inch deep, 6 inch wide loose bottom/spring form cake pan. Refrigerate while you make the filling. (See recipe notes if you want to use a bigger pan). See the recipe notes if you want to use an 8 or 9-inch pan.
- Soak the cashews in hot water, then blend them up with all of the other filling ingredients until smooth and creamy. I recommend using a high-speed blender for this. You might notice in my video that I use my food processor, and that's because I know it's really great and will get it all smooth (and because I used it for the crust and didn't want to dirty anything else 😜). You know your equipment. If your food processor isn't very big or powerful use a blender. It's really important that the cashews blend up absolutely smooth.
- Pour the filling onto the cookie crust, give it a few hard taps to knock out any air bubbles, then refrigerate to set.
- Decorate with melted Biscoff spread, cookies, and cookie crumbs before serving.
Tips For Storing
This cheesecake keeps really well in an airtight container in the fridge for up to 10 days. Cookie decorations on the top will get a little soft though. I personally don't mind that, but if making ahead for guests or a special occasion, I recommend leaving the decorating until the day.
Vegan Biscoff Cheesecake Recipe FAQS
I have not tested this recipe nut-free but I'm pretty sure sunflower seeds (soaked as per the directions) will work well instead.
I've never tried so can't say if freezing will affect the texture or not.
More Vegan Cheesecake Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Biscoff CheesecakeAuthor:
For the crust
- 22 Biscoff cookies , (1 pack contains about 32, enough for the crust & decorating)
- ⅓ cup (75 grams) vegan butter , softened or melted
- 1½ cups (7½ oz / 210 grams) raw cashews
- 1 cup (8½ oz / 240 grams) smooth Biscoff spread (1 x 14oz/400g jar is plenty enough for the filling & topping)
- 1½ cups (13oz/ 380 grams) vegan cream cheese
- ¼ cup (60 ml) pure maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon apple cider vinegar , or lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea sea salt
- ½ cup (120g / 4¼ oz) smooth Biscoff spread
- Biscoff cookies & crumbs
- Soak the cashews in boiling water for at least 15 minutes.
- Grease a 6 inch spring form (or loose bottom) cake pan (that is at least 3 inches deep) with a little vegan butter or oil. Line the bottom of the pan with a circle of parchment paper (draw around the base of your pan then cut it out), then line the sides too. Greasing first helps to hold it all in place.
- Add the cookies and softened or melted butter to a food processor (or blender) and process until completely crushed and combined. You can also bash the cookies up with a rolling pin until fine crumbs, then mix them with melted butter in a bowl.
- Press the buttery cookie mixture really tightly into the bottom of the lined cake pan then pop it in the fridge while you make the filling.
- Drain the cashews well. Add them to a high speed blender along with the Biscoff spread, cream cheese, maple syrup, coconut oil, apple cider vinegar, vanilla, and salt. Blend until completely smooth. If you don't have a high speed blender I recommend blending the cashews until pretty much smooth before adding the other ingredients to make it less work for the blender.
- Remove the crust from the fridge and pour in the cheesecake filling. Tap a couple of times on the counter to knock out any air bubbles then put in the fridge to set for at least 6 hours, or overnight. Make sure it's level. Sit a small plate on the top of the pan to cover it.
- Once the cheesecake is set, make the Biscoff topping by melting ½ cup of Biscoff gently until it's pourable but not too liquid. I pop mine in the microwave and heat in 10 second increments until it's ready. Or you can sit the jar in a bowl of hot water. Before pouring on the cheesecake check how warm it is. You don't want it to be hot or it will melt the cheesecake. Leave it to cool for a few minutes if necessary.
- Carefully remove the cheesecake from the pan. Peel off the paper and remove from the base. Place on a plate, cake stand, or platter, then slowly pour the melted Biscoff spread over the top. If you want to be fancy you can swirl swooshy patterns into it with a spatula or pallet knife.
- Decorate the top as desired with cookies and cookie crumbs then chill again to allow the cookie butter top to set.