Vegan Biscoff Cheesecake

No-bake vegan Biscoff cheesecake. Vegans shouldn’t miss out on enjoying cheesecake, this dairy-free dessert is quick and easy to make and super delicious. 

So we’re more than halfway through the year and I now have lots more vegan bakes under my belt. I wanted to focus on sharing basic vegan recipes at first and as I get my mojo and gain confidence, I’ll explore more vegan recipe options.

I’ve had creating a vegan cheesecake on my mind for a while and today I have my FIRST completely vegan cheesecake recipe. It’s no-bake, has 6 ingredients and reminds me of this No-Bake Biscoff Cheesecake!

Not everything goes perfectly when food blogging and creating recipes in my kitchen. This cheesecake was a disaster when I first tested the recipe. I made the silly error of over mixing the cheesecake filling and from the moment I realised what I’d done wrong, I instantly regretted it! The cheesecake tasted great so I knew I was onto a winner in the taste department, but the texture was wrong because of over mixing it.

Being the perfectionist I am, I wasn’t happy at that point to share the cheesecake, so I decided to make it again as soon as I could!

The biscuit base is soft and crumbly and you can make it with any biscuit/cookie you want. Gingernuts, speculoos or digestives/graham crackers are all brilliant choices.

For the biscuit base, mix the biscuit crumbs with melted dairy-free butter/spread until the biscuit crumbs are moistened, then transfer to a 23cm / 9-inch springform cake tin and press down until firm.

The cheesecake filling is made with pack of dairy-free cream cheese. This can be quite pricey, but my recipe uses just one pack to keep costs down, however that doesn’t mean we’re skimping on flavour or that perfect creamy cheesecake texture.

To the dairy-free cream cheese I mix in Biscoff spread (crunchy or smooth) – I used the crunchy spread this time as I got 1.5kg as a birthday present and am finding numerous ways of incorporating it into my recipes!

To that I added some icing sugar and whisked until the mixture was combined and smooth (if you use the crunchy Biscoff spread it won’t be completely smooth because of the biscuit chunks).

In a separate bowl, whisk dairy-free cream until soft peaks form. Add the whipped cream to the Biscoff mixture and fold until everything is just combined. Pop the cookie butter cheesecake layer on top of the biscuit base and smooth it over. Chill the cheesecake for at least 6 hours or overnight if you’re not in such a rush to eat it!

The cheesecake serves 10-12, we found it produced 10 generous slices. I’m excited now to crack on and create lots of vegan cheesecakes, it certainly won’t be long before you see more!

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Vegan Biscoff Cheesecake

Divine no-bake vegan cookie butter cheesecake with spiced biscuit base and a layer of dairy-free Biscoff flavoured cheesecake!
Course Dessert
Prep Time 30 minutes
Total Time 6 hours
Servings 12 people
Author Jessica Creed

Ingredients

  • 360 g speculoos biscuits (such as Lotus brand)
  • 140 g baking block or dairy-free spread (salted or unsalted) melted
  • 250 ml dairy-free cream
  • 200 g vegan cream cheese
  • 200 g Lotus Biscoff spread (crunchy or smooth)
  • 50 g icing sugar

Instructions

  • To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, Biscoff spread and icing sugar until smooth (this mixture won't be completely smooth if using the crunchy Biscoff spread). In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I melted some extra Biscoff cookie butter spread and drizzled that over each slice of cheesecake and scattered over some Speculoos biscuit crumbs.  
  • The cheesecake will keep stored in the fridge for up to 3 days. 

Enjoy!

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No-Bake Biscoff Cheesecake

Divine no-bake cookie butter cheesecake with a crisp and buttery gingernut/spiced biscuit base and a layer of mousse-like Biscoff flavoured cheesecake.  

I’ve been amazed to see how many people have been excited to get in the kitchen during lockdown and also how much you’ve all been enjoying baking/cooking during this difficult time, so seeing my family, friends and people from different parts of the world making recipes from my blog makes me super happy. Baking/being in the kitchen has always been a therapy for me, something that totally relaxes me and is some escapism on my days off to take my mind away from everything.

Lately I’ve been feeling inspired more than ever to share recipes with you because I’ve really enjoyed seeing pictures of the recipes you’ve been baking from my blog. This blog is a hobby of mine, it’s not my full-time job but is such a big passion of mine and something I get a lot of joy out of working on. 

Something I also get a tremendous amount of joy out of is making (and eating) cheesecake! 

I’ve not yet tasted a cheesecake I’ve disliked, it’s safe to say that I love them all!

I shared a cheesecake recipe back in March with these Mini Cheesecakes: an adorable individual serving of creamy New York cheesecake. In fact, my friend, Cassie, baked these only the other day and I instantly craved them all over again!

Cookie Butter Cheesecake WJBN

I’m the greatest fan of spreads like Nutella (isn’t it pretty much everybody’s favourite?) and peanut butter in particular. When I visited New York on a college trip, my friends and I made sure we popped into Trader Joe’s and we all stocked up on tasty goodies ready to bring back to the UK – I made sure to pick up mainly stuff I knew I couldn’t get back home in the supermarket. I remembered picking up a jar of cookies and creme spread, which was literally the BEST thing I’d ever tasted! It was a sad day when I scooped the last of the spread from the jar and even sadder when I couldn’t find something similar to it at my local supermarket…

But that’s totally ok, because there’s still plenty of pretty amazing spreads available on our supermarket shelves, including Biscoff aka spiced cookie butter spread. One of my good memories of food from holiday was from my last trip abroad to Ibiza last September when we found an amazing frozen yoghurt shop and you could have melted cookie butter poured over the top of your fro-yo. You guessed right, it was so yummy!

That conveniently moves me onto this recipe I have lined up for you today. A little while ago I picked up a jar of Biscoff – it’s something I rarely buy even though I absolutely love this divine spread and this is partly because I know I have zero self-control when I know I have some of it in my kitchen cupboard.

For anyone who doesn’t know, Biscoff is a spread made from crushed speculass/speculoos biscuits which are spiced with cardamom, cinnamon, cloves, ginger and nutmeg. The biscuit is a favourite in Belgium and The Netherlands, but it’s become increasingly popular all around the world. 

There are so many different cheesecakes you can make, but I’ve had sharing a no-bake cheesecake with Biscoff on my agenda and I’m pleased to finally tick it off my to-do list.

I’ve actually been making this cheesecake for years, but I never really thought about sharing it until I really fancied making it again recently. The cheesecake sets up perfectly without the need for any gelatine added, which is great if you’re like me, a vegetarian and unable to eat certain desserts because of some of the ingredients added.    

For the biscuit base I used crushed gingernut biscuits, but you can use actual Lotus speculoos biscuits. I used my speculoos to decorate the cheesecake, but it’s good to remember to decorate your cheesecake with biscuits right before you want to serve it, otherwise the biscuits will soften and lose their crunchiness. 

I simply decorate my cheesecake with swirls of whipped cream and some crushed speculoos biscuit crumbs – but you can be as imaginative with your decoration as you want. 

(Serves 10-12)

Ingredients:

Biscuit Base:

300g gingernuts or speculoos biscuits (such as Lotus brand)

140g (salted or unsalted) butter, melted and cooled slightly 

Cheesecake Filling:

300ml double cream, chilled

3 tablespoons icing sugar, sifted

500g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften 

1 teaspoon vanilla extract (optional) 

300g Biscoff cookie butter spread

Method:

  1. To make the biscuit base: Mix the crushed biscuits with the melted butter until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  2. To make the cheesecake filling: In a large mixing bowl whisk the cream and icing sugar until soft peaks form. In another large mixing bowl beat the cream cheese with the vanilla and cookie butter spread until combined and mixture is smooth. Fold the whipped cream into the cheesecake mixture and mix until all the ingredients are combined. 
  3. Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 8 hours or overnight. 
  4. When ready to serve remove the cheesecake from the springform tin and decorate as desired. I love whipping extra cream and sprinkling each slice with crumbles of Lotus speculoos biscuits. You could also melt some extra Biscoff cookie butter spread and drizzle that over your slice of cheesecake.  
  5. The cheesecake will keep stored in the fridge for up to 3 days. 

Enjoy!

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