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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) finely crushed
  • 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.