This Biscoff cheesecake is so rich and creamy, you won’t believe it has no dairy! Made with just 6 ingredients, there is no baking is required! Vegan and dairy free.
If there is one food I could eat in unlimited portions, it would be Biscoff. Also known as cookie butter, it is literally my downfall. For those who don’t know what Biscoff is, it is a spread that is made of ground up Biscoff cookies. While it isn’t the kind of spread you’d have on your toast, it’s perfect for desserts or drizzled over ice cream.
The other week, my mom gifted me three jars of it, so instead of eating it with a spoon (as I usually would), I wanted to try something new. I recently sampled a delicious cheesecake made with Biscoff and I had to recreate it, using vegan ingredients!
I’ve been meaning to share a Biscoff cheesecake recipe for quite some time. It’s my go-to dessert whenever I have guests over, and they always beg me to make it whenever they see me next. Now, this cheesecake may look incredibly fancy but I promise you, it is so easy to make and needs just 6 ingredients!
No eggs and no dairy are needed, but you’d never tell. The texture of the cheesecake is ultra smooth and silky, which is almost mousse like. The cheesecake is sweet and full of cookie butter flavor, that you won’t stop at one slice!
I made this cheesecake for my friend who LOVES Lotus Biscoff and she could NOT believe me when I told her there was no dairy in it- She was obsessed!
Ingredients to make a Biscoff cheesecake
For the base
- Biscoff cookies– Crushed up Biscoff cookies to make a crust similar to a graham cracker crust.
- Vegan butter– Melted and unsalted vegan butter. Aim to use vegan butter from a block, not from a spread.
For the filling
- Cream cheese– Vegan cream cheese that has been softened to room temperature. I like using so delicious or Tofutti.
- Superfine sugar– Also known as caster sugar. This is not the same as powdered sugar, so do not substitute this for it.
- Biscoff spread– A must for a Biscoff cheesecake! Use the smooth and creamy variety, not the crunchy one.
- Vegan double cream– I used Elmea plant based double cream, but use any plant based heavy cream/thickened cream alternative.
For the frosting
- Biscoff spread– Optional, but I love adding a layer of melted Biscoff over the cheesecake.
How do you make a lotus Biscoff cheesecake?
Start by preparing the cookie crust. In a mixing bowl, combine your crushed cookies with the melted butter and mix until combined. Transfer the cookie base into an 8-inch springform cake pan and refrigerate. Next, prepare the cheesecake filling. In a large mixing bowl, add the cream cheese and superfine sugar and beat until creamy. Add the Biscoff spread and beat until smooth. Add the double cream and beat until thick and glossy.
Now, transfer the cheesecake filling into the 8-inch springform pan and spread out in an even layer. Cover the cheesecake and refrigerate it overnight.
The next morning, melt extra Biscoff and spread over the top of the firm cheesecake. Sprinkle extra crushed cookies and refrigerate for another hour, to firm up.
Tips to make the best no bake Biscoff cheesecake
- Use good quality vegan cream cheese and vegan butter, both of them preferably from a block. The block varieties tend to contain less/no fillers or added liquid and yield a smoother filling.
- For an even more intense Biscoff filling, fold through 1/2 cup crushed cookies.
- When preparing the cheesecake filling, be sure that the mixture is stable and fluffy, otherwise, the cheesecake won’t set properly.
Storing and freezing vegan Biscoff cheesecake
- To store: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
- To freeze: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.
More vegan dessert recipes to try
For the crust
- 1 250 gram package Biscoff cookies crushed
- 6 tbsp vegan butter melted
For the filling
- 2 1/2 cups cream cheese softened
- 1/4 cup superfine sugar
- 1 cup Biscoff spread smooth
- 1 1/4 cup vegan double cream I used the Elmea brand
For the frosting
- 1/2 cup Biscoff spread melted
- 1/4 cup Biscoff cookies crushed
- Line an 8-inch springform cake pan and set aside.
- In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.
- In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.
- Transfer the filling onto the crust and refrigerate overnight.
- Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.