Vegan Biscoff Cheesecake (2024)

5 from 6 votes

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.

This no-bake vegan cheesecake recipe is surprisingly easy to make. Here's a quick summary of how it's done:

1. 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.
2. 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.
3. 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.
4. Pour the filling onto the cookie crust, give it a few hard taps to knock out any air bubbles, then refrigerate to set.
5. 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.

See Also

Easy Cornbread Stuffing | Everyday Family CookingEasy Vegan Oreo Cupcakes | ICanYouCanVeganEasy Vegan Pancakes Without Eggs and Dairy | Elephantastic VeganCranberry Orange Mini Muffins | Amy's Healthy Baking

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