Vegan Biscoff Cheesecake

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This vegan Biscoff cheesecake is delicious, easy to make and only requires 6 ingredients. It's the perfect recipe to make when you have little time because it's ready within 30 minutes and can be made up to 2 days in advance.

image of the vegan biscoff chesecake cut

If you enjoy this vegan cheesecake, you'll definitely want to explore these other vegan cheesecake recipes. You have to try this vegan pistachio cheesecake or this absolutely delicious vegan New York Cheesecake. For chocolate lovers, this vegan no-bake chocolate cheesecake is a must-try. And when autumn rolls around, don't miss out on this vegan pumpkin cheesecake.

Jump to:

⭐ Why I love this recipe
🧾 Ingredients
🥄 Equipment
🥣 How to make
💭 Top tip
❄️ Storage
👪 Serving size
📔 FAQ
🎥 Video
📖 Recipe
💬 Reviews

⭐ Why I love this recipe

I love this recipe because I am a huge fan of Biscoff spread and I think this cheesecake is its coronation. Plus, it's a flavor that everyone likes so if I'm going to make a dessert for people I don't know well, this is one that I know everyone will enjoy.

Also, I love desserts that are super easy and quick to make but taste great at the same time. And this cheesecake accomplishes all those things.

🧾 Ingredients

To make this cheesecake, I only use ingredients you can easily find. Let's check out what the key-ingredients for this recipe are:

Lotus Biscoff biscuits: These biscuits are my go-to choice for making the crust, and for good reason. They are 100% vegan, add a touch of crunch and taste absolutely delicious.

Vegan cream cheese: I like using a vegan cream cheese that's very thick, creamy and tasty. My go-to brands are Soyana, Oatly, or Simply. Just be sure not to use a runny cream cheese and you'll be fine.

Lotus Biscoff spread: The star of the show in this cheesecake is definitely this spread. It's what gives the filling its incredible flavor boost! Plus, it's vegan, which makes it even better. I absolutely love it!

Vegan whipped cream: I use a vegan whipped cream that becomes very stable once whipped. This is extremely important for the consistency and texture of the cheesecake. If the whipped cream you use doesn't form stiff peaks, add 1 tablespoon of whipped cream stabilizer to it.

image of the ingredients for this recipe

Substitutions

I recommend that you follow the recipe to the letter to get the best possible result. However, if you need to substitute ingredients these are the ones you can replace:

Lotus Biscoff biscuits: If you're unable to find Lotus Biscoff biscuits, you can easily substitute them with an equal amount of vegan digestive cookies.

Lotus Biscoff Spread: Of course, the Lotus Biscoff spread is a must-have ingredient for this recipe. However, if you're unable to find it, you can always make your own using Lotus Biscoff biscuits. Check out this homemade Biscoff spread recipe to learn how to create it from scratch.

🥄 Equipment

To make this cheesecake, all you need is a 20-centimeter (8-inch) cake tin, a food processor and a hand-mixer.

You will only need the food processor to grind the biscuits. If you don't have one, put the biscuits in an airtight plastic bag and crush them with a rolling pin.

🥣 How to make

As mentioned, this vegan Biscoff cheesecake is incredibly straightforward to make. From start to finish, you only need about 30 minutes to make it! Here's a visual of how it's done:

lotus biscuits ground finely into a food processor

Step 1: To make the crust, place the biscuits in a food processor and finely grind them. Next, add the melted vegan butter and press the mixture onto the bottom of an 20 centimeters (8-inch) springform.

Step 2: For the filling, start by combining the cream cheese and sugar in a large bowl. Then, add the Biscoff spread and continue to whisk. Next, whip the cream separately until stiff peaks form. Gently fold the whipped cream in.

Step 3: Pour the filling over the biscuit crust, smooth it out with a spatula, and refrigerate the cheesecake overnight. Once the cheesecake has set, melt the Biscoff spread, allow it to come to room temperature and then pour it on top of the cheesecake.

image of the vegan biscoff chesecake once finished

Step 4: Decorate with crushed biscuits and set in the fridge for another 30 minutes before serving.

👨🏻‍🍳 Expert tip

To achieve the perfect consistency in your cheesecake, use vegan cream cheese with a firm texture, and vegan whipped cream that becomes nice and stiff when whipped. These tricks will ensure that the cheesecake has the perfect consistency.

💭 Top tip

I highly recommend that you make this cheesecake the day before and let it rest overnight in the refrigerator. this way the texture of the cheesecake will be perfect, you won't have any problems when you take it out of the mold, and you'll be able to cut it into slices that will maintain their shape perfectly.

❄️ Storage

You have the flexibility to store this delicious Biscoff cheesecake either in the fridge or freezer, depending on how long you'd like to store it for.

Fridge: simply place the cheesecake in an airtight container in the fridge. This way, it'll stay fresh and ready to enjoy for up to 3-4 days.
Freezer: I recommend wrapping the cheesecake in portions with plastic wrap, then placing them into an airtight container in the freezer. This ensures it stays tasty for up to 1 month. Just remember to let it thaw completely in the refrigerator before serving.

👪 Serving size

For this recipe, I use a 20 centimeters (8-inch) cake tin, which is the right size for 8-10 servings. If you have a 22 centimeters (8.5-inch) cake tin on hand, simply bump up the ingredients by 20%. And if you're working with a 24 centimeters (9.5-inch) cake tin, increase them by 40%.

📔 FAQ

Can I omit or use a different topping instead of Biscoff spread and cookies?

Yes, you have the option to skip the Biscoff spread topping if you prefer. While it adds a nice touch, rest assured that the cheesecake is still incredibly delicious even without it.

How do I know when the cheesecake has set?

The cheesecake has set when it no longer jiggles when gently shaken.

🎥 Video

📖 Recipe