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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.
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.
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⭐ 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.
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:
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.
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
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.
The cheesecake has set when it no longer jiggles when gently shaken.
🎥 Video
📖 Recipe
Vegan Biscoff Cheesecake
Equipment
- 20 centimeters (8-inch) springform
- food-processor
Ingredients
Crust
- 200 g Lotus Biscoff biscuits
- 60 g vegan butter melted
Filling
- 450 g vegan cream cheese
- 80 g powdered sugar
- 250 g Biscoff spread
- 200 ml vegan whipped cream whipped
Topping
- 40 g Biscoff biscuits
- 100 g Biscoff spread
Instructions
- Line an 20 centimeters (8-inch) springform with baking paper.
- Put the biscuits in a food processor and grind finely. Add the melted butter and mix well. Press the mixture onto the bottom of the springform.
- For the filling, place cream cheese and sugar in a bowl and mix using a hand mixer. Add the biscoff spread and continue mixing. Gently fold in the whipped cream.
- Pour the mixture over the crust, spread evenly and allow to chill for 1 hour in the fridge.
- For the topping, melt the biscoff spread over low heat and allow it to come to room temperature. Pour over the cheesecake, spread evenly, decorate with crushed biscuits and allow to rest in the fridge overnight before serving.
Nayla says
This was sooo delicious and such a crowd pleasure!! The adding of 1/3 of the ingredients for a 22cm springform worked perfectly. If anyone may benefit, I made these couple small deviations from the recipe:
- I baked the crust for 10 minutes at 350 F and cooled it completely (with the help of the fridge) before adding the filling and it worked out really well! Gave it that crunchy base that I really love in cheesecakes
- The whipping cream I found came readily whipped, which was great because it eliminated a bit of work. Because whipping cream doubles in volume after it's whipped, I used 400ml of whipped. The filling held its shape well
Nayla says
Hi Carlo! So excited to make this for my friend's birthday these weekend 😀 I haven't made it before, but I wanted to get your thoughts on baking the cookie crust (and cooling it completely) before putting the filling on top to make the base crunchy?
Nelly says
Super yummy, delicious! Only thing is that it didn’t hold its shape, wasn’t firm enough to cut decent portions. It immediately spread to the sides when the knife went through. Followed the recipe to the t and let it rest in the fridge for more than 20hrs. Everyone said that’s I should’ve used gelatine 🙄, which of course I never would. Oh well, it was tasty and that’s what matters. What could I have done wrong?
Jasmine says
This recipe was so delicious and simple to make. My family loved it and was very impressed. I would definitely make it again. Thank you! 🥰
Marissa says
So simple to make. No unusual ingredients. But my what a beautiful creamy texture and beautiful flavour
Must say a big thank you Fantastic.
Shae Miller says
Hands down best vegan cheesecake I have ever tasted! Love love love ❤️
S. Gandolfi says
So easy and just perfect. If i could, i would give 10 points. Thanks for this great recipe.
Marine says
Amazing recipe ! Super easy and very well explained steps. Super creamy and tasty cheesecake !
Michal says
Simple and very tasty!
I didn't know that Biscoff is vegan! thanks!