"So simple to make and so good! The texture is extra creamy and the flavor is to die for! Thank you for this recipe! I'm def going to make it again!"
– Lotus Biscoff cookies
– Vegan butter
– Soy, oat or almond cream-cheese
– Powdered sugar
– Lotus Biscoff spread
– Vegan whipped cream
Grind the cookies
Line a springform with baking paper. Put the cookies in a food processor and grind finely. Add butter and mix well.
Make the crust
Press the cookie mixture firmly on the bottom of the springform. Set the springform in the fridge.
Make the filling
Place cream cheese and sugar in a bowl and mix using a hand mixer. Add biscoff spread and continue mixing.
Add whipped cream
Gently fold in whipped cream. Mix until combined.
Top the cheesecake
Pour cheesecake mixture over cookie crust. Chill for 1 hour. Then top the cheesecake with biscoff spread and cookies.
Allow to rest overnight
Let the cheesecake chill overnight in the refrigerator.
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