Biscoff Cheesecake with Cookie Crust

"Best cheesecake I've made in a long time! This recipe is definitely a keeper!"


– lotus biscoff biscuits – vegan butter – soy or oat cream cheese – lotus biscoff spread – vegan whipped cream – powdered sugar

Step 1: Grind cookies

– Line an 18 cm diameter springform with baking paper. – Put the cookies in a food processor and grind finely.

Step 2: Make the crust

– Add butter and mix well. Press the cookie mixture firmly on the bottom of the springform.

Step 3: Make the filling

– Place cream cheese and sugar in a bowl and mix using a hand mixer. – Add biscoff spread and continue mixing.

Step 4: Add in cream

– Gently fold in whipped cream. Mix gently until the cream is smooth and lump-free.

Step 5: Pour onto crust

– Pour the cheesecake mixture over the cookie crust and chill for at least 1 hour.

Step 6: Top with spread

– Place biscoff spread in a saucepan and melt over low heat. – top the cheesecake with biscoff spread and cookies. – Let the cheesecake chill overnight in the refrigerator

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