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5 from 83 votes

Vegan Biscoff Cheesecake (Easy & Delicious)

This vegan biscoff cheesecake is the bomb! It's creamy, super easy to prepare and you only need 6 ingredients to make it!
Prep Time25 mins
Cook Time5 mins
Resting Time12 hrs
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: biscoff, cheesecake, lotus
Servings: 8 pieces
Author: Carlo Cao



  • 200 g Lotus Biscoff cookies ((7 oz))
  • 60 g vegan butter melted ((2¼ oz))


  • 450 g soy or oat cream-cheese ((16 oz))
  • 100 g powdered sugar ((3½ oz))
  • 250 g Biscoff spread ((9 oz))
  • 200 ml soy cream whipped ((7 oz))


  • 40 g Biscoff cookies ((1½ oz))
  • 100 g Biscoff spread ((3½ oz))



  • *Line an 18 cm diameter springform with baking paper.
  • Put the cookies in a food processor and grind finely.
  • Add butter and mix well. Press the cookie mixture firmly on the bottom of the springform.


  • Place cream cheese and sugar in a bowl and mix using a hand mixer.
  • Add biscoff spread and continue mixing.
  • Gently fold in whipped cream.
  • Pour cheesecake mixture over cookie crust. Chill for 1 hour.


  • Finely chop cookies. 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.



*If you want to use a 21 cm springform make sure to use more of the ingredients.