Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try
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This Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try is truly a rich, creamy no bake Biscoff dessert that is easy, delicious, and dairy-free! Made with plant-based ingredients and the irresistible flavor of Biscoff cookies, this dessert is a game-changer!
More cheesecake? You’ll adore these cute little Mini Vegan Raspberry Cheesecakes and these 20 Dreamy Vegan Cheesecakes!
Why This is the Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try
- Are you a fan of the popular cookie spread and Lotus cookies from Biscoff, but want to make a healthier version of an Biscoff cheesecake! Look no further! Introducing the ultimate dessert for vegans and non-vegans alike: the best easy vegan Biscoff cheesecake.
- Whoever said you can’t have your cake and eat it too clearly hasn’t tried this Vegan Biscoff Cheesecake. Yes, you read that right – vegan AND delicious. From the creamy Biscoff-infused filling to the crunchy cookie crust to the Biscoff spread topping, this dessert is a must-try!
- It’s also no bake, so no oven time! Saves you time in the kitchen when you want to prepare an indulgent dessert for the holidays or when you want to impress guests & family!
- There is some chill time, because the cheesecake needs to set up in the fridge, so plan to make this the night before your special event for the best results!
Ingredients You Need
Easiest Vegan Biscoff Cheesecake Recipe
Biscoff Cookie Crust
- 1 8.8 oz package Lotus Biscoff cookies or as some call them biscuits or Speculoos cookies, crushed by using a food processor with a few pulses or place cookies in large ziplock bag and use a rolling pin to mash the cookies into crumbs. (See notes in recipe card)
- 6 tablespoons vegan butter, melted – like Violife, Miyoko’s or Earth Balance
Biscoff Cheesecake Filling
- 4 – 8 oz packages vegan cream cheese, softened to room temperature (4 cups vegan cream cheese – we used Violife)
- 1/3 cup organic confectioners’ sugar
- 1 cup Lotus Biscoff spread
- 2 cups vegan whipped cream like cool whip like Truwhip or Cocowhip or you can opt to whip 1 cup of vegan whipping cream to make vegan whipped cream
Biscoff Toppings
- 3/4 cup Biscoff spread, melted in microwave for 10-15 seconds, if too thick to spread on top of cheesecake
- 2-3 Biscoff cookies, crushed
- Optional: 1 ½ cups of Cool Whip with ⅓ to ½ cup Biscoff mixed together for Biscoff Whipped Cream swirls on top or 1 cup of heavy whipping cream whipped – to simplify this step if making fresh, you can whip a total of 2 cups of heavy whipping cream and divide it for the filling and topping, so you don’t have to whip it twice)
Instructions How to Make Vegan Biscoff Cheesecake
Biscoff Cookie Crust
- Line an 8-inch springform cake pan with parchment paper and set aside.
- In a bowl, mix together the crushed Lotus Biscoff cookies with melted vegan butter until combined. Transfer into the parchment lined springform pan and refrigerate while you make the Biscoff cheesecake filling.
Biscoff Cheesecake Filling
- In a large mixing bowl, using a mixer, beat the softened cream cheese with the confectioners sugar until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the whipped cream and continue to mix until combined.
- Transfer the cheesecake filling to prepared pan and refrigerate 4 hours or overnight.
Biscoff Toppings
- When cheesecake is firm, melt your Biscoff spread in the microwave for 10-15 seconds or so and pour over the top of the cheesecake and spread out with offset spatula.
- If you want, sprinkle some extra crushed cookies and some Lotus Biscoff biscuits and place back in fridge until ready to serve.
Vegan Biscoff Cheesecake Tips
- Before you start, you should have 1 – 14.1 oz jar Biscoff cookie butter and 2 – 8.8 oz packages or the 13.23 oz family pack of Biscoff Cookies to make the Biscoff crust, topping and cheesecake.
- You should also have 4 cups or 4 – 8 oz. of vegan cream cheese, softened to room temperature so you get a nice creamy cheesecake without a lot of lumps.
- I prefer to use vegan whipped cream already prepared because it’s less I have to do, but if you don’t have it and want to make it homemade ,you just use 1 cup of vegan heavy cream and whip the whipping cream to stiff peaks, without overbeating to get 2 cups of whipped cream.
- Use a sharp knife to cut the cheesecake for the best slices of joy!
More Variations
- Want more variations and texture in your cheesecake? Add some mini chocolate chips, shredded coconut or nuts like pecans to give it some crunch and variety!
Storage for Your Vegan Biscoff Cheesecake
- You can store your cheesecake in the fridge in an airtight container for up to 3-4 days.
- Freeze your cheesecake for up to 3 months. Make sure to mark the date on the outside before placing in the freezer.
In conclusion, this heavenly creation known as our vegan Biscoff dessert cheesecake has delicious high-quality ingredients, the simplicity of the recipe, and the versatility of this dessert for any occasion. As we’ve seen, going vegan doesn’t mean sacrificing flavor or satisfaction! This is truly the best easy vegan Biscoff cheesecake out there.
Share on Pinterest, Instagram and Facebook! Tag me on Instagram if you make it, I’d love to see it!
More Delicious Vegan Desserts
- Vegan Whipped Cream
- Best Ever Vegan Banana Cream Pie
- The Ultimate Vegan Cake Recipes Collection: 50 Delicious Ideas
- Classic Vegan Pumpkin Pie
- Vegan Pecan Cream Pie
- 10 Popular Vegan No Bake Light & Fluffy Cream Pies
Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try
Ingredients
Biscoff Cookie Crust
- 1 8.8 oz package Biscoff cookies crushed (See notes)
- 6 tablespoons vegan butter melted - like Violife, Miyokos or EarthBalance
Biscoff Cheesecake Filling
- 4 8 oz packages vegan cream cheese softened to room temperature (4 cups vegan cream cheese - we used Violife)
- 1/3 cup organic confectioners’ sugar
- 1 cup Biscoff spread
- 2 cups vegan whipped cream like cool whip like Truwhip or Cocowhip or you can opt to whip 1 cup of vegan whipping cream to make vegan whipped cream
Biscoff Toppings
- 3/4 cup Biscoff spread melted in microwave for 10-15 seconds, if too thick to spread on top of cheesecake
- 2-3 Biscoff cookies crushed
Instructions
Biscoff Cookie Crust
- Line an 8-inch springform cake pan with parchment paper and set aside.
- In a bowl, mix together the crushed Biscoff cookies with melted butter until combined. Transfer into the parchment lined springform pan and refrigerate while you make the Biscoff cheesecake filling.
Biscoff Cheesecake Filling
- In a large mixing bowl, using a mixer, beat the softened cream cheese with the confectioners sugar until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the whipped cream and continue to mix until combined.
- Transfer the cheesecake filling to prepared pan and refrigerate 4 hours or overnight.
Biscoff Toppings
- When cheesecake is firm, melt your Biscoff spread in the microwave for 10-15 seconds or so and pour over the top of the cheesecake and spread out with offset spatula.
- If you want, sprinkle some extra crushed cookies and some Biscoff cookies and place back in fridge until ready to serve
Notes