If you’re a Biscoff lover, you absolutely HAVE to try this vegan Biscoff cheesecake! It has a crunchy Lotus biscuit base and a rich, creamy filling- so good that you’d never guess that it’s dairy-free!
If you thought that dairy-free cheesecake had to mean raw cashew-based desserts, allow me to change your mind! This vegan Biscoff cheesecake is incredibly rich, creamy, and indulgent- without a single nut in sight!
This is one of the first cheesecakes I ever made for this blog and has been BY FAR my most popular. Like most of Biscoff desserts, it’s been shared thousands of times on Pinterest and has received a ton of positive feedback. Whether you’re dairy-free, vegan, or just obsessed with Biscoff like I am, this recipe is going to blow your mind!
If you’re ready to get started, keep reading for my top tips, step-by-step photos and more. Enjoy!
Ingredients
Here’s a quick list of everything you need for this recipe…
- Lotus Biscoff biscuits: 400g for the cheesecake base plus a few more to sprinkle on top.
- Vegan margarine: I tested this recipe with Vitalite which is typically ‘wetter’ than the blocky types of vegan butters. I recommend using a margarine for best results.
- Dairy-free cream cheese: I have only made this recipe using Violife cream cheese. I highly recommend using this one if you can, as it is a lot more sturdy than other vegan cream cheese for baking. I’ve tried using non-branded vegan soft cheeses and they typically contain more water, resulting in a soggy texture.
- Biscoff spread: I prefer the smooth one for cheesecake. Knock-off brands will work fine too- just make sure it’s suitable for vegans.
- Icing sugar: Just a touch, to make the filling a bit sweeter.
- Dairy-free double cream: I used Elmlea plant double cream but a few readers have told me that Oatly whippable cream works well too.
How to make vegan Biscoff cheesecake step-by-step
Base
Step 1: Weigh out 400g (14oz) of Lotus Biscoff biscuits. Place them into your blender or food processor and blitz them into fine crumbs. Alternatively, place the biscuits into a large bowl and crush them into crumbs using the end of a rolling pin. Run your hands through the biscuits and crush any remaining lumps with your fingers.
Step 2: Measure out 120g (1/2 cup) of vegan margarine then gently melt it over the stove or in the microwave. Add the melted margarine to a large bowl along with the biscuit crumbs and mix well until all of the crumbs are coated in margarine.
Step 3: Pour the biscuit mixture into your springform tin and spread it out evenly. Then use your (clean) fingers or the bottom of a glass/measuring cup to press it in very firmly.
The tighter you press the mixture in, the less chance there is that it will crumble when you try to remove it from the tin. Place the base in the fridge while you prepare the next part.
Filling
Step 4: Now time for the filling! As I said above, this cheesecake is made without cashews so I used a mixture of vegan double cream, vegan cream cheese and Biscoff spread to help it stay firm and sliceable.
To a large bowl, add 400g of Violife cream cheese (14oz), 80g of icing sugar (1/2 heaped cup) and 200g of Biscoff spread (3/4 cup + 1 tablespoon). Mix it together with a wooden spoon until smooth.
Top tip: It’s a lot easier to mix if you let the cream cheese soften a bit first. You can do this by leaving it out at room temperature for ~30 minutes.
Step 5: Once the rest of the ingredients are mixed, add 150ml of Elmlea vegan double cream (~1/2 cup + 2 tablespoons). Using an electric whisk, whisk the mixture for a few minutes until it becomes thick and holds peaks. The peaks won’t be completely stiff or heavy but they should be able to hold shape on their own.
Step 6: Gently spoon the filling mixture onto your cheesecake base. Spread it out evenly using the back of your spoon or an offset spatula. Place the whole thing in the fridge for 12 hours to set. This will ensure it holds its shape properly when you cut into it, while still being light and creamy.
Finishing touches
Step 7: After the 12 hours have passed, remove the springform and gently transfer the cheesecake to a cake stand or plate. I used a cake slice to carefully loosen the base all the way round before trying to move it.
Step 8: Crush up a few Biscoff biscuits and lightly sprinkle the crumbs over the top of your cheesecake. If you want to, you can also add a Biscoff drizzle. I did this by melting 2 tablespoons of smooth Biscoff spread in a small saucepan over a low heat, then I drizzled it over the cheesecake using a teaspoon.
FAQs
If you store it in the fridge in an airtight container, it’ll keep well for up to 5 days. I don’t recommend leaving it in there any longer than this as the biscuit base will start to get a bit soggy.
It sure can! I like to cut it into slices then freeze them in airtight container. You can stop the slices from sticking together by separating them with little bits of baking paper. To defrost, transfer the cheesecake to the fridge, leave it there overnight and enjoy the next day! It tastes just as delicious as it does before freezing!
I haven’t tried this myself yet but I don’t see any reason why you couldn’t use it. Of course your cheesecake filling would have crunchy bits in it instead of being completely smooth, but if that’s your thing then by all means, go for it!
Feel free to use any vegan double/whipping cream that you like. Elmlea double plant cream is available in most UK supermarkets but I don’t think it is available to purchase elsewhere. For those of you in the US, Silk whipping cream is an excellent alternative to dairy whipping cream so I think that could work well in this recipe. If you’re in the EU, Schlagfix is a good option.
Absolutely! This will obviously make your cheesecake either thinner or thicker depending on the size of tin you use. If you use a smaller-sized tin, you’ll also need to leave it in the fridge a little bit longer as the filling will be more condensed and take longer to set.
Anytime I post a recipe flavoured with Biscoff, I tend to get a few questions from people asking me where they can buy Biscoff spread. In most supermarkets, you will be able to find it near the peanut butter, jams and other spreads.
More vegan Biscoff desserts
- Biscoff cheesecake truffles
- Mini Biscoff cheesecakes
- Biscoff cake
- Chocolate Biscoff cupcakes
- Sticky Biscoff pudding
- White chocolate and Biscoff fudge
- Biscoff yule log
- Biscoff cupcakes
I hope you enjoy my vegan Biscoff cheesecake! Let me know how you get on by leaving a rating and/or comment below!
Vegan Biscoff Cheesecake
An easy, no-bake, dairy-free Biscoff cheesecake recipe with no nuts!
Ingredients
For the base:
- 400 g Biscoff biscuits (14 oz)
- 120 g Vegan margarine (½ cup)
For the filling:
- 400 g Violife cream cheese* (14 oz)
- 200 g Smooth Biscoff spread (¾ cup + 1 tablespoon)
- 80 g Icing sugar (~½ cup, heaped)
- 150 ml Elmlea plant double cream** (½ cup + 2 tablespoons)
To top:
- 2 Tablespoons Smooth Biscoff spread
- 3 Biscoff biscuits, crushed into crumbs
Instructions
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Before you begin, make sure you have a 22cm springform tin to hand.
For the base:
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Place the Biscoff biscuits into a high power blender or a food processor and blitz until you have fine crumbs. Alternatively, you can crush them in a bowl using the end of a rolling pin.
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Melt the margarine and pour it into a large bowl along with the Biscoff crumbs. Mix well until all of the crumbs are coated in margarine.
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Pour the biscuit mix into your tin and press it in very firmly. I used the bottom of a cup to help me do this.
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Place in the fridge while you prepare your filling.
For the filling:
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In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar until smooth.
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Add the cream to the bowl and whisk using an electric whisk or stand mixer. Keep whisking until the mixture thickens and can hold shape on its own.
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Pour the filling on top of the biscuit base, smooth it out evenly and let it set in the fridge for 12 hours.
To top:
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Once set, remove the cheesecake from the fridge and release the springform.
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Gently melt the Biscoff spread in a saucepan until runny. Drizzle it over the cheesecake.
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Sprinkle over the Biscoff crumbs then cut into slices and enjoy.
Recipe Video
Recipe Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- *I tested this recipe using Violife. I recommend using this for best results.
- **Elmlea plant double cream can be substituted for any other whippable vegan cream such as Schlagfix or Silk. A few readers have reported success with Oatly.
karla
Friday 10th of April 2026
I made this at Christmas for my family it was delicious and a big hit! One family member who doesn't really like cheesecake absolutely loved it! So I am back here to make another one 😄
Chloe
Friday 10th of April 2026
That's so great to hear! Thanks for letting me know, really appreciate it :)
Andrea
Sunday 5th of April 2026
This was so delicious my family loved it! Very simple recipe to follow not too many ingredients and very easy to make for a spectacular result! 🤩
Chloe
Thursday 9th of April 2026
Thanks so much for your feedback! :)
Georgina
Tuesday 13th of January 2026
Great tasting cheesecake. Nice to find one without any cashews or coconut oil! Unfortunately mine split like someone else’s did. Any tips on how to prevent this? Does it all need to be room temperature?
Chloe
Wednesday 14th of January 2026
Hey Georgina, sorry that your cheesecake split. I usually let the cream cheese sit out for about 10 minutes but always use the cream straight from the fridge. Make sure not to overmix it too, as this can cause splitting.
Aleks W
Thursday 1st of January 2026
My first vegan dessert. Absolutely amazing with lots of compliments from a vegan and non vegan crowd. Could reduce some sugar if desired.
In the UK, used Philadelphia vegan soft cheese and Elmlea vegan double cream. Both available in most Sainsbury's. Did not find biscoff biscuits so substituted for reduced fat ginger nuts from Sainsbury's.
Used leftover ingredients to make vegan tiffin.
Judith Freeman
Friday 26th of December 2025
Just tried the biscoff cheesecake but very disappointed that the cheesecake mix split and i couldnt bring it back. Hoping it still tastes ok as too late to start again as its boxing day !