Vegan Biscoff Cheesecake
No-bake, dairy-free Biscoff cheesecake recipe.
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 blend 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 firm(ish) peaks on its own.
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Pour the filling on top of the biscuit base, smooth it out evenly and return to the fridge for 12 hours.
To top:
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After the 12 hours have passed, remove the cheesecake from the fridge and gently 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 and cut into slices.
Recipe Video
Recipe Notes
- Keep covered in the fridge for up to 4 days.
- *I have only tested this recipe using Violife. Other brands of vegan cheese tend to be quite watery and may not set the cheesecake fully.
- **Elmlea plant double cream can be substituted for any other whippable vegan cream such as Schlagfix or Silk. A few readers have reported good success with Oatly.