Best Vegan Biscoff Cheesecake Recipe for Easy Desserts

If you have a sweet tooth but want to keep things plant-based and dairy-free, this best vegan Biscoff cheesecake recipe is exactly what you need. It combines the rich, creamy texture of traditional cheesecake with the warm, caramelized flavor of Biscoff cookies, all without any animal products.

Whether you’re vegan, lactose intolerant, or simply craving an indulgent dessert, this cheesecake is a crowd-pleaser that’s surprisingly easy to make. The luscious, smooth filling is perfectly balanced by a crunchy Biscoff cookie crust, making every bite a delightful treat.

This recipe is perfect for special occasions, potlucks, or just a weekend treat. Plus, it requires no baking, making it ideal for hot summer days or when you want to skip turning on the oven.

Ready to impress your friends and family with a decadent yet wholesome dessert? Let’s dive into the details and get started!

Why You’ll Love This Recipe

This vegan Biscoff cheesecake is a celebration of flavor and texture. Here’s why it stands out:

• Rich and Creamy: Thanks to soaked cashews and coconut cream, the filling is silky smooth and satisfies any cheesecake craving.
• Easy No-Bake Preparation: No oven required! This cheesecake sets in the fridge, saving you time and energy.
• Perfect Sweetness: The natural caramel notes of Biscoff cookies add depth without overpowering the delicate cashew filling.
• Allergen-Friendly: Dairy-free, egg-free, and refined sugar-free options available.
• Make-Ahead Friendly: Prepare it a day in advance and let the flavors meld for an even tastier dessert.

Ingredients

• For the Crust:
• 1 ½ cups Biscoff cookies (about 150g), crushed
• 5 tbsp vegan butter, melted
• For the Filling:
• 2 cups raw cashews, soaked overnight and drained
• ½ cup coconut cream (the thick part from a chilled can)
• ⅓ cup maple syrup
• ¼ cup melted vegan butter
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of sea salt
• ½ cup Biscoff spread (for swirls)

Equipment

• Food processor or high-powered blender
• 9-inch springform pan
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Refrigerator

Instructions

1. Prepare the crust: Add the crushed Biscoff cookies to a mixing bowl. Pour in the melted vegan butter and mix thoroughly until the crumbs are evenly coated and resemble wet sand.
2. Press the crust: Transfer the mixture to the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to press it firmly and evenly. Place it in the fridge to set while you prepare the filling.
3. Blend the filling: In a food processor or blender, combine the soaked cashews, coconut cream, maple syrup, melted vegan butter, lemon juice, vanilla extract, and sea salt. Blend on high until the mixture is completely smooth and creamy. This may take 2-3 minutes depending on your machine.
4. Swirl in Biscoff spread: Pour about ¾ of the cheesecake filling into the crust-lined pan. Dollop spoonfuls of Biscoff spread over the filling, then pour the remaining filling on top. Use a skewer or knife to gently swirl the Biscoff into the cheesecake for a marbled effect.
5. Chill and set: Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight. The cheesecake will firm up and develop flavor as it chills.
6. Serve: Remove the cheesecake from the springform pan carefully. Slice with a sharp knife (wipe the knife clean between slices for neat cuts). Serve chilled and enjoy!

Tips & Variations

For a nut-free version, try substituting the cashews with silken tofu and increasing the coconut cream slightly for creaminess.

• Cashew soaking: Soak cashews for at least 4 hours or overnight to ensure a smooth filling. Quick soak in hot water for 1 hour if short on time.
• Biscoff alternatives: If you can’t find Biscoff cookies, graham crackers or digestive biscuits work well with a touch of cinnamon.
• Make it gluten-free: Ensure your Biscoff cookies or substitute are gluten-free.
• Adding texture: Consider folding in chopped Biscoff cookies or toasted nuts for a delightful crunch inside the filling.
• Serving ideas: Top with fresh berries, vegan whipped cream, or a drizzle of extra Biscoff spread.

Nutrition Facts

Serving Suggestions

This vegan Biscoff cheesecake pairs beautifully with a variety of toppings and sides. Here are some ideas to elevate your serving:

• Fresh berries: Raspberries, strawberries, or blueberries add a refreshing contrast to the creamy sweetness.
• Vegan whipped cream: A dollop on top makes each slice feel even more indulgent.
• Espresso or coffee: The caramel flavors in Biscoff complement a rich cup of coffee perfectly.
• Chocolate drizzle: For chocoholics, drizzle melted vegan dark chocolate over the top for a decadent touch.

If you love this cheesecake, you might also enjoy trying out other delicious vegan desserts like the Magic Dough Recipe or a unique treat like the Marzipan Challah Recipe.

Conclusion

This vegan Biscoff cheesecake is a true delight that showcases how plant-based ingredients can create desserts just as luscious and satisfying as their traditional counterparts. The combination of creamy cashew filling with the caramel-spiced Biscoff crust is irresistible.

Plus, it’s easy to prepare, no-bake, and makes a stunning centerpiece for any gathering.

Whether you’re new to vegan baking or a seasoned pro looking for a new favorite, this recipe is a must-try. It’s perfect for holidays, birthdays, or any time you want to impress guests with a decadent but wholesome dessert.

Don’t forget to check out more of our favorite recipes like the Lump Of Coal Recipe for creative seasonal treats. Happy baking and enjoy every bite!

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