Vegan Biscoff Cheesecake by Juliet Sear

  • Total Time

    25m

  • Serves

    12

  • Skill Level

    Easy

  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian

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This vegan biscoff cheesecake recipe is simple to make. Making a vegan version of a biscoff cheesecake is easy if you use the coconut based cream cheeses. I use Violife, it’s perfect and sets well with the biscoff so NO other ingredients except a little sugar are needed to give you a perfect cheesecake!

Method

  1. Start with the base ingredients. Crush the biscoff biscuits using a sandwich bag and a rolling pin. Once you've crumbed the biscuits, mix them with the melted vegan butter and  tip them into the spring form tin flattening them to form a base for your cheesecake. Chill in the fridge for 20 minutes. 

  2. For the topping, beat all the ingredients together@and spread over the base.

  3. Set in the freezer for a min of an hour to an hour and a half.  You can decorate the cheesecake with biscoff biscuits as pictured.  To cut use a cleaned knife each time to keep neat.

     

    For vegan baking hacks, watch this video.

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Ingredients

For the Base

  • 200g Biscoff Biscuits
  • 80g Melted Vegan Butter or Spread

For the Filling

  • 700g Vegan Cream Cheese (Violife is Best)
  • 100g Biscoff Spread
  • 50g Golden Caster Sugar (We like Billington's)

Utensils

  • 8" Round Spring Form Tin

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