
About our Vegan Biscoff Cheesecake
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
Step 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.
Step 2:
For the topping, beat all the 'filling' ingredients together and spread evenly over the base once it's been left to set in the fridge.
Step 3:
Set in the freezer for a minimum of an hour and a half. The longer you leave it, the firmer the cheesecake will be become (try to resist for as long as possible, we know it's hard!). Once set, you can decorate the cheesecake with biscoff biscuits as pictured.
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 Billington's Unrefined Golden Caster Sugar
Utensils
- 8in round spring form tin
Recipe Reviews
This cheesecake was absolutely delicious. Me and my family loved it!
Easy to make and loved by everyone. Can't believe how delicious it is with so few ingredients. This is now a family favourite!
Absolutely amazing recipe ! I added some peanut butter in with the cream cheese filling just for something a little bit different. All prepared for a vegan Christmas feed !!
Great so easy - added a layer of pure biscoff spread to the top for extra indulgence!
Can I freeze it for longer than 1.5 hours then how long will it take to thaw?
Make sure that you full thaw a cheesecake before consuming. It is best to thaw in your fridge overnight.
Super easy to make and such a hit with my non vegan friends and family
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 Billington's Unrefined Golden Caster Sugar
Utensils
- 8in round spring form tin