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
I made this yesterday, it was delicious but didn’t slice well as still soft inside and the base was too hard, it was in the fridge overnight. Any tips?
I’d recommend adding more of the spread into the filling mix, as it’s quite mild in the biscoffy flavour. We essentially used a whole jar and it tasted amazing 🤣 loved this, have missed cheesecake after 3 heats being vegan 🖤
This is a new fave of ours. We add melted lotus spread on top too, before refrigerating, as the filling is very mild in flavour.
Just wonderful for anyone. Thank you
Made it for my loctose intolerant son and his wife for Christmas dinner dessert. He had not had cheesecake for years. Absolutely loved it. Took most home for later. Easy to make and delicious.
What size tin should I use?
We would recommend using an 8inch round spring form tin for this cheesecake.
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