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Cheesecake with hand spreading biscoff topping, beside a big bag of sugar
25Prep Time

Vegan Biscoff Cheesecake

49 Reviews

  • Egg-Free Recipes
  • Dairy Free Recipes
  • Vegetarian
  • Vegan Recipes

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!

To make mini cheesecakes:-

You can also make mini versions too, simply spoon the cheesecake base into loose bottomed cupcake, mini cake tin or individual ramekins and layer the filling and topping on top as per the recipe. If you don't have a loose bottomed tin you can use a cupcake baking tin and before filling with the cheesecake biscuit base put a thin 1cm strip of parchment paper inside the cupcake case (allow some of the paper to overhang the sides) When the cheesecake has chilled, you can run a knife around the edges and lift the paper strips to gently release your mini cheesecakes. 

25Prep Time


  1. 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. 

  2. 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.

  3. 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 or spread as pictured. You might want to warm the spread slightly to make it easier to spread on top. You can do this by placing the closed spread in a bowl/jug of warm water for a few minutes.


  • 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
  • For the topping (optional)

    • 300g Biscoff spread


  • 8in round spring form tin

Nutritional Information

per 85g
  • 324cal Energy
  • 24g Fat
  • 15g of which Saturates
  • 26g Carbohydrates
  • 14g of which Sugars
  • 1.1g Protein
  • 0.91g Salt

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