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Vegan Biscoff Cheesecake by Juliet Sear

31 Reviews

  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

About the bake

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!

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 ingredients together@and spread over the base.

  3. Step 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.


  • 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


  • 8in round spring form tin

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