Vegan Biscoff Cheesecake

Vegan Biscoff cheesecake - this easy, no-bake vegan cheesecake is light, soft, creamy and utterly addictive!

With a rich, tangy, indulgent, yet light-as-air Biscoff cookie butter cream cheese filling and crunchy Biscoff cookie base this cheesecake is the perfect low-effort dessert for any occasion!

Vegan Biscoff cheesecake with a couple of slices removed.

This no-bake vegan Biscoff cheesecake is so easy to make and even easier to eat!

It is rich and indulgent, yet feels very light to eat; the filling is almost mousse-like and the creamy texture is perfectly offset by the crisp biscuit base and slight tang of the cream cheese. If you are a fan of Lotus Biscoff then you will love this cheesecake!

A labelled photo of the ingredients needed to make vegan Biscoff cheesecake.

Ingredient Details:

Biscoff spread + cookies: Make sure that you use smooth spread rather than crunchy, one jar is plenty for the filling and will leave enough to drizzle some over the top of the cheesecake if you want.

You will need one packet of Biscoff cookies for the base plus some extra if you want to decorate the cheesecake with them.

Cream cheese: Make sure that you use a vegan cream cheese with a firmish texture and that you like the flavour of. I use Philadelphia vegan cream cheese. Do not use a low fat variety!

Vegan whipping cream: I use Oatly whippable or Elmlea plant double cream.

If you aren't in the UK then you need to use a cream that can be whipped, not a pouring cream. It may work with coconut cream but please note that I haven't tested it.

Vegan Greek yogurt: Using part cream cheese, part Vegan Greek style yogurt gives the cheesecake a very light, soft texture. Make sure you use a very thick yogurt, I use Alpro Greek style. You can use more cream cheese instead if you prefer.

Icing sugar: The biscoff provides most of the sweetness but I add a teeny bit of extra icing (powdered) sugar which also helps to stabilise the cream when you whip it.

Lemon Juice: Vegan cream cheese tends to be less 'tangy' than dairy cream cheese so adding a bit of lemon juice replaces that classic tang.

Vegan butter: To set the biscuit base. A block style such as Flora plant butter or Naturli vegan block is best.

A top down shot of the vegan Biscoff cheesecake decorated with Biscoff cookie crumbs.

How To Make Vegan Biscoff Cheesecake:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Start by crushing the biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin. Place the crushed biscuits in a bowl and mix in melted vegan butter.

Step 1, the cookie crumbs and butter in a bowl.

Step 2: Tip the biscuit mixture into a lined 20 cm springform cake tin and pack the crumbs down really firmly, use the base of a glass to help press them down.

Step 3: To make the filling, whisk together the cream cheese, yogurt, Biscoff spread, lemon juice and vanilla extract in a large bowl until free from lumps.

Step 3, the mixed Biscoff and cream cheese in a bowl.

Step 4: In a separate bowl, whisk the cream and icing sugar with an electric mixer until it thickens and forms stiff peaks.

Step 5: Add the whipped cream to the Biscoff mixture and stir gently by hand with a balloon whisk until combined.

Step 5, the mixed cheesecake filling in a bowl.

Step 6: Pour the cheesecake mixture on top of the biscuit base and spread it level. Refrigerate for at least 6 hours, preferably overnight, until firm. Before serving, drizzle some warmed Biscoff spread over the cheesecake if you like.

Step 6, the prepared cheesecake in the tin.

Vegan Biscogff cheesecake on a plate with bowls of Biscoff cookies and cookie butter.

Top Tips:

This cheesecake has a very light, soft, almost moussey texture. I recommend storing it in the freezer, it defrosts very quickly so just take it out about 10-15 minutes before serving.

If you prefer a firmer texture then use cream cheese instead of the yogurt and add 80g of melted vegan block butter or coconut oil to the filling.

For the best texture make sure to use a cream cheese with a firm texture and a whipping cream that whips up to stiff peaks.

You ideally need to use a 20 cm/8 in springform cake tin to make this vegan biscoff cheesecake so that it is easy to remove from the tin. A loose bottomed one would be second choice. Make sure that you line both the base and sides of the tin with baking parchment so that the cheesecake doesn't stick to the tin.

The cheesecake will need at least 6-8 hours in the fridge to set, possibly longer, so make sure that you factor this in and give yourself enough time. You can place it in the freezer to speed up the setting time if you want.

FAQ's:

How should I store it?

This cheesecake is quite soft textured and must be kept refrigerated. It will keep in a covered container in the fridge for 2-3 days. I prefer to store it in a covered container in the freezer, either whole or in slices. It only takes around 15 minutes to defrost so just take it out whenever you are ready to serve it.

Can I omit the Biscoff topping?

Yes absolutely, I actually prefer the cheesecake without too much Biscoff on top so feel free to omit it or just drizzle a couple of spoonfuls over.

Can I make it gluten-free?

No, as Biscoff cookies and cookie butter contain gluten this vegan Biscoff cheesecake cannot be made gluten-free.

More Vegan Cheesecake Recipes:

A slice of vegan Biscoff cheesecake with a forkful removed.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 2 votes