Vegan Biscoff Cheesecake
Vegan Biscoff cheesecake - this easy, no-bake vegan cheesecake is light, soft, creamy and utterly addictive!
Servings 10 people
Ingredients
Base:
- 250 g (9 oz) Biscoff cookies
- 80 g (⅓ cup) vegan block butter melted
Filling:
- 300 g (10 ½ oz) vegan cream cheese
- 100 g (7 Tablespoons) thick vegan Greek style yogurt or more cream cheese
- 250 g (1 cup) smooth Biscoff cookie butter
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- 160 g (⅔ cup) vegan whipping cream
- 40 g (⅓ cup) icing (powdered) sugar
To Decorate:
- 125 g (½ cup) smooth Biscoff cookie butter (optional)
- Biscoff cookies (optional)
Instructions
- Line the base and sides of a 20 cm/8 in round springform cake tin with baking paper.
- Place the biscuits in a food processor and blitz until very finely crushed. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.250 g (9 oz) Biscoff cookies
- Tip the crushed biscuits into a bowl and mix in the melted vegan butter. It should resemble damp sand.80 g (⅓ cup) vegan block butter
- Tip the biscuit mixture into the prepared tin and pack the crumbs down really firmly and evenly, use the base of a glass to help press them down.
- To make the filling, whisk together the cream cheese, yogurt or cream cheese, Biscoff spread, lemon juice and vanilla extract in a large bowl until free from lumps. Be careful not to overbeat it however as vegan cream cheese can be prone to splitting.300 g (10 ½ oz) vegan cream cheese, 100 g (7 Tablespoons) thick vegan Greek style yogurt or more cream cheese, 250 g (1 cup) smooth Biscoff cookie butter, 1 Tablespoon lemon juice, 2 teaspoons vanilla extract
- In a separate bowl, whisk the cream and icing sugar with an electric mixer until it thickens and forms stiff peaks.160 g (⅔ cup) vegan whipping cream, 40 g (⅓ cup) icing (powdered) sugar
- Add the whipped cream to the Biscoff mixture and stir gently by hand with a balloon whisk until combined. Do not beat the mixture or stir it for too long, stop as soon as it is combined.
- Pour the cheesecake mixture on top of the biscuit base and spread it level. Refrigerate for at least 6 hours, preferably overnight, until firm.
- Once the cheesecake has set, unclip the springform tin and remove the sides. Gently slide it onto a serving plate, a cake lifter is useful for this; then peel the baking paper off the sides of the cheesecake.
- If you want to decorate the cheesecake, gently heat the biscoff cookie butter just enough that it becomes runny then drizzle it over the cheesecake. Scatter over some crushed Biscoff cookies then return the cheesecake to the fridge for 15 minutes before serving.125 g (½ cup) smooth Biscoff cookie butter, Biscoff cookies
Notes
- See post above for tips, details and step-by-step photos.
- 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.