Vegan Biscoff Cheesecake Recipe

If you’re craving a dreamy, no-bake vegan Biscoff cheesecake that’s as easy as it is gorgeous, you’re in the right spot. This dessert is creamy and indulgent, yet totally plant-based you’ll be surprised at how rich and delicious it tastes! Whenever you want a show-stopping dessert that keeps things cool and simple in the kitchen, this vegan Biscoff cheesecake is your go-to.

Why you’re going to adore this vegan cheesecake

This cheesecake is packed with that iconic caramelized Biscoff cookie flavor. It’s one of my very favorite vegan treats to share with the people I love most.

Whether you’re marking a birthday, Mother’s Day, Christmas, or just want to add a little joy to a regular day, this cheesecake feels like a little celebration every time you slice it.

Kids and grown-ups both can’t get enough don’t be shocked when the serving plates come back spotless!

Plus, it freezes beautifully for up to 3 months, making it perfect for prepping early or saving some slices for a rainy day.

Is Biscoff really vegan?

Here’s some good news: yes, Biscoff cookies and spread are totally vegan!

You can dive into those crunchy, spiced cookies and silky Biscoff spread without a second thought.

When my vegan friends asked for a Biscoff cheesecake that’s 100% plant-based, I was excited to whip up a version that’s just as rich and delicious and I couldn’t be happier with how it turned out!

Imagine a buttery Biscoff biscuit crust beneath a smooth, dairy-free cream cheesecake filling, all topped with a glossy drizzle of melted Biscoff spread. Honestly, I believe this might be the vegan dessert your kitchen has been begging for.

What exactly is Biscoff spread?

Biscoff spread is sweet cookie butter in all its glorious, creamy goodness rich, smooth, and loaded with that cozy cinnamon and caramel flavor that makes it addictive. It adds a deep, buttery warmth to any vegan Biscoff treat.

Which Biscoff spread should you pick?

Think about it like choosing between crunchy or smooth peanut butter it’s all about what you love.

I went with smooth for my cheesecake because it gives that silky texture I was after, but if you adore a little crunch, the crunchy version is fun and adds some texture.

So go with whatever you prefer you’ll end up with a fantastic cheesecake either way.

How can a cheesecake be vegan?

Great question! Traditional cheesecakes usually call for cream cheese, butter, and heavy cream all dairy products that aren’t vegan.

In this recipe, we swap those out for vegan butter, plant-based double cream, and vegan cream cheese. This combo gives you all the richness and creaminess you want, without any dairy at all.

Want to make it extra fancy? Vegan whipped cream is a wonderful topping that’s just as fluffy and delicious as the dairy version.

This cheesecake delivers creamy, dreamy flavor with no animal products involved a true plant-based win!

Do you really need a food processor?

Honestly, a food processor makes crushing the cookies super fast and easy, but it’s not a must-have.

No processor? No problem! Just pop your biscuits in a sturdy zip-top bag and gently crush them with a rolling pin until they’re fine crumbs. It’s simple, no fancy gadget needed.

Does this cheesecake need baking?

Absolutely not!

The best part is this cheesecake comes together entirely without baking. It’s perfect for anyone wanting a fuss-free, cool kitchen, vegan dessert.

Make sure you’ve got the right pan

Trust me, a good pan changes everything when it comes to cheesecake.

I always reach for a springform pan because it makes removing the cheesecake easy and mess-free. Push pans work great too.

Here’s a little tip: flip the removable base upside down to avoid a ridge that can snag your cheesecake edges. This simple trick helps your cheesecake slide out just perfectly.

You don’t have to line your pan, but if you want extra peace of mind against sticking, lining the base with parchment paper is a great hack makes cleanup way easier!

Pro tip: remove the base, place it on parchment, then cut around it so the paper fits snugly into the pan.

Some people like to wrap the pan base in foil if they’re transporting the cheesecake, but I usually keep it straightforward unless needed.

How to store your vegan cheesecake

Keep your vegan Biscoff cheesecake fresh in an airtight container in the fridge for up to 3 days.

If you’d like to keep it longer, it freezes wonderfully for up to 3 months. Just freeze it plain and add toppings like whipped cream or extra spread after thawing.

Recipe notes and handy tips you’ll want to save

• Best vegan cream cheese: We love Violife cream cheese for how smooth and tangy it is, but any good vegan cream cheese will work perfectly.
• Pick a rich vegan cream: Using a double vegan cream makes this cheesecake extra luscious. We use Violife’s double cream, though you can find other great brands at your store.
• Fancy it up with whipped cream: A few swirls of vegan whipped cream on top make this dessert look and taste super special a nice little treat!
• No food processor? No worries: Just crush your biscuits in a sealed bag with a rolling pin until fine crumbs form. Easy peasy and just as good.
• Storage reminders: Seal this cheesecake airtight for up to 3 days in the fridge or freeze for up to 3 months to enjoy later.

More vegan recipes to try next

If you love vegan cooking, don’t miss these crowd-pleasers: Aloo Palak, Tomato Risotto, Vegan Stew, Nut Roast, and Vegetable Bhuna.

And don’t forget to check back often I’m working on more vegan cheesecake recipes that you’re going to love. There’s plenty of delicious dairy-free desserts coming your way!

Step-by-step guide to making your vegan Biscoff cheesecake

I’m here to guide you through every step of making this silky, dreamy cheesecake in your own kitchen, minus any stress.

Building the vegan Lotus Biscoff base

Start by popping your Lotus Biscoff biscuits into a food processor. Pulse until they’re fine, crumbly bits. Transfer those crumbs to a mixing bowl.

Then, melt your vegan butter and pour it over the crumbs. Stir until the crumbs absorb the butter and start to stick together.

Press this mixture evenly into the bottom of your prepared springform pan, packing it down firmly. Pop it in the fridge to chill and set while you work on the filling.

Whipping up the vegan cheesecake filling

Grab a big bowl and add your vegan cream cheese, icing sugar, vegan double cream, vanilla extract, and Biscoff spread.

Using an electric mixer on low speed, blend everything until soft peaks form silky, smooth, and fluffy is what you’re aiming for.

Pour this dreamy filling over your chilled Biscoff base and gently smooth the top with a spatula for an even finish.

Place it back in the fridge and let it set for at least 6 hours. Honestly, it tastes best after an overnight chill when it firms up just right.

Once set, carefully remove the cheesecake from the pan and transfer it to a pretty serving plate or cake stand.

Fun decoration ideas to make it stand out

This cheesecake is already incredible, but if you want to add a little sparkle, decorating is easy and fun.

Gently melt some Biscoff spread – you can do this in short bursts in the microwave or over a bain-marie. Let it cool until just pourable but not hot.

Drizzle the melted spread right onto the center of the cheesecake, then use a spatula or palette knife to swirl it across the top however you like.

Feel free to get creative! You can swirl it for a pretty pattern or keep it smooth and simple.

I also like pressing three whole Lotus Biscoff biscuits halfway into the top for a bit of crunch and an adorable finishing touch.

Slice, serve, and enjoy your stunning homemade vegan Biscoff cheesecake I guarantee it’ll be a hit!

I truly hope you enjoy making and savoring this vegan Biscoff cheesecake as much as I do every single time! Please come back and share how yours turned out I love hearing from you and am always here to chat or help whenever you want.

Storage Tips

Keep your vegan Biscoff cheesecake fresh by storing it in an airtight container in the fridge for up to three days. This helps it maintain its creamy texture and lovely flavor.

If you need to keep it longer, it freezes like a charm for up to three months. Just freeze the cheesecake plain no toppings then add anything extra once it’s thawed and ready to serve.

Make-Ahead Tips

This cheesecake is a total time-saver since you can make it well in advance. Prepare the crust and filling a day ahead, let it chill overnight, and you’re all set for your gathering or special treat the next day.

It’s perfect for busy schedules or when you want a stress-free dessert option on hand.

Variations

Want to switch it up a bit? Here are some tasty twists to try:

• Mix a handful of crushed nuts, like pecans or walnuts, into the crust for some extra crunch.
• Add a splash of espresso or coffee extract to the filling for a mocha-flavored vibe.
• Try swirling in some vegan chocolate chips or chopped dark chocolate for a decadent touch.
• Swap out the Biscoff spread for peanut butter or almond butter to give this a new twist you’ll love.

Serving Suggestions

This cheesecake is delicious all on its own, but if you want to step it up, try serving with some fresh berries or a drizzle of raspberry sauce for a bright contrast.

A dollop of vegan whipped cream on the side adds that extra creamy goodness everyone loves.

For a party, cut into small squares and serve with a hot cup of coffee or tea—instant crowd-pleaser!

Recipe FAQs

• Can I use other cookies instead of Biscoff?
  Absolutely! Digestive biscuits or graham crackers make great vegan alternatives and will give a similar buttery crust.
• What if I can’t find vegan cream cheese?
  You can try silken tofu blended with a bit of lemon juice and vanilla as a substitute, though the texture will be a bit different.
• Is this cheesecake gluten-free?
  Traditional Biscoff cookies contain gluten, so if you need gluten-free, try using gluten-free digestive biscuits or your favorite gluten-free cookies.
• Do I need to freeze it before slicing?
  It’s easiest to slice after chilling well in the fridge for at least 6 hours or overnight. Freezing isn’t required but you can freeze it if you want to store longer.
• Can I make mini cheesecakes with this recipe?
  Yes! Use a muffin tin or small springform pans for individual portions. Just adjust chilling time accordingly.