Why You’ll Love This Recipe

This Easiest Vegan Biscoff Cheesecake is a no-bake, indulgent dessert that’s irresistibly creamy, rich, and full of caramel-spiced Biscoff flavor. With a crunchy cookie base and a luscious, dairy-free filling, it’s perfect for any celebration or sweet craving. Plus, it’s super simple to make with minimal ingredients and no oven required.

ingredients

Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try 10 This Easiest Vegan Biscoff Cheesecake is a no-bake, indulgent dessert that’s irresistibly creamy, rich, and full of caramel-spiced Biscoff flavor. With a crunchy cookie base and a luscious, dairy-free filling, it’s perfect for any celebration or sweet craving. Plus, it’s super simple to make with minimal ingredients and no oven required.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Biscoff cookies (for the crust)melted vegan buttervegan cream cheese (room temperature)dairy-free whipping cream or coconut creamBiscoff spread (smooth)maple syrup or powdered sugarlemon juicevanilla extractextra Biscoff spread and cookies for topping (optional)

directions

Crush Biscoff cookies into fine crumbs using a food processor or by hand in a sealed bag.

Mix cookie crumbs with melted vegan butter until combined and press firmly into the base of a springform pan. Chill in the fridge while you make the filling.

In a mixing bowl, beat vegan cream cheese until smooth.

Add Biscoff spread, maple syrup (or powdered sugar), lemon juice, and vanilla extract. Beat until fully incorporated.

Gently fold in whipped dairy-free cream until smooth and creamy.

Pour the filling over the chilled crust and smooth the top with a spatula.

Refrigerate for at least 6 hours or overnight until fully set.

Before serving, optionally warm some Biscoff spread and drizzle on top. Garnish with crushed or whole cookies.

Servings and timing

This recipe serves 8-10 slices.Preparation time: 20 minutesChilling time: 6+ hoursTotal time: about 6 hours 20 minutes

Variations

Use a gluten-free cookie alternative for a gluten-free version.

Add a pinch of cinnamon to the crust for extra warmth.

Layer in melted dark chocolate for a rich twist.

Top with coconut whipped cream for added flair.

storage/reheating

Store cheesecake in the refrigerator for up to 5 days.Cover tightly with plastic wrap or store in an airtight container.Can be frozen for up to 1 month—thaw in the fridge overnight before serving.

FAQs

Can I use another cookie for the crust?

Yes, any crunchy vegan cookie can be used, but Biscoff adds that signature flavor.

Do I need a springform pan?

It’s recommended for easy removal, but you can use a pie dish and serve slices directly.

What if I can’t find vegan cream cheese?

Blended soaked cashews with coconut cream make a great substitute.

Can I make it nut-free?

Yes, just ensure all ingredients, especially cream cheese and toppings, are nut-free.

Is it overly sweet?

It’s rich and sweet, but the lemon juice balances the flavor nicely.

Can I add fruit?

Yes, sliced bananas or berries make a lovely topping.

Conclusion

The Easiest Vegan Biscoff Cheesecake is a dream dessert—no-bake, full of creamy goodness, and bursting with caramel cookie flavor. Whether you’re serving guests or treating yourself, this foolproof recipe will impress with minimal effort and maximum taste.