Description
A no-bake, ultra-creamy vegan Biscoff cheesecake that’s incredibly easy to make. With a Biscoff cookie crust and a rich, cookie butter-flavored filling, this dessert is sure to impress without the hassle.
Ingredients
Units
Scale
- 200g Biscoff cookies
- 80g vegan butter, melted
- 300g vegan cream cheese
- 200ml coconut cream (thick part only)
- 150g Biscoff spread
- 50g powdered sugar
- 1 tsp vanilla extract
- Extra Biscoff spread (for topping, optional)
- Crushed Biscoff cookies (for garnish, optional)
Instructions
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the cookie crumbs with melted vegan butter until well combined.
- Press the mixture firmly into the base of a springform pan to form the crust. Chill in the fridge while preparing the filling.
- In a large bowl, beat together vegan cream cheese, coconut cream, Biscoff spread, powdered sugar, and vanilla extract until smooth and creamy.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, until set.
- Before serving, spread a thin layer of warmed Biscoff spread on top (optional) and garnish with crushed Biscoff cookies.
- Slice and serve chilled.
Notes
- Use full-fat coconut milk and only the solid cream portion for best texture.
- Make sure the cheesecake is fully chilled and firm before slicing.
- You can freeze for 1 hour before serving for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg