Vegan Biscoff Cheesecake (no-bake)

Simple ingredients you’ll need

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Vegan cream cheese. It’s best to use a firmer cream cheese as it’ll make this cheesecake more stable! I like using Tofutti and Sheese, though many other brands will work. If you want to make a cheesecake without cream cheese, check out my baked vegan cheesecake recipe.

Smooth Biscoff spread or speculoos cookie butter. I used Lotus Biscoff spread but other cookie butter brands should work similarly as long as they’re a similar thick consistency.

Vegan heavy cream that’s meant for whipping. This gives the cheesecake a mousse-like texture and gives it some stability.

Prepare The Biscoff Cookie Crust

The crust is super easy to make! Simply add the Biscoff cookies to a food processor and process until they resemble coarse breadcrumbs. Add the melted butter and pulse until just combined. Your final mixture should have the consistency of wet sand.

If you don’t have a food processor or blender, you can add the Biscoff cookies to a food-safe bag and smash it with a rolling pin. Then transfer the mixture to a bowl and mix it with the butter!

Then firmly press the crust into an 8-inch cake pan. It’s best to use a springform cake pan or a loose-bottom cake pan as it’s easier for removal. This recipe will work with a 9-inch cake pan but your cheesecake will be shorter.

Prepare The Filling

Most of my recipes require only one bowl, however using two bowls for this vegan biscoff cheesecake results in a more aerated filling.

First, whip the cream until stiff peaks form. Please make sure your cream is chilled because chilled cream is more stable! (Image 3)

Then, in another large mixing bowl, whip the cream cheese and Biscoff spread until smooth. Please use room temperature cream cheese because it’s easier to whip – if you use cold cream cheese, it often becomes lumpy! Finally, add the powdered sugar, vanilla and salt and beat until just combined. We’re beating the cream cheese and Biscoff spread first because if you beat cream cheese with sugar for too long, the mixture eventually becomes very loose. (Image 4)

Next, add the whipped cream to the cream cheese mixture then fold until combined. Please avoid overmixing the mixture because it’ll deflate the cream and your cheesecake will be too soft.

TIP: For the best results, introduce the whipped cream to the cream cheese mixture slowly. Add a big dollop (around 1/2 cup) of the whipped cream and mix it through to loosen the cream cheese mixture. Then add the rest of the whipped cream and fold through!

Finally, dollop the mixture into your prepared pan and smooth the top with a spoon or offset spatula. Try to make sure there are no large gaps in the mixture – this cheesecake is so light and airy that those gaps will stay there! Chill the cheesecake for at least 4 hours, but ideally overnight.