Vegan Biscoff Cheesecake (no-bake)
This no-bake vegan Biscoff cheesecake is creamy, indulgent and packed with Biscoff flavor! It has a rich mousse-like texture and no eggs, dairy, nuts or tofu are needed in the recipe.
Ingredients
Biscoff Crust
- 1 x 250g pack of Biscoff cookies (1 regular pack)
- ⅓ cup (75g) vegan butter melted and cooled
Cheesecake Filling
- 1 cup (225g) dairy free whipping cream
- 16 oz (450g) vegan cream cheese room temperature (2 x regular tubs, note 1 for brands)
- 1 ¼ cups (280g) Biscoff spread
- ½ cup (100g) powdered sugar / icing sugar
- 1 teaspoon vanilla extract
- Pinch of salt or to taste
To decorate
- 1/2-3/4 cup (120-180g) Biscoff spread melted and cooled
- dairy free whipping cream
- Biscoff cookies or as desired
Instructions
- Line the bottom of an 8-inch (20 cm) springform pan or loose-bottom cake pan with parchment paper.
Make the crust:
- Add the Biscoff cookies to a food processor and pulse until they form fine crumbs. Add the melted vegan butter and pulse until combined. Firmly press the mixture into your prepared cake pan and set aside in the refrigerator.
Make the cheesecake filling:
- Add the whipping cream to a large bowl (if using a hand mixer) or the bowl of a stand mixer (with the whisk attachment). Whip until it reaches firm peaks and set aside.
- In a separate bowl, beat the cream cheese and Biscoff spread until smooth and creamy with no lumps. Add the powdered sugar, vanilla and salt and beat until well combined.
- Add the whipped cream to the Biscoff mixture and fold until combined. Try to avoid overmixing as this will deflate the whipped cream and make your cheesecake too dense (note 2).
- Spoon the cheesecake batter into the cake pan and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
To decorate:
- Pour the Biscoff spread on top of the chilled cheesecake. Make sure the Biscoff spread isn't too hot otherwise it will melt the cheesecake. If you would like to pipe whipped cream on top, chill the cheesecake for 10 minutes to set the Biscoff topping, then decorate as desired. Just before serving, top with extra Biscoff cookies (note 3 for decoration tips).
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- It's best to use a firmer brand of cream cheese for this cheesecake, for example Tofutti and Sheese. Violife normally doesn't work with baked vegan cheesecakes but since this recipe is no-bake, it won't be a problem.
- If your cream cheese mixture is quite firm, slowly add the whipped cream into the mixture. Add a big dollop (around 1/2 cup) of whipped cream to the cream cheese mixture then fold through to loosen the cream cheese mixture. Then add the rest of the whipped cream (in one lot) and fold gently.
- It's best to decorate this cheesecake just before serving but if you're bringing this to an event, the whipped cream on top and Biscoff cookie decorations are at their best within 2-4 hours. After this time, the cream will begin to deflate and the cookies will soften.