For those who relished the Biscoff Cream Cake, prepare to be enchanted yet again. Introducing the Vegan Biscoff Cheesecake—a delightful fusion of a buttery Biscoff biscuit base, a lusciously creamy cheesecake filling, crowned with a glossy Biscoff glaze.
Run To
Ingredients
The Biscoff Base:
- Vegan Biscoff biscuits
- Vegan butter melted
For the Creamy Cheesecake Filling:
- Vegan Cream Cheese
- Coconut cream or vegan whipping cream
- Vegan Yogurt
- Sugar
- Cornflour
The Biscoff Glaze:
- Biscoff spread
See recipe card for quantities.
Instructions
1. Prepare the Biscoff Base:
In a food processor, blend the Biscoff biscuits into a fine crumb consistency. Mix with melted vegan butter until well combined. Press this mixture into the base of a springform pan and set aside.
2. Prepare the Creamy Cheesecake Filling:
Whisk together the cream cheese, cream, sugar, yogurt cornflour, vanilla extract. Mix until the mixture is creamy and smooth.
Pour this filling over the prepared Biscoff base.
3. Bake:
Bake the cheesecake in the oven for 30-35 minutes or until the cheesecake is stable (not wobbly) and lightly golden.
4. Chill and Set:
Once the cheesecake has baked allow it to cool down before setting in fridge for at least 4-5 hours, or preferably overnight, to set.
5. Top with Biscoff Glaze:
Warm the Biscoff spread slightly for around 30 seconds, it should be runny. Gently pour or spread it over the cheesecake filling, ensuring an even layer.
5. Serve:
Remove the cheesecake from the springform pan, slice and serve.
Substitutions:
- Biscoff Biscuits: If you can't find Biscoff biscuits, any vegan cinnamon or graham cracker biscuits can serve as a base or Narins biscuits if you wanted to make this cheesecake vegan and gluten free.
- Vegan Butter: Coconut oil can work as a vegan butter substitute. It'll still give that firm crust when set.
- Vegan Cream Cheese: If you don't have vegan cream cheese at hand, soaked and blended cashews can serve as a creamy base. Just ensure you blend them to a super smooth consistency.
- Sugar: Coconut sugar or Date syrup or maple syrup can be used as sweeteners if you don't have plain sugar.
- Biscoff Spread: While Biscoff spread is unique in flavor, smooth almond butter or peanut butter with a touch of cinnamon can be used if you're looking for a nutty, slightly spiced glaze.
Storage
Keep the Vegan Biscoff Cheesecake stored in an airtight container in the fridge for up to 5 days.
Indulge in this Vegan Biscoff Cheesecake with its perfect balance of textures and flavors. The crunchy Biscoff base complemented by the creamy cheesecake filling and the rich Biscoff glaze on top makes this dessert a crowd-pleaser. Enjoy your slice!
Top Tips
- Ensure the cheesecake is fully set before adding the Biscoff glaze. It helps the glaze sit perfectly on top without seeping in.
Related
Looking for other recipes like this? Try these:
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for vegan biscoff cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
The Ultimate Vegan Cheesecake - Easy Vegan Biscoff Cheesecake
- 8" loose bottom tin
Base
- 200 g Biscoff Biscuits
- 50 g Vegan Butter
Cheesecake Filling
- 250 g Vegan Cream Cheese
- 50 g Vegan Yogurt
- 100 g Vegan Double Cream/Coconut Cream
- 60 g Sugar
- 40 g Cornflour
Glaze
- 200 g Biscoff
Begin by preheating the oven to 180℃ and greasing an 8" loose bottom tin.
In a food processor, blend the Biscoff biscuits into a fine crumb consistency. Mix with melted vegan butter until well combined. Press this mixture into the base of a springform pan and set aside.
Whisk together the cream cheese, cream, sugar, yogurt, cornflour, vanilla extract. Mix until the mixture is creamy and smooth. Pour this filling over the prepared Biscoff base.
Bake the cheesecake in the oven for 30-35 minutes or until the cheesecake is stable (not wobbly) and lightly golden.
Once the cheesecake has baked allow it to cool down before setting in fridge for at least 4-5 hours, or preferably overnight, to set.
Warm the Biscoff spread slightly for around 30 seconds, it should be runny. Gently pour or spread it over the cheesecake filling, ensuring an even layer.
Remove the cheesecake from the springform pan, slice and serve.
*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.
© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Leave a Comment