Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try

This no-bake Vegan Biscoff Cheesecake is rich, creamy, and full of caramelized cookie flavor, all without dairy or eggs. It’s the perfect dessert for impressing guests or treating yourself, and it couldn’t be simpler to make with just a handful of ingredients.

Why You’ll Love This Recipe

This vegan Biscoff cheesecake has a luscious, smooth texture and a deep, spiced caramel flavor thanks to the iconic Lotus Biscoff cookies and spread. It’s completely dairy-free and eggless, making it suitable for a range of dietary needs. Best of all, there’s no baking required—just mix, chill, and enjoy!

ingredients

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

Biscoff cookies (for crust and topping)vegan butter (melted)Biscoff spread (smooth)vegan cream cheese (room temperature)coconut cream (thick part only)maple syruplemon juicevanilla extract

directions

Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin.

Mix the crumbs with melted vegan butter until fully combined, then press the mixture into the bottom of a springform pan to form the crust. Chill in the fridge while preparing the filling.

In a large bowl, beat the vegan cream cheese until smooth.

Add Biscoff spread, coconut cream, maple syrup, lemon juice, and vanilla extract. Beat until the mixture is smooth and creamy.

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

Chill the cheesecake in the refrigerator for at least 6 hours, or overnight, until set.

Once set, optionally melt extra Biscoff spread and drizzle it over the top. Garnish with crushed Biscoff cookies.

Servings and timing

This recipe yields 8–10 slices.Preparation time: 20 minutesChilling time: 6 hours or overnightTotal time: approx. 6 hours 20 minutes

Variations

Add a pinch of cinnamon or nutmeg to the filling for extra spice.

Use almond or oat cream cheese for a different flavor profile.

Top with vegan whipped cream and crushed pecans for added texture.

Layer in sliced bananas or berries for a fruity twist.

storage/reheating

Store the cheesecake in the refrigerator in an airtight container for up to 5 days.Freeze individual slices for up to 2 months. Thaw in the fridge before serving.Do not microwave to reheat—enjoy chilled for the best texture.

FAQs

Is Biscoff spread vegan?

Yes, Biscoff spread is naturally vegan, containing no dairy or animal-derived ingredients.

Can I use another cookie for the crust?

Yes, any vegan-friendly cookie can work, but Biscoff cookies provide the signature flavor.

What’s a good substitute for coconut cream?

You can use a thick vegan yogurt or cashew cream, though the texture may slightly vary.

Why is my filling too soft?

Make sure to chill it long enough, and use only the thick part of the coconut cream.

Can I make this gluten-free?

Yes, use gluten-free cookies for the crust and ensure the spread is certified gluten-free.

Do I need a springform pan?

It’s highly recommended for easy removal, but you can use any pan lined with parchment.

Is it overly sweet?

It’s sweet but balanced by the tang of the cream cheese and lemon juice.

Can I use a blender instead of a mixer?

Yes, a high-powered blender or food processor works well for the filling.

Can I make mini cheesecakes?

Absolutely, just use a muffin tin with liners and adjust chilling time accordingly.

Can I make it nut-free?

Yes, ensure all ingredients used (like cream cheese) are nut-free certified.

Conclusion

This Easiest Vegan Biscoff Cheesecake Recipe is a dreamy, indulgent dessert that’s easy enough for beginners but delicious enough to wow any crowd. With its no-bake simplicity and crave-worthy flavor, it’s bound to become a go-to treat in your vegan dessert lineup.

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