Description
A simple and indulgent no-bake vegan Biscoff cheesecake that’s creamy, rich, and packed with the iconic caramel flavor of Biscoff. Perfect for dessert lovers seeking a dairy-free treat.
Ingredients
Units
Scale
- 250g Biscoff biscuits (for crust)
- 100g vegan butter, melted
- 300g vegan cream cheese
- 200ml coconut cream (thick part only)
- 100g icing sugar
- 150g Biscoff spread (plus extra for topping)
- Optional: crushed Biscoff biscuits for garnish
Instructions
- Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted vegan butter until fully combined.
- Press the mixture firmly into the base of a springform pan to form the crust. Chill in the fridge for at least 30 minutes.
- In a mixing bowl, beat together vegan cream cheese, coconut cream, icing sugar, and Biscoff spread until smooth and creamy.
- Pour the filling over the chilled crust and spread evenly.
- Refrigerate for at least 6 hours or overnight until set.
- Before serving, top with a layer of melted Biscoff spread and sprinkle with crushed Biscoff biscuits if desired.
Notes
- Use full-fat coconut cream for best texture.
- Let the cheesecake set overnight for a firmer consistency.
- You can freeze the cheesecake for quicker setting, but allow to thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg