Vegan Biscoff Cheesecake
User Reviews
5
Vegan Biscoff Cheesecake
Description
The Vegan Biscoff Cheesecake starts with a crumbly base made by blending crushed Biscoff biscuits with melted vegan margarine pressed firmly into a springform tin. This forms a sweet, spiced crust that provides structure and flavor. The filling blends vegan cream cheese with Biscoff spread and icing sugar until smooth, then thickens with plant cream to achieve a fluffy, creamy consistency. Pouring this over the chilled base and setting it for 12 hours in the refrigerator results in a firm but creamy cheesecake.
The topping includes additional Biscoff spread drizzled on top and crushed biscuits sprinkled for texture contrast. The overall flavor highlights the caramelized spice notes of Biscoff combined with a smooth vegan cream cheese base. Chill times are important for the cheesecake to set properly and maintain shape when sliced.
This cheesecake is served cold and pairs well with coffee or tea as a rich dessert. It is designed to be vegan friendly without compromising the creamy mouthfeel traditional cheesecakes have. Following the recipe ensures appropriate firmness and balance of sweetness.
According to notes, keeping the cheesecake covered in the fridge preserves freshness for up to four days. Specific brands of vegan cream cheese and plant cream are recommended to ensure proper setting, as some brands may be too watery or not whip well. Alternative whippable vegan creams have been used successfully.
Ingredients
For the base:
- 400 g Biscoff biscuits (14 oz)
- 120 g vegan margarine (½ cup)
For the filling:
- 400 g cream cheese 14 oz, brand Violife
- 200 g Biscoff spread ¾ cup + 1 tablespoon, smooth
- 80 g icing sugar (~½ cup, heaped)
- 150 ml plant cream ½ cup + 2 tablespoons, Elmlea plant double cream
To top:
- 2 Tablespoons Biscoff spread smooth
- 3 Biscoff biscuits crushed into crumbs
Instructions
For the base:
For the filling:
To top:
Notes
- Keep the cheesecake covered in the fridge and consume within 4 days for best quality.
- Use Violife brand vegan cream cheese for proper texture; other brands may be watery and affect setting.
- Plant double cream such as Elmlea can be substituted with other whippable vegan creams like Schlagfix or Silk.
- Chill the cheesecake for 12 hours to ensure it fully sets before serving.
User Reviews
Overall Rating
5
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