5 from 102 votes
Vegan Biscoff Cheesecake
This Vegan Biscoff Cheesecake features a base made from crushed Biscoff biscuits combined with melted vegan margarine, topped with a creamy filling of vegan cream cheese, Biscoff spread, icing sugar, and plant cream. The cheesecake sets in the fridge to develop a firm texture. It is finished with a topping of extra Biscoff spread and crushed biscuits, combining cookie flavor and creamy texture for a plant-based dessert.
Prep Time
20 mins
Additional Time
12 hrs
Servings:
12
Calories:
479 kcal
Course:
Dessert
Cuisine:
Vegan
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.