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Vegan Biscoff Cheesecake
No-bake, dairy-free Biscoff cheesecake recipe.
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 Violife cream cheese* (14 oz)
- 200 g smooth Biscoff spread (¾ cup + 1 tablespoon)
- 80 g icing sugar (~½ cup, heaped)
- 150 ml Elmlea plant double cream** (½ cup + 2 tablespoons)
To top:
- 2 Tablespoons smooth Biscoff spread
- 3 Biscoff biscuits, crushed into crumbs
Instructions
For the base:
For the filling:
To top:
Notes
- Keep covered in the fridge for up to 4 days.
- *I have only tested this recipe using Violife. Other brands of vegan cheese tend to be quite watery and may not set the cheesecake fully.
- **Elmlea plant double cream can be substituted for any other whippable vegan cream such as Schlagfix or Silk. A few readers have reported good success with Oatly.