This Vegan Biscoff Cheesecake is the ultimate show stopping dessert.

This ultimate dairy free lotus cheesecake has a crunchy biscoff cookie crust, a super creamy base and swirls of biscoff spread – absolutely heavenly!

Every year since I became vegan, when the Jewish, cheesecake centric, holiday of shavuot rolled around I would be disappointed in vegan cheesecakes that did not taste like cheesecakes.

So finally, a few years into being vegan, I was determined to find a vegan biscoff cheesecake that would hit the spot, and not taste like nuts and dates for that matter.

That year I tried about five cheesecake recipes until I found the one I fell in love with and have been making for the last 6 years.

Last year though I decided I wanted to try out a new flavor of cheesecake.

So I started experimenting with the base, changing things up and this delicious vegan biscoff cheesecake was born.

This biscoff vegan cheesecake is so extra, so decadent and so freaking cheesecakey.

Not to mention the caramely goodness of the biscoff cookie crust and the swirls of lotus biscoff spread throughout the cheesecake.

It’s just taken it to new levels.

If you are loving biscoff like we are and are on the hunt for more vegan biscoff desserts, make sure to check out this vegan biscoff milkshake or swirled vegan biscoff brownies!

Is Lotus Biscoff Vegan?

It may be hard to believe but the lotus biscoff cookies and spreads are completely vegan!

Not only that but they also are non GMO and contain no artificial colors or preservatives.

Vegan Biscoff Cheesecake Ingredients

To make this vegan biscoff cheesecake recipe you’ll need:

• Lotus Biscoff Biscuits (Cookies)
• Lotus Biscoff Spread
• Vegan Cream Cheese (Tofutti Recommended)
• Vegan Butter
• Full Fat Coconut Milk
• Raw Cashews
• Firm Silken Tofu
• Sugar
• Corn Starch
• Vanilla Extract
• Apple Cider Vinegar
• Flour

Grab your Lotus Biscoff Spread and Biscoff Cookies from amazon here!

How to Make Biscoff Cheesecake (Vegan)

The food processor is going to do most the heavy lifting on this vegan biscoff cheesecake.

It will be whipping together both your crust and the filling so you can get your cheesecake together and baking in no time.

Biscoff Crust

To make the biscoff cheesecake crust, just throw your cookies into the food processor and pulse to break them down.

Add in the biscoff cookie butter (or you can use vegan butter) and pulse until well combined.

It will still be quite crumbly, but don’t worry, it will firm up when it bakes.

Press the finished mixture into your cheesecake pan, packing it down into the bottom and just slightly up the sides and set aside.

You can use a cup to press it down.

Vegan Lotus Cheesecake Filling

Soak the cashews in boiling water to cover for five minutes. When five minutes is done, fully drain them.

Using the same food processor bowl as the crust was in (no need to worry about stray cookie crumbs), blend the cashews for a minute with a small amount of the coconut milk.

Just use enough of the coconut milk to cover the cashews.

Scrape down the sides and add the remaining coconut milk, cream cheese and silken tofu and blend again until smooth.

Try to blend for as short a time as possible so as not to introduce too much air to the batter, as air will create cracks in the cheesecake as it bakes.

Add in the sugar, cornstarch, flour, butter, vanilla, and vinegar. Pulse some more until smooth.

Preheat the oven to 325°F/160°C. You don’t want to do this earlier because it give the cheesecake batter more time to settle while it heats.

Wrap the bottom of the cheesecake pan in tin foil.

Prepare a roasting pan that your cheesecake pan will fit into by adding around an inch of hot water.

Make sure the bottom of the cheesecake is well wrapped so that the water won’t get into the cheesecake once it’s placed in the pan.

When the oven is hot, pour a layer of the cheesecake filling into the prepared crust.

The layer should be just enough to cover the crust and no more.

Melt your cookie butter in the microwave, it only takes a few seconds.

Slowly, or with a spoon to retain more control, pour in half the lotus spread into the cheesecake in swirls.

You can leave it as is, or make the spread even more swirled by gently dragging a toothpick or skewer through it.

If you use a toothpick, insert it as little as possible so as to not add more air to the batter.

Pour in the remaining filling, using a spatula if needed to even it out.

Then drizzle in the remaining cookie butter in lines.

Using a toothpick, inserted as shallowly as possible, turn the drizzles into swirls by dragging it in perpendicular lines to the drizzles.

Place the finished cheesecake into the prepared waterbath/roasting pan and move the whole thing to the oven.

Bake for one hour and then turn off the oven and leave it in there for another hour.

Once it’s done, let it cool completely on the counter.

Then chill completely in the fridge before cutting or serving. This will take around four hours.

Decorating and Serving Vegan Biscoff Cheesecake

Once your cheesecake is chilled it’s time to dig in!

However if you want to decorate further, because you want those biscoff butter drips around the side.

Maybe you want even more of a biscoff punch.

Or maybe you got some cheesecake cracks you want to cover up, you’ve got some nice options.

To get some nice drips and a cookie crumb halo around the top, melt a bit more of the cookie butter.

Then spread it around top outer edge, pushing it towards the the edges so that it drips down the sides.

Pulse a handful more cookies in the food processor and the spread the crumbs on top of the cookie butter.

You can also top the entire cheesecake in cookie spread.

Melt a good amount of the biscoff spread and cover the whole cake.

Push the spread towards the edges letting it go over the side, like with the other method, to get the nice drips down the side.

If you do an entire layer of the cookie spread, it also looks great with some vegan whip cream swirls around the edges.

This is a great decorating method if you ended up with some big cracks.

You may also love:

Vegan Biscoff Frosty Milkshake

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