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 and 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 to new levels.
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
- Corn Starch
- Vanilla Extract
- Apple Cider Vinegar
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.
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! But if you want to decorate further, because you want those biscoff butter drips around the side, you want even more of a biscoff punch, or because 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.
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- 1/2 Cup Raw Cashews
- 13.5 oz Can Full Fat Coconut Milk
- 16 oz Vegan Cream Cheese (Tofutti Recommended)
- 12.3 oz Firm Silken Tofu
- 1 Cup Sugar
- 4 Tbsp Cornstarch
- 1/2 Cup Vegan Butter
- 1 Tbsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1/4 Cup Flour
- 1/2 Cup Lotus Biscoff Spread
- Soak the cashews in boiling water to cover while you make the crust.
- Add the 39 cookies to the food processor and pulse until broken up. Add the biscoff spread and pulse again until well combined.
- Press the crust firmly into your cheesecake pan along the bottom and slightly up the sides.
- Drain the cashews and pat dry. Add to the food processor and cover with a layer of the coconut milk. Blend for up to a minute.
- Scrape down the side of the blender and add the rest of the coconut milk, the cream cheese and the silken tofu. Blend for as short a time as possible to get it to a smooth consistency.
- Add in the sugar, cornstarch, flour, butter, vanilla, and vinegar. Pulse some more until smooth.
- Preheat the oven to 325°F/160°C and allow batter to settle in the meantime.
- As it heats, take a roasting dish that is large enough for the cheesecake pan to sit in and fill in with an inch of boiling water. Wrap the bottom of the cheesecake pan in tin foil, tight enough that the water wont seep into the cheesecake while it cooks.
- When the oven is hot, melt 1/2 cup of lotus spread in the microwave, it only takes around 30 seconds and it will be nice and pourable.
- Pour in a thin layer of cheesecake batter, just enough to cover the crust.
- Drizzle in about half the melted biscoff spread in lines. If you want to make it even more swirled, take a toothpick and drag it through, inserting it into the batter only as far as is absolutely necessary.
- Pour in the rest of the batter and then drizzle in the rest of the batter in lines and dragging the toothpick through in perpendicular lines.
- Put the cheesecake into the prepared roasting dish, and put the entire thing into the oven and bake for one hour.
- Turn off the oven and leave the cheesecake inside for another hour.
- Remove from the oven and allow to fully cool at room temperature.
- Fully chill in the refridgerator before cutting and serving.
- Optional: To decorate you can cover the entire top with a layer of more lotus butter by melting it and spreading over the top, pushing towards the edges, or spread just around the edges, again pushing towards the edges to you get the drips around the side and then top with more crushed cookies.
* This cheesecake was inspired by and adapted from namely marly's oreo cheesecake, if you love oreo cheesecake, her recipe is highly recommended! Link in the intro.
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Biscoff Cookies Family Pack 8.8 oz (Pack of 2)
Amazon Brand - Happy Belly Fancy Whole Cashews, 44 Ounce
Biscoff Spread, 14 Oz (Pack of 3)
Mori-Nu Silken Tofu, Firm
Hamilton Beach 12-Cup Stack & Snap Food Processor & Vegetable Chopper, Black (70725A)
Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 Fl Oz (Pack of 6)
Tofutti Better Than Cream Cheese Non Hydrogenated, 8 Ounce (Pack of 12)
Amount Per Serving: Calories: 417Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 15mgSodium: 183mgCarbohydrates: 39gFiber: 1gSugar: 24gProtein: 6g
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