Craving a creamy, no-bake dessert? This Vegan Biscoff Cheesecake is the perfect plant-based treat! Made with a Biscoff cookie crust and smooth vegan cheesecake filling, it is easy dairy-free, and perfect for home bakers. Follow this step-by-step recipe to create a rich, delicious vegan dessert everyone will love.
Try my Biscoff Butter Cookies if you’re a Biscoff lover! Soft, gooey, and packed with chocolatey goodness, these cookies are a perfect treat.
Why We Love This Biscoff Cheese Recipe
- It’s a no-bake dessert so you don’t need an oven to make something amazing.
- The Biscoff cookie crust gives a sweet crunch that pairs perfectly with the creamy filling.
- It’s completely vegan and dairy-free, making it great for everyone to enjoy.
- The cheesecake filling is smooth, rich and full of flavor, you won’t even miss the dairy!
- This plant-based dessert is super easy to prepare, even if you’re new to baking.
- It’s perfect for any occasion from weekend treats to special celebrations.
Ingredients You Will Need for Vegan Biscoff Cheesecake
For the Biscoff Cookie Crust
- Biscoff cookies: Crushed finely to create a sweet, crunchy base.
- Vegan butter: Helps hold the crust together and adds a rich flavor.
For the Cheesecake Filling
- Vegan cream cheese: The base of our creamy dairy-free cheesecake.
- Biscoff spread: Adds that signature cookie butter flavor.
- Coconut cream: Gives the vegan cheesecake filling a silky texture.
- Maple syrup: Natural sweetness for a balanced taste.
- Lemon juice: Adds a touch of freshness to the plant-based dessert.
- Vanilla extract: For that warm, bakery-style aroma.
Optional Toppings
- Crushed Biscoff cookies for garnish.
- Melted Biscoff spread drizzle for an extra indulgent touch.
Step-by-Step Instructions to Make Vegan Biscoff Cheesecake
How to Prepare the Biscoff Cookie Crust
Start by crushing your Biscoff cookies into fine crumbs. A food processor makes this super easy, but you can also use a rolling pin and a zip bag if you prefer a hands-on touch.
Pour in melted vegan butter and mix until the crumbs stick together like wet sand. Spoon the mixture into your springform pan and press it down firmly with the back of a spoon or glass to form a smooth, even layer. A well-packed crust makes slicing much easier and keeps your no-bake cheesecake base from falling apart.
How to Make the Creamy Vegan Cheesecake Filling
In a high–speed blender, combine vegan cream cheese, Biscoff spread, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until the mixture becomes thick, creamy, and completely smooth.
The texture should feel silky with a hint of tang from the lemon — exactly what you want in a perfect vegan cheesecake filling.
Don’t skip the lemon juice — it balances the sweetness and gives your dairy-free cheesecake that classic tangy flavor.
Assemble the Cheesecake
Take your crust out of the fridge and pour the filling over it. Use a silicone spatula to spread it evenly across the top. Tap the pan lightly on the counter to remove any air bubbles.
Chill and Set
Cover the cheesecake and refrigerate it for at least 6 hours, or overnight if possible. The longer it chills, the firmer and creamier it becomes.
I’ve made this recipe many times, and an overnight chill always gives the smoothest and most stable no-bake vegan cheesecake texture.
Add the Biscoff Topping
When your cheesecake has set, drizzle a layer of melted Biscoff spread on top and sprinkle crushed Biscoff cookies for a little crunch and extra flavor. Slice it with a sharp knife and serve chilled. Run your knife under warm water before slicing for clean, bakery-style cuts every time.
Pro Tips for Making the Perfect Vegan Biscoff Cheesecake
- Use a high-speed blender for a smooth, creamy vegan cheesecake filling.
- Chill the Biscoff cookie crust before adding filling to keep it firm.
- Add a splash of lemon juice for balanced sweetness and tang.
- Use a springform pan for easy removal and neat slices.
- Drizzle melted Biscoff spread and sprinkle cookies just before serving.
- Slice with a warm knife for clean, bakery-style pieces.
- Optional: soak cashews for extra creamy, smooth texture.
FAQS
1. Can I make this cheesecake nut-free?
Yes! Simply skip cashews and use extra coconut cream for a creamy dairy-free dessert.
2. How long does the cheesecake last?
Store in the fridge for up to 5 days. For longer storage, freeze individual slices — they stay delicious and creamy.
3. Can I use store-bought vegan cream cheese?
Absolutely! A good-quality vegan cream cheese works perfectly for the vegan cheesecake filling.
4. Do I need a food processor or blender?
A high-speed blender or food processor makes blending easier and gives a smooth, creamy texture. You can also use a hand blender if needed.
5. Can I make this cheesecake ahead of time?
Yes! This no-bake vegan cheesecake actually tastes better if chilled overnight.
Final Thoughts
This Vegan Biscoff Cheesecake is a creamy, no-bake, dairy-free dessert everyone will love. The crunchy Biscoff cookie crust and smooth vegan cheesecake filling make it a perfect plant-based dessert for any occasion.
Try it today and enjoy every bite! Share your experience in the comments. Tag me on Instagram if you make it!
Vegan Biscoff Cheesecake | Easy No-Bake Dairy-Free Dessert
Ingredients
For the Biscoff Cookie Crust
- 1½ cup crushed Biscoff cookies
- ½ cup melted vegan butter
For the Cheesecake Filling
- 1 cup vegan cream cheese
- ½ cup Biscoff spread
- ½ cup coconut cream
- ¼ cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Optional Toppings:
- Crushed Biscoff cookies
- Melted Biscoff spread
Instructions
- Prepare the Crust: Crush Biscoff cookies and mix with melted vegan butter. Press into a springform pan and chill.
- Make the Filling: Blend vegan cream cheese, Biscoff spread, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Assemble Cheesecake: Pour filling over crust and smooth with a spatula.
- Chill: Refrigerate for 4+ hours or overnight until set.
- Add Toppings: Drizzle melted Biscoff spread and sprinkle crushed cookies before serving.
Pro Tips
- Chill crust before adding filling to prevent crumbling.
- Slice with a warm knife for clean edges
- Optional: soak cashews for extra creamy filling.
Notes
- Chilling is key: For best results, chill the cheesecake overnight. This helps it set properly and enhances the flavors.
- Adjust sweetness: If you prefer a less sweet dessert, reduce the maple syrup slightly.
- Make it nut-free: Skip cashews (if used) and add extra coconut cream for a smooth texture.
- Storage: Keep refrigerated for up to 5 days. Individual slices can be frozen for longer storage.
- Serving tip: Run a knife under warm water before slicing for clean, professional-looking pieces.
- Optional toppings: Add fruit, chocolate drizzle, or extra crushed Biscoff cookies for variety.
