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.