This fuss-free, no-bake Vegan Lotus Biscoff Cheesecake is creamy, indulgent and just so delicious. Made with only 6 ingredients, it makes for easy, showstopper kind of dessert for any occasion.
I absolutely adore lotus biscuits and I also adore cheesecake. Since dropping dairy I have experimented with different cheesecakes using tofu, dairy-free yogurts, cashew nuts etc. and I must report I really liked all of them.
Having said that, as good as they were, they have also been a bit more involving when it comes to preparation and for this particular biscoff cheesecake all I wanted was simplicity.
Easy to make with super simple and minimal (only 6) ingredients. What's not to like?
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Lotus Biscoff Biscuits
These delicious cinnamon flavoured caramelised biscuits are now known all over the world and not only as biscoff biscuits but also as speculoos or speculaas.
Another biscoff treat which is as much if not more popular is Lotus Biscoff Spread.
I'm using both in my vegan biscoff cheesecake as you can never have too much of a good thing (or so they say). Honestly, it really works here!
✔️ Why you will love this recipe
- You will need only 6 ingredients to make it.
- Great for making ahead which makes it perfect for dinner parties, family gatherings, Christmas, you name it.
- It's a no-bake cheesecake which makes it simple and fuss-free to make.
- It's freezer friendly. In fact, you can keep it in the freezer and take out as and when you need/fancy a slice. It defrosts really quickly.
- It's completely dairy and nut free so perfect when catering for people with allergies or on special diets.
- It's super delicious!
📝 Ingredients & substitutes
Here's what you will need to make my Vegan Biscoff Cheesecake:
Vegan Cream Cheese - I have only ever used Violife cream cheese as I find its flavour and consistency really similar to dairy alternative. It's also nice and stable and doesn't turn into liquid upon blending as some cheaper, supermarket own brands. Yes it is on a pricey side but as a special occasion treat it's worth it.
***Quick Tip*** Violife cream cheese has quite a long shelf-life so try buying it when on special offer so that you have couple in the fridge when need for cheesecake arises.
Vegan Double Cream - I use Elmlea here in the UK but you can use any whipping/double cream equivalent that is most popular in your country. If you don't have access to vegan double cream you can always increase the amount of cream cheese instead.
Vegan Butter - Any plant based butter will do.
Icing Sugar - It's the best type of sugar when it comes to mixing it into the cheesecake filling so I wouldn't recommend substituting it with any other type like granulated or caster sugar.
Lotus Biscoff Biscuits & Spread - Obviously! 😉
***Quick Tip*** All of the above plant based ingredients can be swapped with their dairy equivalents if you're not following a vegan or dairy-free diet.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Prepare 20cm (8inch) springform cake tin by lining it with some greaseproof/parchment paper and set aside.
***Quick Tip*** Loose bottomed tin can be used here as well but springform will make your life so much easier. Feel free to line the sides as well (I normally only line the bottom.
Put biscoff biscuits in a bowl of food processor and blend them until they reach sand like consistency. Alternatively, you can put them in a plastic bag and bash with a rolling pin.
Melt butter in a small saucepan or in the microwave.
Pour melted butter over crushed biscuits and mix well. You are looking for consistency of wet sand.
Transfer the mixture into prepared tin and using back of the spoon (or a clean hand) press it as evenly as possible to the base of the tin.
Put the tin in the fridge as you get on with your filling.
Put the remaining biscuits in a large bowl and bash them into large(ish) crumbs with rolling pin. You will use half in the cheesecake filling and half on top of the cheesecake.
***Quick Tip*** Feel free to use food processor here again just make sure not to overdo it. You want bigger crumbs rather than sand consistency here.
Put icing sugar and cream cheese in another bowl and mix them in until combined and cream cheese is softened.
Add biscoff spread and mix some more until incorporated.
In a separate bowl or using stand mixer with balloon whisk attachment, whip your double cream until it thickens and forms almost "stiff peaks".
Add whipped cream and half of the crushed biscoff biscuits into the cream cheese mixture and fold it in until incorporated.
Transfer cheesecake filling mixture on top of the biscuit base and smooth it out so that it's nice and even. Pop it in the freezer as you prepare the topping.
Melt biscoff spread until it's runny and pour it over the cheesecake spreading it out nice and even with a spoon.
Last but not least, sprinkle over the remaining biscoff crumbs.
Now you have 2 options:
FREEZER: This is my preferred option and the one I use when making this cheesecake.
Put prepared cheesecake in the freezer to set for 2-3 hours.
After 2-3 hours take it out of the freezer and take off the springform ring. Put cheesecake back in the freezer for another hour or so before serving.
FRIDGE: Put cheesecake in the fridge for approximately 12 hours or overnight before removing the ring and serving.
🥡 Storing
Store: Keep biscoff cheesecake in the fridge, lightly covered to prevent it from drying, for 1-2 days. You could keep it there for longer but it will start getting looser (non-dairy cheese and cream are not as stable as dairy ones) so at that point I would recommend freezing it.
Personally, I like to store my vegan biscoff cheesecake cut into slices in the freezer. It's so easy to take the desired number of slices out when the need strikes. It only takes approximately 20 minutes to defrost on the kitchen counter which makes it perfect when catering for unexpected guests or planning for larger gathering.
Freeze: Really freezer friendly, see above.
Defrost: I'm quite impatient so like to defrost my cheesecake slices on the counter (20 minutes is all you need) but you can of course defrost them in the fridge which will take a bit longer (2 hours or so).
💭 Pro Tips
Use springform style cake tin for your cheesecake. It removes so much easier and cleaner as you can expand the ring.
Keep the ring of your springform tin loosened around the cheesecake and cover loosely with foil, shower cap or beeswax wrap when storing to prevent cheesecake from drying out.
Don't be tempted to whip the cream together with the cream cheese. Vegan cream cheese might split before your cream is nice and thickened. This extra effort really pays off here.
❓ FAQ
Yes, they're those accidentally vegan goodies that delight so many people who are vegan or on dairy-free diets.
Yes you can. Simply use extra 200g pack of cream cheese. Also taste and adjust sugar accordingly. Cream is slightly sweeter than tangy cream cheese.
Have you tried my Vegan Biscoff Cheesecake recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More cheesecake recipes
Baked Chocolate Marble Cheesecake with Brownie Crust
Easy No-Bake Stem Ginger Cheesecake
📋 Recipe
Vegan Biscoff Cheesecake (No-Bake)
Equipment
Ingredients
Cheesecake Base
- 250 g Lotus Biscoff biscuits
- 100 g vegan block butter
Cheesecake Filling
- 400 g vegan cream cheese I recommend Violife
- 100 g icing sugar
- 250 ml vegan double (whipping) cream I recommend Elmlea (UK); see notes
- 200 g Lotus Biscoff spread
- 50 g Lotus Biscoff biscuits
Topping
- 150 g Lotus Biscoff spread
- 50 g Lotus Biscoff biscuits Feel free to use more
Instructions
- Prepare 20cm (8inch) springform cake tin by lining it with some greaseproof/parchment paper and set aside.***Quick Tip*** Loose bottomed tin can be used here as well but springform will make your life so much easier. Feel free to line the sides as well (I normally only line the bottom.
- Put biscoff biscuits in a bowl of food processor and blend them until they reach sand like consistency. Alternatively, you can put them in a plastic bag and bash with a rolling pin.250 g Lotus Biscoff biscuits
- Melt butter in a small saucepan or in the microwave.100 g vegan block butter
- Pour melted butter over crushed biscuits and mix well. You are looking for consistency of wet sand. Transfer the mixture into prepared tin and using back of the spoon (or a clean hand) press it as evenly as possible to the base of the tin.Put the tin in the fridge as you get on with your filling.
- Put the remaining biscuits in a large bowl and bash them into large(ish) crumbs with rolling pin. You will use half in the cheesecake filling and half on top of the cheesecake. ***Quick Tip*** Feel free to use food processor here again just make sure not to overdo it. You want bigger crumbs rather than sand consistency here.50 g Lotus Biscoff biscuits, 50 g Lotus Biscoff biscuits
- Put icing sugar and cream cheese in another bowl and mix them in until combined and cream cheese is softened. Add biscoff spread and mix some more until incorporated.400 g vegan cream cheese, 100 g icing sugar, 200 g Lotus Biscoff spread
- In a separate bowl or using stand mixer with balloon whisk attachment, whip your double cream until it thickens and forms almost "stiff peaks".Add whipped cream and half of the crushed biscoff biscuits into the cream cheese mixture and fold it in until incorporated.250 ml vegan double (whipping) cream, 50 g Lotus Biscoff biscuits
- Transfer cheesecake filling mixture on top of the biscuit base and smooth it out so that it's nice and even. Pop it in the freezer as you prepare the topping.
- Melt biscoff spread until it's runny and pour it over the cheesecake spreading it out nice and even with a spoon. Last but not least, sprinkle over the remaining biscoff crumbs.150 g Lotus Biscoff spread, 50 g Lotus Biscoff biscuits
- Now you have 2 options:FREEZER: This is my preferred option and the one I use when making this cheesecake. Put prepared cheesecake in the freezer to set for 2-3 hours.After 2-3 hours take it out of the freezer and take off the springform ring. Put cheesecake back in the freezer for another hour or so before serving. FRIDGE: Put cheesecake in the fridge for approximately 12 hours or overnight before removing the ring and serving.
- Enjoy!
Notes
- Nutritional information is approximate, per slice (based on 10 slices) and should be treated as a rough guideline only.
- All the vegan ingredients above can be easily substituted with dairy equivalents.
- Feel free to use any vegan double or whipping cream that's available in your country or alternatively substitute it with another pack of 200g/7oz of vegan cream cheese. You might need to increase the amount of icing sugar slightly, simply taste and adjust as per your liking.
- For more info see post above.
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