Vegan Biscoff Cheesecake (No-Bake)

Close up of decorated vegan biscoff cheesecake with two lotus biscuits on top.

No ratings yet

Vegan Biscoff Cheesecake (No-Bake)

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.

Course Dessert

Cuisine International

Keyword vegan biscoff cheesecake

Prep Time 20

Chilling Time 12

Servings servings

Calories 671kcal

Author Jo Allison

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.

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.

Nutrition