Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try

This Easiest Vegan Biscoff Cheesecake is an absolute dream for dessert lovers—rich, creamy, and bursting with that irresistible caramelized cookie flavor. The best part? No baking required and only a few simple ingredients! Whether you’re hosting a gathering or just treating yourself on a weeknight, this indulgent yet easy-to-make cheesecake will win hearts and taste buds in no time. It’s sweet, silky, and wonderfully spiced—everything a dessert should be, without the fuss.

Why You’ll Love This Recipe

• No-Bake Simplicity: Forget about turning on the oven. This cheesecake sets beautifully in the fridge, saving you both time and effort.
• Unbelievably Creamy: Thanks to the magic of soaked cashews and dairy-free cream cheese, the texture is velvety smooth and ultra-rich.
• Biscoff Bliss: That warm, spiced, caramel-cookie flavor comes through in every bite, from the crust to the topping.
• Perfect for Everyone: It’s dairy-free, egg-free, and totally vegan, but still tastes like the most decadent treat ever.

Ingredients You’ll Need

Here’s what you’ll need to make this luscious Biscoff cheesecake. Every ingredient plays a key role in building flavor and texture:

• Biscoff Cookies: Used to create the cookie crust. These give that signature caramel-spice crunch at the base.
• Vegan Butter: Helps bind the crust together. Use melted for easy mixing.
• Raw Cashews: Soaked and blended, they form the creamy, dairy-free base of the cheesecake filling.
• Dairy-Free Cream Cheese: Adds tang and richness to the filling—choose one that’s thick and full-bodied.
• Coconut Cream: The thick, fatty part of a chilled can of coconut milk. This makes the filling ultra-smooth and indulgent.
• Maple Syrup: A natural sweetener that adds depth and warmth without overpowering the Biscoff flavor.
• Vanilla Extract: A splash of vanilla boosts the creamy, dessert-like flavor.
• Biscoff Spread: Melted and swirled on top, it adds that unmistakable, extra punch of Biscoff flavor.

Variations

Want to put your own spin on this cheesecake? Here are a few easy and delicious ideas:

• Gluten-Free Version: Use gluten-free speculoos-style cookies for the crust instead of traditional Biscoff.
• Chocolate Swirl: Add a melted dairy-free chocolate swirl into the filling for a chocolatey twist.
• Nut-Free Option: Replace cashews with silken tofu for a similar creamy texture without the nuts.
• Mini Cheesecakes: Pour the mixture into muffin tins lined with paper cups for adorable individual servings.

How to Make the Easiest Vegan Biscoff Cheesecake

Step 1: Prepare the Crust

Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with melted vegan butter until they resemble wet sand. Press this mixture firmly into the bottom of a springform pan and chill in the freezer while you make the filling.

Step 2: Soak the Cashews

If you haven’t already, soak the cashews in hot water for at least 20 minutes, or overnight for best results. Drain before using.

Step 3: Blend the Filling

In a high-speed blender, combine soaked cashews, vegan cream cheese, coconut cream, maple syrup, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 4: Assemble the Cheesecake

Pour the filling over the chilled crust and smooth out the top with a spatula. Melt the Biscoff spread slightly and drizzle it over the top. Swirl gently with a toothpick or knife to create a marbled effect.

Step 5: Chill and Set

Refrigerate the cheesecake for at least 4-6 hours, preferably overnight, until firm. Once set, remove from the pan, slice, and serve.

Pro Tips for Making the Recipe

• Use Full-Fat Coconut Cream: This gives the filling that luxurious texture and helps it set properly.
• Chill Time is Key: Give it plenty of time to firm up in the fridge for the perfect sliceable consistency.
• Don’t Overblend: Stop blending once the filling is creamy—overmixing can cause separation.
• Use a Springform Pan: This makes removal so much easier and keeps those beautiful edges intact.

How to Serve

This cheesecake is stunning on its own, but you can easily elevate it with a few simple touches:

Garnish Ideas:

• Drizzle extra melted Biscoff spread on top.
• Sprinkle crushed cookies for added crunch.
• Add a dollop of coconut whipped cream.

Pairing Suggestions:

Serve with a strong cup of espresso, a chai latte, or a glass of almond milk for the perfect contrast to the rich, spiced flavor.

Make Ahead and Storage

Storing Leftovers

Keep the cheesecake covered in the fridge for up to 5 days. It maintains its creamy texture and doesn’t dry out.

Freezing

Yes, it freezes beautifully! Wrap individual slices in parchment and store in an airtight container for up to 2 months. Let it thaw in the fridge overnight before serving.

Reheating

No need to reheat this no-bake cheesecake—just let it come to room temperature for 10–15 minutes before enjoying if it’s been in the fridge.

FAQs

Can I make this cheesecake without a blender?
A high-speed blender is ideal for the smoothest texture, but a food processor can work in a pinch. Just be patient and scrape down the sides often.

Is there a substitute for Biscoff cookies?
You can use any spiced speculoos-style cookies. Graham crackers will work, but the flavor won’t be quite the same.

Do I need to soak the cashews?
Yes, soaking is essential. It softens the cashews so they blend smoothly and helps create that silky, cheesecake-like texture.

Can I make this recipe sugar-free?
You can swap the maple syrup for a sugar-free alternative like stevia syrup, but note that it may alter the flavor slightly.

Final Thoughts

This Vegan Biscoff Cheesecake proves that decadence doesn’t have to be complicated. With its creamy filling, buttery crust, and that unforgettable cookie flavor, it’s bound to become your new favorite dessert. Whether you’re impressing guests or indulging solo, this easy, no-bake treat is always a good idea. Give it a try—you’ll be hooked from the first bite.

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