Description
A rich, creamy, and indulgent no-bake vegan Biscoff cheesecake that’s incredibly easy to make with just a few simple ingredients. Perfect for any occasion, this dessert is sure to impress!
Ingredients
Units
Scale
- 250g Biscoff biscuits (for base)
- 100g vegan butter, melted
- 300g vegan cream cheese
- 200ml coconut cream (chilled)
- 150g Biscoff spread (plus extra for topping)
- 50g powdered sugar
- Biscoff biscuits, crushed (for garnish)
Instructions
- Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
- Mix the melted vegan butter with the crumbs and press firmly into the base of a springform pan. Chill in the fridge for 30 minutes.
- In a mixing bowl, beat the vegan cream cheese until smooth.
- Scoop the solid part of the chilled coconut cream and add to the cream cheese. Mix until fully combined and fluffy.
- Add the Biscoff spread and powdered sugar. Mix until smooth and creamy.
- Pour the filling over the chilled base and smooth out the top.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, melt a few tablespoons of Biscoff spread and drizzle over the cheesecake. Garnish with crushed Biscoff biscuits.
Notes
- Make sure to chill the coconut cream overnight for best results.
- You can freeze the cheesecake for a firmer texture if preferred.
- Use a springform pan for easy removal.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg