Indulge in the rich and creamy flavors of this Vegan Biscoff Cheesecake, a dessert that combines a buttery biscuit base with a thick, caramel-like filling, and a smooth layer of cookie butter topping. The base is made with crushed biscuits mixed with melted dairy-free butter, creating a ‘wet sand’ texture that sets perfectly in the fridge. The filling is a luscious blend of dairy-free cream cheese, Biscoff spread, and a few other simple ingredients, resulting in a creamy and satisfying texture. Topped with melted Biscoff spread and crushed biscuits, this cheesecake is not only a delight for the taste buds but also a feast for the eyes. It’s an ideal treat for those who love the unique taste of Biscoff and are looking for a vegan-friendly cheesecake option.
Ingredients:
- Base:
- 400g biscuits (vegan)
- 150g melted dairy-free butter or spread
- Filling:
- 700g dairy-free cream cheese
- 100g Biscoff spread
- 50g vegan vanilla protein powder
- 50g powdered sugar
- 2 tbsp lemon juice
- Topping:
- Melted Biscoff spread
- Crushed biscuits (for garnish)
Method:
- Crush the biscuits into fine crumbs and mix with melted dairy-free butter to form a ‘wet sand’ texture.
- Press the biscuit mixture into a tin and flatten. Refrigerate to set.
- For the filling, blend dairy-free cream cheese, Biscoff spread, protein powder, powdered sugar, and lemon juice in a blender until smooth.
- Pour the filling over the set biscuit base and freeze for a minimum of 6 hours to set.
- Once set, pour over melted Biscoff spread and return to the fridge/freezer until fully set.
- Garnish with crushed biscuits before serving.
Enjoy this luscious Vegan Biscoff Cheesecake, a perfect dessert for any special occasion or as a treat for yourself!
