Creating a delightful dessert can be such a rewarding experience, especially when it’s as crowd-pleasing as the Vegan Biscoff Cheesecake (no-bake). Imagine a creamy, rich cheesecake layered on a crunchy Biscoff cookie crust, topped with luscious melted Biscoff spread. It’s the type of dessert that not only looks impressive but also brings everyone around the table together for a moment of sweet indulgence. What’s more, this recipe doesn’t require any baking, so you can prepare it with minimal fuss. Whether you’re hosting a gathering or just treating yourself to something special, this Vegan Biscoff Cheesecake will surprise and delight both friends and family alike. So roll up your sleeves, grab your ingredients, and let’s make a dessert that’s as fun to prepare as it is to share!
Why This Recipe Works
This Vegan Biscoff Cheesecake (no-bake) achieves an incredible balance of flavors and textures by combining creamy vegan cream cheese with the deliciously spiced and caramel-like taste of Biscoff cookies. The no-bake method keeps the preparation simple and stress-free while offering a rich, mousse-like texture that will impress anyone who tries it. With just a few straightforward steps, this cheesecake becomes a showstopper that’s perfect for any occasion.
Why You’ll Love This Vegan Biscoff Cheesecake (no-bake)
Not only is this cheesecake plant-based, but it also caters to those who prefer an indulgent dessert without dairy. With its rich, creamy filling, crispy crust, and delightful topping of melted Biscoff spread, this cheesecake is perfect for any occasion—be it a casual family dinner or a fancy gathering. It’s a real treat that feels special yet remains easy enough for a weeknight dessert.
Ingredients
- 1 (250g) pack of Biscoff cookies
- ⅓ cup (75g) vegan butter, melted and cooled
- 1 cup (225g) dairy-free whipping cream
- 16 oz (450g) vegan cream cheese, room temperature
- 1 ¼ cups (280g) Biscoff spread
- ½ cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt, to taste
- ½ – ¾ cup (120-180g) Biscoff spread, melted and cooled for topping
- Additional dairy-free whipping cream for decoration
- Extra Biscoff cookies for garnish
With these ingredients, the transformation from simple components to a glorious cheesecake is just around the corner.
Make the Crust
Prepare the Springform Pan
Start off by lining the bottom of an 8-inch (20 cm) springform pan or a loose-bottom cake pan with parchment paper. This step is crucial as it allows for easy removal of the cheesecake later on.
Create Biscoff Cookie Crust
Now, take those Biscoff cookies and place them into a food processor. Pulse them until they turn into fine crumbs. Next, mix the crushed cookies with the melted vegan butter. You want to blend it until it’s all fully combined. Once done, firmly press this mixture into your prepared cake pan. This forms the crust and needs some time to set in the refrigerator, so place it in there while you work on the filling.
Make the Cheesecake Filling
Whip the Cream
Grab a large bowl or a stand mixer with a whisk attachment. Add the dairy-free whipping cream, then whip it until firm peaks form. Set this aside for now; you’ll be folding it into the main filling later.
Combine Cream Cheese and Biscoff Spread
In another bowl, start beating the vegan cream cheese along with the Biscoff spread. Focus on achieving a smooth and creamy texture, making sure there are no lumps remaining. Gradually add in the powdered sugar and whisk everything until it’s all incorporated beautifully.
Fold in Whipped Cream
With a gentle touch, fold the whipped cream into the Biscoff mixture. Be careful not to overmix here; the goal is to keep that lovely fluffy texture intact. Once well mixed, spoon the cheesecake filling into your chilled crust. Cover it up and let it chill in the fridge for at least four hours, with overnight being ideal for the best results.
Decorate the Cheesecake
Add Biscoff Topping
Time to add the chocolatey goodness! When the cheesecake has set, pour the melted Biscoff spread on top. Make sure it’s not too hot, as you don’t want to melt the cheesecake underneath. If you like, chill the cheesecake for about 10 minutes to help the topping set a little.
Garnish
Before you’re ready to serve, go wild with decoration! Add a dollop of additional dairy-free whipped cream on top and finish with some extra Biscoff cookies. This little touch adds a nice crunch and makes the cheesecake even more visually appealing.
Serving Suggestions
This Vegan Biscoff Cheesecake is best served chilled. You can pair it with fresh berries, a drizzle of chocolate sauce, or a scoop of vegan ice cream to elevate the dessert experience. Each bite combines creamy, crunchy, and sweet elements, making it the perfect treat for any dessert lover.
Tips for Success
- Ensure all your ingredients, especially the cream cheese, are at room temperature to facilitate smooth mixing.
- Chill both the whipped cream and bowl beforehand; this helps achieve better whipping results.
- Avoid overmixing the whipped cream with the Biscoff mixture to maintain a fluffy texture, which is key to the cheesecake’s success.
Variations
- If you want a different flavor profile, feel free to swap out Biscoff cookies for another favorite cookie.
- For a chocolate twist, consider adding cocoa powder to the filling for a richer taste.
- You could also mix in crushed nuts or fruit to the filling for added texture and flavor.
Storage Tips
If you happen to have leftovers (which is rare, trust me!), store them in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing individual slices for future indulgence; they can last for up to two months.
FAQs
1. Can I use regular cream cheese instead of vegan cream cheese?
Yes, but the cheesecake won’t retain its vegan status.
2. How do I know when the cheesecake is set?
It should feel firm to the touch; if it’s still a bit wobbly, refrigerate it longer.
3. Can I freeze the cheesecake?
Yes, indeed! You can freeze slices for up to two months. Just thaw them in the refrigerator before you serve.
4. What if my whipped cream doesn’t thicken?
Make sure your whipping cream is chilled, and use a clean bowl; try adding a little cornstarch if needed.
5. How can I make this recipe gluten-free?
Substitute regular Biscoff cookies with gluten-free versions, and ensure your other ingredients are certified gluten-free.
This Vegan Biscoff Cheesecake (no-bake) is not just a treat for your taste buds but also a visual delight that will impress every guest. With its rich flavor, creamy texture, and simple preparation, this dessert stands out in any culinary repertoire. Perfect for celebrations or a sweet craving, this cheesecake deserves a special place in your recipe collection. Enjoy every decadent bite guilt-free!
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Vegan Biscoff Cheesecake
This Vegan Biscoff Cheesecake is a no-bake dessert that combines creamy vegan cream cheese with a crunchy Biscoff cookie crust, topped with delicious melted Biscoff spread. It’s perfect for gatherings or a sweet personal treat.
- Total Time: 0 hours
- Yield: 8 slices 1x
Ingredients
- 1 (250g) pack of Biscoff cookies
- ⅓ cup (75g) vegan butter, melted and cooled
- 1 cup (225g) dairy-free whipping cream
- 16 oz (450g) vegan cream cheese, room temperature
- 1 ¼ cups (280g) Biscoff spread
- ½ cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt, to taste
- ½ – ¾ cup (120-180g) Biscoff spread, melted and cooled for topping
- Additional dairy-free whipping cream for decoration
- Extra Biscoff cookies for garnish
Instructions
- Prepare an 8-inch springform pan by lining the bottom with parchment paper.
- Blend Biscoff cookies in a food processor until fine, then mix with melted vegan butter and press into the pan to form a crust.
- In a bowl, whip the dairy-free cream until firm peaks form and set aside.
- Beat vegan cream cheese and Biscoff spread until smooth, adding powdered sugar gradually.
- Gently fold the whipped cream into the Biscoff mixture without overmixing.
- Spoon the filling into the crust and chill for at least four hours.
- Once set, pour melted Biscoff spread on top and chill for 10 minutes.
- Garnish with additional whipped cream and Biscoff cookies before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients, especially cream cheese, are at room temperature for smooth blending.
Chill both the whipped cream and bowl beforehand for better whipping results.
Avoid overmixing the whipped cream with the Biscoff mixture to maintain a fluffy texture.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 0
