Dairy-Free Biscoff Cheesecake

Indulge in the velvety richness of this Dairy-Free Biscoff Cheesecake, a luscious no-bake dessert that’s perfect for vegans and anyone avoiding dairy. Featuring a buttery Biscoff cookie crust and a creamy filling made with coconut cream and dairy-free cream cheese, this cheesecake is decadently smooth with a hint of zesty freshness from lemon juice. Swirled with Biscoff spread and topped with a crunchy cookie crumble, every bite is a delightful symphony of sweet and spiced flavors. With just 30 minutes of prep time and no oven required, this show-stopping dessert is ideal for dinner parties, celebrations, or simply satisfying a sweet craving—completely dairy-free!

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 300 grams Biscoff cookies
• 100 grams Vegan butter
• 400 milliliters Coconut cream
• 400 grams Dairy-free cream cheese
• 100 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Lemon juice
• 150 grams Biscoff spread

Directions

Step 1

Begin by preparing the crust: In a food processor, finely crush 200 grams of Biscoff cookies until they reach a sandy consistency.

Step 2

Melt the vegan butter in a small saucepan or microwave, then pour it into the crushed cookies. Mix until well combined.

Step 3

Press the cookie-butter mixture into the bottom of a 9-inch springform pan evenly, ensuring the base is covered. Use a flat-bottomed glass or spoon to press firmly.

Step 4

Refrigerate the crust for at least 15 minutes to set while you prepare the filling.

Step 5

In a large mixing bowl, combine the coconut cream, dairy-free cream cheese, and powdered sugar. Beat together using an electric mixer until smooth and well incorporated.

Step 6

Add the vanilla extract and lemon juice, then continue to mix until combined.

Step 7

Fold in 100 grams of Biscoff spread into the cream mixture until consistent throughout.

Step 8

Pour the filling onto the chilled crust, spreading it evenly with a spatula.

Step 9

Transfer the remaining Biscoff cookies to a sealed bag and crush them coarsely. Sprinkle the crushed cookies and the remaining 50 grams of Biscoff spread over the top of the cheesecake.

Step 10

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly before serving.

Step 11

Once set, remove the cheesecake from the springform pan carefully, slice, and enjoy your dairy-free Biscoff cheesecake.

Nutrition Facts

Serving size	(1484.2g)

Amount per serving	% Daily Value*
Calories	5970.8

Total Fat 370.5g	0%
Saturated Fat 197.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3839.6mg	0%
Total Carbohydrate 641.9g	0%
Dietary Fiber 4.9g	0%
Total Sugars 460.1g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 192.7mg	0%
Iron 11.1mg	0%
Potassium 899.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 2.7%

Carbs: 42.3%