Vegan Biscoff Cheesecake
Indulge in the creamy decadence of this no-bake Vegan Biscoff Cheesecake, a rich and dairy-free dessert that’s as impressive as it is easy to make! Featuring a buttery Biscoff cookie crust and a lusciously smooth cashew-based filling flavored with Biscoff spread, coconut cream, and a hint of lemon, this plant-based treat is a showstopper for any occasion. With no baking required, this recipe comes together in just 30 minutes of prep, making it perfect for both beginner and seasoned bakers. Garnish with a drizzle of melted Biscoff spread or a dollop of whipped coconut cream for an elegant finish. Whether you’re catering to vegans or simply craving a taste of something luxurious, this Vegan Biscoff Cheesecake is guaranteed to delight everyone at the table.
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Ingredients
- 200 grams Biscoff cookies
- 60 grams Coconut oil, melted
- 300 grams Raw cashews
- 400 ml Coconut cream
- 120 ml Maple syrup
- 30 ml Lemon juice
- 1 teaspoon Vanilla extract
- 150 grams Biscoff spread
- 200 grams Vegan cream cheese
- 1 pinch Pinch of salt
Directions
Step 1
Begin by soaking the raw cashews in hot water for at least 1 hour to soften them.
Step 2
While the cashews are soaking, prepare the crust. Place the Biscoff cookies in a food processor and pulse until you obtain fine crumbs.
Step 3
Transfer the cookie crumbs to a mixing bowl and stir in the melted coconut oil. Mix until the crumbs are evenly coated and have a sandy consistency.
Step 4
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the refrigerator to set while you prepare the filling.
Step 5
Drain and rinse the soaked cashews, then place them in the food processor.
Step 6
Add the coconut cream, maple syrup, lemon juice, vanilla extract, Biscoff spread, vegan cream cheese, and a pinch of salt to the food processor.
Step 7
Blend the ingredients until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
Step 8
Pour the cashew mixture over the chilled crust and smooth the top with a spatula.
Step 9
Place the cheesecake in the refrigerator to set for at least 4 hours, or overnight for best results.
Step 10
Once set, carefully remove the cheesecake from the springform pan.
Step 11
Optionally, decorate the top of the cheesecake with additional whipped coconut cream or a drizzle of melted Biscoff spread.
Step 12
Slice, serve, and enjoy your Vegan Biscoff Cheesecake!
Nutrition Facts
| Serving size | (1464.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6498.3 |
| Total Fat 414.2g | 0% |
| Saturated Fat 220.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2481.2mg | 0% |
| Total Carbohydrate 660.9g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 453.2g | |
| Protein 91.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 223.6mg | 0% |
| Iron 29.1mg | 0% |
| Potassium 2803.7mg | 0% |
Source of Calories