Chocolate vegan Lotus biscoff cheesecake

These individual vegan lotus biscoff cheesecakes are quick and simple to make, require no baking and are moreishly delicious. Creamy, decadent and sweet but not sickly.

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Lotus biscoff biscuits are one of my favourite snacks and they're vegan so what better ingredient to use in this Lotus biscoff cheesecake. This recipe is super simple to make too, doesn't require avocados to get the creamy taste we've come to expect from cheesecakes and there are so many ways to update it to suit your own particular tastes.

🥘 Ingredients

Biscuit base

  • 200g digestive biscuits
  • 4 tbsp vegan butter

For the filling

  • 120ml melted coconut oil
  • 80ml full fat coconut milk
  • 80ml lemon juice
  • 120ml maple syrup
  • 280g raw cashews
  • Pinch of salt
  • 2tbsp cocoa powder

For the bananas

  • 3 bananas, sliced
  • 3 tbsp vegan butter
  • 5 tbsp demerara sugar

Topping

  • 200g lotus biscoff biscuits
cheesecakes in a glass with a spoon next to it

🔪 Instructions

  1. The first step to this cheesecake is to make the base.Place your biscuits into a freezer bag and bash with a rolling plan until it resembles breadcrumbs. You can also do this step in a food processor.
  2. Melt your 4 tbsp of butter and stir in the digestives. Until all the biscuit crumbs are wet from the butter.
  3. Press the base mixture into the bottom of your glasses. Use the head of your rolling pin to flatten.
  4. Place in the fridge while you prepare the filling.
  5. Boil your cashews for approximate 5 minutes until they start to open up. Drain and set aside.
  6. To your high speed blender add all the filling ingredients. Blend until everything is perfectly mixed. This usually take a minute or so.
  7. Take your glasses from the fridge and spoon the filling on top of the base you prepared earlier. Use a spatula to smooth out the filling for a flat top.
  8. In a frying pan melt the butter for your bananas. Add the sliced bananas to the melted butter and then sprinkle over the sugar. Flip the bananas over after 2 mins. They are ready when both sides are golden brown and syrupy.
  9. Spoon the bananas on to the top of your filling, then top with crushed biscoff.
  10. Place the glasses into the fridge for an hour to set.
side view of my lotus biscoff cheesecake

💭 Top tips

When adding your filling ensure it's thoroughly blended. Make sure there are no lumps from the cashews.

If you'd like your filling sweeter just add a little more maple syrup.

📖 Variations

If banana's aren't your thing, you can replace them with strawberries. You can also omit the cocoa from the filling to create a plain cheesecake filling instead of a chocolate one.

👪 Scaling the recipe

The quantities in this recipe creates 2 really large individual cheesecakes. You could probably make 4 smaller ones from these quantities. Just double the ingredients if you'd like to make 4 large ones/8 small ones.

Don't forget to check out my other vegan dessert recipes.

Can it be made in advance?

These will keep for up to three days.

How is it stored?

Store these in your fridge. These don't taste good when frozen and defrosted so just store these in the fridge. They won't keep if left out either. The filling will go runny.

Equipment needed?

Rolling pin, serving glasses or dishes, blender or food processor, saucepan

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Vegan Caramelised Banana & Lotus Biscoff cheesecake

These individual vegan lotus biscoff cheesecakes are quick and simple to make, require no baking and are moreishly delicious. Creamy, decadent and sweet but not sickly.

  • Author: admin
  • Prep Time: 20 minutes
  • Total Time: 80 minutes
  • Yield: 0 Serves 2 1x
  • Category: Dessert Recipes

Ingredients

Scale

Biscuit base

  • 200 g digestive biscuits
  • 4 tbsp vegan butter

For the filling

  • 120 ml melted coconut oil
  • 80 ml full fat coconut milk
  • 80 ml lemon juice
  • 120 ml maple syrup
  • 280 g raw cashews
  • Pinch of salt
  • 2 tbsp cocoa powder

For the bananas

  • 3 bananas (sliced)
  • 3 tbsp vegan butter
  • 5 tbsp demerara sugar

Topping

  • 200 g lotus biscoff biscuits

Instructions

  1. The first step to this cheesecake is to make the base.Place your biscuits into a freezer bag and bash with a rolling plan until it resembles breadcrumbs. You can also do this step in a food processor.
  2. Melt your 4 tbsp of butter and stir in the digestives. Until all the biscuit crumbs are wet from the butter.
  3. Press the base mixture into the bottom of your glasses. Use the head of your rolling pin to flatten.
  4. Place in the fridge while you prepare the filling.
  5. Boil your cashews for approximate 5 minutes until they start to open up. Drain and set aside.
  6. To your high speed blender add all the filling ingredients. Blend until everything is perfectly mixed. This usually take a minute or so.
  7. Take your glasses from the fridge and spoon the filling on top of the base you prepared earlier. Use a spatula to smooth out the filling for a flat top.
  8. In a frying pan melt the butter for your bananas. Add the sliced bananas to the melted butter and then sprinkle over the sugar. Flip the bananas over after 2 mins. They are ready when both sides are golden brown and syrupy.
  9. Spoon the bananas on to the top of your filling, then top with crushed biscoff.
  10. Place the glasses into the fridge for an hour to set.

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I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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6 Comments

  1. Kayleigh Zara wrote:

    These genuinely look incredible and I've been so excited for the recipe since I saw you tweet about it! Biscoff is my absolute favourite x

    Posted 7.15.20 Reply
  2. Alice Anne Spake wrote:

    Oooo these sound delicious! My son has a dairy allergy and loves "brown biscuits" as he calls them so will have to give these a go xx

    Posted 7.15.20 Reply
  3. Melissa wrote:

    As soon as I saw Lotus biscuits I knew it would be delicious!! Thank you for sharing, will have to give these a go! x

    Posted 7.16.20 Reply
  4. T.B.C wrote:

    Oh my god!! These sound and look delicious. Will absolutely be trying these with my nieces who love anything dessert related! Thank you for sharing. Such a brilliant idea xx

    Posted 7.19.20 Reply
  5. Bethany Jane wrote:

    These genuinely sound incredible. I love Biscoff biscuits so much and I can't really eat much dairy so this sounds like the perfect recipe for me. I can practically taste them already!

    Posted 7.21.20 Reply
  6. Sophie wrote:

    I miss Biscoff so much since becoming gluten intolerant. They look incredible! x

    Sophie

    Posted 7.31.20 Reply