My amazing vegan biscoff cheesecake

How to make vegan biscoff cheesecake in less than 45 minutes! These individual vegan biscoff cheesecakes are quick and simple to make, require no baking and are so delicious. Creamy, decadent and sweet but not sickly.

Lotus biscoff biscuits are one of my favourite snacks and they're vegan so what better ingredient to use in this vegan 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

• 250 g lotus biscoff biscuits
• 4 tbsp vegan butter

For the filling

• 2x180g packs of vegan cream cheese
• 400g jar of lotus biscoff spread
• 125g (I cup) of icing sugar

For the caramel sauce

• 200g granulated sugar
• 3 tbsp vegan butter
• 80ml soya milk

Topping

• 300ml of Elmlea vegan double cream

🔪 Instructions for vegan biscoff cheesecake

Make the base

The first step to this cheesecake is to make the base. Place your biscuits into a food processor and blitz on high until it resembles breadcrumbs.

Melt your 4 tbsp of butter and stir into the biscuits. Until all the biscuit crumbs are damp but not wet from the butter. If it is too dry add a little more butter.

Press the base mixture into the bottom of your glasses. Use the head of a rolling pin or your fingers to flatten.

Place in the fridge while you prepare the filling.

Make the cheese filling

In a stand or hand mixer, mix together the icing sugar, biscoff spread and cream cheese together until thick. Spoon the mixture into a piping bag and carefully pipe it on top of the biscuit base

Place glasses back into the fridge.

Caramel sauce

Next, make the caramel sauce - place your granulated sugar into a saucepan and heat on medium. Do not stir, once sugar has melted and looks caramel in colour, remove from the heat.

Stir in the butter and put back on the heat for 1 minute.

Remove from the heat again and slowly add in the milk, while stirring. Be very careful, as this will bubble a lot, you may want to wear gloves or use a deep saucepan. it will rise by 3-4 inches.

Once all milk has been absorbed and mixed, set aside to cool.

Once the caramel has cooled, pour some over the top of your cream cheese filling.

Cream topping

Finally, use a stand mixer or hand mixer to whip your double cream. You want a pipeable consistency.

Pipe your cream onto the top of your cheesecake. Top with half a lotus biscoff and serve.

💭 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 create 2 really large individual vegan biscoff 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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Yield: Serves 3-4

Vegan Biscoff cheesecake

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

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

Print

Ingredients

Biscuit base

• 250 g lotus biscoff biscuits
• 4 tbsp vegan butter

For the filling

• 2x180g packs of vegan cream cheese
• 400g jar of lotus biscoff spread
• 125g (I cup) of icing sugar

For the caramel sauce

• 200g granulated sugar
• 3 tbsp vegan butter
• 80ml soya milk

Topping

• 300ml of Elmlea vegan double cream

Instructions

Make the base

The first step to this cheesecake is to make the base. Place your biscuits into a food processor and blitz on high until it resembles breadcrumbs.

Melt your 4 tbsp of butter and stir into the biscuits. Until all the biscuit crumbs are damp but not wet from the butter. If it is too dry add a little more butter.

Press the base mixture into the bottom of your glasses. Use the head of a rolling pin or your fingers to flatten.

Place in the fridge while you prepare the filling.

Make the cheese filling

In a stand or hand mixer, mix together the icing sugar, biscoff spread and cream cheese together until thick. Spoon the mixture into a piping bag and carefully pipe it on top of the biscuit base

Place glasses back into the fridge.

Caramel sauce

Next, make the caramel sauce - place your granulated sugar into a saucepan and heat on medium. Do not stir, once sugar has melted and looks caramel in colour, remove from the heat.

Stir in the butter and put back on the heat for 1 minute.

Remove from the heat again and slowly add in the milk, while stirring. Be very careful, as this will bubble a lot, you may want to wear gloves or use a deep saucepan. it will rise by 3-4 inches.

Once all milk has been absorbed and mixed, set aside to cool.

Once the caramel has cooled, pour some over the top of your cream cheese filling.

Cream topping

Finally, use a stand mixer or hand mixer to whip your double cream. You want a pipeable consistency.

Pipe your cream onto the top of your cheesecake. Top with half a lotus biscoff and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1666Total Fat 107gSaturated Fat 39gTrans Fat 3gUnsaturated Fat 62gCholesterol 159mgSodium 645mgCarbohydrates 174gFiber 2gSugar 119gProtein 9g

Yield: Serves 3-4

Vegan Biscoff cheesecake

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

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

Print

Ingredients

Biscuit base

• 250 g lotus biscoff biscuits
• 4 tbsp vegan butter

For the filling

• 2x180g packs of vegan cream cheese
• 400g jar of lotus biscoff spread
• 125g (I cup) of icing sugar

For the caramel sauce

• 200g granulated sugar
• 3 tbsp vegan butter
• 80ml soya milk

Topping

• 300ml of Elmlea vegan double cream

Instructions

Make the base

The first step to this cheesecake is to make the base. Place your biscuits into a food processor and blitz on high until it resembles breadcrumbs.

Melt your 4 tbsp of butter and stir into the biscuits. Until all the biscuit crumbs are damp but not wet from the butter. If it is too dry add a little more butter.

Press the base mixture into the bottom of your glasses. Use the head of a rolling pin or your fingers to flatten.

Place in the fridge while you prepare the filling.

Make the cheese filling

In a stand or hand mixer, mix together the icing sugar, biscoff spread and cream cheese together until thick. Spoon the mixture into a piping bag and carefully pipe it on top of the biscuit base

Place glasses back into the fridge.

Caramel sauce

Next, make the caramel sauce - place your granulated sugar into a saucepan and heat on medium. Do not stir, once sugar has melted and looks caramel in colour, remove from the heat.

Stir in the butter and put back on the heat for 1 minute.

Remove from the heat again and slowly add in the milk, while stirring. Be very careful, as this will bubble a lot, you may want to wear gloves or use a deep saucepan. it will rise by 3-4 inches.

Once all milk has been absorbed and mixed, set aside to cool.

Once the caramel has cooled, pour some over the top of your cream cheese filling.

Cream topping

Finally, use a stand mixer or hand mixer to whip your double cream. You want a pipeable consistency.

Pipe your cream onto the top of your cheesecake. Top with half a lotus biscoff and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1666Total Fat 107gSaturated Fat 39gTrans Fat 3gUnsaturated Fat 62gCholesterol 159mgSodium 645mgCarbohydrates 174gFiber 2gSugar 119gProtein 9g