Vegan Biscoff Cheesecake (No Bake)
This dairy-free cheesecake recipe with a Biscoff cookie graham crust is so creamy and does not require any baking or store-bought vegan cream cheese.
Vegan cheesecakes are one of my favorite desserts to make but this vegan Biscoff cheesecake recipe is a guaranteed crowd pleaser! I tested this 6x before getting to this final recipe so that I can give my readers the perfect recipe.
If you enjoy vegan recipes for friends and family get togethers, give the following recipes a try.
- shareable homemade vegan margherita flatbread
- crispy and cheesy lentil bolognese pasta bake
- kid friendly lentil sloppy joes in biscuit cups
Why you’ll love making Biscoff cheesecakes
- Biscoff cookie crust – Lotus Biscoff cookies aka Belgium speculoos cookies are crunchy shortbread cookies originally from Belgium with a cinnamon and toasted caramel taste. They are delicious and buttery but surprisingly 100% vegan.
- no bake – just whip all the ingredients together and throw the cake in the freezer. This recipe uses freezing cold temperature to set the cake and does not need to be baked
- completely dairy-free – traditional cheesecake calls for cream cheese but you can achieve a similar creamy texture and taste with non-dairy ingredients
- no store bought cream cheese – pre-made vegan cream cheese from the store can get expensive! Instead I make my own vegan cream cheese with cashews and soy milk
How to make vegan Biscoff cheesecake
Step 1. Create Biscoff cookie crust
Step 2. Blend cashews and soy milk
Step 3. Whip together the rest of the cheesecake mixture
Step 4. Pour into crust and place in freezer to set
Key ingredients & substitutions
- springform pan – a springform pan is a round cake pan with a removable bottom and sides that open and close with a spring. It makes it easier to remove the finished cake from the pan but you can also just use a regular cake pan.
- Biscoff cookies – you can substitute the Lotus Biscoff cookies and just make a regular cheesecake crust using any type of graham crackers
- soy milk – soy milk is great for this recipe because it is more creamy than other non-dairy milks such as oat milk. You can substitute soy milk for coconut milk (full fat) or more coconut cream but you might need to add more lemon juice or sweetener or the mixture will taste like coconut
- canned coconut cream – I use coconut cream for this recipe because it has the most fat concentration. You can substitute with regular full fat coconut milk or soy milk but the texture of the cheesecake may not be as creamy
- lemon & apple cider vinegar– this adds a little acidity to the cake which is reminiscent of cream cheese. You can try other types of vinegar or omit if you prefer to leave out the acidity
- powdered sugar – added sweetness without changing the texture of the dish. You can add granulated sugar as well but I find that it makes the mixture more runny.
Serving and Storage
- toppings – here is the fun part! After the cheesecake is set and when you’re ready to serve add on the toppings. You can add more cookies, whole or crushed, cookie butter (Biscoff has their own cookie butter and it’s vegan!), fresh fruit, or cinnamon.
- storage – place in a container and freeze for up to 2-3 weeks. I like to have all the slices cut before placing back into the freezer so I can defrost individual slices. Defrost in the fridge for an hour or out in the open for 30 – 45 minutes. If the texture is still too icy for you let it defrost for longer.
Tips & Tricks
Vegan Biscoff Cheesecake (No Bake)
Pin this RecipeDelicious, creamy, and dairy-free cheesecake with a Biscoff cookie crust.
Equipment
- food processor
- blender
- Stand Mixer
- 9 inch springform cake pan
Ingredients
Biscoff Crust
- 34 pieces Biscoff cookies
- 6 tbsp vegan butter
Cheesecake
- 2 cup cashews unsalted, unroasted
- 1 cup soy milk
- 2 lemons
- 2 tbsp apple cider vinegar
- 4 tsp vanilla extract
- ¼ cup maple syrup
- 1 cup canned coconut cream
- ¼ cup powdered sugar
- ½ tsp salt
Instructions
Prep the Cashews
- Soften the cashews. Soak the cashews in warm water. I prefer to soak overnight but if making same day you should soak for at least 4 hours.
Biscoff Crust
- Create the crust mixture. Melt the vegan butter. In a food processor, blend the Biscoff cookies until it is crushed into fine crumbs. In a medium mixing bowl, mix and combine the crushed Biscoff cookies and melted better.
- Line the pan. Add in the crust mixture into a 9 inch springform pan and gently pat the mixture down so that it creates the same shape as the pan. Make sure the crust is spread evenly throughout the pan.Optional: Line the bottom and sides of the springform with parchment paper. This makes it easier to remove the cheesecake from the pan.
Cheesecake
- Blend the cashews. Drain the softened cashews. Add the drained cashews and the soy milk into a blender and blend for 60 seconds or until the mixture is fully blended and smooth. Tips: If the paste is still grainy continue blending until smooth. Try not to add any more liquid but if you are having trouble blending add more soy milk instead of water. Soy milk helps keep the mixture creamy while water will form ice particles once it freezes.
- Whisk the cheesecake mixture. In a mixing bowl, on medium to low setting, whisk together the coconut cream, blended cashew paste, vanilla extract, maple syrup, powdered sugar, salt, juiced lemons, and apple cider vinegar until well combined (2-3 minutes).Tip: If your canned coconut cream has separated from the liquid, do not shake or mix the two together. It's best to just use the coconut cream without any liquid to keep the texture creamy once you freeze the cake.
- Freeze the cheesecake. Pour the cheesecake mixture onto the Biscoff cookie crust. Place a piece of plastic wrap over the top and place the cake into the freezer to set for a minimum of 6-7 hours or overnightTip: To test if your cheesecake is frozen enough you can gently poke the center of the cheesecake to check if it is to your liking or use a small toothpick to feel the texture. The inner part of the cheesecake will take the longest to solidify. If you overset the cheesecake, you can slowly defrost the cheesecake in the fridge or out in the open.
Toppings (optional)
- Add additional crushed Biscoff cookies, cookie spread, or fresh food to go with your cheesecake slices.
