Vegan Biscoff Cheesecake

by Monica on April 16, 2023 4 comments

5 from 3 rating

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This vegan Biscoff cheesecake is a rich and creamy dairy-free cheesecake made with a Biscoff cookie crumb crust and Biscoff cookie butter topping.

A vegan biscoff cheesecake with cookie butter topping and cookies around it.

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❤️ Why make this recipe

If you want to take a basic no-bake vegan cheesecake and bring it to the next level, this plant-based Biscoff cheesecake is the answer. It’s quick and easy to make yet fancy enough for holidays and parties.

This cheesecake uses biscoff cookies as the bottom crumb layer and biscoff spread as the top layer. And yes, if you were questioning it, Lotus Biscoff products are vegan.

🍪 Where to buy Lotus Biscoff?

I have had the best luck finding both the Biscoff cookies and cookie butter at Target. I have also found them at Five Below. If you can’t find them at a store near you can easily order them on Amazon. You can also use Trader Joe’s cookie butter instead of the Biscoff brand cookie butter.

🧾 Ingredients and substitutions

Ingredients to make the filling

Vegan Cream Cheese (Tofutti or Trader Joe’s brands are my favorites) If you can’t find vegan cream cheese you can use my vegan cream cheese to make your own out of tofu, however, the store-bought varieties give a smoother texture.
Refined Coconut Oil – you must use coconut oil to help it set up and get firm. Other oils that are liquid at room temperature will not work. I use refined coconut oil, so it doesn’t have the coconut flavor, however, if you like that flavor, you can use regular coconut oil or vegan butter.
Biscoff Cookie Butter – this comes in a jar and looks a lot like peanut butter, but it tastes like creamy cookies. (You will put this in the cheesecake filling and drizzle it on top as well. You could use vegan caramel or peanut butter caramel instead of cookie butter if you wish.
Vegan Sugar – a white or near-white sugar will give you the whitest cheesecake filling. Look for organic sugar to be sure it’s vegan
Lemon Juice – to cut the sweetness of the cheesecake and give it a depth of flavor. The acidity also helps the cheesecake set.

Ingredients to make the crust

Lotus Biscoff Cookies – you will need a little less than a full package.
Vegan Butter – to make the cookie crumb stick together. You can use my homemade dairy-free butter or any vegan margarine or coconut oil.

A slice of vegan biscoff cheesecake with a fork in it.

🔪 Helpful tools

A blender, mixer, or immersion blender to blend the cheesecake filling
A springform pan or a pie dish.

🥄 How to make a vegan biscoff cheesecake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Make the cookie crust

Step 1 – Crush 15 Biscoff cookies in a food processor (or place in a sealed bag and hit with a wooden spoon until crumbs).

Lotus Biscoff cookies in a food processor before being crushed. — Biscoff cookies before being crushed.

Lotus Biscoff cookies crushed into crumbs in a food processor. — Biscoff cookies before being crushed.

Step 2 – Add the Biscoff cookie crumbs to the bottom of a springform pan and drizzle with melted vegan butter. Mix well and then flatten and press with the back of a spoon or bottom of a cup until smooth and firm.

Biscoff cookie crumbs with melted butter being added to make a crumb crust. — Cookie crumbs with melted vegan butter to make a crumb crust.

Make the cheesecake filling

Step 3 – Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.

Step 4 – Place the cream cheese, melted oil, cookie butter, sugar, and lemon juice in a blender or mixing bowl and blend until smooth and creamy.

Biscoff cheesecake filling in a food processor before being blended. — Biscoff cheesecake filling before being blended.

Biscoff cheesecake filling after being blended. — Biscoff cheesecake filling before being blended.

Step 5 – Pour the blended cheesecake filling into the prepared crumb crust in the springform pan.

Step 6 – Chill for at least 4 hours to set. (For best results chill overnight.)

Top the cheesecake

Step 7 – Before serving warm the cookie butter in the microwave for about 20 seconds, stir well, then pour it over the top of the chilled cheesecake. (Spread it out evenly and push the butter over the edges to make pretty drips on the side.)

Pouring warm cookie butter over the top of a biscoff cheesecake. — Pouring cookie butter on top of the cheesecake.

Using a spoon to make drips of cookie butter off the sides of the cheesecake. — Pouring cookie butter on top of the cheesecake.

👩🏻‍🍳 Pro Tips

Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan easier.

A vegan Lotus Biscoff Cheesecake with a slice cut out of it.

🥡 Storage

Refrigerate: This vegan Biscoff cheesecake will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: No-bake vegan cheesecakes freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before cutting.

A dairy-free Biscoff cheesecake on a blue plate with cookies around it.

🌟 More vegan cheesecake flavors

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