Dairy-Free Biscoff Cheesecake
Indulge in the decadent, creamy goodness of this Dairy-Free Biscoff Cheesecake—a dessert that’s as rich and luxurious as its traditional counterpart but completely dairy-free! Featuring a buttery crust made from crushed Biscoff cookies, a velvety filling crafted with coconut cream and dairy-free cream cheese, and the signature flavor of Biscoff spread swirled throughout, this no-bake cheesecake is a dream come true for vegans and those avoiding dairy. With hints of vanilla and a touch of freshness from lemon juice, every bite balances sweetness and tang perfectly. Topped with a generous sprinkle of crushed cookies and more creamy Biscoff spread, it’s a show-stopping treat for any occasion. Ready in just 30 minutes (plus chilling time), this easy, no-bake dessert will wow your guests and satisfy your sweet tooth. Perfect for vegans, dairy-free diets, or anyone who loves irresistible cheesecake without the fuss!
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Recipe Information
Ingredients
- 300 grams Biscoff cookies
- 100 grams Vegan butter
- 400 milliliters Coconut cream
- 400 grams Dairy-free cream cheese
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 150 grams Biscoff spread
Instructions
Begin by preparing the crust: In a food processor, finely crush 200 grams of Biscoff cookies until they reach a sandy consistency.
Melt the vegan butter in a small saucepan or microwave, then pour it into the crushed cookies. Mix until well combined.
Press the cookie-butter mixture into the bottom of a 9-inch springform pan evenly, ensuring the base is covered. Use a flat-bottomed glass or spoon to press firmly.
Refrigerate the crust for at least 15 minutes to set while you prepare the filling.
In a large mixing bowl, combine the coconut cream, dairy-free cream cheese, and powdered sugar. Beat together using an electric mixer until smooth and well incorporated.
Add the vanilla extract and lemon juice, then continue to mix until combined.
Fold in 100 grams of Biscoff spread into the cream mixture until consistent throughout.
Pour the filling onto the chilled crust, spreading it evenly with a spatula.
Transfer the remaining Biscoff cookies to a sealed bag and crush them coarsely. Sprinkle the crushed cookies and the remaining 50 grams of Biscoff spread over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly before serving.
Once set, remove the cheesecake from the springform pan carefully, slice, and enjoy your dairy-free Biscoff cheesecake.
Nutrition Facts
Calories |
5971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.5 g | 475% | |
| Saturated Fat | 197.0 g | 985% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 641.9 g | 233% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 460.1 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
