Vegan Biscoff Cheesecake
Indulge in the irresistible charm of this Vegan Biscoff Cheesecake, a decadent, no-bake dessert that’s as creamy as it is satisfying. Featuring a crunchy Biscoff cookie crust and a luscious, velvety filling made from soaked cashews, coconut cream, vegan cream cheese, and rich Biscoff spread, this treat is a true showstopper. Sweetened naturally with maple syrup and enhanced with a hint of lemon juice and vanilla, every bite delivers a perfect balance of sweetness and tanginess. Best of all, it's entirely dairy-free and perfect for those following a plant-based diet. Whether you’re serving it at a dinner party or enjoying a slice as an indulgent snack, this gorgeous dessert will leave everyone asking for seconds. Perfect for Biscoff lovers, this vegan cheesecake is easy to prepare and sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Biscoff cookies
- 60 grams Coconut oil, melted
- 300 grams Raw cashews
- 400 ml Coconut cream
- 120 ml Maple syrup
- 30 ml Lemon juice
- 1 teaspoon Vanilla extract
- 150 grams Biscoff spread
- 200 grams Vegan cream cheese
- 1 pinch Pinch of salt
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour to soften them.
While the cashews are soaking, prepare the crust. Place the Biscoff cookies in a food processor and pulse until you obtain fine crumbs.
Transfer the cookie crumbs to a mixing bowl and stir in the melted coconut oil. Mix until the crumbs are evenly coated and have a sandy consistency.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the refrigerator to set while you prepare the filling.
Drain and rinse the soaked cashews, then place them in the food processor.
Add the coconut cream, maple syrup, lemon juice, vanilla extract, Biscoff spread, vegan cream cheese, and a pinch of salt to the food processor.
Blend the ingredients until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
Pour the cashew mixture over the chilled crust and smooth the top with a spatula.
Place the cheesecake in the refrigerator to set for at least 4 hours, or overnight for best results.
Once set, carefully remove the cheesecake from the springform pan.
Optionally, decorate the top of the cheesecake with additional whipped coconut cream or a drizzle of melted Biscoff spread.
Slice, serve, and enjoy your Vegan Biscoff Cheesecake!
Nutrition Facts
Calories |
6498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.2 g | 531% | |
| Saturated Fat | 220.0 g | 1100% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 660.9 g | 240% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 453.2 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2804 mg | 60% | |
*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.
