Vegan Biscoff Cheesecake
A decadent and creamy vegan cheesecake bursting with the rich flavor of Biscoff cookies, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 24–30 Biscoff Cookies
- 16 oz Vegan Cream Cheese
- 1 cup Coconut Cream
- 1/2 cup Maple Syrup or Agave Nectar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice
- 2 tablespoons Cornstarch
- Biscoff Spread (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: Crush the Biscoff cookies in a food processor and mix with melted coconut oil. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Blend the filling: Beat vegan cream cheese until smooth, then add coconut cream, maple syrup, lemon juice, cornstarch, and vanilla extract. Blend until well combined.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes until slightly puffed on the edges.
- Cool and chill: Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight.
- Finish with a drizzle of Biscoff spread on top before serving.
- Slice and serve with fresh fruit or coconut whipped cream.
Notes
For a no-bake version, simply refrigerate the cheesecake without baking. Stored properly, it lasts up to a week in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cheesecake, Biscoff dessert, creamy cheesecake, easy dessert, party dessert
Find it online: https://feastora.com/vegan-biscoff-cheesecake/