Why This Vegan Biscoff Cheesecake is a Must-Make

Prepare to fall head over heels for this cheesecake! Here’s what makes it an absolute showstopper and a guaranteed crowd-pleaser:

• Triple the Biscoff Bliss. We don’t just sprinkle a little Biscoff here and there; we fully embrace its unparalleled flavor! The journey begins with a perfectly crunchy crust made from finely crushed Biscoff cookies, mixed with vegan butter. The heart of the dessert is a luxuriously creamy cheesecake filling, generously infused with smooth Biscoff spread, giving it that signature caramelized biscuit taste. Finally, a decadent layer of melted Biscoff spread crowns the cheesecake, adorned with even more crushed Biscoff cookies for textural contrast and an extra burst of flavor. It’s a symphony of cookie butter in every delicious layer.
• Effortless Vegan Transformation. While I adore the richness of a cashew-based cheesecake, they often demand extensive preparation, including soaking nuts for hours and then thoroughly pureeing them. This vegan Biscoff cheesecake simplifies the process significantly by utilizing readily available plant-based cream cheese. This brilliant swap means no lengthy nut soaking, no complicated blending, and a much faster, easier path to cheesecake perfection. You get all the classic cheesecake creaminess and tang without any dairy, making it accessible for everyone.
• Surprisingly Simple Elegance. Don’t let its professional appearance intimidate you! This cheesecake is designed for ease, especially when it comes to decoration. The stunning topping is created by simply spreading warm, melted Biscoff butter over the chilled cheesecake, allowing it to naturally cascade and create a beautiful sheen. A final sprinkle of crushed Biscoff cookies adds a rustic, yet sophisticated touch. There’s no need for intricate frosting techniques or complicated piping bags to achieve a polished, impressive result. It’s truly a bakery-quality dessert with home-baker friendly steps.
• Perfect for Any Occasion. Whether you’re hosting a dinner party, celebrating a birthday, or simply craving a sophisticated dessert, this vegan Biscoff cheesecake rises to the occasion. Its unique flavor profile and elegant presentation make it memorable, and its plant-based nature ensures that guests with dietary preferences can enjoy it too.

Essential Ingredients for Your Vegan Biscoff Cheesecake

Crafting this incredible vegan Biscoff cheesecake starts with a careful selection of high-quality ingredients. Below is a comprehensive list, along with brief notes to guide you. For precise quantities and detailed instructions, please refer to the full recipe card further down this page.

For the Crust:

• Biscoff Cookies – The star of the show! These iconic spiced speculoos cookies form the buttery, crunchy foundation of our cheesecake. In case you were wondering, yes, Lotus Biscoff cookies are naturally vegan, making them a perfect choice for this dairy-free dessert!
• Vegan Butter – This binds the cookie crumbs together and adds rich, buttery flavor to the crust. Using a good quality, firm vegan butter will ensure your crust sets beautifully. I highly recommend trying my homemade Vegan Butter for the best results, though your favorite store-bought brand will also work.

For the Creamy Cheesecake Filling:

• Vegan Cream Cheese – This is the cornerstone of our dairy-free cheesecake, providing that essential tangy, creamy texture. Opt for a block-style vegan cream cheese rather than a spread for optimal consistency and firmness. Brands vary, so choose one you trust for baking. You can use store-bought or elevate your cheesecake with my recipe for the best homemade Vegan Cream Cheese. Ensure it’s softened to room temperature for smooth mixing.
• Light Brown Sugar – Provides a warm, caramel-like sweetness that complements the Biscoff perfectly. Its fine texture also helps it dissolve smoothly into the filling.
• Cornstarch – This is a crucial thickening agent that helps to stabilize the vegan cream cheese, ensuring the filling sets up beautifully with that classic cheesecake texture and prevents it from being too soft or runny.
• Full-Fat Coconut Cream – The secret weapon for luxurious richness and silkiness in vegan cheesecakes. This provides the necessary fat content and body. You can scoop the thick cream from the top of a chilled can of full-fat coconut milk (refrigerate the can overnight for best separation) or purchase cans specifically labeled “coconut cream.”
• Biscoff Spread – The heart of the Biscoff flavor in the filling! This smooth cookie butter spread is incorporated directly into the cream cheese mixture, infusing every bite with its distinctive, deeply caramelized, and spiced taste.
• Vanilla Extract – A touch of pure vanilla extract (or vanilla bean paste for an even richer flavor) enhances all the other flavors, adding depth and warmth to the cheesecake.
• Fresh Lemon Juice – Essential for balancing the sweetness and richness. It provides that signature tangy counterpoint that makes a cheesecake truly irresistible, mimicking the slight acidity found in traditional dairy cheesecakes.
• Sea Salt – Just a pinch of fine sea salt is vital for rounding out the flavors, enhancing the sweetness, and bringing out the complex notes of the Biscoff.

For the Decadent Topping:

• Biscoff Spread – Used again for the glorious topping! You’ll gently melt this until it reaches a perfectly pourable and spreadable consistency, creating a smooth, glistening layer over the chilled cheesecake.
• Biscoff Cookies – A handful of these crushed cookies are sprinkled over the melted Biscoff topping, adding a delightful crunch and reinforcing the cookie butter theme. This simple garnish elevates both the texture and visual appeal.

Step-by-Step Guide: How to Craft Your Vegan Biscoff Cheesecake

Embark on your baking adventure with confidence! This detailed, step-by-step guide will walk you through the entire process, ensuring a perfect vegan Biscoff cheesecake every time.

• Prepare the Crust for Perfection. Begin by preheating your oven to 350°F (175°C). In a food processor, pulse the entire package of Biscoff cookies until they transform into very fine, even crumbs. This ensures a uniform and stable crust. Next, pour in the melted vegan butter and pulse again until the mixture is thoroughly combined and resembles wet sand. Transfer this mixture to a 9-inch (23 cm) springform pan. Using the bottom of a flat glass or a measuring cup, press the crumbs very firmly and evenly into the bottom of the pan. This compaction is key to preventing a crumbly crust. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you prepare the filling. Immediately reduce your oven temperature to 325°F (165°C) for the cheesecake.
• Initiate the Creamy Filling. In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, briefly beat your softened vegan cream cheese for about 10 seconds. This helps to loosen it up and ensure a smooth, lump-free filling. With the mixer on low speed, gradually add the light brown sugar. Once incorporated, increase the speed to medium and beat the mixture for approximately 3 minutes, or until it becomes light, fluffy, and completely smooth. Remember to stop and scrape down the sides of the bowl periodically to ensure all ingredients are fully combined.

• Combine Cornstarch and Coconut Cream. In a separate small bowl, whisk together 1/3 cup of the full-fat coconut cream with the cornstarch until the mixture is completely smooth and free of any lumps. This step is crucial for preventing a grainy texture in your cheesecake. Slowly add this cornstarch slurry into the cream cheese mixture, mixing on low speed just until it is fully incorporated. Overmixing at this stage can introduce too much air, which can lead to cracks during baking.
• Complete the Cheesecake Filling. With the mixer still on low, gradually add the remaining coconut cream in two separate additions. Mix for about 15 seconds after each addition, scraping the bowl down as needed to ensure everything is evenly combined. Next, add the Biscoff spread and mix until it is thoroughly incorporated and the filling has a uniform color. Finally, gently mix in the vanilla extract, fresh lemon juice, and sea salt until they are just blended. Again, avoid overmixing to maintain the ideal texture.

• Bake to Perfection. Carefully pour the prepared cheesecake filling over the cooled Biscoff crust in the springform pan. Use a spatula to gently smooth the top for an even finish. Place the pan on the center rack of your preheated 325°F (165°C) oven. Bake for 70 to 75 minutes. The cheesecake is done when the edges appear slightly puffed and set, the top looks matte, but the very center still has a slight, gentle wobble when you lightly shake the pan. This slight jiggle indicates perfect doneness and will firm up during cooling.
• Cool and Chill with Patience. Once baked, turn off the oven but leave the cheesecake inside. Prop the oven door open a crack with a wooden spoon or a folded towel. Allow the cheesecake to cool slowly in the gradually decreasing heat of the oven for 1 full hour. This gradual cooling helps prevent cracking. After an hour, transfer the springform pan to a wire rack. Immediately run a thin, sharp knife around the inner edge of the pan to prevent the cheesecake from sticking as it cools and contracts. Let the cheesecake cool completely at room temperature on the wire rack for 1 to 3 hours, depending on your kitchen’s temperature. Once it has reached room temperature, refrigerate the cheesecake for at least 6 hours, or ideally overnight, to allow it to fully chill and set. This step is non-negotiable for a firm, sliceable cheesecake.

• Melt the Biscoff Spread for the Topping. Once your cheesecake is thoroughly chilled and set, it’s time for the crowning glory! Transfer the Biscoff spread for the topping into a microwave-safe bowl. Heat it in short bursts of 10 to 30 seconds, stirring well after each interval, until it becomes completely smooth and pourable. Alternatively, you can melt it gently on the stovetop over very low heat in a small saucepan, stirring constantly to prevent it from scorching. Be careful not to overheat it.
• Adorn and Serve. Carefully remove the sides of the springform pan from the chilled cheesecake. Pour the slightly cooled (but still pourable) melted Biscoff spread evenly over the top of the cheesecake. Gently spread it with the back of a spoon or an offset spatula to create a smooth, glossy layer, perhaps swirling it slightly for an artistic touch. Immediately sprinkle the crushed Biscoff cookies over the top for added texture and visual appeal. Refrigerate the cheesecake for another 30 minutes to allow the topping to set before you slice and serve this magnificent dessert.

Expert Tips for a Flawless Vegan Biscoff Cheesecake

Achieving cheesecake perfection is easier with a few insider tips. Keep these pointers in mind as you prepare your Biscoff masterpiece:

• Ensure a Sturdy Crust. When pressing the Biscoff cookie mixture into the springform pan, use firm and even pressure. The bottom of a flat-bottomed glass or a dry measuring cup works wonderfully for this. A well-compacted crust is essential; it prevents crumbling when you slice and serves as a solid foundation for your creamy filling.
• Avoid Overmixing the Filling. Mixing the cheesecake batter too vigorously or for too long introduces excess air, which can cause the cheesecake to puff up significantly during baking and then crack as it cools. While a cracked top isn’t the end of the world (especially since you’ll be covering it with a glorious Biscoff topping!), aiming for a smooth, crack-free finish is always ideal. Mix just until ingredients are combined.
• Room Temperature Ingredients are Key. For the creamiest, lump-free filling, make sure your vegan cream cheese and any liquid ingredients (like coconut cream if it’s solidified) are at room temperature. This allows them to blend together smoothly without creating lumps, resulting in a perfectly uniform texture.
• The Water Bath Advantage (Optional but Recommended). For an ultra-creamy texture and to further prevent cracks, consider using a water bath. Wrap the bottom of your springform pan tightly with several layers of aluminum foil to make it watertight. Place the pan in a larger roasting pan, then pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake as directed. The steam from the water bath creates a moist baking environment that helps the cheesecake bake evenly and gently.
• Achieve Clean Slices. For picture-perfect slices, run a thin, sharp knife under hot water and wipe it clean between each cut. This simple trick prevents the cheesecake from sticking to the knife, ensuring smooth, neat edges that will impress your guests.
• Patience is a Virtue – Especially with Chilling. The chilling phase is arguably the most important step for cheesecake texture and stability. Don’t rush it! Allowing the cheesecake to chill for at least 6 hours (preferably overnight) in the refrigerator ensures it sets completely, develops its full flavor, and can be sliced cleanly.

Delightful Serving Suggestions

This vegan Biscoff cheesecake is a showstopper on its own, but a few simple additions can elevate it even further. For an extra touch of elegance, consider piping a dollop of homemade Cashew Whipped Cream or light and airy Coconut Whipped Cream onto each slice, much like you’d find at a gourmet dessert shop. Alternatively, a simple dollop from a spoon works just as beautifully. You could also garnish with fresh berries for a burst of contrasting flavor and color, a sprinkle of dark chocolate shavings, or even a light dusting of cinnamon to complement the Biscoff spices. Of course, this Biscoff cheesecake is so incredibly rich and flavorful that it is absolutely delicious without any embellishments!

How to Store Your Vegan Biscoff Cheesecake

Proper storage is essential to maintain the freshness, texture, and delightful flavor of your vegan Biscoff cheesecake.

• Refrigerator: To store leftover cheesecake, cover the entire cheesecake securely with plastic wrap or transfer individual slices to an airtight container. When properly stored in the refrigerator, it will remain fresh and delicious for up to 4 days. This allows you to enjoy slices throughout the week!
• Freezer: For longer-term storage, the freezer is your best friend. You can freeze individual slices or the entire cheesecake. Wrap leftovers tightly first in plastic wrap, then add a second layer of aluminum foil to prevent freezer burn. Alternatively, after wrapping the slices in plastic, place them in an airtight freezer bag or container. This cheesecake freezes beautifully for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight before serving.

Frequently Asked Questions (FAQs)

Here are some common questions you might have about making this vegan Biscoff cheesecake:

• Can I make this cheesecake gluten-free?
  Absolutely! Biscoff cookies contain gluten, but you can easily substitute them with your favorite gluten-free digestive biscuits or a similar plain, crunchy gluten-free cookie for the crust. Ensure the Biscoff spread itself is certified gluten-free if that’s a concern (most Biscoff spreads are gluten-free, but always check the label). All other ingredients in the filling are naturally gluten-free.
• Why did my cheesecake crack?
  Cracking is a common issue with cheesecakes, often caused by sudden temperature changes or overmixing. To minimize cracks:
  • Avoid overmixing the batter, as this incorporates too much air.
  • Don’t open the oven door during baking.
  • Cool the cheesecake gradually in the oven with the door propped open.
  • Run a knife around the edges of the pan after removing it from the oven to prevent sticking as it cools and shrinks.

  Remember, a cracked top won’t affect the taste, and in this recipe, the Biscoff topping will beautifully hide any imperfections!

• What if I can’t find full-fat coconut cream?
  If you can’t find cans specifically labeled “coconut cream,” you can use full-fat canned coconut milk. To do this, refrigerate a can of full-fat coconut milk upside down overnight. The thick cream will separate and rise to the top (which will now be the bottom of the can). Scoop out only the thick, solid cream, leaving the watery liquid behind. You’ll likely need 2-3 cans to get enough cream.
• Can I use a different size springform pan?
  This recipe is designed for a 9-inch (23 cm) springform pan. If you use a different size, you may need to adjust the baking time. A smaller pan will result in a thicker cheesecake requiring more baking time, while a larger pan will yield a thinner cheesecake that bakes more quickly. Keep a close eye on the cheesecake and look for the visual cues of doneness (puffy edges, matte top, slight center wobble).
• How far in advance can I make this cheesecake?
  This cheesecake is an excellent make-ahead dessert! You can prepare the entire cheesecake (including baking and chilling) up to 2-3 days in advance. Add the Biscoff spread topping and crushed cookies a day or a few hours before serving for the freshest appearance. This makes it perfect for entertaining as it frees up your time on the day of the event.

Explore More Vegan Cheesecake Recipes

If you loved this Biscoff creation, you’re sure to enjoy these other delightful plant-based cheesecake recipes from my collection:

• Decadent Vegan Turtle Cheesecake
• Rich Vegan Pumpkin Cheesecake with Salted Caramel Topping
• Classic Creamy Vegan Cheesecake (The Best!)