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Creamy cashew-based vegan cheesecake topped with sweet, caramelly Biscoff sauce and Lotus Biscoff biscuit based, this No-bake Vegan Biscoff Cheesecake is one of those satisfying treats that I would like to eat all the time!
Story behind this Vegan Biscoff Cheesecake
Let me just start by mentioning that I used to have disordered eating habits (I shared my experiences on my YouTube channel), which including avoiding food I really want to try, but it was deemed as “bad” or “unhealthy.” Hence, I had quite a bit of fear food, including the Lotus Biscoff spread.
I took me about 1 – 2 years to finally recover from the mental illness, and I started embracing my craving for ANY food I want. So after really tasting the Biscoff Spread without letting anyone (including me) judge me, I found Biscoff Spread one of those things I would like to eat every single day! (Well, it’s a truth right now.)
Biscoff spread is sweet, caramelly, much like how this Biscoff Cheesecake. However, if you know me, I don’t like desserts that are too sweet. So this Biscoff Cheesecake got the right amount of sweetness along with a super creamy (ice-cream-like) cheesecake texture!
Right now, I JUST CANNOT (STOP ENJOYING IT).
What’s special about this Vegan Biscoff Cheesecake?
- Super creamy and satisfying
- No-bake, just need to refrigerate
- Vegan, no eggs, no dairy, no animal products
- Full of texture with a Biscoff biscuit base and caramelly, rich Biscoff spread topping
Vegan Biscoff Cheesecake (No-bake)
Ingredients
Biscuit Base
- 60 g Biscoff biscuits, (~8 biscuits)
- 1 Tbsp extra-virgin coconut oil, or vegan butter, melted
Biscoff Cheesecake Filling
- 130 g raw cashews, soaked in water for 4 hours (1 cup)
- 80 g soy milk, unsweetened (1/3 cup)
- 1 Tbsp maple syrup, or another vegan syrup
- 60 g Lotus Biscoff Spread , (4 Tbsp)
- 1 tsp lemon juice
- 1/2 Tbsp extra-virgin coconut oil
Biscoff Sauce Topping
- 60 g Lotus Biscoff Spread , (4 Tbsp)
- 2 Tbsp warm water
- 3 – 4 Biscoff biscuits
Instructions
To make the Biscuit Base
- Line the bottom of a 4 inch cake tin with baking paper.
- Add all the Biscoff biscuits into a food bag, 95% sealed. Then use a rolling pin to smash the biscuits into crumbs. Alternatively, add them to a food processor and blend until fine.
- Add the melted coconut oil (or vegan butter) to the biscuit crumb. Mix them with a spoon.
- Transfer the mixture into the prepared cake in. Use the spoon to smooth out the base. Then place the cake tin in the freezer. In the meantime, let’s make the cheesecake filling.
To make the Biscoff Cheesecake Filling
- Drain out the soaked cashews and rinse them with water.
- Add the cashews with the rest of the ingredients (for the filling) to a high-speed blender. Blend until smooth.
- Take out the cake tin from the freezer. Pour the cheesecake filling mixture into the cake tin. Gently drop the cake tin a few time to even it out.
- Place the cake tin back in the freezer for at least 4 hours, or until it’s completely set. Then it’s time to make the topping.
To make the Biscoff Sauce Topping
- Simiply mix the spread and warm water together with a fork. Then spread it out on the top of the cheesecake.
- Crumble the Biscoff biscuit over the sauce. Then it’s time to dive in!
Notes
- Storage: If you got left over, I would suggest slicing the cake into pieces, then store the cheesecake in an airtight container. If you prefer enjoying them softer, store it in the fridge and consume within 4 days. Or, if you like to have the “ice cream” texture (like I do), store it in the freezer for up to 10 days.
- Serving: Take out the portion you want from the freezer to sit at room temperature for 5 – 10 minutes before serving.
How to Store Vegan Biscoff Cheesecake
If you got left over, I would suggest slicing the cake into pieces, then store the cheesecake in an airtight container. If you prefer enjoying them softer, store it in the fridge and consume within 4 days. Or, if you like to have the “ice cream” texture (like I do), store it in the freezer for up to 10 days. Take out the portion you want from the freezer to sit at room temperature for 5 – 10 minutes before serving.
Extra Tips for Success
- Make sure everything is mixed evenly. No matter it’s when you make the biscuits base, the cheesecake filling, or the sauce topping, make sure to incorporate the ingredients evenly to achieve the right texture in the end.
- Use a kitchen scale to measure. Even if this is not a baking recipe, I still recommend using metric measurement to get the most accurate amount.
- Soak the cashews long enough. I’ve heard some people having trouble blending the cashews when making vegan cheesecakes. One of the key points is to soak the cashew long enough, so they can get softened.
Questions You Might Have
I don’t have extra-virgin coconut oil, can I use anything else?
Yes, you can also use deodorized (refined) coconut oil. Another option is vegan butter, though it might slightly add a buttery note to the cheesecake.
How can I make it bigger (6-inch and 8-inch size)?
If you want to make a 6-inch cheesecake instead, just double the whole recipe. For 8-inch size, you need to triple. The steps are all the same. But you might need to freeze it longer, so the filling can completely set up.
Final Words
I really hope I didn’t miss out on this Biscoff Cheesecake for so long! But I finally made it anyway. And I really hope you could give it a try and have one of the most delicious no-bake vegan cheesecake ever!
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