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Vegan Biscoff Cheesecake

A rich and creamy vegan cheesecake made with Biscoff cookies and a delicious cookie butter filling, perfect for any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Biscoff cookies, crushed
  • 1/4 cup coconut oil, melted
Filling
  • 1 cup vegan cream cheese At room temperature for best texture.
  • 1/2 cup Biscoff cookie butter
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a bowl, mix crushed Biscoff cookies with melted coconut oil until combined.
  2. Press the mixture firmly into the bottom of a springform pan to create the crust.
Filling
  1. In another bowl, beat together vegan cream cheese, Biscoff cookie butter, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
  2. Pour the filling over the crust and smooth the top.
Chill
  1. Chill in the refrigerator for at least 4 hours or until set.
  2. Serve cold and enjoy your delicious vegan cheesecake!

Notes

This cheesecake tastes better after a day in the fridge. Consider garnishing with crushed Biscoff cookies or cocoa powder for a lovely presentation.