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Vegan Biscoff Cheesecake

A creamy and rich vegan cheesecake made with Biscoff cookies, perfect for impressing guests on any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Biscoff cookies, crushed
  • 1/2 cup vegan butter, melted
For the Filling
  • 1 cup cashews, soaked Soak overnight for best results.
  • 1/2 cup Biscoff cookie butter
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • a pinch salt

Method
 

Preparation
  1. In a mixing bowl, combine the crushed Biscoff cookies and melted vegan butter. Press this mixture into the bottom of a springform pan to form the crust.
  2. In a blender or food processor, add the soaked cashews, Biscoff cookie butter, coconut cream, maple syrup, vanilla extract, lemon juice, and salt. Blend until smooth and creamy.
  3. Pour the filling over the crust in the springform pan.
  4. Refrigerate for at least 4 hours or until set.
  5. Serve chilled and enjoy your creamy vegan cheesecake!

Notes

For an extra touch, drizzle with Biscoff cookie butter and sprinkle with crushed cookies before serving. Can store in the fridge for up to a week or freeze for a quick treat.