Rich, creamy vanilla cheese filling on a choc-almond base, topped with decadent Biscoff. This show-stopping vegan Biscoff cheesecake is easy to make and will impress vegans and omni’s alike!
What is Biscoff spread?
Lotus Biscoff spread is a spread made from the buttery, brown sugar and spice biscuits from Belgium. It tastes like dessert, and I still wonder how it made the cut to live in the breakfast aisle as it is basically sugar and oil. BUT it no-doubt makes for one of the best cheesecake toppings and it happens to be vegan!
How to make an easy vegan chocolate cheesecake base?ย
Cheesecake bases are super simple to make with a variety of combinations of ingredients. You basically need something oily or sticky (vegan butter, coconut oil or dates) and something crumbly (like your favourite biscuits/cookies or nuts).ย In this recipe I have used a delicious combination of Arnott’s choc ripple biscuits, almonds and Nuttlex Butter which pair perfectly with the Biscoff and vanilla cream cheese filling.ย
Blitz your dry ingredients to form a fine crumble, mix through the butter and firmly press the mixture into your spring form pan. That’s it – just pour your cheesecake filling on top!ย
Vegan Biscoff cheesecake
Ingredients
- 2.5 C Choc Ripple biscuits (Arnott's) - or your favourite vegan sweet biscuit
- 1 C Almonds
- 1/2 C Vegan butter (Nuttlex)
- 500 g Vegan cream cheese - I use 2 x tubs of Sheese brand cream cheese
- 1.5 C Natural (plain) coconut yogurt
- 1/2 C Maple syrup
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- 1 tbsp Cornflour - also known as corn starch
- 1/2 C Lotus Biscoff spread
Instructions
- Preheat oven to 180C (fan-forced.) Half fill a spare baking tin/dish with water and place it on the bottom rack of the oven. You will bake the cheesecake on the middle rack. Prepare a spring-form pan by placing a piece of baking paper on the bottom of tray and then placing the spring form part on top, securing the clip. Place this pan on top of a cookie tray to make it easier to move around.
- In a food processor, blitz the biscuits and almonds for 30 seconds - 1 minute to form a crumble. Mix through the melted butter. Spread the crumble mixture evenly into the spring-form pan and press down firmly with the back of a spoon or a glass to create a solid base.2.5 C Choc Ripple biscuits (Arnott's), 1 C Almonds, 1/2 C Vegan butter (Nuttlex)
- In a large mixing bowl, combine the cream cheese, yogurt, maple syrup, vanilla and lemon juice. Sieve in the corn flour and mix to combine.500 g Vegan cream cheese, 1.5 C Natural (plain) coconut yogurt, 1/2 C Maple syrup, 2 tsp Vanilla extract, 1 tbsp Lemon juice, 1 tbsp Cornflour
- Gently heat the Biscoff spread in a small saucepan until melted. Create a biscoff layer in the cake by pouring half of the the cream cheese mixture over the cheesecake base and spread evenly. Drizzle a few spoon-fulls of the melted Biscoff spread over the mixture. Then, pour over the remaining cream cheese mixture, smoothing the top. Pick up the tray and gently drop/tap it on the counter to remove any air pockets.1/2 C Lotus Biscoff spread
- Place the cheesecake on the middle rack of the oven and bake for 25 minutes. Do not open the oven door. Then time's up, turn the oven off and leave the cheesecake in there with the door closed for 5 minutes, then remove the cake and let cool at room temperature for 20 minutes.
- Pour the remaining Biscoff onto the cheesecake, spreading evenly and smoothing it over. Place in the fridge to set overnight (or for at least 6 hours).
