Vegan Lotus Biscoff cheesecake recipe

Vegan, no-bake, quick & easy.

No-bake cheesecakes are my all-time favourite dessert and this cheesecake in particular is my new favourite!

I am so happy to share this recipe with you guys, it's cheesecake perfection!
This vegan Biscoff cheesecake is super quick & easy to make and contains only a few 'easy to find' ingredients.
To make it lighter, I used coconut cream and soaked cashew nuts which give the perfect creamy filling for this indulgent cheesecake.

If you haven't heard of Biscoff cookies before, they're a buttery, caramel cookie which are accidentally vegan! They taste like buttery digestive cookies with caramel...they're delicious and irresistible.

Not only have I used the classic 'Lotus' cookie in this recipe, I also use the Lotus Biscoff spread!
It's silky smooth and creamy, to the texture of smooth peanut butter..but cookies! You'll want to eat it by the spoon! It's HEAVEN.

This heavenly cheesecake would be the perfect dessert for a special occasion or cookie lovers! 
Happy "baking"!

Preparation time- Overnight
Serves- 8-10
Chilling time- 4-6 hours (or overnight)
Level- Easy

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Ingredients for the base

-160g of Lotus Biscoff cookies

-60g of dairy-free butter (melted)

-2 tablespoons of coconut oil (melted)

Ingredients for the filling

-180g of cashew nuts (soaked overnight & drained)

-2 cans of coconut cream (cream only)

-3 tablespoons of Lotus Biscoff spread

-1 teaspoon of vanilla bean paste

-2 tablespoons of coconut oil (melted)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Decoration
-Biscoff spread

-Lotus Biscoff cookies
-Grated dairy-free white chocolate (optional)

-Vegan cream
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To make the base

Step 1- Line a 8'' cake tin with greaseproof paper.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the butter and coconut oil.

Step 4- In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.

Step 5- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. 

Place into the freezer whilst you make the filling.

To make the filling

Step 1- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, Biscoff spread, vanilla, melted coconut oil. 

Step 2- Whizz up on high for around 5 minutes until smooth.

Add a splash of water if needed.

Step 3- Pour the filling into the base, level with a spoon and pop back into the freezer to set.

Allow the cheesecake to set fully.

This will take around 4-6 hours (I leave mine to set overnight).

Store in a sealed container in the freezer and defrost fully before serving.

I spread some of the Lotus Biscoff spread all over the top of the cheesecake, and decorated it with some vegan squirty cream stars, topped with grated dairy-free white chocolate and a Lotus Biscoff cookies.
You could even melt some of the Biscoff spread and drizzle it over for even more cookie goodness!

Delicious!

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Holly Jade