This is THE BEST Vegan Lotus Biscoff Cheesecake! A buttery biscuit base, creamy cheesecake filling topped with so much Biscoff, this will become your go-to Biscoff dessert!
Vegan Biscoff Cheesecake
I am so happy to share this Vegan Lotus Biscoff Cheesecake 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.
Why you’ll love this cheesecake?
- It’s creamy : Thanks to the cashew nuts and coconut cream, this cheesecake is light, creamy and melts in your mouth! Super delicious!
- It has a Biscoff crust : The crunchy Biscoff base is buttery and pairs beautifully with the creamy cheesecake.
- No-Bake : No oven is required for this divine cheesecake! Simply pop it in the fridge to chill and voila… the perfect cheesecake without having to turn on the oven!
- Cookie butter flavour : The cheesecake is cram packed with cookie butter flavour! It has a caramel tone which paired with the creaminess, is super good!
- It’s vegan : Each bite you take, you will be shocked that this dessert is actually vegan! No wonder why this cheesecake is one of the most popular on my website.. its HEAVEN! Try it out for yourself!
What is Lotus Biscoff?
If you haven’t heard of Biscoff cookies before, they’re a buttery, caramel cookie which is accidentally vegan! They taste like buttery digestive cookies with caramel…they’re delicious and irresistible. I am actually obsessed with them and make soooo many of the BEST Vegan Biscoff recipes including Vegan Biscoff Babka, Vegan Biscoff Ice-cream, Vegan Biscoff Banana Bread. Be sure to check them all out!
This Vegan Biscoff Cheesecake is:
- Easy to make
- Fun to make
- Full of flavour
How to make a Vegan Biscoff Cheesecake :
(Full written method and ingredients list in the recipe card at the bottom of this post)
Mix together the biscuits, butter and coconut oil. Press into a lined tin and press down to pack in. Set aside while you make the filling.
- Cheesecake filling
Blend all of the cheesecake ingredients in a high speed blender until thick and creamy. Pour on top of the base and level out. Chill overnight.
Melt some Biscoff spread and pour over the entire cheesecake. Sprinkle over some Biscoff biscuits. Slice and serve!
Looking for more Biscoff recipes, check these out:
No-Bake Vegan Biscoff Tartlets
Vegan Biscoff Puff Pastry Swirls
Mini No-Bake Biscoff Cheesecakes (Vegan)
Small Batch Vegan Biscoff CakePrint
Vegan Lotus Biscoff cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
This is THE BEST Biscoff Cheesecake, hands down! Vegan or non-vegan, you are going to love this recipe!
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) TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
- 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)
- Biscoff spread
- Lotus Biscoff cookies
- Grated dairy-free white chocolate (optional)
- Vegan cream
- Line a 8” cake tin with greaseproof paper.
- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
- Melt the butter and coconut oil.
- In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
- 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.
- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, Biscoff spread, vanilla, melted coconut oil.
- Whizz up on high for around 5 minutes until smooth. Add a splash of water if needed.
- 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.
Store this cheesecake in a sealed container in the fridge. Allow to come to room temperature before enjoying.
Best enjoyed 3-4 days of baking.
- Prep Time: Overnight
- Category: Biscoff bakes
- Method: No-Bake
- Cuisine: American
Keywords: Vegan biscoff cheesecake, cookie butter, biscoff, biscoff spread, no bake cheesecake, vegan lotus biscoff cheesecake, biscoff cheesecake
I love biscoff cookies! Looks delicious!
Thankyou so much Natalie! x
silly question – for the "2 cans of coconut cream (cream only)" – is it 2 cans and use only the cream part (ie the cans with the cream taken out – and the liquid used for something else) – or should i find cans of the *cream* only? thanks!
Hello. Use full fat coconut cream 400ml cans. Place them in the fridge for 2 hours and then take the lid off and scoop out the thick cream part on top. The liquid is good to use for chia pudding and smoothies. The cans are what you need as they contain a preservative that keeps the stiffness to the coconut cream. Hope this helps.
hi, can i ask how big is your tin in inches or centimeters?
Hello, I use a 8 inch tin 🙂 x
Yes I would like to know the answer to the coconut cream question too please! I am assuming it's actual creamed coconut that's needed as there wouldn't be enough cream to skim out of the cans?
I'd like to know this too. Did you get an answer?
Its called coconut milk. Drain away the clear liquid out of the tins, and use the thick white cream. Hope that helps 🙂 x
This looks incredible I need to try it xxx
Thankyou so much Kate! You do 😀 x
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Is this freezable? I'd like to make a couple,one for now and another for quick access ��
Hello Andrea, yes it is freezable! Just make sure to fully defrost it at room temperature before serving! 🙂 Enjoy x
Once this is defrosted, how long will it last in the fridge please?
Hello, It will last up-to 3 days in the fridge once defrosted! x
Hi, what size is each coconut cream can? 400ml each or 160ml?
Hello, I use 400ml tins. You need to drain the water from the can and just use the cream part 🙂 x
Hello! Can you give me in grams how much of coconut cream is needed please? Thanks 🙂
Hi. Can you drizzle melted biscoff spread on top once frozen and then freeze without the melted biscoff melting the cake???
Hello, you can freeze it with or without the biscoff spread. Just make sure you defrost it completely 🙂 x
Hello how long will this last if I make it and just freeze it ? Many thanks x x x
Stored in the freezer, best eaten within 3 days of making x
Hello 🙂 is can you use cans of coconut milk? But just the cream part? Or does it have to be cans of coconut cream?
Its coconut milk (but you drain away the liquid from the tins and only use the thick white cream. Hope that helps 🙂 x
Hi, is there anything else I could use instead of cashew nuts? I have a nut allergy.
Hello, For this cheesecake, unfortunately not. I do have other cheesecake recipes on my website which are nut free x
Hello, I am making this for my boyfriends bday this weekend, can i make it in the morning on saturday and leave in the freezer overnight until lunch time on Sunday? Or will it be too long in the freezer? xx
Yes you can. As long as you allow it to defrost fully before serving x
How do you spread the biscoff without breaking the cake
Hello, as its cheesecake and not cake, it won't break.
You'll melt the biscoff sprad too before adding it on 🙂 x
Hi … looks delicious ! Just a question- I can’t seem to find Biscoff spread. Is there a way I could make it at home ?
Hi thanks for the amazing recipe! Just a quick question. Do we use salted or unsalted cashew nuts?
Hello Stella, I have used both and they're both delicious, but unsalted works best 🙂 x
Hi, I’ve made this as instructed in the first steps the base and filling frozen should I decorate it now or defrost fully before decorating? X
I made a miniature version of this for my dessert for our wedding reception meal, but switched the cashew nuts out for macadamia nuts and piped some vegan buttercream instead of squirty cream on top so the shape would hold long enough.
The best vegan dessert option the caterers had come up with for me was fruit salad. Safe to say this was the envy of everyone at our wedding meal, even though I was the only vegan! Thank you so much for this recipe. It really saved the day! xx
Hello, Aw this feedback is AMAZING! I am over the moon you all enjoyed, thank you x
My son’s girlfriend made this for us, we ate the lot between 4 it was so delicious!! Got to make another one myself now.
Aw thank youu so much!!!! I absolutely love hearing that! This recipe is such a winner!! 🙂 x