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side view of vanilla cheesecake with biscoff spread drizzled over the top with a boared of crushed biscoff biscuits. On a white marble cake stand

Vegan Lotus Biscoff cheesecake

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This is THE BEST Biscoff Cheesecake, hands down! Vegan or non-vegan, you are going to love this recipe!


Units Scale

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


Method (base)

  1. Line a 8” cake tin with greaseproof paper.
  2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
  3. Melt the butter and coconut oil.
  4. In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
  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.

Method (filling)

  1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, Biscoff spread, vanilla, melted coconut oil.
  2. Whizz up on high for around 5 minutes until smooth. Add a splash of water if needed.
  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.


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