Name: Biscoff Cheesecake
Ingredients: 1 package Biscoff cookies (250g); ⅓ cup vegan butter, melted (75g); 32 ounces vegan cream cheese (907g); 1 cup light brown sugar, packed (200g); 5 tablespoons cornstarch (50g); 1⅓ cups full-fat coconut cream (320mL); ¾ cup Biscoff spread (180g); 2 teaspoons vanilla extract (10mL); 3 tablespoons fresh lemon juice (45mL); ¼ teaspoon sea salt (1g); 5 ounces Biscoff spread, melted (150g); 2 ounces Biscoff cookies, crushed (50g)

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This vegan Biscoff Cheesecake is a decadent, creamy dessert layered with cookie butter flavor from top to bottom. Featuring a buttery Biscoff cookie crust, a rich cheesecake filling infused with Biscoff spread, and a luscious cookie butter topping finished with crushed Biscoff cookies, every bite is pure indulgence. Perfect for special occasions or any time you’re craving something sweet and satisfying.

Why You’ll Love This Recipe

If you’re a fan of Biscoff cookies or cookie butter, this cheesecake is your dream dessert. It delivers triple the flavor in a smooth, creamy texture without using any dairy or eggs. Despite its luxurious appearance, it’s straightforward to make with just a few simple steps. Whether you’re serving it at a holiday dinner, birthday party, or simply treating yourself, this dessert is guaranteed to impress vegans and non-vegans alike.

Biscoff Cheesecake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 package Biscoff cookies (250g)
⅓ cup vegan butter, melted (75g)

For the Cheesecake Filling:

32 ounces vegan cream cheese (907g)
1 cup light brown sugar, packed (200g)
5 tablespoons cornstarch (50g)
1⅓ cups full-fat coconut cream (320mL)
¾ cup Biscoff spread (180g)
2 teaspoons vanilla extract (10mL)
3 tablespoons fresh lemon juice (45mL)
¼ teaspoon sea salt (1g)

For the Topping:

5 ounces Biscoff spread, melted (150g)
2 ounces Biscoff cookies, crushed (50g)

Directions

Prepare the Crust:

Preheat oven to 350°F (175°C).
In a food processor, blend Biscoff cookies into fine crumbs.
Add melted vegan butter and pulse until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan to form a firm, even crust.
Bake for 10 minutes, then remove and let cool slightly.
Reduce oven temperature to 325°F (165°C).

Make the Cheesecake Filling:
7. In a large bowl or stand mixer, briefly beat the vegan cream cheese (about 10 seconds).
8. Add the brown sugar gradually with the mixer on low, then increase speed to medium. Beat until smooth and fluffy (about 3 minutes), scraping the bowl as needed.
9. In a separate bowl, whisk ⅓ cup of coconut cream with cornstarch until smooth.
10. Add the cornstarch mixture into the cream cheese mixture and mix until just combined.
11. Gradually add the remaining coconut cream in two additions, mixing for about 15 seconds after each.
12. Add the Biscoff spread and mix until incorporated.
13. Mix in vanilla, lemon juice, and salt until just blended.

Bake the Cheesecake:
14. Pour filling over the cooled crust and smooth the top.
15. Bake on the center rack for 70–75 minutes, until edges are set and the center has a slight wobble.
16. Turn off the oven, crack the door open with a wooden spoon, and let cheesecake cool in the oven for 1 hour.
17. Transfer to a wire rack, run a thin knife around the edges, and let it cool at room temperature for 1–3 hours.
18. Refrigerate for at least 6 hours or overnight until fully set.

Add the Topping:
19. Melt Biscoff spread in the microwave or over low heat on the stove, stirring until smooth and pourable.
20. Pour over the chilled cheesecake and spread into an even layer.
21. Sprinkle with crushed Biscoff cookies.
22. Refrigerate for 30 minutes more before slicing and serving.

Servings and timing

This recipe yields 12 servings.
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes (plus chilling)

Variations

Nut-Free Version: Ensure the vegan butter and cream cheese are nut-free, and confirm the Biscoff cookies don’t contain traces of nuts.
Mini Cheesecakes: Use a muffin tin lined with cupcake liners and reduce the baking time to 25–30 minutes.
Chocolate Swirl: Add a swirl of melted vegan chocolate to the filling before baking.
Gluten-Free: Use gluten-free speculoos-style cookies for the crust.
Coconut-Free: Replace coconut cream with a thick, non-dairy yogurt or vegan sour cream.
Spiced Up: Add a pinch of cinnamon or nutmeg to the crust or filling for a warm twist.

Storage/Reheating

Refrigerate the cheesecake covered in plastic wrap or in an airtight container for up to 4 days.
To freeze, wrap individual slices tightly in plastic wrap and then foil, or place them in a sealed freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Do not microwave to reheat—always serve chilled or let it sit briefly at room temperature.

FAQs

What does Biscoff taste like?

Biscoff cookies have a warm, spiced caramel flavor similar to gingerbread or speculoos cookies. The spread tastes like a creamy version of the cookies.

Can I make this cheesecake without coconut?

Yes, you can replace coconut cream with a thick, unsweetened vegan yogurt or a non-dairy sour cream alternative, though it may slightly alter the texture.

How do I know when the cheesecake is done baking?

The edges should be set and the center should still have a gentle wobble. It will continue to set as it cools.

Can I use a different cookie for the crust?

You can substitute with any crisp vegan cookie, like graham crackers or digestive biscuits, but Biscoff cookies provide the most flavor consistency.

Is Biscoff spread vegan?

Yes, Biscoff spread is typically vegan, but always check the label to confirm.

What can I use instead of vegan cream cheese?

Use a thick vegan yogurt or blended silken tofu as a substitute, though the flavor and texture may vary.

Why does my cheesecake crack?

Overbaking or cooling too quickly can cause cracks. Be sure to bake just until set and cool gradually in the oven with the door cracked.

Can I make this ahead of time?

Yes, this cheesecake is perfect for making a day or two in advance. In fact, chilling overnight enhances the flavor and texture.

Do I need a water bath for baking?

No water bath is necessary for this recipe. Cooling it slowly in the oven helps prevent cracks and keeps it smooth.

Can I double the recipe?

You can, but it’s best to use two springform pans rather than doubling it in one, as it may not cook evenly.

Conclusion

This vegan Biscoff Cheesecake is the ultimate dessert for cookie butter lovers. With a rich and creamy filling, buttery crust, and a smooth topping, it offers irresistible flavor in every bite. It’s a stunning and satisfying treat that’s perfect for holidays, celebrations, or anytime you want to indulge in something truly special.