Description
This indulgent vegan Biscoff cheesecake features a buttery cookie crust, creamy Biscoff-infused filling, and a rich cookie butter topping. It’s a decadent, triple-layered dessert that’s perfect for special occasions.
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)
Instructions
- Preheat oven to 350°F (175°C).
- Place Biscoff cookies in a food processor and blend into fine crumbs. Add melted vegan butter and pulse until combined.
- Press mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Bake for 10 minutes, then set aside to cool slightly. Reduce oven temperature to 325°F (165°C).
- In a large mixing bowl or stand mixer, beat the vegan cream cheese briefly to soften.
- Gradually add brown sugar on low speed, then increase to medium and beat until fluffy (about 3 minutes), scraping sides as needed.
- Whisk ⅓ cup coconut cream with cornstarch in a separate bowl until smooth. Add to cream cheese mixture and mix until incorporated.
- Add remaining coconut cream in two parts, mixing briefly after each addition.
- Add Biscoff spread and mix until evenly combined.
- Mix in vanilla extract, lemon juice, and sea salt until just blended.
- Pour the filling over the crust and smooth the top. Bake for 70–75 minutes, until edges are set and center slightly wobbly.
- Turn oven off, crack door open, and let cheesecake cool in the oven for 1 hour.
- Transfer pan to a wire rack. Run a knife around the edges and let it cool completely at room temperature for 1–3 hours.
- Refrigerate for at least 6 hours or overnight to fully set.
- Melt Biscoff spread in the microwave or stovetop until smooth. Let cool slightly, then pour over the chilled cheesecake and spread evenly.
- Sprinkle with crushed Biscoff cookies and refrigerate for 30 minutes before slicing and serving.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze slices wrapped in plastic and foil or placed in an airtight container for up to 3 months.
- Thaw frozen slices in the refrigerator before serving.
- Let the cheesecake fully chill before adding the topping to ensure clean layers.
