Vegan Biscoff Cheesecake
A delightful no-bake vegan cheesecake featuring a creamy filling made with Biscoff cookies and a sweet, spiced crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 260 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ½ cups Biscoff cookies, crushed
- ¼ cup coconut oil, melted
- 1 cup vegan cream cheese
- ½ cup Biscoff cookie butter
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup almond milk
Instructions
- Prepare the Crust: In a bowl, mix the crushed Biscoff cookies with melted coconut oil until well combined. Press this mixture firmly into the bottom of a springform pan to create a stable base.
- Make the Filling: In a separate bowl, beat the vegan cream cheese, Biscoff cookie butter, powdered sugar, vanilla extract, and almond milk together until the mixture is smooth and creamy.
- Assemble the Cheesecake: Pour the filling over the prepared cookie crust and smooth the top with a spatula.
- Chill: Refrigerate for at least 4 hours, or until the cheesecake is fully set and firm to the touch.
- Serve: Once set, slice the cheesecake into wedges. For an extra touch, you can garnish with more Biscoff cookie crumbs on top.
Notes
Allow the cheesecake sufficient time to chill for best results. Experiment with toppings like fresh berries or chocolate.